Chicago Cutlery Walnut Tradition 5-Inch Boning Knife
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List Price: $9.99 Our Price: $7.99 Discount: 20% at Amazon.com on March 26, 2008
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Manufacturer: Chicago Cutlery Amazon Sales Rank: 53,636 Availability: In Stock. Ships from and sold by Amazon.com. Gift-wrap available. Average Customer Rating:  |
Product Description
Chicago Cutlery Walnut Tradition 5-Inch Boning Knife includes
1-Each 5-Inch boning knife.Chicago Cutlery Walnut Tradition collection features the classic styling of beautiful wood handles.
Our exclusive Taper Grind™ edge technology stays sharper longer and is easy to resharpen. High-carbon stainless steel
blades resist stains and rust for lasting beauty. Triple compression brass rivets hold the handles securely to blade for safety
and stability.
Product Description
Introducing the latest from Chicago
Cutlery, designed for professional performance in the home kitchen. This 6-in. Boning Knife is designed for trimming poultry
and meat from the bone. Use it to cut up your own chickens or to prep seafood for grilling. The narrow blade and flexibility
allow you to trim off every last morsel and leave precious cuts intact. Each knife is handcrafted with a high-carbon 420 stainless
steel blade, ergonomic, contoured walnut handle, full tang (where the blade extends from the tip of the knife to the end of
the handle) and triple compression brass rivets. Exclusive Taper Grind edge ensures maximum precision and extra sharp cutting.
- 5-inch boning knife; narrow, flexible
blade; used to separate meat and poultry from the bone
- High-carbon 420 stainless-steel blade resists
rust and stains; exclusive Taper Grind edge stays sharp and is easy to re-sharpen
- Full-tang blade extends
from tip of knife to end of handle, lends balance and weight
- Ergonomic, contoured handle made of solid
walnut, secured by triple-compression brass rivets
- Classic styling; hand wash only; covered by lifetime
warranty
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Chicago Cutlery Walnut Tradition 5-Inch Boning Knife List Price: $9.99 Our Price: $7.99 Discount: 20% at Amazon.com on March 26, 2008

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