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Braising uses both wet and dry heats to break down tough cuts of meat and tenderize fresh vegetables
Precision Edge Technology (PEtec) yields a blade that is 20% sharper with twice the edge retention
The half bolster allows for the knife to be honed and sharpened the entire length of the blade and the heel bolster provides added balance
Oven safe up to 260°C / 500°F
Magnetic external layer is induction-compatible and infused with titanium to resist discoloration
Wusthof Classic 6" (16cm) Flexible Boning Knife roundoven Braising uses both wet andThe Wusthof Classic 6" Flexible Boning Knife is ideal for removing bones in pork, beef or chicken. The long narrow curved blade enables the knife to move cleanly along the bones for clean cuts. The flexible design makes it easier to maneuver around smaller bones. Precision forged from a single blank of high carbon stain free steel Full tang that is triple riveted to the handle for precise control Precision Edge Technology (PEtec) yields a blade that
US$ 125.50
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US$ 35.89
US$ 35.89