A semi-flexible boning knife built for high-volume meat processing. The curved blade works around bones and joints with control, while the grippy handle holds up through long shifts.
- High-carbon American DexSteel blade holds a sharp edge through heavy use
- Semi-flexible blade flexes around bones and joints for cleaner separation
- Curved 15cm blade suits boning and trimming beef and pork
- Soft, textured handle with finger grooves gives a secure grip and reduces hand fatigue
- Slip-resistant handle holds firm in wet, greasy conditions
- Built for beef and pork plants and other high-volume commercial work