Boning Knife 150mm YG-02224 YATO
Key information
Availability:Temporarily out of stock — ask for availability
Shipping cost:From 3.29 Euro
catalog number:YG-02224
Availability:
EAN code:5906083024290
Product condition:New, originally packaged
Guarantee:24 months of consumer protection
Weight:0,28 kg
By purchasing this product, you will receive 76 points from us, which you can use for shopping in our store. This applies only to customers registered in our store.
- Product description
- Product reviews (0)
Boning Knife 150mm YG-02224 YATO
A professional boning knife forged from X50CrMoV15 stainless steel, designed for the precise separation of meat from bone and for filleting. The 160 mm blade provides control when working with larger cuts of meat in commercial catering and butchery environments.
Features of the YATO Boning Knife
X50CrMoV15 Stainless Steel
German chromium-molybdenum-vanadium steel with an elevated carbon content. Its chemical composition combines hardness with corrosion resistance, which means the blade holds its edge for longer when in contact with acidic meat components and during frequent washing.
HRC 55-58 Hardness
This hardness range is achieved through multi-stage hardening of the steel. A value above 55 HRC means greater resistance to chipping of the cutting edge when working with bones and cartilage. The hardening process stabilises the structure of the material, minimising blade deformation under load.
Ergonomic Non-Slip Handle
The contoured handle is made from a material with a high coefficient of friction, which prevents the knife from turning in the hand when working with wet or fatty meat. The smooth surface, free of rivets and crevices, eliminates areas where bacteria can collect, as required by the HACCP system in food processing plants.
Protective Finger Guard at the Blade Heel
The raised barrier between the blade and the handle acts as a mechanical stop that prevents the hand from slipping onto the cutting edge during fast cutting motions. This feature is particularly important when boning, where the knife is used at an angle and pressure is applied towards the blade.
Technical Specification
| Model | YG-02224 |
| Manufacturer | YATO |
| Blade length | 160 mm |
| Overall length | 290 mm |
| Blade thickness | 2.5 mm |
| Blade material | X50CrMoV15 (stainless steel) |
| Steel hardness | HRC 55-58 |
| Handle material | Non-slip material |
| Standards compliance | HACCP |
| Production method | Forging, hardening, grinding |
Applications of the Boning Knife
- Separating meat from bone when breaking down pork, beef and lamb
- Filleting medium and large sea and freshwater fish
- Removing connective tissue membranes from tenderloins and loins
- Precise cutting of meat cuts in meat processing plants
- Poultry processing – separating meat from leg and breast bones
- Preparing game – separating meat from the carcass
- Trimming fat and sinew in cured meat production
- Professional use in restaurant and catering kitchens
Production Technology and Purpose
The knife production process begins with hot forging, which densifies the steel structure and eliminates voids in the material. Forging is followed by hardening – controlled heating and rapid cooling that transforms the crystalline structure of the steel and increases its hardness. The subsequent stages are tempering (increasing flexibility while maintaining hardness), grinding the cutting edge at the appropriate angle, and final sharpening.
A blade thickness of 2.5 mm represents a compromise between the rigidity needed to guide the knife along the bone and the flexibility required for precise cutting. The greater thickness prevents the blade from bending when working against resistance, which is typical of boning.
Maintenance and Sharpening
The knife requires regular sharpening on a ceramic or diamond whetstone with a grit of 1000-3000. X50CrMoV15 steel responds well to manual sharpening – its HRC 55-58 hardness allows a keen edge to be achieved without excessive wear to the whetstone. Washing in a dishwasher is not recommended – detergents and high temperatures can damage the handle and accelerate corrosion where the blade meets the tang. Storing the knife in a knife block or on a magnetic knife rack protects the cutting edge from damage.
Commercial information
Nobody has written a review for this product yet. Be the first to write a review.
Write a review for this product and you will receive 100 points from us that you can use for shopping in our store. This applies only to customers logged in and registered in our store.
Only registered customers can write product reviews. If you have an account in our store, log in to it, if not, create a free account and write a review.
