Category: Fillet & Boning Knives
プライマルカットから盛り付けまで、あらゆる作業をマスター。6インチのボーニングナイフは、脂肪のトリミング、関節の分離、肉の解体を精肉店レベルのコントロールで行うための頼れる一本です。12インチのスライサーは、ブリスケットやローストなどの大きな肉塊を滑らかに切り進み、薄くて柔らかいスライスを正確に提供します。
The 12" slicer felt like it was barely touching the roast while making those long, even cuts, and the boning knife's flex made working around the hip joint stupidly easy. My carving board has never looked so clean after a full breakdown.
Boning chicken thighs was honestly a breeze, the 6" blade's flex found every joint without me fighting it. The slicer's length makes carving a whole brisket feel almost theatrical, and both handles sit perfectly in my grip.
The 12" slicer glides through a roasted brisket like it's butter, and the 6" boning knife gives me the exact control needed for separating chicken joints. Both came razor-sharp out of the box and have held their edge through a week of heavy use.
