Kestrel Boning Knife 6 inch

Description

The Kestrel 6-inch Boning Knife is profiled specifically for butchery and poultry breakdown on the prep counter. Forged from high-carbon German stainless steel tempered to 56 HRC, the blade tapers to a slender, semi-flexible point. This controlled flex lets the blade bend slightly under thumb pressure, skimming along rib cages, tracing poultry carcasses, and sliding beneath silver skin without gouging into the surrounding meat.

The narrow profile reduces drag through fat caps and dense muscle seams, while the curved heel protects your hand during close trimming. An ergonomic handle made from dense polyoxymethylene provides solid traction when working with wet proteins, secured around a full tang with two heavy-duty rivets. The knife balances slightly behind the bolster for deliberate tip control.

Clean the knife by hand with warm water and soap; avoid soaking to keep the handle seals intact. This blade is designed strictly for seam separation, trimming, and carving around cartilage. It is too flexible and thin for cleaving through solid bone or portioning dense winter squash, both of which will bend or roll the delicate cutting edge.