• This knife makes the task of de-boning chicken, ham, and other meats very simple
• Precision forged from a single piece of high carbon, stain resistant German stainless steel
• Ergonomic and comfortable triple-riveted black poly handle
• Razor sharp hand honed PEtec edge
• Made in Solingen, Germany; Lifetime Warranty

WÜSTHOF Classic Boning Knife – 5" of Precision for Meat Prep Mastery

Make boning meats faster, cleaner, and more precise with the WÜSTHOF Classic 5" Boning Knife. Expertly designed with a narrow, tapered blade, this knife lets you maneuver around bones, joints, fat, and skin with pinpoint accuracy. Whether you're working on chicken, ham, or fish, this blade glides effortlessly—preserving more of your premium cuts and minimizing waste 🥩.

The slender profile is perfect for getting into tight areas, while the full-tang, triple-riveted handle offers superior control and comfort. Forged in Solingen, Germany, this knife is built with WÜSTHOF’s legendary high-carbon stainless steel, ensuring long-lasting sharpness, strength, and hygiene 🧼.

🔹 Tapered 5" Blade – Ideal for deboning poultry, beef, pork & more
🔹 Glides Along Bone & Fat – Clean, efficient trimming with minimal waste
🔹 Forged from One Piece of Steel – Unmatched balance and durability
🔹 Triple-Riveted Synthetic Handle – Ergonomic and slip-resistant
🔹 Made in Germany – Over 200 years of cutlery craftsmanship
🔹 Lifetime Warranty – Backed by WÜSTHOF’s trusted guarantee

Item 1040101414 (formerly 4602-7) is your essential knife for butchery tasks at home or in professional kitchens.

💎 Classic Series Craftsmanship by WÜSTHOF

Each knife in the WÜSTHOF Classic Series is precision-forged from a single billet of X50 CrMoV15 steel—a high-carbon, stain-resistant alloy formulated for superior sharpness and edge retention.

Steel Composition Breakdown:

• X = Stainless Steel

• 50 = 0.5% Carbon for lasting sharpness

• Cr = 15% Chromium for stain resistance

• Mo = Molybdenum for blade toughness

• V = Vanadium for edge durability

Combined with a hand-honed blade and a full-tang triple-riveted handle, the Classic Boning Knife delivers lasting performance, balance, and control ⚖️.

🛠️ Why Forged is Better

Unlike stamped knives, forged blades are shaped under intense heat, creating a denser, more durable structure. The extended tang improves both balance and handling—making precision cuts smoother, safer, and more efficient 🔥.

Whether you're breaking down a chicken or trimming a tenderloin, the WÜSTHOF Classic 5" Boning Knife is the specialized blade that turns complex prep into clean, confident cuts.

Care of Knives

Honing and Sharpening 

Honing or sharpening depends on whether your knife has lost its sharpness or if it is really blunt. A blade's loss of sharpness can be treated using a honing steel. For dull, blunt knives, use a sharpener. To ensure a beautifully sharp blade, we recommend you hone your knives regularly, after each use.  Regular honing prevents blades from deteriorating quickly.

Cleaning

Clean your knives right after use. Thoroughly wash your blades with a non-abrasive sponge or brush, then dry immediately afterwards. Use warm soapy water. Always carefully dry your knives with the blade facing away from you to prevent unintentional injuries. While Wusthof knives are suitable to clean in the dishwasher, we recommend you hand wash only to prolong the life of your blades. Dishwashers can cause your blades to rub against objects during the cycle, causing the blades to deteriorate.  

Proper Knife Storage

Proper storage of your knives ensures they will last for a very long time. There are three ways we recommend storing your knives; knife blocks, magnetic bar holders, and special cases and space saving rolls. Knife blocks help your knives to sit beautifully on your counter top, while keeping them close at hand. Magnetic bars safely hold your knives and provide space. Special cases and space saving rolls allow you to easily transport your knives without causing damage or harm.

Cutting Surfaces

Cutting Surfaces should be smooth, easy to clean and "give" on contact while cutting. J.L. Hufford recommends wooden, bamboo cutting boards, or quality polyethylene boards. Avoid surfaces that can dull or damage the knife such as china, marble, granite, tile, Formica, porcelain, stainless counter tops and glass. Remember to thoroughly clean cutting boards immediately after use after use to prevent harmful bacteria growth from developing.

Warranty

WÜSTHOF cutlery is manufactured with the highest quality standards and fulfills the required DIN (German Industry Standard) as well as the EN (European Standard).
WÜSTHOF cutlery is fully warranted to be free of defects in material and craftsmanship. The warranty does not apply for normal wear or misuse.