Boning knife MO-V 15 cm, Samura

Product detailed description

Samura knives are made from the finest Japanese and Swedish steel, hardened to 58 - 61 HRC. The blades have a Japanese shape and a gentle taper from the tip, which gives them fantastic cutting performance. Samura knives are sharpened at an angle of 17 degrees. This is more than Japanese knives, but less than European knives. The best modern materials are used for the handles: Micarta, G10, stabilized wood, plastic with a fine finish, Kraton and composites.

This boning knife with a very thin long blade is particularly effective for cutting bones from all types of meat, fish or poultry, separating skin, cartilage, muscle tissue or tendons. The sharp blade allows deep filigree cuts and is able to trim meat so efficiently that not an ounce of bone remains. The special shape and flexibility of the blade allows the boning knife to easily bypass even very large joints.

The main advantages of Samura knives:

• made of the best Japanese and Swedish steel, hardened to 58 - 61 HRC
• fantastic cutting performance thanks to the Japanese blade shape and fine taper from the tip
• sharpening angle of 17 degrees (i.e. more than Japanese knives, but less than European knives)
• handles made of the best modern materials: micarta, G10, stabilized wood, plastic with fine finish, Kraton and composites

Specifications:

• Overall length: 36 cm
• Blade length: 15 cm
• Weight: 176 g
• Blade material: stainless steel
• Handle material: G-10
• Hand washing is recommended