CHURRASCO BLACK boning knife 15 cm Tramontina

Tramontina CHURRASCO BLACK 15 cm boning knife is a specialty knife that should not be missing from any kitchen. It has a sharp blade made of dark stainless steel. It is used to effortlessly and precisely separate and separate meat from skin and bones. Thanks to the conical blade, the knife can be used precisely and efficiently. The long 15 cm blade is characterized by excellent cutting performance.

The CHURRASCO BLACK boning knife has a 15 cm long blade made of dark stainless steel. This black layer is a black oxidation (nitrocarburization) that better protects the blade against corrosion and scratches. This steel blade is easy to sharpen if the knife starts to lose some of its sharpness over time.

The handle is made of FSC certified wood: exotic ipe wood, a wood resistant to extreme conditions such as humidity and damage, but with a fine and uniform texture, dark brown in color that matches beautifully with the dark color of the blade. The handle is fixed to the blade with two black stainless steel rivets. The handle has a groove for the index finger, specific to outdoor knives. Thanks to the finger groove on the front of the handle, you have good control over the large blade.

CHURRASCO BLACK boning knife 15 cm Tramontina features:

• Dimensions:
  knife (L x W x H): 29.4 cm x 3.77 cm x 2.15 cm
  blade (L x W): 14.9 cm x 3.77 cm
  handle (L x H): 14.5 cm x 2.15 cm
• Weight: 150 gr.
• Material: stainless steel, ipe wood
• Original TRAMONTINA cardboard packaging
• Knife made in Brazil

Maintenance instructions for Tramontina Black CHURRASCO knives:

Proper maintenance of both the blade and the handle of the knife ensures a long service life. We recommend cleaning the knives from the Tramontina Churrasco Black collection by hand only. Washing the knives in the dishwasher can damage both the blade and the handle. The working pressure of the washing machine jets can damage the blade's edge and the water itself can lead to rusting of the blade. The handle can also be affected by the combination of water, detergent and the intense drying heat of the washing machine, thus the handle loses its properties. It is best to wash the knives by hand and dry them quickly immediately after use. The wood of the handle can be kept in optimal condition by regularly applying a layer of mineral oil