Thin and sharp, the boning knife is the go-to blade for removing bones from meat and skinning fish. There are several types of boning knives that make different tasks much easier. When cutting tough meat like beef and pork use a stiff boner and use a flexible boner for poultry and fish. When working close to and around the bone, a curved boning knife will give you a better working angle. Lastly, a narrow boning knife is great for boning ribs and meat chops while you would use a wide boning knife for chicken and pork.
Dexter Russell Sani-Safe handles are used in commercial kitchens all over the world. You've seen that signature white handle in all types of restaurants, sub shops, pizza shops as well as home kitchens. Sani-Safe handles feature a textured, slip-resistant, easy-to-clean polypropylene handle that withstands high and low temperatures. The impervious blade to handle the seal provides the utmost sanitary qualification and earns the NSF seal
Product Specifications
- Sure-grip textured handles
- Protective finger guard
- Proprietary Dexsteel blade
- Hand honed to the ultimate edge
- Many Dexter Sani-Safe products are available in HACCP colors
