Boning & Fillet Knives - The tapered, pointed blade of the 6" Wusthof PRO Straight Boning Knife smoothly handles the detailed work of de-boning fish and poultry and trimming fat from ham. Ideal for deboning fresh lake trout and Cornish game hens, the Wusthof PRO boning knife is your go-to knife for fast and precise work in the kitchen. Designed and built exclusively for the tough day-to-day demands of the commercial kitchen, the Wusthof PRO series offers home chefs the same robust ergonomic handle that is comfortably curved to prevent hand fatigue with quick, repetitive cutting. Precision-stamped of high-carbon steel for greater stability and strength, the 6" boning knife resists stains and retains its sharp edge through the rigors of daily use. The seamless, hygienic synthetic handle ensures a comfortable, slip-resistant grip. Since 1814 Wusthof has handmade its knives in Germany and the Wusthof PRO collection delivers ultimate professional styling and performance for chefs in world-class restaurants and busy home kitchens. Product Features Designed exclusively for professional chefs and the rigorous demands of the commercial kitchen Precision-stamped blade of high-carbon rust-free steel ensures long-lasting sharpness Thin, tapered blade works closely around joints and bones for efficient deboning Curved, ergonomic handle prevents hand fatigue Perfectly balanced for optimum control and effortless cutting ABS polymer handle is resistant to high heat, cracking and high impact Seamless handle provides hygienic reliability Large finger guard prevents hand from slipping onto the blade NSF approved Wusthof is the official knife of the German and Japanese National Culinary Teams Hand wash Lifetime warranty - Specifications Made in Germany Material: high-carbon stainless-steel (X 50 CrMo V15), synthetic polymer Model: 4863 Size: 6"L blade (12"L with handle) Weight: 4 oz. Use and Care Your Wusthof PRO boning knife should be hand washed. Simply wipe the 6" boning knife clean with a wet cloth and dishwashing detergent. Rinse thoroughly and dry immediately. Dry from the knife handle toward the blade. No metal is completely stain-free. To prevent slight tarnishing, be sure to remove acidic foods (lemon, mustard, ketchup, etc.) from the blade after use. If blade should show some signs of staining, clean with a non-abrasive metal polish. To maintain the knife's cutting edge, sharpen as needed using a honing steel. To prevent irreparable blade damage, it is best to store your Wusthof boning knife in a knife block or in-drawer knife tray.