A boning knife is the ideal knife for boning chicken or ham, or trimming fat and sinews - cooked our uncooked - as other knives can easily become blunt when working close to the bone. The tapered, pointed blade makes it safe and easy to work closely around joints, while the slender shape of the blade enables the user to pierce the flesh and follow closely to the contour of the bone.
The Wusthof 'Classic' line is the most popular line that Wusthof offer, featuring a triple-riveted handle made from a dense synthetic material called Polyoxymethylene, a fully exposed tang and a full bolster that add weight and balance. They are also curved at the butt end to prevent your hand from slipping.
Wusthof started in Solingen, the 'city of blades', over two hundred years ago by the Wusthof family. Now seven generations later, the company is still family owned, and renowned for making some of the best kitchen knives of the highest quality and durability.
