Wenger Swibo 4-Inch Boning Knife, Narrow Rigid Blade

I make prosciutto at home, and bought this along with another boning knife for when I cut the skin away from the meat, and the meat from the bone.

I like this particular one because of the shorter and stiffer blade. this allowed me to be more precise and confident in my cuts.

It is amazingly sharp, so you need to be careful, and treat the knife with respect. Hone regularly, wash by hand, and dry to put up, please don't use the dishwasher!

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