RI.AL Knife Lines
"R.O.S." Slaughter Line since 1975
Every RIAL knife has its own characteristics: shape, size, flexibility, color. It is therefore designed and built specifically for its intended use.
Blade: AISI 420 N.1.4034 X46Cr13 and N.1.4419 X38CrMo14 martensitic steel with 54/56 Rockwell hardness
Handle: Non-toxic, non-deformable polyamide (nylon) PA6, resistant up to 180° C, die-cast directly onto the blade
RIAL Slaughter Line
Blade: AISI 420 martensitic steel N.1.4034 X46Cr13 and N.1.4419 X38CrMo14
with hardness 54/56 Rockwell degrees
Handle: non-toxic, non-deformable polyamide (nylon) PA6, resistant up to 180° C, die-cast directly onto the blade
All materials are suitable for contact with foodstuffs
in compliance with national regulations (DM 21.03.73 and subsequent amendments) and EEC Directive (89/109).
Specific line for food preparation and distribution.
Continuous field research has allowed us to significantly improve the hygiene aspect of both the blades (preventing chromium migration) and the handles. Furthermore, all our handles are ergonomic and non-slip to improve safety.
For boning blades, modified with a rounded tip.
Line characterized by a new ergonomic handle made of non-slip copolymer material, available in four colors. Highly hygienic polished blade, to prevent chromium migration.
Specific line for food preparation and distribution.
REF.AL
A BRAND, A JOURNEY
The story of RI.AL knives, as told in this book, is the result of ancient traditions from our region, hard work, and constant innovations. It began in a blacksmith's shop in Carpi in the early 1900s and evolved alongside the development of the Meat Processing and Slaughtering Industry.