Dick Premier Plus Flexible Boning Knife 15.2cm
Product Description
The Dick Premier Plus flexible boning knife is a professional-grade boning knife with a 15.2cm blade, designed for breaking down meat, poultry, and fish in a commercial kitchen environment. The...
Specifications
- Blade length
- 6
- Colour
- Black
- Construction
- Forged
- Dimensions
- 3550(L)mm | 139¾(L)"
Downloads
Product Description
The Dick Premier Plus flexible boning knife is a professional-grade boning knife with a 15.2cm blade, designed for breaking down meat, poultry, and fish in a commercial kitchen environment. The flexible blade allows it to follow the contours of bone and joint closely, reducing waste and improving yield on each portion.
In practice, this knife earns its place in butchery prep and high-volume meat processing operations where precision and control matter throughout a long service shift. The chromium-strengthened stainless steel construction offers good resistance to corrosion, which is important in wet prep environments where knives are frequently rinsed and exposed to acidic marinades or brines. The blade holds a working edge well under regular use, though like any professional knife it benefits from routine honing to maintain consistent performance.
Key practical advantages for kitchen operators include:
- Flexible blade follows bone contours closely, improving portioning yield
- Chromium-strengthened steel provides reliable corrosion resistance in wet prep areas
- Lightweight at 90g, reducing hand fatigue during extended prep sessions
- Ergonomic handle shape supports a secure, comfortable grip through repetitive cuts
- Suitable for meat, poultry, and fish preparation across a range of kitchen settings
At 15.2cm, this is a mid-length boning knife. It suits most standard butchery and prep tasks comfortably, though operations handling very large primal cuts or whole carcasses may find a longer blade more practical for certain applications. No specialist installation is required — this is a hand-held tool that simply needs appropriate safe storage, ideally a magnetic strip or blade guard, and a regular cleaning regime in line with your HACCP procedures.
This knife is well suited to professional chefs, prep cooks, and butchery operations looking for a reliable, well-balanced boning knife from a proven manufacturer. It sits within a broader range, so if your requirements lean toward a stiffer blade or a different blade length, it is worth exploring what else is available before committing.
If you are building out a knife kit or are unsure which blade profile best suits your prep workflow, the team is happy to talk it through with you.
Key Features
- 15.2cm flexible blade designed for precision boning and filleting work
- Chromium-strengthened stainless steel construction resists corrosion effectively
- Lightweight 90g build reduces hand fatigue during extended prep sessions
- Flexible blade profile follows bone contours to maximise portioning yield
- Ergonomically shaped handle designed for secure grip and comfort
Operational Benefits
- Improves meat and fish portioning yield by following bone contours closely
- Stays reliable in wet prep environments thanks to corrosion-resistant steel
- Reduces operator fatigue during high-volume butchery and prep sessions
- Supports consistent, controlled cuts throughout a busy service period
- Fits comfortably into existing knife kits without specialist storage requirements
Specifications
- Blade length
- 6
- Colour
- Black
- Construction
- Forged
- Dimensions
- 3550(L)mm | 139¾(L)"
- Finish
- Honed & Polished
- Knife colour
- Black
- Knife length
- 6
- Knife origin
- European
- Knife type
- Boning Knife
- Material
- Chromium strengthened stainless steel
- Weight
- 90g
Downloads
Frequently Asked Questions
- Yes — a flexible blade is well suited to poultry, fish, and lighter cuts of red meat where you need the knife to follow the contours of the bone closely. For heavier primal cuts or work that requires more force, some operators prefer a stiffer blade, so it is worth considering your primary prep tasks before choosing.
- Regular honing before or during service will keep the edge performing well. The chromium-strengthened steel is corrosion resistant, but hand washing and prompt drying is recommended over dishwasher use to protect both the blade and handle over time. Safe storage on a magnetic strip or in a blade guard also helps maintain the edge between uses.
- For most standard butchery and prep tasks in a professional kitchen, a 15.2cm blade is a practical all-round choice. However, if your operation regularly handles very large primal cuts or whole carcasses, a longer blade may give you more reach and efficiency — it is worth discussing your specific prep requirements if you are unsure.