Boning Knife, 6"
Cangshan knives are the finest blades you can lay your hands on. These knives are made from the highest quality steel in the world, Sandvik (Sweden) - with a hardness of 60 HRC (Rockwell Hardness).
The Rockwell Hardness scale is extensively used by metallurgists to define exactly how hard a piece of steel is and, the higher the number, the harder the steel. A particular metal's rating is important to any knife maker because a harder steel will hold an edge better than a softer steel.
The hardness of a knife is a very important indicator of its performance and durability.
Cangshan knives are among the top performance knives in the world.
Surpassing all in sharpness, quality and exceptional balance.
On top of that, your Cangshan knives comes with a beautifully designed cover.
The Boning Knife is used to remove bones from cuts of meat. It has a thin, flexible blade, usually about 5 or 6 inches long, that allows it to get in to small spaces.
Packing: per piece
Brand: Cangshan (China)
Knives durability are determined by 2 measurements:-
1. Initial Cutting Peformance (ICP)
2. Total Card Cut (TCC)
How do you determine sharpness?
Initial Cutting Performance (ICP) determines how sharp a knife is after sharpening.
Above 110 is excellent.
Below 30 is poor.
Cangshan knives is the perfect balance between hardness and brittleness. Sharpness last 5 times longer than competitor's blades.
How long does it remain sharp?
Total Card Cut (TCC)
More than 550 – Excellent.
Below 100 – very poor.