Engineered for precision and continuous service, this commercial boning knife features a rigid 6" blade paired with a nonslip polypropylene handle, streamlining meat preparation in high-volume kitchens. Chefs maintain consistent control during repetitive tasks, increasing throughput while preserving product yield. The NSF certification confirms that the knife meets sanitation standards required in professional foodservice environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean the Winco KWP-62 after each shift to prevent contamination of menus, shakers, chair backs, and staff hands. Rinse blade in warm water, apply mild detergent, scrub from heel to tip with a non-abrasive pad, then sanitize with a food-safe solution and air dry. Wipe polypropylene handle with disinfectant and inspect for cracks. Store in a dry sheath or knife block to deter pests and prolong serviceable life, ensuring compliance with CSA and health standards.#@@#Additional Info#@#Winco KWP-62 6" boning knife has a 6" stiff German steel blade and a white polypropylene handle, with a total length of 10.88" and weight of 0.32 lb. NSF certified for foodservice, the blade resists staining and allows precise bone and trim work.#@@#General Info#@#Description #@#
Engineered for precision and continuous service, this commercial boning knife features a rigid 6" blade paired with a nonslip polypropylene handle, streamlining meat preparation in high-volume kitchens. Chefs maintain consistent control during repetitive tasks, increasing throughput while preserving product yield. The NSF certification confirms that the knife meets sanitation standards required in professional foodservice environments.
#@@# Stamped Blade#@#
The stamped construction yields a uniformly thin profile and predictable edge geometry that sustains straight cuts through tight joints. Manufacturers form the high carbon, no-stain German steel to maintain stiffness and resist deformation under repeated use.
#@@# Stiff Blade Geometry#@#
A stiff blade design transmits cutting force directly to the point of contact, reducing blade flex when separating meat from bone. Operators achieve faster portioning with less applied effort, which lowers fatigue during long service periods.
#@@# Optimal Blade Length#@#
A 6" cutting edge provides a balance between reach and maneuverability for filleting, trimming, and deboning tasks. Kitchens achieve consistent portion control across various proteins while retaining tactile feedback for delicate work.
#@@# Ergonomic Polypropylene Handle#@#
The white polypropylene handle offers chemical resistance and simplified cleaning, supporting sanitation protocols in institutional kitchens. Staff enjoy a secure grip and reduced slip potential even when handling wet or oily products, enhancing safety.
#@@# Lightweight Construction#@#
Weighing approximately 0.32 pounds, the knife reduces wrist strain for technicians performing extensive trimming operations. Teams can increase throughput without sacrificing precision, enabling sustained performance across extended shifts.
#@@# Sanitation Ready#@#
NSF certification and nonporous handle materials ensure compliance with regulatory cleaning procedures and cross-contamination controls.
#@@#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#@#Maintain the Winco KWP-62 by cleaning the 6" German steel blade after each use with warm water and mild detergent; dry immediately to prevent surface corrosion. Inspect the polypropylene white handle for cracks and replace if compromised. Hone the stiff stamped blade regularly with a ceramic rod and sharpen on a flat stone when needed. Sanitize with NSF-approved solutions and store in a blade guard or magnetic strip to protect edge and staff safety.