RIALINOX® LUX S GROOMING/TRIMMING Knife - French type with scallops, 23 cm
RIALINOX® LUX S GROOMING/TRIMMING Knife - French type with scallops, 23 cm
RIALINOX® LUX S GROOMING/TRIMMING Knife - French type with scallops, 23 cm
RIALINOX® LUX S GROOMING/TRIMMING Knife - French type with scallops, 23 cm

RIALINOX® LUX S GROOMING/TRIMMING Knife - French type with scallops, 23 cm

Lunghezza lama: cm 23
SKU: 001HBK5323S
RI.AL
€23,00
Unit price
€23,00
 

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 - GROOMING / TRIMMING Model - French Style with HOLLOW GRIND

Cattle / Swine - 23 cm


Blade length: 23 cm

Blade height: 4.2 cm

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


Available handle colors: Black - Yellow - Red - Blue


Pack size: 6 pcs.


Each RIAL knife has its own characteristics: shape, size, flexibility, color.
It is therefore designed and built specifically for its intended use.


Blade _ Steel 1.4116 (DIN: X50CrMoV15) - Stainless steel for knives - Rigid steel
tested according to Test Certificate 3.1 as per EN 10204 standard.


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

What is the RIALINOX® LUX S – French Style HOLLOW GRIND 23 cm Grooming/Trimming Knife used for?

The RIALINOX® LUX S 23 cm French Style Hollow Grind Grooming/Trimming Knife is specifically designed for grooming beef and pork with high fat content. The hollows engraved in the blade create air pockets that prevent meat and fat from sticking to the knife's surface, ensuring faster and cleaner cuts even on the greasiest surfaces. The 23 cm length allows for covering large surfaces without compromising the anti-adhesion effect of the hollows, combining productivity and effectiveness on high-fat cuts.

Ideal for:

  • Grooming fatty pork: bacon, lard, shoulders, and un-trimmed hams
  • Trimming beef cuts with high marbling and thick covering fat
  • Quick defatting operations where a smooth blade would tend to stick to the meat
  • Slaughterhouses and cured meat producers that process pork cuts destined for aging or large-scale distribution

Chosen by cured meat producers and butchers specializing in fatty meats for its hollow grind technology that eliminates friction between the blade and fat, increasing grooming speed by 20-30% compared to an equivalent smooth blade.

 

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