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Tramontina boning knives and cleavers are designed for precision, strength, and everyday reliability in any kitchen. Each blade is forged from high-quality, high-carbon stainless steel, expertly honed to deliver precise, clean cuts whether you’re breaking down poultry, deboning meat, or chopping through tough vegetables. Ergonomic handles provide superior grip and control, ensuring comfortable handling even during extended prep sessions.
Built to withstand the rigors of daily use in the kitchen, these knives are built with a robust construction for optimum balance and durability. Tramontina combines efficient cutting performance with lasting sharpness and easy maintenance, making these tools indispensable for home cooks and professional chefs alike. Trusted for over a century, Tramontina continues to deliver kitchen essentials that simply get the job done.
Frequently Asked Questions
What is the best way to sharpen a boning knife?
What is the best way to sharpen a boning knife?
The best way to sharpen a boning knife is by using a whetstone or a manual sharpening system that allows for precision angle control. Boning knives have thin, flexible blades that require a sharp, fine edge for clean and precise cuts, especially around bones and joints.
Is a straight or curved boning knife better?
Is a straight or curved boning knife better?
Whether a straight or curved boning knife is better depends on what you're cutting and your personal preference. A curved boning knife is best for fish, poultry, and trimming fat, as the curved blade makes it easier to follow contours and maneuver around bones. Whereas a straight boning knife is ideal for larger cuts of meat or beef, where you need long, clean strokes to separate muscle from bone.
What blade length should I look for in a boning knife?
What blade length should I look for in a boning knife?
The ideal blade length for a boning knife is typically 5 to 6.5 inches. This length offers the right balance between precision and reach, allowing you to work around bones without losing control. A 5 inch boning knife is best for poultry, small fish and detailed trimming work, while a 6 inch boning knife is more versatile, more suitable for beef, pork and larger cuts.
How do I properly use a boning knife?
How do I properly use a boning knife?
To properly use a boning knife, follow these techniques to ensure safety and efficiency:
- Grip the handle near the bolster firmly for better control
- Start with the pointed tip to pierce around joints and bones.
- Make smooth, shallow cuts close to the bone to remove meat cleanly.
- Use a pulling motion to separate the meat instead of forcing the blade through.
- Let the knife’s flexibility work with you, especially on curved cuts.