Manufactured by a company established in 1998, the knife aligns with commercial smallware expectations and ships with available supply counts to support procurement planning. Culinary operators sourcing multiple units can rely on steady availability for fleet deployment.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe blade and handle after each use with warm water and mild detergent, rinsing thoroughly and drying with a clean cloth. Sanitize blade with a food-safe solution when switching proteins. Store knife upright or in a sheath to protect edge. Clean high-touch items and chair backs around prep zones to prevent germ transfer and avoid customer contamination. Regular cleaning preserves finish, prevents pests, and supports health code compliance.#@@#Additional Info#@#Omcan USA 23869 6" Yellow Straight Boning Knife has a 6" stainless steel blade and a polypropylene yellow handle for precise boning control. Stamped construction and 27-pound pack weight ensure durability for high-volume kitchens.#@@#General Info#@#Description #@#
Manufactured by a company established in 1998, the knife aligns with commercial smallware expectations and ships with available supply counts to support procurement planning. Culinary operators sourcing multiple units can rely on steady availability for fleet deployment.#@@#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 daily for nicks and burrs; hone with a fine ceramic rod before each shift to maintain edge geometry. Sanitize blade and handle after use with a food-safe detergent and rinse; air dry fully to prevent corrosion. Replace the handle if cracks appear to preserve grip integrity. Store in a magnetic strip or slotted block to avoid contact damage. Schedule professional sharpening every 4–6 months based on workload and cut volume.
