Wusthof Classic 6-Inch Flexible Boning Knife

Wusthof Classic 6-Inch Flexible Boning Knife
by Wusthof

Wusthof Classic 6-Inch Flexible Boning Knife
List Price: $115.00
Our Price: $86.95
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Category: Kitchen
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Product Summary

Manufacturer: Wusthof
Brand: Wüsthof
Release Date: 2001-07-31
Model: 4603-7
Product features:
  • Narrow yet flexible blade best for boning poultry
  • Forged high-carbon stainless steel blade, hand-honed for razor-like sharpness
  • Traditional-style composition handle is triple-riveted for strength and permanence
  • Dishwasher safe
  • Lifetime guarantee
Accessories:

Kitchen and Housewares Reviews of Wusthof Classic 6-Inch Flexible Boning Knife

Customer Review: great for heavy use
Summary: 5 Stars

I am a sous chef and I use this knife to break down everything from shell steak to veal chops, and I love it. I also like the flexibility of the blade. It holds an edge very well, with minimum touch ups. Overall I am very happy with the Wusthof line.

Edit 4/6/05: Still using it, still like new, almost 3 years of almost daily use later. Can't beat Wusthof!
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Description of Wusthof Classic 6-Inch Flexible Boning Knife

Every element of this renowned cutlery contributes to its precision and ease of use. The high-carbon stainless steel blades are hardened to maintain a sharp edge and full tangs provide perfect balance with riveted, high-impact composition handles. The Flexible Boning Knife is useful for carefully trimming meat, poultry and seafood that is delicate and has smaller bones. Keeps all your pieces intact while separating out the skin and bones you don't want. Prized possessions of professional chefs, Wusthof knives are an invaluable asset of any kitchen. In Solingen, Germany, each piece is hand-forged in 38 manufacturing steps by skilled craftsmen. Wusthof's newest state of the art technology incorporates a new computer controlled method for putting the edge on Classic knives. This technology allows for an exacting edge from the tip of the knife down to the heel of the knife. With this newer precision, the knives are made sharper to 14 degrees per side for a total of 28 degrees. The knives are now sharper and this refinement increases the sharpness retention because exacting angles and edges last longer than edges sharpened by hand. The result is a knife that is 30% sharper and the ICP (Initial Cutting Performance) lasts twice as long..

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