Stop compromising on control and durability. This boning knife delivers concentrated cutting power and reliable balance for rigorous kitchen tasks, enabling precise meat and fish preparation while sustaining continuous service demands. Chefs and culinary managers gain a dependable tool engineered for repetitive use in professional settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wash the blade and handle after use with warm water and mild detergent, scrubbing away from your hand. Rinse thoroughly and dry immediately with a clean towel to prevent corrosion. Sanitize high-touch zones like handles and racks using an approved solution, following contact time. Inspect handle rivets and blade for damage; remove knives if compromised. Regular cleaning prevents cross-contamination, pest attraction, and failing inspections.#@@#Additional Info#@#Winco KWP-61 boning knife has a 6" German steel blade and 10.88" overall length, offering flexibility and precise trimming. The white polypropylene handle ensures NSF-certified sanitation and durability for commercial kitchens.#@@#General Info#@#Description #@#
Stop compromising on control and durability. This boning knife delivers concentrated cutting power and reliable balance for rigorous kitchen tasks, enabling precise meat and fish preparation while sustaining continuous service demands. Chefs and culinary managers gain a dependable tool engineered for repetitive use in professional settings.
#@@# Blade Construction#@#
The stamped 6" German steel blade offers a narrow, straight profile that preserves edge geometry under repeated stress, enabling accurate separation of muscle from bone. Users experience minimal flex during push cuts, which improves throughput and reduces product loss.
#@@# Blade Hardness#@#
Manufacturers shape the high carbon, no-stain German steel for stiffness and edge retention, allowing frequent sharpening intervals without rapid wear. Staff complete trimming tasks faster and maintain consistent slice quality across service periods.
#@@# Handle Design#@#
The white polypropylene handle provides a secure, sanitary grip that resists moisture absorption and impact in busy kitchens. Kitchen teams maintain control during wet or oily prep, which lowers the risk of slips and improves cut consistency.
#@@# Overall Balance#@#
The 10-7/8" overall length yields measured reach and leverage for both small and medium carcass work, supporting ergonomic handling over long shifts. Operators reduce wrist strain while maintaining steady cutting lines during extended prep sessions.
#@@# Safety and Compliance#@#
This knife carries NSF certification and uses materials that meet common foodservice sanitation expectations, simplifying hazard control and inspection readiness. Managers streamline compliance documentation and confidence during health audits.
#@@# Maintenance Profile#@#
The stamped construction and polypropylene handle allow rapid cleaning and durable service life with routine maintenance, supporting high-turnover environments. Staff spend less time on upkeep and more time on prep, maximizing labor efficiency.
#@@#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#@#Clean the Winco KWP-61 blade after each use with warm water and mild detergent to remove oils and proteins; dry immediately to prevent spotting. Sanitize per facility protocol and inspect the polypropylene handle for hairline cracks; replace if compromised. Hone the 6" German steel blade daily with a fine steel to maintain edge geometry, and strop weekly. Store in a ventilated knife block or magnetic strip to protect the edge and ensure NSF compliance.