Kitchen Knife 6" Brown YG-02290 YATO
Key information
Availability:Temporarily out of stock — ask for availability
Shipping cost:From 3.29 Euro
catalog number:YG-02290
Availability:
EAN code:5906083007040
Product condition:New, originally packaged
Guarantee:24 months of consumer protection
Weight:0,15 kg
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YATO YG-02290 6" Kitchen Knife – HACCP-Compliant Knife for Cooked Meat and Charcuterie
A YATO kitchen knife with a 150 mm blade, manufactured in accordance with HACCP standards. The brown handle indicates its intended use for slicing cooked meat and charcuterie in professional kitchens and catering establishments.
Features of the YATO YG-02290 Kitchen Knife
HACCP colour coding
The brown handle, compliant with the HACCP system, denotes a knife intended for slicing cooked meat and charcuterie. Colour coding prevents cross-contamination in professional kitchens, where different knives are used for different groups of food products.
Stainless steel blade, 52-55 HRC
A blade hardness of 52-55 HRC on the Rockwell scale provides the right balance between edge retention and resistance to chipping. Stainless steel withstands the acids and moisture encountered in everyday kitchen work.
Ergonomic polypropylene handle
The polypropylene (PP) handle is resistant to high temperatures, detergents and moisture. Its ergonomic shape, with a guard that stops the hand from slipping onto the blade, improves safety during intensive use.
Dishwasher safe
The knife's construction allows it to be washed in both professional and domestic dishwashers, which makes it easier to maintain hygiene in line with sanitisation requirements. The materials used in its manufacture retain their properties after repeated high-temperature wash cycles.
Technical specification
| Model | YG-02290 |
| Brand | YATO |
| Blade length | 150 mm (6 inches) |
| Overall length | 290 mm |
| Blade material | Stainless steel (SS) |
| Blade hardness | 52-55 HRC |
| Handle material | Polypropylene (PP) |
| Handle colour | Brown |
| Standards compliance | HACCP |
| Dishwasher safe | Yes |
Applications of the YATO YG-02290 Kitchen Knife
- Slicing cooked meat – ham, pork loin, roast beef
- Slicing charcuterie – salami, sausages, mortadella
- Preparing sandwiches and snacks in catering
- Professional restaurant and hotel kitchens
- HACCP-compliant food production facilities
- Catering companies and food outlets
- Home kitchens with separate knives for different food types
- Delicatessens and butcher's shops
The HACCP system in practice
HACCP (Hazard Analysis and Critical Control Points) is an international food safety management system. Colour coding of knives is one element of this system – each colour denotes a specific group of food products. Brown is assigned to cooked meat and charcuterie, which prevents bacteria from being transferred between raw and processed products.
Care and use
The knife can be washed in a dishwasher, although regular sharpening by hand or with a sharpener extends the period for which the blade stays sharp. After dishwasher washing, thorough drying is recommended, particularly at the point where the blade meets the handle.
Stainless steel with a hardness of 52-55 HRC requires sharpening every few weeks of intensive use. Steel that is too hard (above 58 HRC) could chip on contact with bones, which is why the 52-55 HRC range represents a compromise between edge retention and mechanical durability.
The polypropylene handle requires no special maintenance. The material does not absorb odours, does not crack under temperature changes and retains its non-slip properties throughout its service life.
Commercial information
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