Dick 1905 Fully Forged Boning Knife 15.2cm product image

Dick

Dick 1905 Fully Forged Boning Knife 15.2cm

SKU: DL316

£121.00(£145.20 inc VAT)

Age-restricted product. You must be 18 or over to buy this item. After you place your order you will be asked to verify your age with photo ID, and your order will be held until you do. Orders not verified within 7 days are cancelled.
Get a quote

Request a callback

Leave your details and we will call you back about Dick 1905 Fully Forged Boning Knife 15.2cm.

Delivery Information

Price Match

The Dick 1905 boning knife is a fully forged professional knife with a 15.2cm blade, built for the precise, repetitive demands of commercial butchery and meat prep. It belongs to Dick's 1905 series, which is distinguishable by its steel collar rings bonded inseparably to the moulded handle — a construction method that removes the weak points common in riveted or adhesive-bonded handles where gaps can harbour bacteria and joints can loosen under lateral stress.

Boning work is harder on a knife than most prep tasks. The blade absorbs constant sideways load as it works around joints and along bone, and a knife that flexes at the bolster or loosens at the handle becomes both a hygiene concern and a safety risk over time. The 1905's one-piece construction addresses this directly. It holds its integrity across multiple shifts without the joint degradation that can affect lower-quality alternatives in a wet prep environment.

The German stainless steel blade takes a keen edge and responds reliably to regular honing on a steel, which is the standard maintenance approach in a professional kitchen. At 280g, the knife carries enough weight to feel purposeful without becoming tiring during extended prep sessions.

  • Seamless bonded handle with no rivet gaps or seam lines to trap debris
  • Fully forged construction maintains balance and rigidity under lateral boning load
  • German stainless steel holds a working edge with routine honing
  • Meaningful weight for controlled, detailed work without hand fatigue
  • Suited to wet prep environments and high-frequency daily use

This knife is well suited to butchers, meat prep sections, and brigade kitchens that handle whole or bone-in proteins on a regular basis. If boning work in your operation is occasional rather than daily, a general-purpose knife may cover the requirement at a lower price point.

If you're equipping a new prep section or want a steer on which knife suits your team's workload, we're glad to point you in the right direction.

Frequently asked questions

Is this knife suitable for a kitchen that does boning work every day across multiple shifts?

Yes — the fully forged construction and bonded steel-ring handle are specifically suited to high-frequency use where lateral stress on the blade and handle joint is a daily reality. It is a more appropriate choice for that environment than a stamped or riveted-handle knife at a similar price point.

How should this knife be maintained in a professional kitchen setting?

Regular honing on a hand steel before or during service is the standard approach and keeps the blade in working condition effectively. Occasional sharpening by a professional knife sharpener will restore the edge when honing alone is no longer sufficient. The stainless steel holds up well to the moisture and cleaning cycles of a commercial prep environment.

Is a 15.2cm blade the right length for all boning applications, or are there situations where a different size would be more appropriate?

A 15.2cm blade is a practical general-purpose length for most bone-in prep tasks including poultry, joints, and smaller cuts. For operators working predominantly on larger carcasses or requiring a more flexible blade profile, it is worth discussing your specific prep work with us — the 1905 series includes other configurations that may suit better.
Dick 1905 Fully Forged Boning Knife 15.2cm

£121.00(£145.20 inc VAT)

£121.00(£145.20 inc VAT)

The Dick 1905 boning knife is a fully forged professional knife with a 15.2cm blade, built for the precise, repetitive demands of commercial butchery and meat prep. It belongs to Dick's 1905 series, which is distinguishable by its steel collar rings bonded inseparably to the moulded handle — a construction method that removes the weak points common in riveted or adhesive-bonded handles where gaps can harbour bacteria and joints can loosen under lateral stress.

Boning work is harder on a knife than most prep tasks. The blade absorbs constant sideways load as it works around joints and along bone, and a knife that flexes at the bolster or loosens at the handle becomes both a hygiene concern and a safety risk over time. The 1905's one-piece construction addresses this directly. It holds its integrity across multiple shifts without the joint degradation that can affect lower-quality alternatives in a wet prep environment.

The German stainless steel blade takes a keen edge and responds reliably to regular honing on a steel, which is the standard maintenance approach in a professional kitchen. At 280g, the knife carries enough weight to feel purposeful without becoming tiring during extended prep sessions.

  • Seamless bonded handle with no rivet gaps or seam lines to trap debris
  • Fully forged construction maintains balance and rigidity under lateral boning load
  • German stainless steel holds a working edge with routine honing
  • Meaningful weight for controlled, detailed work without hand fatigue
  • Suited to wet prep environments and high-frequency daily use

This knife is well suited to butchers, meat prep sections, and brigade kitchens that handle whole or bone-in proteins on a regular basis. If boning work in your operation is occasional rather than daily, a general-purpose knife may cover the requirement at a lower price point.

If you're equipping a new prep section or want a steer on which knife suits your team's workload, we're glad to point you in the right direction.