Paring 9cm Knife
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.