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Features
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Premium Boning Knife
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Made in Germany
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Made from high-quality knife alloys (X55CrMo14) and material compositions for the blade and handle.
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Able to retains its cutting ability and edge retention for a very long time, which means less sharpening needed.
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Effortless, fatigue-free work.
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Polished blade, which guarantee the highest level of hygiene, corrosion-resistant and easier to clean
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Available in 3 sizes : 13cm , 15cm and 18cm
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Available in 2 blade shape : Straight & Curve
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Available in 3 different flexibilities : Flex, Semi-Flex and Stiff
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No gaps at the blade exit from the handle, and the handle absorbs neither grease nor dirt, Maximum Hygiene!
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Blade's hardness of 56° HRC significantly reduces material consumption and ensures that cutting edge for a long life time.
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THE KNIFE FOR SEPARATING THE MEAT FROM THE BONE
The boning knife is used to cleanly separate the bone from the meat, a process known as boning. It is also used for skinning meat and poultry and cutting through tendons. The boning knife’s primary use is it to separate meat from the bone. Hardly any other knife is subjected to such stress and strain as a boning knife. It must prove itself as a reliable and safe helper in all work processes. In the meat industry, in slaughtering and cutting, as well as in butchers' shops, the boning knife must continually demonstrate its quality.
The knife must be particularly easy to grip, as it requires frequent handling. The boning knife is held like a dagger and guided along the bone so that the meat is removed cleanly and evenly. When it is used for shearing, i.e. cutting meat, the knife is held in the normal gripping position, as it is when removing tendons or skin. Our boning knives are specially designed for this professional use in terms of blade shape, handle design and the materials used.
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THE BLADE OF THE BONING KNIFE
The boning knife is available with a blade length of 10 to 18 cm in two different blade shapes (straight and curved) and in different flexibilities (flexible, semi-flexible and stiff). You can choose between the handles from our ErgoGrip, MasterGrip or ExpertGrip butcher's knife series. A boning knife has a narrow blade with a pointed tip. Nowadays, the curved version is more in demand because it is easier to slide along the bone. The curved shape creates a longer cutting edge. This allows you to make a pulling cut, and the more comfortable hand position is easier on the wrist.
The length of blade used depends on the size of the animal or the piece of meat to be cut as well as the kind of cuts. Blade flexibility depends on the intended use, but also on personal preferences. The best thing to do is to assemble your personal selection according to your intended purpose.
HAPPY SHOPPING!!
