STICKING KNIFE - STAINLESS STEEL
Knife with stainless-steel blade and hard-wearing exotic bubinga wood handle. High-quality sticking knife with a blade that's easy to maintain.
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What is it for? Sticking knives have thick, sharp blades for piercing meat. Smaller blades are mainly used for chicken and rabbit, while bigger blades are for larger animals (mutton, veal, pork, beef, etc.). Boning knives are part of the same family and have fine, narrow and curved blades that smoothly remove bones, gristle and rind. These two knives are designed for professional use, mainly by butchers. Knife with stainless-steel blade and hard-wearing exotic bubinga wood handle. High-quality sticking knife with a blade that's easy to maintain.
Product Details
Data sheet
- Length (cm)
- 11
14
17
20 - Material of construction
- Stainless steel
- Cooked products
- Raw meat
- Use
- Boning and removing the nerves from the meat
Slicing and cutting - Handle material
- Wooden
Specific References
- ean13
- 106131110
Quick Compare
Product |
STICKING KNIFE | BONING KNIFE WITH USED-STYLE BLADE | VICTORINOX BONING KNIFE |
Availability |
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Price |
€11.99
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Description |
Knife with stainless-steel blade and wooden handle. High-quality sticking knife with a blade that's easy to maintain. |
Knife with stainless-steel blade and plastic handle. The used-style blade is narrow and cut as if sharpened several times, making it more effective. |
Knife with stainless-steel blade and hard-wearing rosewood handle. Classic knife. |
Length (cm) |
13 | 12 | 12 |
Material of construction |
Stainless steel | Stainless steel | Stainless steel |
Cooked products |
Raw meat | Raw meat | Raw meat |
Use |
Slicing and cutting | Boning and removing the nerves from the meat | Boning and removing the nerves from the meat |
Handle material |
Wooden | Plastic / ABS | Wooden |