Blue Ergogrip Bleeding Knife 5.91 inch - DICK

Performance and Quality at Your Fingertips

For your work in butcheries, delicatessens, and slaughterhouses, this knife will be essential. It allows you to bleed meat by piercing it with its pointed tip. Its blade is thicker than that of a boning knife and slightly less flexible.

Its blade is made of X55CrMo14 stainless steel. This steel grade is widely used for professional utensils because its resistance to corrosion is long-lasting. It has a hardness of 56 HRC.

Its sharp edge has been laser-cut for even more precision.

A Must-Have for All Butchers!

The handle of this knife is made of non-slip polyamide to allow for safe cutting.

Its ergonomic shape follows the movement to prevent musculoskeletal disorders that often cause pain.

There is no gap between the handle and the blade: this way, you will avoid the accumulation of bacteria. The NSF certificate is a guarantee of compliance with strict standards of food hygiene and safety.

Finally, the extra-large thumb rest and finger guard developed for you allow for work in complete safety.