Classic 5” Boning Knife (Wusthof)

A nimble, razor‑sharp blade that makes bone work feel almost effortless. The 5‑inch, pointed tip slides into joints and under ribs with the precision of a surgeon, while the sturdy, high‑carbon stainless‑steel construction holds its edge through countless cuts. Whether you’re trimming beef, skinning poultry, or stripping tendons and fat, this knife gives you the control you need without the strain.

• Precision‑forged blade: Single‑piece high‑carbon stainless steel, tempered for lasting sharpness and flexibility.
• Full‑tang, triple‑riveted handle: Provides balance and a secure grip, even when you’re working on a slippery carcass.
• Versatile maneuverability: The short length and pointed tip excel at navigating tight spaces around bones and cartilage.
• Professional reliability: Designed for both home chefs who demand restaurant‑level performance and professionals who need a dependable partner in the kitchen.

A little humor to brighten the prep: with this knife, the only thing you’ll be “bone‑dry” about is the fact that you finally have a tool that makes the job painless.