STICKING KNIFE

What is it for? Sticking knives have thick, sharp blades for piercing meat. Smaller blades are mainly used for chicken and rabbit, while bigger blades are for larger animals (mutton, veal, pork, beef, etc.). Boning knives are part of the same family and have fine, narrow and curved blades that smoothly remove bones, gristle and rind. These two knives are designed for professional use, mainly by butchers. Knife with stainless-steel blade and wooden handle. High-quality sticking knife with a blade that's easy to maintain.