Knife Guard covers blade up to 26cm
Used in food preparation for removing the bones of poultry, meat, and fish. This stiff blade boning knife is good for boning beef and pork, but a flexible boning knife is preferred for poultry and fish.
This forged version has a bolster gives a lot of extra protection by preventing hands from slipping forward onto the blade. There is a trade off between the strength of the fully forged blade and have a flexible knife.
The fully forged knives (GF Range) are heavier and more robust than the standard G series knives and because of this make great professional chef's knives.