Winco 6" Boning Knife - Red Handle for Raw Meat & HACCP Compliance
HomeStore

Winco 6" Boning Knife - Red Handle for Raw Meat & HACCP Compliance

Winco 6" Boning Knife - Red Handle for Raw Meat & HACCP Compliance

The Winco 6" Boning Knife is a professional kitchen tool designed for precision meat work. It features a razor-sharp high-carbon stainless steel blade and an ergonomic red polypropylene handle. The red color-coding is part of the HACCP food safety system, used specifically to designate the knife for raw red meat prep to prevent cross-contamination in busy commercial environments.

Kitchen Pro-Tip: Hand-wash and dry immediately to preserve the high-carbon steel edge. The red handle allows your staff to quickly identify the tool for beef and pork prep, ensuring your kitchen stays compliant with health department cross-contamination standards.
$2.26

Original: $6.47

-65%
Winco 6" Boning Knife - Red Handle for Raw Meat & HACCP Compliance

$6.47

$2.26

More Images

Winco 6" Boning Knife - Red Handle for Raw Meat & HACCP Compliance - Image 2

Winco 6" Boning Knife - Red Handle for Raw Meat & HACCP Compliance

The Winco 6" Boning Knife is a professional kitchen tool designed for precision meat work. It features a razor-sharp high-carbon stainless steel blade and an ergonomic red polypropylene handle. The red color-coding is part of the HACCP food safety system, used specifically to designate the knife for raw red meat prep to prevent cross-contamination in busy commercial environments.

Kitchen Pro-Tip: Hand-wash and dry immediately to preserve the high-carbon steel edge. The red handle allows your staff to quickly identify the tool for beef and pork prep, ensuring your kitchen stays compliant with health department cross-contamination standards.

Product Information

Shipping & Returns

Description

The Winco 6" Boning Knife is a professional kitchen tool designed for precision meat work. It features a razor-sharp high-carbon stainless steel blade and an ergonomic red polypropylene handle. The red color-coding is part of the HACCP food safety system, used specifically to designate the knife for raw red meat prep to prevent cross-contamination in busy commercial environments.

Kitchen Pro-Tip: Hand-wash and dry immediately to preserve the high-carbon steel edge. The red handle allows your staff to quickly identify the tool for beef and pork prep, ensuring your kitchen stays compliant with health department cross-contamination standards.