Stop sacrificing control for speed. This 5" curved boning knife combines a flexible, high-carbon stainless steel blade with a bright yellow, non-slip polypropylene handle, ensuring accurate and repeatable boning performance in high-throughput kitchens. Foodservice teams uphold sanitation standards and minimize task time thanks to NSF certification and a design optimized for trimming meat, poultry, and fish.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe blade and bright yellow polypropylene handle after each shift with warm soapy water; rinse and air dry. Sanitize high-touch zones like knife handles, prep counters, and chair backs with hospital-grade sanitizer per label; follow dwell time. Inspect for nicks; hone only when clean and dry. Store sheathed in dry rack to prevent corrosion. Regular cleaning prevents contamination, shapes customer perception, avoids health-code violations, deters pests, and extends furniture life.#@@#Additional Info#@#Dexter's 3203 5" Sani-Safe boning knife has a curved, flexible high-carbon stainless steel blade and a non-slip bright yellow handle. NSF and CSA certifications ensure compliance, while the 0.25-pound tool aids in precise trimming.#@@#General Info#@#Description #@#
Stop sacrificing control for speed. This 5" curved boning knife combines a flexible, high-carbon stainless steel blade with a bright yellow, non-slip polypropylene handle, ensuring accurate and repeatable boning performance in high-throughput kitchens. Foodservice teams uphold sanitation standards and minimize task time thanks to NSF certification and a design optimized for trimming meat, poultry, and fish.
#@@# Blade Geometry#@#
The curved 5-inch flexible blade concentrates force for tight contour work and precise separation of meat from bone. Users can execute efficient cuts with less hand repositioning, which reduces cycle time on trimming tasks while preserving yield.
#@@# Cutting Material#@#
High-carbon stainless steel strikes a balance between edge retention and corrosion resistance, making it ideal for frequent use in wet environments. Kitchens maintain cutting performance over extended service intervals, decreasing the need for resharpening and lowering total operating time.
#@@# Handle Ergonomics#@#
The yellow polypropylene handle provides a tactile grip and bright visual identification, enhancing safety programs and color-coded workflows. Staff can maintain secure control during repetitive cutting, which reduces the risk of slips and improves operator fatigue management.
#@@# Construction Style#@#
Stamped blade construction results in a thin, responsive profile that supports fine deboning and filleting motions. Chefs can achieve intricate cuts more quickly than with thicker blades, enhancing throughput on prep lines without sacrificing accuracy.
#@@# Sanitation Compliance#@#
NSF certification and non-porous handle material meet institutional hygiene requirements and simplify washdown procedures. Supervisors can streamline sanitation audits and reduce cross-contamination risks through easily sanitized contact surfaces.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the blade daily for nicks and corrosion; use a soft brush and warm water with mild detergent to remove food residue and sanitize per CSA and NSF protocols. Dry the blade and polypropylene handle immediately to prevent moisture intrusion. Hone with a fine ceramic rod before each use and professionally sharpen twice monthly under regular commercial workloads. Store in a ventilated knife block or magnetic strip to protect the 5" flexible edge and ensure operator safety.