AUVERGNE: Boning Knife 6"
This 6 inch Boning Knife
with it's narrow, rigid blade with an upward curve is used for removing
meat and poultry from bones. A steel billet is heated to 2,200 degrees,
hammered into shape, hardened again by heating to 1,900 degrees,
quenched, tempered, hand ground, and a handle is attached. It is then
polished and honed to a fine edge resulting in the finest knife
available. This Auvergne brand of Sabatier (Theirs, France) has Coral handles (Pressed Wood from Spain) that are manually set and
mounted on the tang using three through rivets.