Opinel - Les Forgés 1890 Fully-Forged Meat & Poultry Knife – Premium 13cm French Master Boning & Trimming Knife

Opinel - Les Forgés 1890 Fully-Forged Meat & Poultry Knife – Premium 13cm French Master Boning & Trimming Knife

The Opinel Les Forgés 1890 Meat & Poultry Knife is a master-tier, investment-grade culinary instrument uniquely engineered to handle intensive protein processing, bone-in tracing, and precision meat trimming. Award-winningly designed in collaboration with the acclaimed BIG-GAME design studio, this premium tool is hot-forged from a single round bar of elite European X50CrMoV15 stainless steel at 1200°C. This intensive manufacturing process yields an unbroken grain structure that provides incredible structural density, perfect physical balance, and exceptional structural integrity. Featuring an agile 13 cm blade and a stabilized, heat-treated beechwood handle that pays elegant homage to Opinel's classic pocketknife profile, this knife glides through dense poultry joints, cartilage, and raw proteins with surgical accuracy. It delivers the uncompromising cutting leverage required by professional butchers alongside the refined handling beloved by home smokehouse pitmasters.

Best For Home smokehouse pitmasters, passionate hunters, and detail-oriented cooks seeking a fully hot-forged, full-tang meat knife that provides exceptional tip control, deep water resistance, and an anti-fatigue grip for deboning poultry and trimming premium cuts of meat.

Key Features

• 100% Hot-Forged Round Bar Engineering: Forged continuously from a solid cylinder of premium steel, producing an integrated blade, thick bolster, and full tang that delivers superior mechanical strength and perfect weight distribution.

• Premium X50CrMoV15 Stainless Alloy: Enriched with Carbon, Chromium, Molybdenum, and Vanadium, this high-purity European steel alloy sharpens effortlessly to a razor finish while offering high resistance to kitchen stains and organic food acids.

• Elite BIG-GAME Studio Design Collaboration: Merges centuries of traditional French knife-making heritage with clean, ultra-modern industrial aesthetics, resulting in a striking, exhibition-grade tool that stands out on any workstation.

• Stabilised Thermo-Heated Beechwood Handle: Crafted from natural European beech wood subjected to a specialized high-temperature baking process, establishing high water resistance, dimensional stability against shrinkage, and a comfortable feel.

• Ergonomic Pocketknife Homage Silhouette: The contours of the timber handle are meticulously sculpted to echo the lines of Opinel's timeless folding knives, filling the palm naturally to prevent hand clenching and minimize wrist fatigue.

• Agile 13 cm Precision Profile: The short, robust blade length maximizes steering control and lateral leverage, making it easy to maneuver through tight spaces around bone joints and connective tissue.

Specifications

• Model Designation: Authentic Meat & Poultry Knife (Flagship Les Forgés 1890 Collection)

• Design Partners: Masterfully Crafted by Opinel France in collaboration with BIG-GAME Studio

• Blade Length: 13 cm (Standard Professional 5-Inch Boning Class)

• Handle Length: 15 cm (Extended Handle for Enhanced Leverage & Grip Security)

• Overall Length: 28 cm

• Blade Construction: Rigid Full-Tang, Fully Hot-Forged from a Round Bar of Steel

• Steel Composition: X50CrMoV15 Premium Grade Stainless Steel

• Handle Material: Thermo-Stabilised Natural European Beech Wood

• Structural Integrity: Balanced Full-Tang, Wear and Impact-Resistant Build

• Manufacturing Origin: Masterfully Forged and Crafted in France

Ideal For (Protein Processing & Butchery Applications)

• Precision Poultry Deboning: Tracing closely around the frames of chickens, turkeys, and ducks, separating breasts from bone, and cleanly popping through joints with absolute geometric accuracy.

• Trimming & Silver Skin Removal: Utilizing the sturdy, high-precision tip to slip underneath dense silver skin, heavy fat caps, and tough sinew on beef briskets, pork shoulders, or wild game cuts with minimal meat loss.

• Portioning Raw Meats & Chops: Dividing whole loins into uniform individual steaks, cubing pork belly, or prepping lamb shanks for slow-braising with clean, fluid cuts.

• Sausage & Charcuterie Prep: Slicing through tough cured meat casings and dense, waxy salamis to create presentation-ready rounds for premium charcuterie platters.

Pro Tip & Les Forgés Maintenance: The Les Forgés 1890 Meat & Poultry Knife is an investment-grade artisan tool that requires traditional culinary care to preserve its breathtaking performance. It must never be placed inside a dishwasher or left soaking in a damp sink. Simply wash the blade under warm running water immediately after use with a soft, non-scratch sponge, and dry thoroughly with a towel before storage. Storing it on a magnetic wood knife strip or inside a dedicated slot block protects the razor-sharp cutting bevel from rolling or chipping against other loose kitchen utensils. An occasional single drop of food-safe mineral oil applied to the beautiful beech wood handle will enrich the timber grain, prevent ambient drying, and preserve its stunning satin finish for decades to come!