Oyo Budalen Bowed Boning Knife

This is a top - notch traditional meat and butcher’s knife. Its uniquely curved tip is a game - changer when it comes to removing fat, tendons, and cartilage from steaks and fillets. Crafted from premium steel, this knife retains its sharpness for an extended period and is a breeze to sharpen. The black polyoxymethylen handle is not only stylish but also highly durable, able to endure a great deal of wear. With a blade length of 15 cm, a total length of 27 cm, and a weight of 91 gm, it offers excellent control and comfort during use.

Using this Oyo Budalen boning knife is easy. When you're working on steaks or fillets, hold the handle firmly and use the curved tip to gently separate fat, tendons, and cartilage. Make sure to apply even pressure to get a clean cut. As for maintenance, after each use, wash the knife with warm, soapy water and dry it thoroughly to prevent rust. Avoid using abrasive cleaners that could damage the blade or the handle. When storing, keep it in a knife block or a sheath to protect the blade and prevent any accidental cuts. And if the blade starts to dull, simply use a sharpening stone to restore its sharpness.