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Giesser boning knife Primeline (flexible), available blade lengths 13 cm, 15 cm
A boning knife has a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish.
Avalable blade lengths: 21 and 24 cm. The butcher knife is used in meat prosessing. The heftier blade works well for splitting, stripping and cutting meat.
Giesser sticking knife Primeline, 21 cm.
Boning knife with short and stiff blade, length 10 cm. Fibrox non-slip handle.
Boning knife with short 10 cm blade. Swibo handle, non-slip even when wet. Blade highest quality stainless steel, very sharp and permanent cut.
The blade curved, slim and narrow.
Boning knife with curved and narrow blade, length: 12 cm. Non-slip Fibrox handle.
Boning knife, curved, narrow, semi-flexible blade, length 13 cm. Non-slip polyamid Swibo handle.
Swibo boning knife with wide 16 cm blade. Swibo polyamide non-slip handle.
Swibo boning knife with flexible and narrow blade, length 16 cm.
Boning Knife with black Fibrox® Pro slip resistant handle.
The blade is high carbon steel, curved, Super-Flexible and narrow. Blade length is 15 cm.
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