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J.A. Henckels Twin Pro S 5.5-Inch High Carbon Stainless-Steel Boning Knife
Product Review With a flexible blade that bends around big bones and joints, this knife will fillet a trout but works best with poultry and meats. Classic three-rivet handles distinguish Pro S from Henckels's other quality lines. Pro S handles are heavier and its knives less weight-forward. Handles are also smaller, a feature those with small hands may appreciate. The steel used in the Pro S line is identical to that of the Five and Four Star lines. While this boning knife is dishwasher-safe, hand washing is recommended. --Fred Brack Manufacturer Description
A Reliable Standard in Knife Construction Twin Pro S knives are precision forged from a single piece of exclusive-formula, high-carbon, no-stain steel under the all-new Sigmaforge standard. As a result, Twin Pro S knives have improved quality consistency, lasting sharpness, and perfect geometry. Sigmaforge one-piece construction also provides high precision and improved stability of the blade and steel structure, thus improving cutting-edge retention for lasting sharpness. In addition, Twin Pro S knives use J.A. Henckelss Friodur ice hardening for corrosion resistance, a process that also contributes to cutting-edge retention. ![]() An Ergonomic Handle for Easier Use
FEATURES
Product Description J.A. Henckels has been manufacturing fine cutlery since 1731. Made in Solingen, Germany, its knives are forged, not stamped. Blade density is improved using the FRIODUR ice-hardening process, which provides a sharper initial edge for easier maintenance over time. Larger knives are crafted using Henckels' exclusive SIGMAFORGE?? standard. This knife, part of the Pro S series, is made of high-carbon stainless steel and precision-honed, with a laser-controlled edge, a balanced super-bolster, and a tang that extends to the back of the polypropylene handle, which is permanently bonded for seamless accuracy. Dishwasher-safe.Features of SIGMAFORGE?? knives are:New one piece constructionHigh forging precisionHigher stability of bladePerfect geometryImproved steel structure for less metal fatigueImproved cutting-edge retention and lasting sharpnessImproved weight and balanceFRIODUR?? ice hardened for maximum no-stain properties and more blade strength Reader Reviews I found this knife phenomenal for working with raw meat-- its extremely thin blade allows it to get into all sorts of areas and its relatively small size makes it ideal for attempting to get evenly sliced pieces of meat (something I am stunningly bad at). It works well at trimming fat and separating meat from the bone, no doubt due to its flexibility allowing it to really dig close to the bone. I've used it more often in that regard on cooked meats. I've tried the knife on cuts of pork, beef, chicken, and a couple varieties of fish, its worked universally well on all of them. I don't consider this a good all-purpose knife, however. I've found that it is far too flexible to work with vegetables-- after trimming a bunch of chicken, I decided to try it out on an onion since I was going to throw them all in the same pan and didn't feel like washing two knives. It was a lot of work and I immediately reached for my santoku knife. Still, if you trim a lot of meats, its a good knife and well worth having.
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