Boning knife, boning knife, Giesser 2515 wwl 13

Knife designed to separate meat from the bone. Recommended for the meat industry, slaughterhouses and butchers. Its curved blade is made of high-quality chrome-molybdenum stainless steel, which has been additionally polished to a high gloss, which increases its corrosion protection. The blade along its entire length has grooves, thanks to which the cut meat does not stick, which greatly facilitates work. With each cut, the blade glides over the material being cut with less friction. The blade has been hardened to a Rockwell hardness of 56-57 degrees. Curved and narrow blade for ergonomic and wrist-friendly work. The shape of the blade facilitates, in particular, a pulling cut.

Standard plastic handle made of extremely pleasant to the touch non-slip material (TPE). A well-profiled protective nose ensures a secure grip and reduces the risk of the hand holding the knife slipping off.

Knife with a plastic handle

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.

Technical data:

  • Blade length: 13cm
  • Total length: 27 cm
  • Chrome-molybdenum stainless steel blade
  • Hard narrow curved blade
  • TPE handle, ergonomic, non-slip
  • Purpose: knife for the meat industry, boner
  • Available colors: black, yellow
  • Manufacturer code: 2515 wwl 13

2515 wwl 13

Data sheet

Blade flexibility
Blade type
Grooved blade
Blade length

Specific References


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