Boska
Semi-Hard Product Knife
Semi-Hard Product Knife
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This professional knife lets you easily cut any type of semi-hard red bacterium product. Made of high-quality plastic and corrosion-resistant Japanese steel. Thanks to the handy BOSKA color concept, you avoid cross-contamination and always comply with the strict HACCP requirements.
Professional knife of exceptional quality
Work quickly and skillfully, with minimum effort and cutting loss. This knife is perfect for both professional uses in the plant-based sector and in the home. The blade (210 mm/8.26 in. long cutting edge) is made of high-quality, corrosion-resistant Japanese steel, making it extremely easy to cut attractive pieces of all your semi-hard red bacterium products.
HACCP-compliant knives
HACCP food safety regulations are strict in the food industry. To help you comply, you can use the handy BOSKA color concept. The color of the handle lets you easily remember the type of product the knife can be used to cut: red for red bacterium product, white for white mold product, and blue for blue vein 'cheese' product.
Easy to clean
Hand washes the professional knife after use. It can also be cleaned in the dishwasher, but we do not recommend this. If cleaned in the dishwasher, this can increase the risk of damage to the knife and the blade will dull more quickly. Dry the kitchen knives thoroughly afterward with a kitchen towel.
This professional knife lets you easily cut any type of semi-hard red bacterium product. Made of high-quality plastic and corrosion-resistant Japanese steel. Thanks to the handy BOSKA color concept, you avoid cross-contamination and always comply the strict HACCP requirements.
Professional knife of exceptional quality
Work quickly and skillfully, with minimum effort and cutting loss. This knife is perfect for professional use in the plant-base sector. The blade (210 mm/8.26 in. long cutting edge) is made of high-quality, corrosion-resistant Japanese steel, making it extremely easy to cut attractive pieces of all your semi-hard red bacterium products.
HACCP-compliant knives
HACCP food safety regulations are strict in the food industry. To help you comply, you can use the handy BOSKA color concept. The color of the handle lets you easily remember the type of product the knife can be used to cut: red for red bacterium product, white for white mold product and blue for blue vein 'cheese' product. Black is for general use.
Easy to clean
Hand wash the professional knife – part of the BOSKA 1896 collection – after use. It can also be cleaned in the dishwasher, but we do not recommend this. If cleaned in the dishwasher, this can increase the risk of damage to the knife and the blade will dull more quickly. Dry the kitchen knives thoroughly afterwards with a kitchen towel.
