BONING KNIFE

Info

The butcher's knife is the emblem of tradition and craftsmanship in meat processing. This robust and powerful tool is a faithful companion in the world of butchers, where precision and power are essential.
The blade is massive, thick, and heavy, designed to tackle vigorous cuts through meat, bones, and cartilage.
This tool is employed for a wide range of tasks within a butcher shop. It is used to section large pieces of meat, separate specific cuts, cut through bones, and remove excess skin and fat. Its versatility is crucial in an environment where meat preparation is an art that requires skill and dexterity.
The butcher's knife is not just a working tool, but also a symbol of respect for the animal being transformed into food. It is through its skillful use that meat is prepared with care and respect to ensure the highest quality and food safety.

Professional knives from Due Cigni are versatile essential tools for every cook, whether amateur or professional. Equipped with an ergonomic non-slip Nylon® handle, they offer a comfortable and secure grip, allowing optimal control during use. The stainless steel blades, dishwasher-safe for easy and quick cleaning, ensure reliable and long-lasting performance.
The items in this line not only complement kitchen equipment but become a fundamental part of it, facilitating the preparation of any ingredient with efficiency and precision. Whether slicing vegetables, cutting meat, or mincing herbs, these knives are designed to adapt to various kitchen needs, guaranteeing optimal results.

The NSF certification of the entire line is a guarantee of safety and quality, ensuring that the knives comply with the strictest standards for contact with food. This confirms the trust that chefs can place in these utensils to achieve excellent results without compromising health or hygiene.