RIALINOX® LUX S GROOMING - TRIMMING French-style knife, 23 cm.
RIALINOX® LUX S GROOMING - TRIMMING French-style knife, 23 cm.
RIALINOX® LUX S GROOMING - TRIMMING French-style knife, 23 cm.
RIALINOX® LUX S GROOMING - TRIMMING French-style knife, 23 cm.

RIALINOX® LUX S GROOMING - TRIMMING French-style knife, 23 cm.

Lunghezza lama: 23 cm
SKU: 001HBK2323S
RI.AL
€15,50
Unit price
€15,50
 

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 - TRIMMING / BONING Model - French Type

Cattle / Swine - 23 cm


Blade length: 23 cm

Blade height: 4.2 cm

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


Available handle colors: Black - Yellow - Red - Blue


Pack: 6 pcs.


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


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


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

What is the RIALINOX® LUX S – Trimming/Boning French Type 23 cm Knife used for?

The 23 cm RIALINOX® LUX S Trimming/Boning French Type knife is the benchmark for professional trimming of large beef and pork cuts in industrial butcheries. With a length of 23 cm and a blade height of 4.2 cm, it ensures maximum coverage speed on larger surfaces: large beef loins, shanks, and shoulders are trimmed in less time compared to shorter versions, without sacrificing trimming quality.

Ideal for:

  • Professional trimming of large beef loins, shoulders, and shanks
  • Quick finishing of large pork surfaces for display in large-scale distribution
  • Removing fat and connective tissue from beef halves and quarters
  • Industrial slaughterhouses and butcheries with intensive production requiring speed

Chosen as the standard size in industrial beef and pork slaughterhouses for the 23 cm blade's ability to cover large surfaces with long, continuous strokes, maximizing productivity per operator.

 

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