Zwilling J.A. Henckels Twin Signature 5-1/2-Inch Boning Knife
We don't know when or if this item will be back in stock.
- Enter your model number to make sure this fits.
- 5-1/2-inch Twin Signature boning knife
- Friodur ice-hardened blade made from high-carbon, no-stain steel
- Neatly slices raw or cooked meat away from bone
- Stylishly curved 3-rivet, full-tang handle; no bolster for lightness
- Made in Germany; wash by hand; lifetime warranty
Customers who bought this item also bought
Customers who viewed this item also viewed
Compare to similar items
This item Zwilling J.A. Henckels Twin Signature 5-1/2-Inch Boning Knife
|Shipping||—||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||—||Chefs Corner Store||ChefPro||eKitchenWorld||Amazon.com|
|Item Dimensions||3 x 16 x 4 in||1 x 3.5 x 15.75 in||3 x 15 x 1 in||2.8 x 16.5 x 1.5 in||4 x 13 x 1 in|
J.A. Henckels Twin Signature 5 1/2" Boning knife is the perfect for separating meat from bone, cooked or uncooked. The Twin Signature blade is made of high carbon stainless steel that has gone through our patented Friodur Ice Hardening process to insure
The handles on Twin Signature cutlery feature the traditional three rivets and visible full tang, and are stylishly curved not only to feel good but look more contemporary. And, for a spot of color, the red Zwilling logo is permanently embedded in one side. Like all premium knives from Zwillings J.A. Henckels, the upscale partner of Henckels International, the Twin Signature blades are Friodur ice-hardened, made from high-carbon, no-stain steel, and are laser-sharpened for a durable edge. Stamped rather than forged, the knives do not feature bolsters, which makes them lighter than most.
As its name implies, this 5-1/2-inch boning knife is designed with a very narrow, curved blade to neatly slice meat or fish, either raw or cooked, away from bone. Made in Germany and covered by a lifetime warranty, this knife makes an excellent gift for a sportsman or chef. Like all fine cutlery, the boning knife should be washed and dried by hand immediately after each use. --Ann Bieri
Top customer reviews
I can't remember how sharp it was when I got it. I can't remember the last time I got a kitchen knife that was sharp enough for my tastes. I redid the edge with a set of good stones and use a smooth steel to maintain the edge. I have deboned probably a couple dozen deer and have not needed to hone it again.