RIALINOX® LUX T Boning Knife, Curved Blade, 16 cm
RIALINOX® LUX T Boning Knife, Curved Blade, 16 cm
RIALINOX® LUX T Boning Knife, Curved Blade, 16 cm
RIALINOX® LUX T Boning Knife, Curved Blade, 16 cm

RIALINOX® LUX T Boning Knife, Curved Blade, 16 cm

Lunghezza lama: 16 cm
SKU: 001HBK2216T
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 T Knife - Curved Spine Boning Model - ROUND Tip

Poultry - 16 cm


Blade length: 16 cm

Blade height: 2.6 cm

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


Available handle colors: Black - Yellow - Red - Blue


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


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

What is the RIALINOX® LUX T – Curved Spine Boning Knife 16 cm for?

The RIALINOX® LUX T boning knife with a 16 cm curved spine is designed for professional boning of large poultry meats such as turkey, duck, and goose. The 16 cm curved spine naturally follows the contour of the rib cage and larger joints, reducing meat waste when separating meat from bone on voluminous carcasses. The round tip ("T" designation) ensures safety during maneuvers in deeper joints, where the risk of piercing is higher.

Ideal for:

  • Boning the rib cage and thighs of turkey and duck by following the bone profile
  • Obtaining whole fillets from large poultry carcasses
  • Separating meat with minimal loss around large joints
  • Processing in industrial poultry slaughterhouses for large bird batches

Chosen by operators in industrial poultry slaughterhouses for the combination of its curved blade and 16 cm round tip, optimal for maximizing meat yield on large turkeys and ducks.

 

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