Due Cigni Fleischmesser 410 22 Gelb

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Das widerstandsfähige Fleischmesser von Due Cigni eignet sich perfekt für den Einsatz in der Metzgerei und der professionellen Küche. Dank des feuchtigkeitsresistenten Griffs aus gelbem Kunststoff kann das Messer auch in der Gastronomie bedenkenlos eingesetzt werden. Mit der hochwertigen Nitro-B Klinge des Ausbeinmessers lässt sich insbesondere Fleisch sehr leichtgängig verarbeiten.

Warnhinweise und Sicherheitsinformationen:
Schnittverletzungen: Die häufigste Gefahr bei der Verwendung von Messern ist das Risiko von Schnittverletzungen. Scharfe Klingen können schnell durch Haut und Gewebe dringen.
Abrutschen des Messers: Ein unsachgemäßes oder zu starkes Drücken kann dazu führen, dass das Messer abrutscht und unkontrollierte Bewegungen entstehen, die Verletzungen verursachen können.
Verletzungen durch Stürze: Messer sollten niemals ungesichert oder in der Nähe von Tischkanten abgelegt werden, um zu verhindern, dass sie herunterfallen und jemanden verletzen.
Stumpfe Messer: Stumpfe Messer stellen ein größeres Verletzungsrisiko dar, da sie mehr Kraft erfordern und leichter abrutschen können. Messer sollten daher regelmäßig sachgemäß nachgeschärft werden.
Nicht bestimmungsgemäße Nutzung: Das Verwenden eines Messers für Aufgaben, für die es nicht vorgesehen ist (z.B. als Hebelwerkzeug), kann nicht nur die Klinge beschädigen, sondern auch zu Unfällen führen.

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Due Cigni

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The traditional Italian manufactory Due Cigni (Two Swans) was overtaken a few years ago by the well-known company group Fox Knives from Maniago. Fox uses his experiences and contacts from the sport and outdoor sector and transfers its know-how to the new subsidiary.

Manufacturer information:
Oreste Frati S.r.l. - FOX Knives
Via La Mola 4, 33085 Maniago, Italy
Web: www.foxknives.com
E-Mail: info@foxcutlery.com
Phone: +39 0427 71814

The traditional Italian manufactory Due Cigni (Two Swans) was overtaken a few years ago by the well-known company group Fox Knives from Maniago. Fox uses his experiences and contacts from the... more

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