Maximum control when firing, parrying & cutting
The PIKAS MASTER boning knife is the tool of choice for precise meat processing . The narrow, tapered, and extremely sturdy blade allows for precise bone removal, the removal of tendons and fat, and the fine portioning of meat pieces – powerfully, safely, and precisely.
Material & workmanship
The 15.5 cm long blade made of stainless X50CrMoV15 steel is particularly stable and has a long edge , with a hardness of 56-57 HRC - perfect for precise work on joints, bones or delicate meat.
The forged boot heel with a full-length flat heel ensures ideal balance and maximum stability. The ergonomically shaped POM handle fits comfortably in the hand, is robust, hygienic, and dishwasher-safe.
As a special detail, the PIKAS logo is embedded in the handle as a solid brass inlay – a sign of true craftsmanship “Made in Solingen”.
Sizes & Variants
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Total length: 26 cm
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Blade length: 15.5 cm
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Handle length: 10.5 cm
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Steel grade: X50CrMoV15 stainless
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Steel hardness: 56–57 HRC
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Handle material: POM plastic – ergonomic, easy-care & durable
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Design features: Forged boot top, flat heel, solid brass inlay in the handle
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Use: For boning, trimming, removing fat and tendons
Who is the PIKAS MASTER boning knife suitable for?
For ambitious meat lovers, butchers, BBQ enthusiasts, and kitchen professionals who value absolute precision and comfortable handling. This knife was developed for demanding preparation tasks that require sensitivity and control .
Whether preparing meat at home or in a restaurant, this boning knife delivers sharp, controlled cuts and long-lasting performance .
