Stop sacrificing control for speed. This boning knife features a narrow, stiff 6" blade paired with a durable red polypropylene handle, delivering precise, repeatable results in high-volume kitchens. Professionals achieve consistent yields and reduced trim time through blade geometry and balance optimized for separating meat from bone.
LongDescription#@#NA#@@#Cleaning Instructions#@#Use a soft cloth and warm water with mild detergent to remove food residue from the blade and handle. Rinse thoroughly and dry immediately to prevent spotting. Sanitize high-touch zones like handles and blade tang with an appropriate food-contact sanitizer following label dwell times. Inspect handle rivets and blade for damage; tighten or replace as needed. Regular cleaning prevents cross-contamination, supports health-code compliance, deters pests, and preserves service life.#@@#Additional Info#@#Winco KWP-61R boning knife has a 6" German steel blade and a red polypropylene handle for grip and NSF-certified sanitation. Its design ensures stiffness for precise meat separation, with a 10.88" length and 0.41-pound weight for efficient workflows.#@@#General Info#@#Description #@#
Stop sacrificing control for speed. This boning knife features a narrow, stiff 6" blade paired with a durable red polypropylene handle, delivering precise, repeatable results in high-volume kitchens. Professionals achieve consistent yields and reduced trim time through blade geometry and balance optimized for separating meat from bone.
#@@# Narrow Stiff Blade#@#
Designed with a narrow, straight profile, the 6" blade concentrates force at the tip for accurate cuts in tight joints. Teams achieve cleaner separations and lower product loss when processors work quickly on racks, carcasses, or portions.
#@@# High-Carbon Steel#@#
Engineered from high-carbon German steel, the stamped blade holds a keen edge and resists deformation during repetitive use. Cooks and butchers maintain cutting performance longer between sharpenings, reducing downtime for maintenance.
#@@# Stamped Construction#@#
Produced as a stamped blade, the knife offers consistent thickness and predictable flex across units for uniform handling. Purchasing managers benefit from predictable specifications when equipping multiple stations or facilities.
#@@# Ergonomic Poly Handle#@#
Molded polypropylene forms a secure, sanitary grip with a contoured shape that resists slipping under wet conditions. Staff report less hand fatigue during extended prep shifts, while cleaning crews appreciate the handle's resistance to moisture and detergents.
#@@# NSF Certified#@#
Certified to NSF standards, the knife meets regulatory expectations for food-contact tools used in commercial kitchens. Safety officers and kitchen managers can document compliance easily during inspections and audits.
#@@# Compact Overall Length#@#
Measuring 10.88 inches overall with a 6-inch blade, the knife fits standard cutlery slots and knife rolls while remaining maneuverable on cutting boards. Storage planners and mobile operations gain flexibility when allocating space in busy kitchens.
#@@#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 and sharpen with a fine ceramic rod to maintain a 18–20° edge; hone daily and strop weekly to remove burrs. Sanitize handle and blade after use with a mild detergent and a quaternary ammonium sanitizer approved for food service; rinse and air dry. Store the knife in a rack or sheath to protect the edge. Replace handle if cracks appear. Calibrate sharpening angle by measuring against a guide to ensure consistency.