Average Reviews:
(More customer reviews)This is the knife that most cutlery sets leave out (oh, and the Santoku as well), and I highly recommend getting one.It really makes deboning so much easier- especially on chickens and turkeys.I deboned a turkey in no time, especially appreciating the extreme sharpness and flexibility of the blade.
I have a mix of Wusthof Classic and Grand Prix knives, but settled on this to 'match' my Classics.There's no difference between the Pro S and Wusthof Classic in terms of performance, but I preferred the lower price tag and shorter length to its Wusthof analogue.
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Product Description:
In a shin bone soup the meat delicately falls from the bone after being simmered over time. But for those occasions when you have to separate meat from the bone, cooked or uncooked this knife is the ideal tool. The tip looks like a delicately bowed half spear; its point lies on the end of a straight spine where it's met by a cutting edge that rocks up to a 40-degree angle to the tip. This allows for deep accurate cuts.
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