HENDI's 130 mm boning knife is designed for precise cleaning, boning and portioning of meat and poultry in professional kitchens. The thin blade and sharp-tipped knife tip allow you to work precisely around bones, joints and meat, even for detailed cutting jobs. The HACCP color-coded ergonomic handle helps ensure safer food handling and makes it easier to distinguish raw materials. The light construction makes the knife comfortable even during long-term use. A blade made of German steel with a hardness of 56 HRC ensures reliable cutting performance and long-lasting sharpness. Designed to support hygienic food handling and reduce the risk of cross-contamination. Color-coded handles comply with HACCP principles and food safety requirements. Lightweight construction. The handle is resistant to oils, fats, cleaning agents and common kitchen chemicals. A thin blade with a sharp tip. Suitable for cleaning, filleting, boning and portioning. Suitable for meat, poultry and precise cutting around bones and joints. The die-cast TPV handle is softer, has a better grip and is more resistant to heat and temperature changes.
