HENDI's 150 mm boning knife is designed for precise trimming, boning and portioning of meat and poultry. Its long, thin blade and sharp tip enable precise work around bones, joints and meat, even for detailed cuts. The ergonomic HACCP color-coded handle helps ensure safer food handling and easier identification of raw materials, while the lightweight design makes everyday use comfortable. 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 trimming, filleting, boning and portioning meat. Suitable for processing meat and poultry and for precise cuts around bones and joints. The TPV handle, made with injection molding technology, is soft, has a good grip and ensures firm handling even in wet working conditions. More resistant to temperature changes than many conventional plastic materials.
