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Blade designed in 4Cr13Mov stainless steel - Hardness 56 HRC
Damascus-printed blade with mirror-polished finish
Blue oval resin handle - Wave effect
Stainless steel base and bolster
With protective case
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The boning knife is designed to separate meat from bone. Its fine, flexible blade allows you to follow bone contours closely, minimizing meat waste. It is also useful for removing skin and fat from meat.
The Kutoyama knife has a 4Cr13Mov stainless steel blade, an alloy that features vanadium and molybdenum. On the Rockwell scale, this steel has a hardness of 56 HRC.
You'll also note that the blade features damascus printing and a polished mirror-effect finish.
The handle is made of durable resin. Its blue color and original patterns recall the look of waves. The handle design is complemented by a stainless steel base and bolster.
The knife's oval shape makes it suitable for both right- and left-handed cooks. What's more, the grip is comfortable, even when used for long cutting sessions.
Made in China, this knife comes in a box and makes an excellent gift.
For cleaning, opt for hand washing and avoid the dishwasher. Be sure to dry well before storing in a dry place.
Discover the full range of Kutoyama knives on KnifeLeader.eu!
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