A Knife Specially Designed for Boning Meat

Choose this knife for your butchery, charcuterie, and slaughterhouse tasks. A boning knife is designed to separate meat from bones. It's also suitable for trimming meat and removing tendons and fat. Its narrow and flexible blade is maneuverable for getting around bones and cutting through flesh.

The blade is made of stainless steel X55CrMo14, an alloy valued for its long-lasting corrosion resistance. It has a hardness of 56 HRC.

Its sharp edge has been laser-designed for even greater precision.

German Quality for Professionals

The handle of this knife is made of non-slip polyamide, ensuring safe cutting.

Its ergonomic shape prevents the onset of musculoskeletal disorders that often lead to pain.

There are no gaps between the handle and the blade, eliminating bacteria accumulation. The NSF certificate visible on the polished blade indicates that the knife meets strict standards for hygiene and food safety.

Finally, cut safely thanks to the extra-large thumb rest and the developed finger guard.