Boning Knife 6" [Auvergne]

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.