Average Reviews:
(More customer reviews)The Culinary Institute of America is well known for the quality of education aspiring chefs receive and any product they put the CIA name on is also going to be top quality. This knife is all that and I highly recommend. It's also great value being much less than well known brands like Wusthof or Henckels. Can't go wrong with this knife for making quick work of boning poultry and meats and can save you money by doing it yourself rather than the butcher doing it for you.
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Product Description:
Cutting as close to the bone as possible is critical in cooking. The thinner, tapered blade of the Masters Collection Hyde Park boning knife is designed to effortlessly separate raw or cooked meat or poultry from the bone. It also does an excellent job of trimming fat and removing gristle. The balance-forward handle design and streamlined bolster allow you to put pressure on the blade without putting excess pressure on your hand or wrist. A full tang (the solid-piece of steel from the tip through the handle) extends the entire length of the handle for strength and balance. The blade itself is forged from a single-piece of high carbon, no-stain german steel that maintains an extremely sharp edge.
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