200 mm Butcher's Boning Knife, Dellinger BUTCHER'S
Code: HHI-004Related products
Product detailed description
Boning knife 200 mm Dellinger® Butcher’s
Long working boning knife with a 200 mm stainless 4Cr13MoV blade, 56–58 HRC hardness, 2.0 mm blade thickness and ergonomic PP + TPE handle. Suitable for boning larger meat cuts, portioning, skinning, work around bones, joints, tendons, cartilage, membranes, skin, fat, game and larger fish.
Boning knife 200 mm Dellinger® Butcher’s is a longer working knife designed for precise processing of larger meat cuts. It is suitable for boning beef, pork, poultry and game, separating meat from bones, working around joints, tendons and cartilage, removing membranes, fat and skin, and portioning meat before further cooking.
The 200 mm blade offers greater reach than the shorter 130 mm and 150 mm boning variants. It is useful wherever you need a longer controlled cut along bone or a larger piece of meat. The narrow profile and 28 mm blade height help copy the bone shape and reduce meat loss.
The Dellinger® Butcher’s series is a durable butcher line for meat processing, boning, portioning, slicing and everyday work in kitchens and gastro operations.
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The 200 mm blade is suitable for larger cuts, long cuts along bone, portioning, game processing and work where a shorter boning knife is too small. |
The narrow blade profile helps follow bone shape, separate muscle, clean membranes, fat, tendons and skin with lower meat loss. |
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Stainless 4Cr13MoV steel is suitable for working butcher knives, resists moisture well and is easy to maintain. |
Injected PP combined with TPE provides a hygienic, firm and secure grip even with moist or fatty meat. |
Longer reach for boningBlade from stainless 4Cr13MoV steel
The blade of the 200 mm boning knife is made from stainless 4Cr13MoV steel. This steel is popular in working butcher knives thanks to good moisture resistance, toughness and easy sharpening.
The edge hardness is 56–58 HRC, giving the knife a practical balance between edge retention, durability when working with meat and quick maintenance.
The edge is ground at approximately 20°. The 2.0 mm blade thickness, 200 mm blade length and narrow profile are suitable for precise boning, skinning, portioning, filleting larger fish and work around bones. The knife is not intended for chopping bones, levering or cutting frozen foods.
PP and TPE handle for a secure working grip
The handle is made of injected polypropylene PP combined with TPE. The firm construction helps guide the blade steadily, while the softer surface improves grip security.
The handle material is designed for easy hygiene and quick cleaning. This is important for working butcher knives used in moist environments with meat, juices, fat and proteins.
200 mm knife parameters
| Parameter | Value |
|---|---|
| Product name | Boning knife 200 mm Dellinger Butcher’s |
| Brand | Dellinger |
| Series | Butcher’s |
| Product code | HHI-004 |
| Knife type | Boning / long butcher knife |
| Total length | 320 mm |
| Blade length | 200 mm |
| Blade height | 28 mm |
| Blade thickness | 2,0 mm |
| Handle length | 145 mm |
| Weight | 100 g |
| Blade material | Stainless steel 4Cr13MoV |
| Blade hardness | 56–58 HRC |
| Handle | Injected polypropylene PP combined with TPE |
| Country of manufacture | Yangjiang, China |
| EAN | 8595705412330 |
| Recommended use | Boning larger meat cuts, portioning, skinning, beef, pork, poultry, game, larger fish and work around bones, joints, tendons, cartilage, skin, fat and membranes |
Who is the Dellinger Butcher’s 200 mm boning knife suitable for?
This knife is suitable for butchers, cooks, gastro workers, BBQ enthusiasts, hunters, game processors and home users working with larger meat cuts. Compared with 130 mm and 150 mm variants, it offers longer reach for larger ingredients, longer cuts along bones, portioning and meat preparation before grilling, smoking or roasting.
Available variants of the Dellinger® Butcher’s series
The Dellinger® Butcher’s series includes working butcher knives for boning, slicing, breaking and more universal meat processing.
| Variant | Use | Link |
|---|---|---|
| Boning Granton 160 mm | Boning, trimming meat, work around bones and tendons | knife Boning Granton 160 mm |
| Boning 130 mm | Smaller meat cuts, poultry, membranes, tendons and detailed work | knife Boning 130 mm |
| Boning 150 mm | Universal boning of meat, fish, poultry and joints | knife Boning 150 mm |
| Slicing / Braking 180 mm | Precise slices of meat, ham, roast, sausages and small to medium meat cuts | knife Slicing / Braking 180 mm |
| Slicing / Braking 220 mm | Longer draw cuts, larger meat cuts, ham, roast, fish and charcuterie | knife Slicing / Braking 220 mm |
| Boning 200 mm | Larger meat cuts, portioning, membranes, tendons, skin and large bones | knife Boning 200 mm |
| Breaking Granton 260 mm | Breaking, portioning and long draw cuts for larger meat cuts | knife Breaking Granton 260 mm |
| Chef 230 mm | Universal butcher knife for larger ingredients, portioning and trimming meat | knife Chef 230 mm |
Recommendations and maintenance of the boning knife
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Warning This knife is designed for boning, skinning, portioning and work around bones. It is not suitable for chopping bones, levering, cutting frozen foods or working on hard unsuitable surfaces. |
Sharpening and ongoing edge maintenance
For regular edge care, use a suitable honing steel. If the edge is significantly dull, use sharpening stones or professional sharpening.
Dellinger warranty
Dellinger Butcher’s knives have a 5-year warranty against manufacturing and hidden defects, excluding mechanical damage caused by improper use.
Frequently asked questions about the 200 mm Dellinger® Butcher’s boning knife
| Question | Answer |
|---|---|
| What is the 200 mm boning knife suitable for? | For boning larger meat cuts, portioning, skinning, beef, pork, poultry, game, larger fish and work around bones, joints, tendons, cartilage, skin, fat and membranes. |
| What is the difference between 150 mm and 200 mm? | The 150 mm variant is more universal for regular boning. The 200 mm variant offers longer reach for larger meat cuts, game and longer cuts along bone. |
| What steel is the blade made from? | The blade is made from stainless 4Cr13MoV steel with hardness of 56–58 HRC. |
| Is the knife suitable for chopping bones? | No. It is designed for working around bones and separating meat. Use a suitable cleaver for chopping bones. |
| What is the handle made from? | The handle is made of injected polypropylene PP combined with TPE for a firm, hygienic and secure grip. |
| How should I keep the knife sharp? | Maintain it regularly with a suitable honing steel. If very dull, use sharpening stones or professional sharpening. |
Additional parameters
| Category: | Butcher´s |
|---|---|
| Warranty: | 5 let |
| Weight: | 0.1 kg |
| EAN: | 8595705412330 |
| čepel: | monokompozitní |
| ? délka ostří: | 151-200 mm |
| typ rukojeti (střenky): | ergonomická - západní typ |
| typ nože: | Boning - vykosťovací |
| production: | China |