6″ Boning Knife, Straight, Extra Wide, Stiff Blade, White Fibrox Handle

Description

1.25″ blade width at handle. The Fibrox handle is ergonomic with nonslip safety grip. A boning knife is a type of kitchen knife with a sharp point and narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. It features a very narrow blade. A stiff blade boning knife is good for boning beef and pork with precise control, stiff blades are ideal for breaking large quarters of meat into smaller roasts separating meat from bone. These HACCP knives are color coded for the following HACCP recognized uses:

• Red Knife = Meat.
• Blue Knife = Fish.
• Green Knife = Produce.
• White Knife = Dairy/Cheese.
• Yellow Knife = Poultry.

The handle and serving knife are both National Sanitation Foundation (NSF) approved.