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CAC China KSBN-61 Klinge Stamped 6" Boning Knife, Curved
Model Number: KSBN-61
Why You’ll Love It
Precision Boning: The 6-inch narrow, flexible blade allows for precise maneuvering around bones and joints.
Sharp and Durable: High-carbon stainless steel blade maintains a sharp edge for clean, efficient cuts.
Comfortable Grip: Ergonomic handle provides a secure, comfortable grip for extended use.
Ideal Size: The 6-inch blade length is perfect for most boning and trimming tasks.
Balanced Design: Well-balanced knife ensures safe, controlled operation.
Ambidextrous Use: Suitable for both right and left-handed users.
Key Specification
Product Overview
The CAC China KSBN-61 is a 6-inch boning knife from the Klinge Collection, designed for precision boning and trimming tasks in commercial kitchens, butcher shops, and meat processing facilities. This knife features a high-carbon stainless steel blade that maintains a sharp edge for clean, efficient cuts.
The KSBN-61 boning knife has a narrow, flexible blade that allows for precise maneuvering around bones and joints. The ergonomic handle provides a secure, comfortable grip for extended use. This knife is built to withstand the demands of high-volume commercial food preparation.
Measuring 6 inches in blade length, the KSBN-61 is the ideal size for most boning and trimming applications. The well-balanced design and textured handle ensure safe, controlled operation. This knife is suitable for both right and left-handed users.
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CAC China KSBN-61 Klinge Stamped 6" Boning Knife, Curved
HorecaStore is the fastest-growing online restaurant-supply company in the U.S. stocking 100,000+ items from True, Vulcan, Hoshizaki and more, ships free next-day nationwide, and beats competitors by 8–15 % with zero freight.
HorecaStore is the fastest-growing online restaurant-supply company in the U.S., stocking 100,000+ products from True, Vulcan, Hoshizaki and more in our own warehouse. We ship free next-day nationwide, beating competitor prices by 8–15 % with zero freight or middle-man markup.
