The PX 88 is the top product of a precise production engineering and highly advanced coating technology.

The PX 88 is effective where other steels fail to produce the results desired.

Thanks to ist extremely high surface hardness the PX 88 can give knives that require mechanical resharpening an extremely sharp cut.

Using the PX 88 makes just about every second grinding operation superfluous.

With ist blade-protecting working characteristics and high capacity the PX 88 outclasses ceramic and diamond-coated steels.

The PX 88 is representative of a new generation of tools! Which is why it should be in the hands ov every experienced professional.

Butcher steel, black, 31 cm, oval

The smoothest ISLER steel is the POLICUT. Very thinly ground knives such as filleting knives, trimming knives, salmon knives and charcuterie knives achieve unparalleled sharpness when whetted on a POLICUT. Of course, blunt knives – not to mention nicked knives – cannot be resharpened with this special tool. The super-fine surface of this butcher steel cannot withstand knives that are in poor condition. But professionals who love fine quality will never give up this butcher steel.

Butcher steel, 31 cm, oval, UFE Cut

The shiniest ISLER steel is the SILVERCUT, polished to a high gloss. It is our only buchter steel without any ridged surface at all. This steel will never “snag.” This tool is comparable to the leather strap barbers once used to hone their razors. Those who thinly grind their skinning or boning knives will get great pleasure from this buchter steel, which turns sharply ground blades into razors. Those who maintain their newly ground knives with the SILVERCUT will never complain of a wire edge or burr on its cutting edge. A buchter steel that polishes but does not take off any material.

Butcher steel, 31 cm, oval, HP Cut

Better quality The conventional method of removing bones involves cutting the meat along both sides of the ribs, and then literally ripping them out of the meat with a nylon loop. This means that up to 100g of ragged meat has to be cut away and used as sausage meat - a clear loss of profit. Time-savings Practical tests in industrial units and commercial businesses have shown that ribs can be removed in half the time with PROFI-LINE tools. There is no longer any need to cut along both sides of the bones. Improved efficency The razor-sharp round blade plus the rgonomically moulded handle ensure low-fatique, efficient working. The tool is simple to use, allowing even unexperienced personnel to produce perfect cuts. In contrast, the conventional method of removing bones, i.e. with a knife and a rib-stripper, means that staff are exhausted after about two hours, and have to be moved to other work.

Rib-remover PROFI-LINE, 16 mm blade

The leader among ISLER steels is undoubtedly the SUPERCUT.

Today it is our top-selling butcher steel, suitable not only for boning knives but also for bench and block knives.

Incidentally: Finely ridged steels are not simply worn-out steels. We create almost twice the number of individual ridges on a steel blade when we manufacture a SUPER CUT.

Butcher steel, 31 cm, oval, UF Cut