Outfit your kitchen for precise fish portioning with a purpose-built fillet knife that balances control and resilience. The knife is designed to speed filleting tasks while reducing hand fatigue. Culinary teams gain consistent slice quality and reduced waste from a tool designed for frequent use in institutional settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Sanitize blade and handle after each use with hot water and detergent, then rinse and air dry. Disinfect high-touch zones like handles and menu covers with a QA-approved sanitizer at labelled dwell time. Inspect for nicks; hone if needed and replace when bent. Clean surrounding seating and booth crevices daily to prevent pests and cross-contamination. Regular cleaning sustains customer confidence, aids CSA compliance, and protects staff and guests.#@@#Additional Info#@#Omcan USA's 11851 8" fillet knife has a stainless steel blade and red polypropylene handle for a secure grip. It weighs 31 pounds per carton and is ideal for precise filleting, trimming, and portioning in professional kitchens.#@@#General Info#@#Description #@#
Outfit your kitchen for precise fish portioning with a purpose-built fillet knife that balances control and resilience. The knife is designed to speed filleting tasks while reducing hand fatigue. Culinary teams gain consistent slice quality and reduced waste from a tool designed for frequent use in institutional settings.
The knife is crafted to support long, uninterrupted strokes for clean fillets and intact muscle structure. Operators achieve efficient skin removal and bone separation with less sawing motion, improving yield on each fish.
The handle provides a secure grip when hands run wet or oily, improving operator safety and cutting accuracy. Staff maintain control through extended shifts, reducing the risk of slips and repetitive strain.
The construction yields a thin, flexible blade that follows contours closely for delicate work near bones and fins. Chefs benefit from precision when producing presentation cuts or trimming thin fillets.
The blade length covers a broad range of fish sizes, from smaller trout to larger salmon portions, minimizing tool changes during service. Teams maintain throughput by handling mixed product sizes without sacrificing cut quality.
Lightweight construction promotes rapid maneuvering and low operator fatigue during high-volume filleting. Kitchens increase line speed while preserving consistent portion dimensions.
The handle resists moisture absorption and simplifies cleaning protocols to meet strict food safety standards. Facilities shorten sanitation cycles and lower corrosion risk with the combination of grip and stamped stainless blade.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the Omcan USA 11851 fillet knife before each shift and tighten the handle if needed. Sanitize blade and handle after use with a food-safe sanitizer and warm water, then dry immediately to prevent corrosion. Hone the edge daily with a ceramic rod; perform full sharpening weekly using a 20–25° bevel. Store the knife in a magnetic strip or sheath to protect the 8" straight blade. Replace if handle shows cracks or if CSA compliance markings deteriorate.
