• Recommend

Giesser boning knife 10 cm

Semi-flexible boning knife designed for separating meat from bones, recommended especially for the meat industry, slaughterhouses and butchers. It has a blade made of chrome molybdenum steel that is vacuum hardened to a Rockwell hardness of 56-57 degrees. The blade of the knife has been polished to a high gloss for maximum rust resistance and edge retention. The blade is semi-flexible, curved and narrow for a better, ergonomic and wrist-friendly work.

The handle is made of TPE material, which is extremely friendly to the touch and non-slip. The nose (chin) has been well profiled, which ensures a secure grip and reduces the risk of the hand slipping onto the edge of the blade.

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

Giesser knives manufactured for the food industry comply with:

  • EC No. 1935/2004 of October 27, 2004. on materials and articles intended to come into contact with food and repealing Directives 80/590/EEC and 89/109/EEC
  • EU No. 10/2011 of January 14, 2011. on plastic materials and articles intended to come into contact with food and thus are approved for contact with food.

The most important features of the knife:

  • Blade length 10 cm
  • Total length: 24
  • Chrome-molybdenum stainless steel blade
  • Blade slightly curved upwards
  • Handle made of TPE
  • Ergonomic, non-slip handle
  • Purpose: boning knife, for slaughterhouses and butchers
  • Manufacturer code: 2505 10
2505 10

Data sheet

Blade flexibility
Semi-flexible
Oferta produktu
Recommend
Blade type
Standard blade
Blade length
10

Specific References

ean13
4010303013368

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