Profesjonalny, ręcznie kuty nóż do filetowania z rzeźbioną stalową głowicą – ostrze ze stali nierdzewnej 4Cr13, ergonomiczna rękojeść z drewna pakka i skórzana pochwa

Precision Meets Tradition​​ Every culinary expert knows: the right knife transforms tough tasks into effortless artistry. Our hand-forged boning knife blends centuries-old blacksmith techniques with modern metallurgy, delivering unmatched control when separating joints or trimming silverskin. ​​Why This Knife Stands Out​​ ✔ ​​Forged for Endurance​​ – 4Cr13 steel undergoes differential tempering to achieve optimal hardness (HRC 55-58), resisting chips while maintaining razor-sharp edges through heavy use. ✔ ​​Safety-First Design​​ – The widened steel bolster prevents finger slippage during forceful cuts, and the full tang construction ensures lifelong durability. ✔ ​​Ethnically Inspired Craftsmanship​​ – Floral carvings on the blade pay homage to Mongolian butchering traditions, making it a conversation piece at ethnic food festivals. ✔ ​​Pakkawood Grip Advantage​​ – Layers of resin-stabilized hardwood provide superior moisture resistance compared to cheap plastic handles, critical for halal/kosher meat preparation. ✔ ​​Sheath as Travel Companion​​ – Vegetable-tanned leather sheath protects edges during hunting trips or farmers’ market transport, with belt loop for quick access. ​​From Farm to Table: Your Trusted Partner​​ Imagine effortlessly deboning a lamb shoulder without sawing – the tapered 60° tip glides between bones like a surgeon’s scalpel. Hunters appreciate how the 130mm blade cleanly skins game without wasting precious meat. Home cooks revel in its balance when portioning ribeyes or breaking down whole chickens. ​​Claim Your Culinary Heritage​​ This isn’t just a tool; it’s a legacy. Whether you’re a third-generation butcher or a homesteader reviving ancestral skills, this knife bridges tradition and modernity. Pair it with our matching cleaver (sold separately) for a complete meat-processing set.