The blade is forged in a high-carbon stainless alloy with molybdenum and vanadium, hand-sharpened and hardened to 56 HRC — a spec Icel holds across its butchery range. The edge holds up under repeated bone contact without chipping or rolling. On a wide-tip profile like this, that hardness keeps the point steady when working into a seam or along a rib, rather than flexing mid-cut.

The handle is moulded in black polypropylene, shaped to sit securely in the hand through repeated cuts, and sealed to the tang so it withstands regular washing or steriliser dips. That's useful for sites running several knives through a wash-down between shifts. The wider blade covers more surface per cut than a standard steak knife, which helps keep trim to a minimum on larger portions. There's enough clearance along the spine for fine work near the bone without switching to a separate boning knife.

Product Features:

• Wide-tip blade for following bone contours and easing into joints
• Hand-sharpened edge, hardened to 56 HRC
• Sealed polypropylene handle for hygienic wash-down between shifts
• Forward balance for controlled, low-fatigue cutting

Specifications:

• Blade length: 30cm (12")
• Blade material: High-carbon stainless steel (molybdenum-vanadium alloy)
• Hardness: 56 HRC
• Handle: Black polypropylene