Meridian Elite
Boning Knife - 6"


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Break down poultry, trim meat, and clean ribs like a pro with this rigid 6” Boning Knife. Control meets strength.

SKU

E/3692-6


Origin

Solingen, Germany


Handle

Polyoxymethylene


Blade

Thyssen-Krupp 1.4116


The Meridian Elite 6 inch stiff boning knife with silver stainless steel blade and triple rivet black handle
The Meridian Elite 6 inch stiff boning knife with silver stainless steel blade and triple rivet black handle
Close up of the Meridian Elite 6 inch stiff boning knife tip
Close up of the Meridian Elite 6 inch stiff boning knife bolster and heel
Close up of the Meridian Elite 6 inch stiff boning knife triple rivet black handle
The Meridian Elite 6 inch stiff boning knife with silver stainless steel blade and triple rivet black handle side view pointing left
The Meridian Elite 6 inch stiff boning knife with silver stainless steel blade and triple rivet black handle angled view pointing to lower left
The Meridian Elite 6 inch stiff boning knife with silver stainless steel blade and triple rivet black handle angled  view pointing to upper left
The 6” Meridian Elite Boning Knife gives you the muscle and precision to navigate joints, remove silver skin, and break down cuts like a seasoned butcher. Its rigid blade and fine tip make it ideal for trimming and deboning meats with maximum efficiency and control. Crafted from German stainless steel, this knife keeps a strong edge and offers the perfect balance between strength and agility.

Behind the Build:
Product Specs

Origin

Handcrafted in Solingen, Germany

Overall

Length: 10.87 in | 276 mm

Blade Type

The blade is thicker and more rigid compared to flexible boning knives, making it ideal for tasks that require more strength, such as deboning larger cuts of meat or working with tougher textures.

Meridian Elite Boning Knife - 6" image
Blade

Thyssen-Krupp 1.4116
Satin
Hand Finished 3-Stage
Flat Grind
15º
58 HRC
Ambidextrous

Handle

Polyoxymethylene

Blade

Width: 1.06 in | 27 mm
Length: 6.02 in | 153 mm
Thickness at spine: 2.2 mm

Handle

Width (including bolster): 4.84 in | 123 mm

Tasks

This knife features a blade that is more rigid compared to a flexible boning knife, making it ideal for cutting through tougher meat, such as large cuts of beef, pork, or poultry, where precision and control are key.

Care

Do not place in dishwasher… Seriously, don’t even think about it!

Hand-wash only with warm water and a mild detergent; rise and dry immediately

Clean the blade right away after slicing acidic or salty foods like tomatoes, citrus and vinegar based items

Pairs Well With


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How-To Maintain Your Knife
How-To Sharpen Your Knife
How-To Care For Your Knife