Cuchillo de cocina ZWILLING 38404-141-0

The ZWILLING 38404-141-0 domestic boning knife is designed for precise separation, trimming and skinning of raw meat, poultry and fish. The 14 cm pointed-tip blade is precision-forged from a single piece of high-carbon stainless steel, offering a combination of flexibility and long-lasting edge retention. Ice-hardening and a well-balanced alloy composition improve corrosion resistance and blade stability, while the continuous cutting edge reaches down to the bolster for unbroken cutting performance. The ergonomically shaped, impact-resistant handle with three rivets provides balance and a secure grip during detailed cutting tasks.

Advantages

The SIGMAFORGE® precision-forged construction ensures structural stability and consistent cutting performance. The high-carbon stainless steel, refined by ice-hardening, maintains sharpness and resists corrosion under normal kitchen conditions. The pointed 14 cm blade and wedge-shaped geometry allow controlled, accurate cuts for separating bones, tendons and skin without damaging surrounding meat fibres. The full-tang construction with a shock-resistant plastic handle and three rivets delivers a well-balanced tool that is comfortable to use for extended preparation tasks.

Suitable for

• Boning and trimming raw meat, poultry and fish
• Separating tendons and removing skin
• Precision portioning and preparing cuts for cooking
• Household and professional kitchen use requiring accurate, narrow-blade work

Key specifications

• Blade length: 14 cm
• Blade material: high-carbon stainless steel with ice-hardening treatment
• Blade geometry: pointed tip with wedge-shaped cross-section and continuous cutting edge
• Construction: precision-forged from a single piece of steel (full tang)
• Handle: ergonomically shaped, impact-resistant plastic with three rivets
• Primary use: boning, trimming and skinning

How to use

Hold the handle firmly with a comfortable grip and use the pointed tip to start cuts close to bones or joints. Guide the narrow blade along the bone or underneath the skin with controlled, short strokes to separate meat without tearing fibres. Use gentle sawing motions where needed and keep the blade angled to follow contours. After use, clean the knife by hand with warm water and mild detergent, dry immediately and store safely to protect the edge and maintain balance.

Recommendations

For best results, regularly hone the blade with an appropriate steel and sharpen periodically by a professional or with a suitable sharpening system. Avoid cutting on very hard surfaces such as glass or stone; use a wooden or plastic cutting board to preserve the blade. Clean and dry the knife immediately after contact with acidic or salty ingredients to reduce the risk of corrosion despite the steel’s resistance.