Butcher Boning Knife 135 mm - Blue, Pirge DUO Butcher

The handle of the PIRGE DUO professional knives is ergonomic, comfortable and soft for long-lasting use. The core of the handle is made of injection-moulded polypropylene (PPC), which is resistant to temperatures up to 120 °C and allows a permanent and stable connection between the blade and the handle. The surface is made of injection-moulded thermoplastic softened rubber (TPE), which is absolutely non-slip. This special non-slip handle prevents the knife from slipping in wet or greasy conditions (also effective with gloves). The soft rubberised handle does not cause blisters, allowing easy and fatigue-free work. In the food industry, the colour of the handle specifies the knives according to the ingredients to be cut. This allows for better hygienic control of the sliced products, all based on European HACCP standards.

Behind the abbreviation HACCP is the English name Hazard Analysis Critical Control Point, translated as Hazard Analysis and Identification of Critical Control Points. This is a system that was developed in collaboration with NASA. It was voluntary for food producers, but the results after its introduction in companies were so favourable and its use universal that it became mandatory in 2004. It is now mandatory for the production, processing, storage, handling, transport and sale of food to prevent potential health hazards. With the help of the developed HACCP system, risks are analysed for individual activities, and preventive measures are introduced and controlled with the aim of quality and health-safe food throughout the entire chain from the farmer to the final consumer. The use of different coloured utensils prevents, among other things, cross-contamination with micro-organisms and allergens between different types of food. Knives from the Pirge DUO Butcher series are available in 4 different colors (red, blue, green, yellow)

Knives with PPC+TPE handles can be washed in the dishwasher - however, if you want your knife to stay sharp for a long time, hand washing is recommended as it is gentler on the knife. If you do use a dishwasher, the blades can be damaged if they hit other cutlery, plates, pots or pans during the washing process. When putting dishes in the dishwasher, it is therefore essential to check that the blades of the blades cannot touch other objects. If necessary, use a dishwasher with an economy programme and a maximum temperature of 55 °C.

Recommendations and maintenance

Sharpening a kitchen knife

We recommend the use of diamond and water grinding stones for the knife edge. If you are not 100% sure of your skills and abilities, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, look for a professional grinder in your area. Damage that could result from unprofessional grinding is irreversible.

Cleaning a kitchen knife:

Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it's not the blade that rusts, it's the attached particles. It is better to take care of your knife and wash and oil it after use.