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Zwilling J.A. Henckels Twin Signature 5-1/2-Inch Boning Knife

4.3 out of 5 stars 17 customer reviews

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  • 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

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This item Zwilling J.A. Henckels Twin Signature 5-1/2-Inch Boning Knife
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Customer Rating 4 out of 5 stars (17) 4 out of 5 stars (41) 5 out of 5 stars (38) 5 out of 5 stars (35) 4 out of 5 stars (52)
Price Unavailable $25.95 $99.95 $79.95 $33.74
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Sold By Chefs Corner Store Amazon.com Chef's Arsenal/Market Warehouse 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

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Product Description

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

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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


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