Boning Knife Arcos Riviera 130 mm, stainless steel blade, model 231500

The Arcos Riviera boning knife with a 130 mm stainless steel blade (model 231500) is designed for precise trimming and deboning of meat and poultry. The knife combines a narrow, stiff blade profile with an ergonomic handle to provide control when separating meat from bone, removing fat and sinew, and portioning. Its stainless steel construction supports repeated use in professional kitchens and home culinary settings where accurate cutting and maneuverability are required.

Advantages

The stainless steel blade offers corrosion resistance and maintains a sharp edge appropriate for close, controlled cuts. The 130 mm blade length provides a balance between reach and maneuverability for working around joints and bones. An ergonomic handle improves grip and control during repetitive tasks, reducing hand fatigue and enabling consistent results when trimming or portioning.

Suitable for

• Removing bones from poultry, pork, and beef
• Trimming fat and sinew from cuts of meat
• Portioning small roasts, fillets and steaks
• Detailed butchery work and kitchen prep in professional and home environments

Key specifications

• Blade length: 130 mm
• Blade material: stainless steel
• Knife type: boning knife
• Intended use: trimming, deboning and portioning of meat and poultry

How to use

Hold the knife with a secure grip on the ergonomic handle and position the blade close to the bone. Use short, controlled strokes, keeping the blade angled to follow the contour of the bone while letting the sharp edge do the work. For trimming, use the tip and spine of the blade for precise removal of fat and sinew. Maintain a steady motion and ensure a stable cutting surface to maximize control and safety.

Usage recommendations

For best results, keep the blade sharp and clean. Hand-wash and dry immediately to preserve the stainless steel finish and edge quality. Use a suitable sharpening system or professional sharpening service to maintain the cutting performance. Store the knife in a protective sheath or knife block to prevent damage to the blade.