Stop sacrificing control for convenience. This 6" curved boning knife delivers targeted precision and sustained edge retention for demanding kitchen tasks, while its ergonomic grip reduces hand fatigue during long shifts. Professional chefs and culinary teams will find its balance and blade geometry optimized for separating meat from bone with consistent results.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean the blade after each use with warm water and mild detergent, rubbing away debris from the curved edge. Rinse and dry immediately to prevent corrosion. Sanitize high-touch zones—handles, sheath edges, and prep surfaces—using an approved sanitizer at label strength and contact time. Inspect handle seams for residue and wipe with a soft cloth. Store knife dry in a rack or CSA-compliant holder to protect blade and furnishings, preserving appearance and reducing pest risk.#@@#Additional Info#@#Winco KSTK-60 6" curved Sof-Tek boning knife has a stamped X50CrMoV15 German steel blade and a non-slip TPR handle, weighing 0.34 pounds and meeting NSF and CSA standards for foodservice, offering precise control for boning and filleting.#@@#General Info#@#Description #@#
Stop sacrificing control for convenience. This 6" curved boning knife delivers targeted precision and sustained edge retention for demanding kitchen tasks, while its ergonomic grip reduces hand fatigue during long shifts. Professional chefs and culinary teams will find its balance and blade geometry optimized for separating meat from bone with consistent results.
#@@# Curved Blade#@#
The curved 6" stamped blade concentrates cutting force at the tip and along the belly, improving access to joints and contours. German steel construction provides a firm edge profile that maintains sharpness through repetitive use and restores quickly during routine honing.
#@@# German Steel#@#
X50CrMoV15 German steel composes the blade, offering a wear-resistant alloy formulation with consistent hardness for professional workflows. Kitchens benefit from predictable sharpening cycles and reduced downtime for maintenance.
#@@# TPR Grip#@#
A black and blue thermoplastic rubber handle provides non-slip control even when wet, shortening the time operators need to secure the cut and lowering the risk of slippage. The ergonomic shape minimizes strain during repetitive motions and enhances safety during prep.
#@@# Stamped Construction#@#
The stamped blade style yields a lighter knife that accelerates maneuvering speed and reduces operator fatigue over long service periods. Staff will complete trimming and portioning tasks faster without sacrificing accuracy.
#@@# NSF Certified#@#
NSF certification verifies the knife meets public health and sanitation standards for commercial kitchens, simplifying regulatory compliance for institutional operators. Facilities can deploy the knife in food prep areas with confidence in surface hygiene performance.
#@@# Compact Weight#@#
Weighing approximately 0.34 pounds, the knife balances agility with control for detailed work such as trimming membranes and removing pin bones. Line cooks and butchers will appreciate the responsive feel that supports precise cuts.
#@@#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#@#Please follow scheduled sharpening with a 1000–3000 grit stone; hone daily and resurface weekly with a whetstone to maintain a 6" curved edge. Rinse the blade in warm water after use and dry with a lint-free cloth to prevent corrosion on X50CrMoV15 German steel. Inspect the TPR polypropylene handle for wear and replace if seams or hardening appear. Store the knife in a magnetic strip or sheath to protect the blade. Use NSF-compliant sanitizers per label directions and record maintenance dates.