THE BEST CRKT KNIVES OF 2019! Details

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THE BEST CRKT KNIVES OF 2019! Details

Boker Arbolito Classic Steak Knife 4" Blade, Black POM Handles - 03BA8304

$14.95

MSRP* : $18.95 | You Save* : $4.00 (21%)
Part #: BO8304 | Boker Knives
Earn 150 knifeREWARDS Points!
Description
BO8304: Boker Arbolito Classic Steak Knife
Boker Arbolito
 
Put one of these in your hand and you immediately know that it's a quality knife. Check out the balance, grip and razor-sharp cutting performance. This knife is engineered and finished to the exacting Solingen, Germany factory standards and is manufactured in Boker's Buenos Aires, Argentina plant.

The blade is made of 440 stainless steel, which makes these knives extra durable, and provides outstanding edge retention and easy sharpening. The full tang construction offers superior strength.

The handle is made of durable POM material, the same material used in the high-end kitchen cutlery. This handle material is easy and low maintenance, as it does not require any special care when it comes to handling and cleaning.

This knife will surely prove itself, as the perfect cutting tool for any kitchen!
Specifications
  • Blade Length: 4"
  • Overall Length: 8.25"
  • Made in Argentina

UPC Code: 788857005231

Zytel Handles
Zytel Handles
A nylon polymer that is lightweight and extremely durable, Zytel can be shaped and textured to provide excellent grip.
Boker Arbolito Classic Steak Knife 4" Blade, Black POM Handles4.500 (2 reviews)
4.5 out of 5 stars
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Boker Arbolito Classic Steak Knife 4" Blade, Black POM Handles
5 out of 5
San Francisco, CA
Pros: Overall Quality, Design, Sharpenability, Sharpness, Construction, Material Quality, Durability
Cons: None
Steak knife
Sharp little steak knife, good quality.
Boker Arbolito Classic Steak Knife 4" Blade, Black POM Handles
4 out of 5
Vancouver WA USA
Pros: Overall Quality, Construction, Sharpness, Design
Cons: None
I written the review
purchased this as a replacement for other steak knives. Those knives required constant sharpening. I used them as paring knives as well. The new ones purchased show no signs of losing their edge and it appears that I can go a long time yet before touching them up. The confidence that I had a Solingen grade steel was a factor.
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