The special knife has two sharp blade sides and a metal ball at the tip. It is used to cut open the abdominal wall of cattle. To do so, it is cut with the knife tip on the cutting side of the special knife. The abdominal wall is then cut open completely with the hook-shaped end of the blade spine. The ball at the tip prevents internal organs from being damaged. The special knife plays an important role in the knife assortment of professional slaughterhouses and also in home slaughter.
The main feature of its handling is its precise cutting action, which ensures that the thin intestinal wall is not damaged. This is why it needs its special shape, the basis of which is easy handling. Damage to the internal organs would significantly reduce the quality and financial value of the meat products.
The knife has a length of 21 cm and a hook-shaped knife tip. Its distinctive feature is its double cutting edge and the metal ball on the tip.
For your safety, the ErgoGrip handle is shaped with an extra-wide thumb rest and a prominent finger guard. The finger guard on the handle prevents your hand from accidentally slipping off and coming into contact with the knife blade. Thanks to the ergonomic handle shape and the high-quality plastic, the knife lies comfortably and in the hand without slipping.
High-quality butcher's knives must be very sharp, durable and resilient as well as having all the necessary safety features, such as an ergonomically shaped handle with finger guard. It must also comply with the hygienic food law requirements.
The dagger is used for stabbing and bleeding. The dagger has a double-edged blade, a diamond-shaped cross-section and a straight, symmetrical handle with a prominent finger guard.
“Stabbing”, as it is called, takes place after the animals have been stunned. The pointed blade of the dagger can be used to make a precise and quick vein incision, allowing them to bleed out completely before being cut and processed further. Daggers are thus one of the most important utensils of a butcher, but they are also important tools for hunters or home slaughterers. In combination with other butcher's knives such as the skinning knife or the gut and tripe knife, they are a basic part of any butcher's equipment.
The blade shape of the dagger is narrow towards the front and has a pronounced tip. This ensures the crucial pinpoint stab. The knife has a blade length of 21 cm and a double-sided blade.
The handle has a unique feel, even when it is wet and greasy, while its special surface texture is particularly non-slip and the knife fits securely in your hand with an excellent grip.
For levering bones, also called “hollowing out”. When hollowing out, the bone is removed in such a way that the meat remains in one piece and is not cut. Easy penetration is possible with the cutting edge on the front edge. The blade is rounded at the front end and has a slightly curved shape, adapting it to the shape of the bone. The shape of the handle provides optimum power transmission, while its special feel makes it non-slip so that the knife lies comfortably and securely in the hand.
A light, handy knife for all tasks in the poultry industry, it is also suitable for game. The poultry butcher's knife is the specialist for removing bones or separating the finest pieces of meat from poultry and game. The knife owes its ease of use to its handle, which is compact in both volume and shape. This is not only beneficial for small hands. The knife's low weight also makes it easy to work without getting fatigued. To distinguish its various uses and purposes, the knife is available in the handle colours black and yellow. The colour coding can improve and facilitate hygiene even further. You can also differentiate between the individual layers and the layer insert by colour.
You can find more information and useful tips on how to care for, store and sharpen your knife here.