Stop settling for inconsistent fillets. This commercial fillet knife features a precise 8-inch straight blade paired with an ergonomic polypropylene handle, delivering repeatable results across high-volume prep lines. This ensures staff can cut accurately and maintain throughput during peak service times.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe blade and polypropylene blue handle after each use with warm water and mild detergent, then dry thoroughly to prevent corrosion and staining. Sanitize high-touch zones like handles, chair backs, and menu covers with EPA-registered sanitizer per label. Inspect edges for damage and store knives sheathed in dry racks to deter pests and extend service life. Clean visible surfaces to support inspections and maintain customer perception of hygiene.#@@#Additional Info#@#Omcan USA's 8" fillet knife has a stainless blade and blue polypropylene handle for precise fish portioning. The ergonomic grip reduces fatigue, and the balanced blade improves control, with a 60-per-case pack for high-volume kitchens.#@@#General Info#@#Description #@#
Stop settling for inconsistent fillets. This commercial fillet knife features a precise 8-inch straight blade paired with an ergonomic polypropylene handle, delivering repeatable results across high-volume prep lines. This ensures staff can cut accurately and maintain throughput during peak service times.
#@@# Blade Geometry#@#
Designed with an 8-inch straight stamped blade, this knife offers consistent flex and control for skinning and trimming. Chefs benefit from predictable cutting performance that reduces waste and speeds up portioning.
#@@# Handle Ergonomics#@#
The molded polypropylene forms a nonabsorbent blue handle that resists moisture, allowing for prolonged use with minimal hand fatigue. Line cooks maintain grip security during repeated strokes and cleaning cycles.
#@@# Sanitation Resilience#@#
The materials used in manufacturing tolerate frequent washing and resist bacterial retention, supporting rigorous sanitation schedules. Kitchen managers can preserve food safety standards and simplify compliance during inspections.
#@@# Balanced Weight#@#
Engineers optimized the blade-to-handle ratio to provide a controlled feel while minimizing wrist strain during repetitive filleting tasks. Operators can sustain productivity over long shifts and reduce the risk of repetitive motion errors.
#@@# Stamped Construction#@#
The stamped steel construction yields uniform blade thickness and predictable maintenance needs for busy operations. Maintenance teams can perform straightforward sharpening and replacement planning to keep service uninterrupted.
#@@# Case Quantity#@#
Supplied in bulk with 60 units per case, this option supports institutional purchasing for cafeterias, food processors, and large kitchens. Procurement teams can achieve inventory consistency and lower per-unit acquisition costs.
#@@# Company Heritage#@#
Established in 1998, the manufacturer delivers commercial kitchen tools that balance durability and cost-effectiveness for food service professionals.
#@@#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#@#Use a soft brush and warm soapy water to clean the blade after each use, then dry immediately to prevent corrosion. Inspect the polypropylene blue handle for cracks and replace knives showing damage. Hone the straight 8" blade daily with a fine steel to maintain edge geometry; sharpen on a whetstone when keening fails. Store knives in a ventilated rack or magnetic strip to avoid contact and contamination. Follow CSA and food-safety protocols during handling.
