5″ Boner

Description

Why choose this knife

A semi-rigid boning knife that works in three grips, designed with National Chef of the Year 2019 winner Steve Groves: a pronounced upward curve to a fine point, built for breaking down meat and as comfortable for barbecue as it is for professional butchery.

Dimensions

Blade 12.5cm. Overall 26cm. Depth 2cm. Weight 178g.

The Story

Steve Groves, then head chef at Roux at Parliament Square, gave us a clear brief: a boning knife with a very pronounced upward curve, tapering to a fine point, with a handle comfortable in multiple grips. We started with an acrylic mock-up to get the blade angle right before cutting steel. Only when both of us were satisfied with the geometry did we make the finished knife. It is available as a companion to the Useful Boner in the configurator, and the two together cover all the boning and butchery work most people will ever need.

Performance

CATRA – the global authority on cutlery performance – rank our knives in the top 2.5% of all blades ever assessed for initial sharpness and edge retention. The 5″ Boner is hardened in-house to 60 HRC using a nitrogen atmosphere process, taking the steel from 1080°C to -75°C in a controlled cycle that maximises carbide formation, edge stability and corrosion resistance. The blade is ground to a unique concave profile – a geometry that reduces drag and improves slicing performance without sacrificing rigidity. Each knife is sharpened to 15 degrees per side.