The NITRUM stainless steel blade, enriched with nitrogen, offers a cutting performance and cutting durability 40% superior to traditional steels (ISO-8442 standard). A cold hardening treatment gives the blade even greater hardness. The quality of the alloy also makes it possible to obtain a finer cutting angle and edge (total angle of 27°).

For extra safety, the blade is bevelled to prevent any accidents (cuts, punctures, etc.). This feature also makes it easier to penetrate the meat and pass around the bones. Boning is precise and regular. Fatigue and risk of MSD are reduced.

The ergonomic, non-slip handle does not absorb water and is resistant to heat, common detergents and acidic foods. It has a solid polypropylene base covered with a layer of soft elastomer. For optimum comfort and grip. What's more, the Bactiproof Silver antibacterial treatment removes 99.9% of bacteria, germs and fungi from the handle.

Because of a change in measurement calculations, it may appear as 13 or 15 cm on the blade of your knife. Don't worry, the blade of this boning knife measures 14 or 16 cm depending on the variant (see photo with dimensions).

Complies with standards UNE-EN-ISO-9001:2015, UNE-EN-ISO-8442/1. NSF (National Standard Food) certified, complies with US food requirements.

Our advice on use and care:

Use the boning knife only on plastic or wood (chopping board sold separately), never on hard surfaces. Preferably wash the boning knife by hand and dry it with a soft cloth. Do not use bleach, which could damage the blade (stains, etc.). For improved hygiene, sterilise the knives using a knife steriliser (sold separately). The boning knife can be sharpened with a sharpening steel (sold separately) or a sharpener (sold separately) when the blade is dull. For precise, loss-free cutting: use a poultry cut-up cone (sold separately). For added safety, use mesh gloves and a metal apron (sold separately). The boning knife can be stored on a magnetic bar (sold separately), close to the work surface.