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1.25″ blade width at handle. The Fibrox handle is ergonomic with nonslip safety grip. A boning knife is a type of kitchen knife with a sharp point and narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. It features a very narrow blade. A stiff blade boning knife is good for boning beef and pork with precise control, stiff blades are ideal for breaking large quarters of meat into smaller roasts separating meat from bone. These HACCP knives are color coded for the following HACCP recognized uses:
The handle and serving knife are both National Sanitation Foundation (NSF) approved.
Victorinox guarantees all Victorinox / Swiss Army Knives to be of first-class steel and provides a lifetime warranty against any defects in material and workmanship.
The warranty does not apply to damage caused by abnormal or unreasonable use of any of the implements (including repairs or alterations other than by our Authorized Service Center) or normal wear and tear.
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