Description
Victorinox Fibrox Boning Knife - 15cm
A HACCP Colour Coded Boning Knife for professional use to avoid cross contamination when de-boning chicken or ham, trimming fat and sinews.
Fibrox HACCP Colour Coded Knives
HACCP - Hazard Analysis Critical Control Points is a preventive System - a risk management that ensures safety in food processing. The concept was introduced along with food hygiene regulations in 2006, and defines different colours for different risk areas.
In line with International Food Regulations, the Victorinox knives in 6 different coloured grips, indicate their intended use, thereby boosting safety and hygiene.
Red: Raw Meat
Blue: Fish
Yellow: Poultry
Green: Fruit/Vegetables
White: Bakery/Diary
Black: Universal
A butcher's boning knife, designed for de-boning chicken or ham, trimming fat and sinew with precise control. Wide, straight, stiff blade, ideal for filleting tougher meats, pork or beef that require a non flexible blade. Part of the Fibrox collection of high-quality pieces that combine comfortable, non-slip, ergonomic handles with easy-to-sharpen blades and a long service life.
The ergonomic Fibrox handles feature excellent non-slip properties and can be sterilized up to 150 degrees Celsius, which makes them ideal for use in the kitchens of hotels, restaurants, catering companies and butcheries.
| Blade Length | 15 cm |
|---|---|
| Handle | Thermoplastic Elastomers (TPE) |
| Blade Steel | X50CrMoV15 Stainless Steel |
| Colour | Yellow |
| Edge Type | Plain |
