Cutting Boards · USED WITH: knife useBread Cutting Board with Drawer 49000006
Grooved Boning Knife No.2 16.5 cm 2002
CODE 31348
Providing high precision in meat prep, this grooved boning knife is designed for professional kitchens and butchers.
Model Code
2002
Number
No.2
Cutter Size
16.5 cm
Steel Grade
1.4116
Product information
Last updated:
Technical specifications
| Model Code | 2002 |
| Number | No.2 |
| Cutter Size | 16.5 cm |
| Steel Grade | 1.4116 |
| Handle Structure | Durable Plastic |
| Steel Origin | France |
Product description
The 2002 Grooved Boning Knife No.2 delivers maximum efficiency in boneless meat processing. Thanks to its metal construction tapering toward the tip, it helps separate meat from the bone easily and without waste. The grooved blade design prevents meat from sticking to the knife while cutting, allowing rapid work. With its durable metal quality and ergonomic, sturdy polymer handle, it is ideal for commercial kitchens and butcher shops that require intensive use.
Usage areas
Solutions for Your Business
Highlighted usage areas for professional businesses.
01Butcher shopAt the butcher's counter, meat is broken down with these knives, trimmed of sinew and put on the counter.
02Restaurant kitchenIt is preferred for cutting and portioning in restaurants that prepare their own meat in-house.
03Charcoal grill restaurantIn charcoal grill kitchens, kebab meat is prepared with these knives before service.
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