This is the general-purpose length in Dexter’s hollow ground boning range. Six inches will follow a pork loin or a beef chuck end to end without lifting, which the 4.5-inch S154HG cannot do, while still turning inside a joint more easily than a stiff 8-inch blade.
The hollow grind matters most on exactly this kind of long pass: the concave face means only the edge and the spine touch the meat, so a full-length cut does not stall halfway. Combined with the textured handle it stays workable when everything is wet.
Dexter-Russell has made cutlery in Southbridge, Massachusetts since 1818 and is the oldest cutlery manufacturer in the United States. The Sani-Safe line is its NSF-certified foodservice range, built around a textured polypropylene handle moulded to the tang so there is no seam for food to lodge in.
