F. Dick Expert Grip 2K 6 in. Curved Semi-Flex Boning Knife

The F. Dick Expert Grip 2K Semi-Flex Boning Knife is designed for high usage de-boning work. The boning knife is used to cleanly separate the bone from the meat, a process known as boning. It is also used for skinning meat and poultry and cutting through tendons.

The boning knife’s primary use is it to separate meat from the bone. Hardly any other knife is subjected to such stress and strain as a boning knife. It must prove itself as a reliable and safe helper in all work processes. In the meat industry, in slaughtering and cutting, as well as in butchers' shops, the boning knife must continually demonstrate its quality.

The knife must be particularly easy to grip, as it requires frequent handling. The boning knife is held like a dagger and guided along the bone so that the meat is removed cleanly and evenly. When it is used for shearing, i.e. cutting meat, the knife is held in the normal gripping position, as it is when removing tendons or skin.

Our boning knives are specially designed for this professional use in terms of blade shape, handle design and the materials used.

The unique handle is designed to not only be highly ergonomic, for comfort, but also features a slip proof handle even when wet or greasy. This is what we refer to as a "double pour" handle. Meaning that there is a hard-inner core encased in a soft grip. This is to ensure that no bacteria can become wedged between the blade and handle. NSF Certified, Made in Germany.

SKU: D8 2182 15-66

Availability: In stock

$17.55

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Details

The length of blade used depends on the size of the animal or the piece of meat to be cut as well as the kind of cuts. Blade flexibility depends on the intended use, but also on personal preferences. The best thing to do is to assemble your personal selection according to your intended purpose.
Boning knives are subjected to extreme stress in terms of resistance and pressure in slaughterhouses, cutting plants and butchers' shops. Many other blades would break in such an environment. Boning knife blades, on the other hand, must neither bend nor break under the strain. They must also return to their original starting position after use.
When manufacturing our boning knives, we achieve this level of quality by using a special steel alloy and a hardening process known as ice-hardening. Boning knives must be very sharp, durable and resilient as well as having all the necessary safety features, such as an ergonomically shaped handle with finger guard. It must also comply with the hygienic food law requirements.
When used in slaughterhouses and cutting plants, functional handles are an absolute must for ergonomic, safe and fatigue-free work. The boning knife must sit comfortably and securely in the hand without slipping, as professional knives are in continuous use for hours on end.

Blade Length (Inches)	6 in.
Blade Length (mm)	152 mm
Blade Width (inches)	No
Grind	50/50 Bevel
Steel Type	X55CrMo14
Rockwell Hardness	56
Stainless	Yes
Handle Material	Plastic
Spine Thickness (mm)	No
Brand	Friedrich Dick
Country of Manufacture	Germany
SKU	D8 2182 15-66
Manufacturer's Part Number	8218215-66
Manufacturer's Suggested Retail Price	$27.00