RIALINOX® LUX S Boning Knife Curved Edge 16 cm
RIALINOX® LUX S Boning Knife Curved Edge 16 cm
RIALINOX® LUX S Boning Knife Curved Edge 16 cm
RIALINOX® LUX S Boning Knife Curved Edge 16 cm

RIALINOX® LUX S Boning Knife Curved Edge 16 cm

Lunghezza lama: 16 cm
SKU: 001HBK2216SY
RI.AL
€10,20
Unit price
€10,20
 

Some variants of this product are currently unavailable in our warehouses. You can still purchase the product at a special price and receive it as soon as it becomes available again.

 

RIALINOX® LUX S Knife - Curved Blade Boning Knife

Cattle / Pigs - 16 cm


Blade length: 16 cm

Blade height: 2.6 cm

(blade height refers to the measurement taken from where the blade exits the handle)


Available handle colours: Black - Yellow - Red - Blue


Packaging: 6 pcs.


Each RIAL knife has its own characteristics: shape, size, flexibility, colour.

It is therefore designed and built specifically for its intended use.


Blade _ 1.4116 Steel (DIN: X50CrMoV15) - Stainless steel for knives - Rigid steel

tested according to Inspection Certificate 3.1 as per EN 10204.


Handle _ polypropylene - Operating temperature up to 80 - 100° C

What is the RIALINOX® LUX S – Curved Blade Boning Knife 16 cm used for?

The RIALINOX® LUX S 16 cm curved blade boning knife is the professional's choice for boning large cuts of beef and pork with complex bone profiles. The 16 cm curved blade covers a larger surface area with each pass, following the concave profiles of long ribs, beef rib cages, and the joints of heavy cattle. The combination of optimal length and curvature significantly reduces processing times for beef halves and pig half-carcasses.

Ideal for:

  • Boning large beef ribs, loins, and hindquarters by following the bone profile
  • Separating meat around the rib cage on whole beef halves
  • Processing heavy pig hams and shoulders with adaptive movements
  • Industrial beef and pork slaughterhouses with high-volume intensive production

Chosen by beef and pork slaughterhouse operators for its 16 cm curved blade, which ensures maximum meat yield on large cuts with the minimum number of passes.

 

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