every poultry
Curved back boning knife with a rigid, narrow, thin and sharp blade. Can be used for vertical poultry cut-up (with a cut up cone). Very strong and handy, this knife offers a professional cut up quality and facilitates high precision cuts (particularly to debone smaller pieces of poultry: oyster meat, etc.).
Cutting knife made up of:
- a Molybdenum stainless steel blade (with 0.40% carbon and 13% chromium) for better durability, ease of use and cleaning (resistance to corrosion).
- an overmoulded polypropylene handle, ergonomic and non-slip for a good grip. The bolster and the butt of the knife protect the operator’s hand while cutting up.
This curved back boning knife is available with two blade lengths: 13 and 15 cm. We can also provide a semi-flexible curved bake boning knife.
Cutting knife made in France, complying with the HACCP standards.
| Length | 26 cm or 28 cm |
| Weight | 0.124 kg for the 13 cm blade, 0.131 kg for the 15 cm blade |
| Blade length | 13 cm or 15 cm |
| Handle length | 14 cm |
| Colours | Random color: black, red, yellow, green or blue handle |
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