Sharp, reliable cutting performance meets ergonomic control in a professional boning knife designed for busy kitchens, butcher stations, and food processing lines. The straight blade delivers focused edge retention and precise bone separation, enabling staff to work faster with consistent yields.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe blade and handle after each use with warm water and mild detergent, then dry immediately to prevent corrosion and handle damage. Sanitize high-touch zones like knife handles and storage racks with an approved sanitizer following label dilution in gallons or liters. Inspect for nicks; hone or replace when blade dulls. Clean surrounding surfaces to prevent contamination, pests, and failed inspections, and to preserve customer perception and furnishing life.#@@#Additional Info#@#Omcan USA’s 6" boning knife has a stainless steel blade and blue polypropylene handle for precise trimming. Its 29-gram profile reduces fatigue, resists corrosion, and allows easy sanitation.#@@#General Info#@#Description #@#
Sharp, reliable cutting performance meets ergonomic control in a professional boning knife designed for busy kitchens, butcher stations, and food processing lines. The straight blade delivers focused edge retention and precise bone separation, enabling staff to work faster with consistent yields.
The geometry concentrates cutting force along a narrow stainless steel edge, allowing technicians to pare meat and trim fat with minimal effort.
Stainless steel composition provides resistance to oxidation in humid and refrigerated environments, reducing downtime for maintenance.
The polypropylene handle offers a secure grip and chemical resistance against detergents and sanitizers commonly used in commissary and institutional settings.
Knife weight of approximately 29 pounds listed in data reflects packaging context and prompts verification for shipping; the stamped construction prioritizes nimble control and lower wrist strain during repetitive filleting.
Stamped construction yields a thin, flexible blade profile that suits delicate boning and fillet work while supporting rapid tapers and angular maneuvers.
Materials tolerate routine washdown and approved cleaning agents without compromise to handle integrity or blade finish, supporting HACCP workflows. Managers maintain compliance and reduce microbial risk through straightforward cleaning protocols.
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• 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 blade before each shift and sharpen with a fine ceramic rod to maintain a consistent edge. Sanitize the stainless steel blade and blue polypropylene handle after use with a food-safe detergent and warm water, then air dry fully. Store the 6" straight boning knife in a sheath or dedicated slot to prevent nicking. Replace handle if cracks appear. Schedule professional honing weekly for high-volume kitchens to sustain cutting accuracy and reduce product waste.
