The 6-inch-long, plain-edged blade of the Mundial Boning Knife is noticeably stronger than a filet blade and made for de-boning larger cuts of meat, fish, and poultry. The twisting leverage of the full-sized handle guides the blade along bones and through tough tissue for quick preparation of tender cuts of boneless meat.
Mundial’s grip was designed for safety as well as control. The comfortable handle won’t slip even when wet. The shaped bolster and dropped knife heel keep your hand securely in place when working the blade through difficult cuts. Permanently molded over the knife’s full tang of high carbon stainless steel, the NSF-approved grip incorporates sanitizing compounds which prevent the growth of fungi, bacteria, and yeast. That eliminates organisms which contribute to odors and the cross-contamination of food. These permanently sanitized knives even last longer than unprotected polypropylene styles. Although the knives in the Mundial 5600 series were produced to meet the needs of restaurant and food service professionals, these economical blades are also finding a spot in many home kitchens. Many home chefs will find the larger grips easier to use than other styles built as much for presentation as for work.
The boning knife’s high carbon stainless steel blade has been tempered for toughness and a long-lasting edge. Running the edge over bone may blunt the knife, but it’s easily reset with a honing steel. Maintenance is simple — the Mundial 5600 series was built for automated washing, but any stainless steel does better with a hand wash immediately after use.
For an economical boning knife with a classic look, see the Wusthof Gourmet Boning Knife with 6-inch blade.
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