Engineered for confident cuts and absolute control
When control matters most, strength makes the difference. The Messermeister Oliva Elite Stiff Boning Knife 15 cm delivers clean, confident cuts for trimming fat, separating joints, and breaking down larger cuts of meat. Its rigid blade gives you firm guidance, while the narrow profile keeps every movement precise and intentional.
Because performance starts with construction, each blade is forged by hand. Artisans hot drop forge the blade from a single billet of premium German stainless steel in Solingen. As a result, the stiff spine resists flex under pressure, while the hand polished 15 degree Elite edge maintains sharpness through demanding tasks. The flat grind further improves control, allowing you to work close to the bone with accuracy.
At the same time, comfort remains essential. The sculpted Mediterranean olive wood handle sits naturally in the hand and offers excellent grip during extended prep. In addition, the wood’s warm tone and unique grain bring a refined finish to a knife built for serious work.
Features:
- Fully forged one-piece blade, bolster, and tang construction
- Premium Thyssen Krupp 1.4116 German stainless steel
- Hand-sharpened 15-degree Elite edge
- Stiff, narrow blade for maximum control
- Flat grind blade with satin, hand-finished surface
- Ergonomic olive wood handle with natural grain variation
- Blade length 15 cm
- Blade width 2.6 cm
- Spine thickness 0.22 cm
- Handle length 12.5 cm
- Rockwell hardness 58 HRC
- Ambidextrous design
- Handcrafted in Solingen, Germany
Designed for cooks who demand strength, control, and precision, the Oliva Elite Stiff Boning Knife is built to handle serious butchery with confidence and ease.
Please note: Due to these being made from natural materials, each piece is unique and colour and grains will vary from the images shown.
| Material: |
Stainless Steel, Wood
|
| Size: |
15cm
|
Use & Care:
Proper care will preserve the performance and beauty of your Oliva Elite knife for years to come.
- Hand wash only using warm water and a mild detergent
- Rinse thoroughly and dry immediately after washing
- Clean the blade promptly after cutting acidic or salty foods such as tomatoes, citrus, or vinegar-based ingredients
- Never place in the dishwasher, as heat and detergents will damage both blade and handle
- Apply a light coat of food-safe mineral oil or wood cream to the olive wood handle every few weeks
- Store in a blade guard, knife block, or on a magnetic rack to protect the edge
With regular care, the blade will maintain its sharpness and the olive wood handle will develop a rich, natural patina over time.
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