Olive Forged - Boning Knife
- Narrow blade follows the bone without tearing meat
- Tip reaches joints and cavities from the inside
- Olive wood handle, forged from a single piece of steel
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If you often prep a whole chicken, a leg of lamb or a pork shoulder for the kamado, this boning knife pays for itself in the meat you would otherwise have left on the carcass. The narrow, forged blade from Olive Forged flexes with joints and bone, so it frees meat instead of tearing it.
What you reach for this knife for
For meat you prepare yourself for the kamado or plancha: trimming, cutting away fat before smoking, or jointing a whole chicken before it goes on the fire. The blade runs through into the olive wood handle, so you feel no play when you put force into a joint.
- Narrow, agile blade for work along bone and joint
- Pointed tip to free membranes and tendons
- Full tang steel, no wobble on heavier work
Find the joint first and cut through the tendon, then the bone often comes free by itself. Check out the rest of the range at knives and work on a sturdy cutting board.
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