Precision Boning for High‑Volume Kitchens
Achieve clean, efficient cuts on meat and fish with a knife built for commercial demand.
Key Features
- Stamped construction keeps the knife lightweight for fast maneuvering.
- 6" stiff high‑carbon steel blade delivers precise, controlled boning.
- Beech wood handle offers a secure, comfortable grip during long service periods.
- Blade length of 6‑7" is optimal for poultry, fish and small game processing.
- Traditional™ (1012G-6) design is a proven standard in professional kitchens.
From The Manufacturer
Traditional™ (1012G-6) Boning Knife, 6", stiff, high-carbon steel, beech handle













