Robert Welch Signature 6.5 in. Boning Knife

Technical Specifications & Material Composition

• Blade Material: Forged German X50CrMoV15 Stainless Steel for optimal corrosion resistance and edge retention.
• Blade Hardness: 55-56 HRC (Rockwell Scale), balancing ease of sharpening with durable edge life.
• Blade Length: 160mm (6.5 inches).
• Blade Profile: Stiff / Rigid (Ideal for beef, pork, and large poultry).
• Edge Angle: 15-degree hand-applied Japanese-style edge.
• Handle Material: High-grade DuPont™ Polymer, injection-molded for a seamless, hygienic bond.
• Construction: Fully Forged for structural integrity and balance.
• SKU: SIGSA2005V.
• Manufacturing Origin: Taiwan (utilizing German steel).

Practical Applications & Usage Guide

• Primary Use: Separating meat from bone in beef, pork, lamb, and large poultry.
• Technique: Use the pointed tip for initial piercings and the heel for heavier separating tasks near the bone.
• Handling: Best used with a 'dagger' or 'overhand' grip when working with hanging carcasses or large primal cuts.

Care and Safety Maintenance

• Cleaning: Hand wash only with mild detergent; dry immediately to prevent spotting. Do not use a dishwasher.
• Sharpening: Maintain the 15-degree edge using a ceramic honing rod for daily upkeep and high-quality whetstones for periodic thinning.
• Storage: Use a blade guard or magnetic rack to protect the forged edge from contact with other metal tools.
• Safety: The stiff blade requires controlled pressure; never force the blade through frozen bone as it is designed for meat separation, not bone sawing.