Seven inches puts this at the top of the wide boning range. On beef and large pork cuts the additional reach means the blade can follow a bone from end to end without being withdrawn and re-entered, and every re-entry is a chance to leave meat behind.
It is stiff and wide like the 6-inch 1376, so it levers rather than follows. High-carbon steel on a riveted beech handle is the traditional butchery specification — sharper than stainless, faster to bring back on a steel, and it needs drying rather than soaking.
Dexter-Russell has made cutlery in Southbridge, Massachusetts since 1818 and is the oldest cutlery manufacturer in the United States. Traditional is its original pattern book — high-carbon steel blades on hardwood handles, ground to shapes the company has been making for over a century.
