{"product_id":"boning-150","title":"Boning 150","description":"\u003cp\u003eA slim curved blade with a fine point, for working around a bone rather than through it. Jointing a chicken, taking a fillet off a fish, trimming silverskin off a piece of beef. It has enough flex to follow a rib and enough spine not to wander.\u003c\/p\u003e\u003cp\u003ePlain satin stainless, no pattern. Linen micarta handle on three brass pins.\u003c\/p\u003e\u003ch3\u003eSpecification\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBlade length: 150 mm (approx.)\u003c\/li\u003e\n\u003cli\u003eSteel: X50CrMoV15 stainless\u003c\/li\u003e\n\u003cli\u003eHardness: 56 HRC\u003c\/li\u003e\n\u003cli\u003eEdge: 15 degrees per side\u003c\/li\u003e\n\u003cli\u003eSpine thickness: 1.8 mm\u003c\/li\u003e\n\u003cli\u003eWeight: 110 g (approx.)\u003c\/li\u003e\n\u003cli\u003eHandle: natural linen micarta, three brass pins, full exposed tang\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eWhat it is not good at\u003c\/h3\u003e\u003cp\u003eCutting bone, despite the name — boning means working around it. Hitting a joint hard with this blade will chip the edge. It is also a poor vegetable knife: the curve and the narrow profile make straight cuts awkward.\u003c\/p\u003e\u003ch3\u003eCare\u003c\/h3\u003e\u003cp\u003eHand wash and dry it straight away, and be careful with the point. Not dishwasher safe. Keep it off glass, stone and ceramic boards. Full details on \u003ca href=\"\/pages\/care-and-sharpening\"\u003eCare \u0026amp; Sharpening\u003c\/a\u003e.\u003c\/p\u003e","brand":"Pilvarox","offers":[{"title":"Default Title","offer_id":50547905364042,"sku":"PX-BON-150","price":64.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0778\/5057\/4922\/files\/hf_20260925_061226_2e4b660e-022e-4619-b490-dc764c1aae9c.png?v=1790318396","url":"https:\/\/pilvarox.com\/products\/boning-150","provider":"Pilvarox","version":"1.0","type":"link"}