KEY FEATURES :
1. These knives are specially ground and tempered so that they can be re-sharpened over and over again, keeping a sharp edge throughout their lifetime.
2. The handle is ergonomically designed to help minimize tension at the wrist and provides a much more comfortable grip than rosewood handles.
3. A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish.
4. Modern nylon and patented Fibrox handle is hygienic, dishwasher safe, slip-resistant and NSF approved.
5. High carbon stainless steel blades are hand finished in Switzerland by skilled craftsmen.