Stop sacrificing control for speed. This boning knife combines precise edge geometry with a rigid profile to deliver accurate trimming in high-volume kitchens while resisting corrosion through extended use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe blade and polypropylene handle after each use with warm water and mild detergent, rinsing thoroughly and drying immediately to prevent corrosion and handle swelling. Sanitize high-touch zones such as handles, knife racks, and prep counters with an approved solution per label, then air dry. Inspect edges for damage; hone before use and replace if chips occur. Cleaning prevents cross-contamination, supports health-code compliance, and preserves appearance and service life.#@@#Additional Info#@#Winco KWP-61G 6" boning knife has a 6" German steel blade and a green polypropylene handle for precise meat separation. NSF certified, 10.88" overall length, 0.41 pounds, ideal for commercial kitchens.#@@#General Info#@#Description #@#
Stop sacrificing control for speed. This boning knife combines precise edge geometry with a rigid profile to deliver accurate trimming in high-volume kitchens while resisting corrosion through extended use.
#@@# Blade Geometry#@#
The narrow, straight 6" blade concentrates force along a stiff spine for accurate separation of meat from bone. Precision stamping maintains a consistent edge profile, reducing regrinds and maintaining cutting rhythm during continuous service.
#@@# Steel Composition#@#
High carbon, no-stain German steel provides a balance of hardness and corrosion resistance for sustained sharpness. Chefs retain a keen edge through repeated use, while cleaning cycles do not accelerate pitting or discoloration.
#@@# Handle Construction#@#
The polypropylene handle offers a secure grip while resisting moisture absorption common in busy prep stations. Staff maintain control in wet conditions, and the handle tolerates repeated wash cycles without swelling or delamination.
#@@# Overall Length#@#
The 10-7/8" overall length provides blade reach and ergonomic leverage for efficient trimming motions. Users apply consistent force with reduced wrist travel, lowering repetitive fatigue across long shifts.
#@@# Certification and Safety#@#
NSF certification confirms compliance with sanitation requirements for commercial kitchens and institutional foodservice. Managers benefit from documented acceptance during inspections and reduced risk of noncompliance.
#@@# Weight and Balance#@#
At approximately 0.41 pounds, the knife presents a balanced feel that supports precise cuts and predictable handling. Chefs achieve steady control during delicate maneuvers and maintain production speed without excess hand strain.
#@@#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 before each shift for chips or corrosion and hone with a fine ceramic rod to maintain edge geometry. Remove handle debris and sanitize with a food‑safe disinfectant; allow components to air dry. Avoid dishwasher cycles to prevent polymer stress and blade discoloration. Store the knife in a labeled sheath or magnetic strip to protect the narrow German steel edge. Schedule professional sharpening every 6–12 months based on usage patterns.