Outfit your kitchen with a precision boning knife designed for daily use in high-throughput environments. This six-inch blade offers focused control for trimming, portioning, and filleting tasks, while the handle ensures a reliable grip during extended shifts. Foodservice teams benefit from a dependable cutting tool that combines corrosion-resistant steel with a contoured design for consistent performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe blade and polypropylene handle after use with warm water and mild detergent, then rinse and dry immediately to prevent corrosion and staining. Sanitize high-touch items like menu covers and chair backs regularly to stop germ transfer between customers and staff. Inspect handle and blade for damage before shifts and store knife in a dry sheath or magnetic strip to deter pests and extend service life. Follow CSA guidelines for cleaning records and frequency.#@@#Additional Info#@#Omcan USA's 6" boning knife has a stainless steel blade and a black polypropylene handle for precise control in meat trimming. The 27-gram tool balances durability with an ergonomic grip, meeting CSA standards for professional kitchens.#@@#General Info#@#Description #@#
Outfit your kitchen with a precision boning knife designed for daily use in high-throughput environments. This six-inch blade offers focused control for trimming, portioning, and filleting tasks, while the handle ensures a reliable grip during extended shifts. Foodservice teams benefit from a dependable cutting tool that combines corrosion-resistant steel with a contoured design for consistent performance.
Engineers selected stamped stainless steel for its balance of strength and cost efficiency. Chefs achieve stable edge retention and straightforward maintenance, making it ideal for constant use in busy prep lines.
The blade geometry guarantees predictable cuts and allows tight access to joints and bones. Operators maintain close contact with product surfaces, enhancing yield and minimizing waste during portioning.
Manufacturers use materials for their chemical resistance and impact tolerance in commercial settings. Staff enjoy secure handling and reduced hand fatigue while performing repetitive cutting tasks.
A six-inch cutting length accommodates a wide range of protein tasks without sacrificing maneuverability. Cooks operate with precise control on poultry, fish, and smaller red meat portions while maintaining speed.
Designers optimized the knife's mass to 27 grams, promoting agile wrist movement and quicker task cycles. Line cooks can increase throughput and maintain consistent technique throughout service periods.
Stamped construction and industrial materials meet the demands of daily kitchen wear and routine sanitation protocols. Managers receive a tool that balances performance with straightforward care and replacement planning, ensuring longevity and reliability in a busy kitchen environment.
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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 the blade daily for nicks, corrosion, or burrs, addressing defects to maintain cutting accuracy. Hone the edge with a ceramic rod before service and sharpen on a whetstone at the recommended 20-degree angle. Clean the stainless steel blade after each use with warm water and mild detergent; dry thoroughly to prevent spotting. Sanitize the polypropylene handle and bolster with a food-safe sanitizer. Store the knife in a magnetic strip or block to protect the edge.
