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Hygiplas
Hygiplas Pro Boning Knife Red 15cm HACCP
£4.49(£5.39 inc VAT)
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The Hygiplas Pro boning knife in red is a 15cm narrow-bladed knife designed for professional meat preparation. The pointed, tapered blade is shaped to work closely around bones, joints and connective tissue, allowing clean separation with minimal waste. It is a standard working knife in butchery operations, meat prep stations and professional kitchens where accurate, repetitive deboning and trimming is part of the daily routine.
In practice, the narrow profile gives good control when working into tight areas around joints or when trimming sinew and fat. The blade length suits a range of tasks without becoming unwieldy — practical for portioning as well as detailed work. The handle is ergonomically shaped with a non-slip grip that holds securely in wet or greasy conditions, which matters during sustained prep sessions. Edge retention is reliable for day-to-day commercial use, and the blade resharpens without difficulty, keeping downtime between services low.
From an operational standpoint, the red colour coding is the detail that makes this knife particularly suited to professional kitchens running HACCP-based allergen and contamination controls. Designating this knife to raw meat use is straightforward, and the visual distinction helps enforce that separation across a team without relying solely on training reminders.
- Red handle supports HACCP colour-coding for raw meat preparation
- Lightweight construction reduces fatigue during extended prep sessions
- Non-slip grip remains secure in wet or greasy kitchen conditions
- Narrow tapered blade suits both detailed deboning and general trimming
- Reliable edge retention with straightforward resharpening
This knife is well suited to kitchens that handle raw meat regularly and need a dependable, hygiene-compliant boning knife at a practical price point. For operations processing very high volumes, a heavier-duty or longer-bladed option may be worth considering. If you are building out a colour-coded knife set or reviewing your HACCP knife allocation, the team is happy to help you work through the right combination.
Frequently asked questions
Is this knife suitable for a professional kitchen running HACCP colour-coding?
Yes — the red handle is specifically intended to align with HACCP colour-coding conventions for raw meat preparation. Using colour-coded knives helps reinforce separation between food groups across a kitchen team and supports your documented food safety procedures.
How does a 15cm boning knife compare to a longer blade for butchery work?
A 15cm blade is well suited to detailed deboning, jointing and trimming tasks where control matters more than reach. For breaking down larger carcasses or processing very high volumes of meat in a dedicated butchery environment, a longer or more robust blade may offer better efficiency — it is worth considering the full range of tasks your prep team handles.
How should this knife be maintained in a commercial kitchen?
Regular honing before or during service will keep the edge performing well, with sharpening as needed depending on use frequency. The blade is designed to resharpen without difficulty. As with all professional knives, hand washing and proper storage — rather than loose in a drawer — will extend the working life and maintain the handle condition.
£4.49(£5.39 inc VAT)
£4.49(£5.39 inc VAT)
The Hygiplas Pro boning knife in red is a 15cm narrow-bladed knife designed for professional meat preparation. The pointed, tapered blade is shaped to work closely around bones, joints and connective tissue, allowing clean separation with minimal waste. It is a standard working knife in butchery operations, meat prep stations and professional kitchens where accurate, repetitive deboning and trimming is part of the daily routine.
In practice, the narrow profile gives good control when working into tight areas around joints or when trimming sinew and fat. The blade length suits a range of tasks without becoming unwieldy — practical for portioning as well as detailed work. The handle is ergonomically shaped with a non-slip grip that holds securely in wet or greasy conditions, which matters during sustained prep sessions. Edge retention is reliable for day-to-day commercial use, and the blade resharpens without difficulty, keeping downtime between services low.
From an operational standpoint, the red colour coding is the detail that makes this knife particularly suited to professional kitchens running HACCP-based allergen and contamination controls. Designating this knife to raw meat use is straightforward, and the visual distinction helps enforce that separation across a team without relying solely on training reminders.
- Red handle supports HACCP colour-coding for raw meat preparation
- Lightweight construction reduces fatigue during extended prep sessions
- Non-slip grip remains secure in wet or greasy kitchen conditions
- Narrow tapered blade suits both detailed deboning and general trimming
- Reliable edge retention with straightforward resharpening
This knife is well suited to kitchens that handle raw meat regularly and need a dependable, hygiene-compliant boning knife at a practical price point. For operations processing very high volumes, a heavier-duty or longer-bladed option may be worth considering. If you are building out a colour-coded knife set or reviewing your HACCP knife allocation, the team is happy to help you work through the right combination.
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