Stalgast Bent Boning Knife 16 cm by Sanelli

A bent boning knife separates meat from bone by following the contours of the joint with a curved blade. The shape lets the edge slide along the bone without cutting into it, so the meat comes away in clean, unbroken pieces. The curve also gives the wrist a more natural angle, reducing strain during long butchery sessions.

The operator holds the handle firmly, positions the tip against the bone, and draws the blade along the natural seam between meat and bone. The curve guides the cut, so less force is needed and the risk of slipping is lower. Once the blade reaches the end of the seam, the meat is lifted away in one piece.

The 16 cm blade is made in Italy from hardened steel rated 54-56 HRC, which keeps an edge through repeated use. The handle combines two types of plastic for a secure grip, even when wet or greasy. The overall length of 160 mm balances control and reach, making it suitable for poultry, pork and smaller cuts of beef.

Cleaning follows from the materials: the stainless blade resists corrosion, while the plastic handle withstands hot water and detergents. After use, the knife is washed by hand, dried immediately and stored in a knife block or magnetic strip to protect the edge.

This model is a single variant in the Sanelli range distributed under the Stalgast brand, placed in the catalogue under professional butchery knives.