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Details
- The dagger is used for stabbing and bleeding. The dagger has a double-edged blade, a diamond-shaped cross-section and a straight, symmetrical handle with a prominent finger guard. “Stabbing”, as it is called, takes place after the animals have been stunned.
- The pointed blade of the dagger can be used to make a precise and quick vein incision, allowing them to bleed out completely before being cut and processed further. Daggers are thus one of the most important utensils of a butcher, but they are also important tools for hunters or home slaughterers. In combination with other butcher's knives such as the skinning knife or the gut and tripe knife, they are a basic part of any butcher's equipment.
Additional Info
| Blade Length (Inches) | 8.5 in. |
|---|---|
| Blade Length (mm) | 216 mm |
| Blade Width (inches) | 1 |
| Grind | 50/50 Bevel |
| Steel Type | X55CrMo14 |
| Rockwell Hardness | 56 |
| Stainless | Yes |
| Handle Material | Plastic |
| Spine Thickness (mm) | 4.25 |
| Brand | Friedrich Dick |
| Country of Manufacture | Germany |
| SKU | D8 2357 21 |
| Manufacturer's Part Number | 8235721 |
| Manufacturer's Suggested Retail Price | $83.00 |
