This boning knife from the Ferrum Estate collection has a narrow, curved blade to trim fat and separate meat from bone.
The blade is forged from powdered metal for greater density and purity, with 61 Rockwell hardness for exceptional edge retention. The finished blade is hand-sharpened to a 16-degree cutting angle, with a convex "apple seed" edge. Because of Ferrum's unique manufacturing process, the blade is less brittle and easier to sharpen than others of comparable hardness.
The handle is made from scraps of Pacific maple wood left over from furniture production. The egg-shaped handle profile offers a comfortable grip and greater control while cutting.