6" curved boning
The PostKnife 6” curved boning knife has a semi-flexible blade. Its curved blade allows for smooth, controlled cuts, ideal for following the natural contours of bones and joints. The semi-flexible design provides a balance between stiffness and adaptability, making it versatile enough to handle a range of proteins.
In meat-cutting operations, this knife is commonly used for deboning poultry, such as separating breasts from the carcass or removing thighs and wings. It’s equally effective for trimming fat and silver skin from cuts of beef or pork, ensuring maximum yield with minimal waste. Butchers often rely on its curved edge for tasks that require finesse, like preparing bone-in cuts or cleaning ribs.
In restaurant settings, particularly in steakhouses and fine-dining establishments, the curved boning knife is indispensable for Frenching racks of lamb, portioning tenderloins, or preparing specialty cuts like tomahawk steaks. Its semi-flexible blade allows for precise trimming and shaping, ensuring a polished final product.
For caterers and high-volume kitchens, this knife is also ideal for processing large quantities of fish, poultry, or pork, where precision and speed are equally important. Durable and corrosion-resistant, it’s a reliable tool across all food service environments.
The edge on all PostKnife products, is crafted using a traditional grinding process. This 4-step process ensures exceptional sharpness and edge retention, allowing for clean, precise cuts and reducing hand fatigue during extended use. The edge is designed to perform consistently under the rigorous demands of a professional kitchen.
All PostKnife blades are stainless steel construction. The blades are highly durable, offering excellent resistance to corrosion and stains, even with regular exposure to moisture and acidic foods. All commercial PostKnife knives are dishwasher safe.
