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This boning knife is a must-have for meat lovers!
13cm Sandvik 12C27 steel blade: increased hardness and sharpness
Rigid full tang blade: even greater strength and balance
Navy-blue POM handle: easy care and grip
Lifetime warranty
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The Opinel n°221 boning knife is part of the Intempora range, a collection that combines high cutting performance with optimal comfort of use. It is used by the Ecole de cuisine Alain Ducasse and the Ecole de cuisine Gourmets de l'institut Paul Bocuse. This knife is ideal for all meat lovers: its short, rigid, twist-resistant blade is effective for separating flesh from bone, and removing sinew and fat from meats.
The 13cm blade is made of Sandvik 12C27 stainless steel, an alloy renowned for its sharpness and easy maintenance. It is also a corrosion-resistant material, which preserves the blade for long use. What's more, Sandvik steel has a hardness of 57 HRC, so it retains a razor-sharp edge over the long term and doesn't need frequent sharpening.
The blade is full tang, which means it extends into the handle for greater strength and balance. Its curved shape and rigidity enable you to get as close as possible to the bone to recover the meat and avoid wastage.
The handle is overmolded in fiberglass-reinforced POM, guaranteeing excellent resistance to wear, impact and water. Its curved shape and smooth appearance give it a secure, comfortable grip, allowing you to guide the blade easily for greater cutting precision. As a result, using the knife is always pleasant, and you won't tire of it. The navy blue color of the handle matches your kitchen and utensils!
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