Stop sacrificing precision for throughput. This straight 6" boning knife combines a firm stamped stainless steel blade with an ergonomic polypropylene handle, delivering controlled cuts and consistent performance across high-volume prep tasks. Designed for food service professionals, this tool balances sharpness, maneuverability, and corrosion resistance for routine use in kitchens, cafeterias, and catering operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe blade and handle after use with warm water and mild detergent; rinse and dry immediately to prevent corrosion. Sanitize high-touch zones—handles, knife stations, and prep counters—using an approved sanitizer at label concentration. Inspect handle rivets and edge for damage; sharpen or replace as needed. Regular cleaning prevents cross-contamination between front- and back-of-house, preserves handle finish, deters pests, and helps pass surface inspections.#@@#Additional Info#@#Omcan USA 11677 boning knife features a 6" straight stainless steel blade and a green polypropylene handle for secure grip; stamped construction offers consistent thin cutting performance suited for meat trimming in commercial kitchens.#@@#General Info#@#Description #@#
Stop sacrificing precision for throughput. This straight 6" boning knife combines a firm stamped stainless steel blade with an ergonomic polypropylene handle, delivering controlled cuts and consistent performance across high-volume prep tasks. Designed for food service professionals, this tool balances sharpness, maneuverability, and corrosion resistance for routine use in kitchens, cafeterias, and catering operations.
#@@# Blade Construction#@#
Stainless steel stamping yields a rigid 6" straight blade that resists bending during deep trimming and joint separation. Users benefit from predictable edge geometry that supports quick resharpening and sustained cutting control over repeated shifts.
#@@# Handle Ergonomics#@#
The green polypropylene handle provides a secure grip and chemical resistance to common sanitizers used in commercial environments. Operators experience reduced slippage and lower hand fatigue during continuous deboning and portioning workflows.
#@@# Balance and Weight#@#
At just 27 grams, the knife offers a lightweight profile that enhances dexterity for intricate cuts and fillet work. Chefs maintain fine motor control when working around bones and cartilage, improving yield and presentation.
#@@# Corrosion Resistance#@#
The stainless blade minimizes surface oxidation when crews follow standard cleaning protocols, extending service life in humid or wet prep areas. Maintenance teams can reduce replacement frequency and preserve cutting performance with routine care.
#@@# Sanitation Compatibility#@#
The polypropylene handle material withstands frequent wash cycles and detergent exposure without dimensional change, supporting HACCP practices in institutional kitchens. Managers can enforce cleaning schedules with confidence that handle integrity remains intact.
#@@# Versatility in Use#@#
The straight blade geometry adapts to boning, trimming, and precise portioning of both poultry and larger proteins, increasing tool utilization across prep stations.
#@@#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 before each shift for nicks or corrosion and remove surface residue with a soft cloth dampened in warm water and mild detergent. Sanitize the knife with an approved food‑grade solution, then air dry completely to prevent rust. Hone the edge daily using a ceramic rod; perform professional sharpening weekly or as required by use. Store the knife in a sanitized block or magnetic strip to protect the 6" stainless steel blade and polypropylene green handle.
