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 plastic handle. High-quality sticking knife with a sharp blade that's easy to maintain. Knife designed mainly for cookery students.
106132100
Data sheet
- Length (cm)
- 13
- Length (cm)
- 10
- Material of construction
- Stainless steel
- Cooked products
- Raw meat
- Use
- Boning and removing the nerves from the meat
- Use
- Slicing and cutting
- Handle material
- Plastic / ABS
Specific References
- ean13
- 106132100
Dans la même gamme
Knife with stainless-steel blade and plastic handle. High-quality sticking knife with a sharp blade that's easy to maintain. Knife designed mainly for cookery students.