Giesser Boning Knives
Pioneers of the industry, Giesser is one of the world's leading manufacturers of professional knives. Giesser's Boning Knife range has been designed in close consultation with abattoirs and meat processing plants. For this reason, Giesser knives are truly fit for purpose, achieving quick and accurate cutting results whilst offering exceptional user comfort during long shifts.
Giesser are committed to innovation and were one of the first knife companies to introduce vacuum heat treatment - one of the most advanced hardening technologies in the world, which significantly increases cutting edge retention and knife strength. In turn, this increases the service life of the knife.
Scroll down to read more about the exceptional Giesser Boning Knife range.
Giesser Boning Knives Commonly Asked Questions
Giesser Knife Range Handle Styles
The style of the Giesser handle is labelled in the product name and/or in the specifications of every product page.
Primeline: For everyday use in meat and food manufacturing industries. Features a soft, textured rounded handle that effortlessly moulds to the hand for a secure grip and fatigue-free use. Each blade is engraved with a serial number for full traceability.
Standard: Features the classic Giesser shape with protective fingerguard. Made from comfortable, anti-slip TPE material.
Scandic: Features an extra long safety handle designed for larger hands and extended fingerguard for added protection against run-on injuries.
Bodyguard: Features a fingerguard ring for extra protection when cutting and trimming meat. Made from comfortable anti-slip material.
How to Maintain Giesser Boning Knives
Giesser knives are essentially rust-resistant however any steel blade can rust.
Giesser knives with plastic handles are dishwasher-safe. However best practice would still be to wash by hand. If you do need to use a dishwasher, we recommend using detergents that are recommended for cutlery.
To increase the knives longevity, It’s recommended that they be hand washed in mild to medium-strength detergent, towel dried and be completely dry before storing away. If you are working with salty or acidic foods, the knives should be washed as quickly as possible to prevent surface oxidization.
Regular maintenance with correct sharpening techniques and tools will further preserve the performance and longevity of the knife.
What are Giesser Boning Knives made from?
Giesser boning knives are made from a unique blend of strainless steel, called chromium-molybdenum steel. This high-alloy, rust-resistant steel is made up of carbon, chrome, vanadium and molybdenum. This makes for a great all-round knife, with excellent strength, edge retention and rust-resistance.
Giesser knives are also available in Gut & Tripe Knives, Poultry Knives, Skinning Knives, Slicing Knives & Sticking Knives.