Description

CaterAce skinning knife with a 150mm blade.

A skinning blade has a pronounced upward curve so the belly of the blade does the work, separating hide or skin from the carcass without puncturing it. It is not interchangeable with a boning knife.

Blade and Handle

• Blade: high-carbon rust-resistant stainless steel (SUS420J2), hardened to 52-54 Rockwell
• Handle: black polypropylene
• Dishwasher safe

Rockwell 52-54 is the usual range for a commercial kitchen knife: hard enough to hold an edge through a shift, soft enough to be steeled back rather than chipping. Dishwasher safe in this case means the handle and blade will survive it, though any edge lasts longer hand washed.