As many of our chefs work in environments where their knives are heavily used and sometimes abused, we wanted to create a blade capable of withstanding these conditions as well as capable of enduring razor-edge sharpness that is easy to maintain. JKC AUS 10 Series is the answer.
Our goal was achieved by utilising a stain resistant High Carbon Steel (AUS 10), sandwiched between 2 layers of soft stainless steel. The hard central core facilitates surgical sharpness, whilst the soft outer layers make the knife consummately easy to resharpen and grind over many years of heavy use. For economy, the laminated steel is pre forged into sheets that are laser cut to the final shape prior to expert tempering, grinding, hand sharpening and finishing. The result is a knife of outstanding quality that is comparable to many at a much higher cost.
The handles are made of natural finished brown Pakkawood attached with 3 rivets to a full tang for comfort and perfect balance.
This is the classic Western boning knife. It features a narrow, curved blade with a pointed tip and moderate flex, allowing it to move easily along bones and through joints. The curve helps in cleanly separating meat from bone with minimal waste.
Function – Boning knife. Ideal for trimming fat, removing bones from meat, poultry, and fish, and detailed butchery work.
Tip: The 150mm–160mm flexible boning knife is the most popular choice for versatility and ease of handling across a range of proteins.
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