Boning knife 10 cm, GIESSER

A knife dedicated to the meat industry. A boning tool used to separate meat from the bones. Classic form, 10 cm long blade with a straight back, made of chrome-molybdenum stainless steel. Strong, vacuum cured to 56-57 degrees Rockwell.

The knife has a non-slip handle, ergonomically formed, made of TPE plastic. The surface of the grip has a rough texture, which further increases the anti-slip properties. Knife available in two colors: black and yellow.

The plastic handle is approved for contact with food and meets the requirements of the following regulations (each with all additions and in the version valid at the time of making this declaration):

  • Regulation (EC) No 1935/2004 on materials and articles (including active and intelligent food contact materials and articles) intended to come into contact with food and repealing Directives 80/590/EEC and 89/109/EEC - in the currently applicable version.
  • Regulation (EU) No. 10/2011 of 14 January 2011 on plastic materials and objects intended to come into contact with food.

The knives can be washed in the dishwasher. However, to protect the cutting edge, we recommend hand cleaning.

The most important features of the knife:

  • Blade length: 10 cm
  • Total length: 24 cm
  • Chrome-molybdenum stainless steel blade
  • Stiff, straight blade
  • TPE plastic handle, ergonomic, non-slip
  • Purpose: boning knife, for the meat industry
  • Available colors: black, yellow
  • Manufacturer code: 3105 10
3105 10

Data sheet

Blade flexibility
Blade type
Standard blade
Blade length

Specific References


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