Product Details

Made from high-carbon German steel, hand-sharpened to a 14-16 degree angle for sharpness and edge retention. The blade is thin, flexible, and curved, which allows for precise cuts around bones and joints. Handle: Features a full-tang design and an ergonomic handle made of pakkawood, triple-riveted for stability and balance. Uses: Suitable for separating meat from bones, trimming fat, skinning, and butterflying meat and fish. Construction: The knife is forged, meaning it is made from a single piece of steel, which adds to its durability and strength.