TIVOLI Boning Knife for Meat – 8.5in Fillet Knife

Product Description

The tivoli boning knife is designed to provide outstanding performance, featuring an ergonomic design and a curved, semi-stiff blade that effortlessly conforms to the unique contours of a wide range of meats and fish. It facilitates effortless filleting, de-boning, skinning, and butterflying, while simplifying the process of trimming or removing meat and fish from the bone.

Boasting razor-sharp precision, this knife has a narrow edge that is hand-honed to a precise cutting angle of 15° per side, ensuring unmatched sharpness and edge retention for flawless slicing. The thoughtfully designed curve of the blade seamlessly merges with the tip, creating a sharp and slender point that minimizes resistance during slicing and delivers unparalleled performance.

The high-quality handle design of our boning knife is carefully selected for exceptional sturdiness, crack resistance, corrosion resistance, and wear resistance. The handles feature an eye-catching design with bright resin in the middle and wood material with tree nodules at both ends, enhancing slip resistance while showcasing a unique and natural aesthetic that won't fade or corrode. Triple riveting ensures a secure grip, absolute stability, and comfortable handling.

Crafted through precision forging using German 1.4116 high carbon stainless steel, the tivoli boning knife delivers unmatched durability, rust prevention, and stain resistance. With a rockwell hardness of 56+ and meticulous attention to detail, this knife is tailor-made for professionals who rely on cutting tools daily. It also makes for an impeccable kitchen gift for special occasions.

TIVOLI CARE FOR YOU: We provide perfect after-sales service, if you have any questions, please feel free to contact us. Carbon steel knives are sharp and work well, and the 4116 steel knife is easier to maintain and less likely to rust than regular high-carbon steel knives, but carbon steel material will still rust if not maintained; take a minute to dry it after each use, and oil it regularly for maintenance, and you'll get a knife that will last longer!

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