Boning knife - Six inch curved blade - Great for meat trimming

From the Hardon's Outdoor kitchen, we use this boning knife to make easy work out of trimming briskets, pork tenderloin and other quality meats.

Knife features worth noting:

• Sharp, curved blade gives you control and precision.
• Sharp tip is helpful to get underneath silverskin.
• A precision blade means you waste less meat compared to a big knife that cuts away meat with the trim. 
• Made of high-carbon Japanese steel.
  
• Debone chicken, ham.
• Get the "frenched" look on rack of lamb or bone-in ribeye

Photo courtesy of Mercer.

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