Paring Knife 3.5" Yellow YG-02316 YATO
Key information
Availability:Temporarily out of stock — ask for availability
Shipping cost:From 3.29 Euro
catalog number:YG-02316
Availability:
EAN code:5906083007071
Product condition:New, originally packaged
Guarantee:24 months of consumer protection
Weight:0,05 kg
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Paring Knife 3.5" Yellow YG-02316 YATO
Professional kitchen paring knife for peeling vegetables and fruit, with a 90 mm stainless steel blade and HACCP compliance. The yellow polypropylene handle indicates that the knife is intended for working with poultry as part of a colour-coded tool system in commercial kitchens.
Features of the YATO YG-02316 Paring Knife
Stainless steel blade
Stainless steel with a hardness of 52-55 HRC ensures a lasting cutting edge and resistance to corrosion. The 90 mm blade length allows precise peeling of vegetables and fruit and the trimming of pieces from larger food items.
Ergonomic polypropylene handle
The handle is made from durable polypropylene (PP) and has an ergonomic shape with a guard that stops the hand from slipping onto the blade. The material is resistant to moisture, fats and the cleaning agents used in commercial kitchens.
HACCP colour-coding system
The yellow handle indicates that the knife is intended for working with poultry in accordance with HACCP (Hazard Analysis and Critical Control Points) standards. The colour-coding system prevents cross-contamination in professional kitchens by separating tools according to the type of food being prepared.
Dishwasher-safe
The knife can be washed in a dishwasher, which makes it easier to maintain hygiene in commercial catering conditions. The construction materials are resistant to the high temperatures and detergents used in industrial dishwashers.
Technical specification
| Model | YG-02316 |
| Brand | YATO |
| Blade length | 90 mm (3.5") |
| Overall length | 200 mm |
| Blade material | Stainless steel (SS) |
| Steel hardness | 52-55 HRC |
| Handle material | Polypropylene (PP) |
| Handle colour | Yellow (poultry per HACCP) |
| Standards compliance | HACCP |
| Dishwasher-safe | Yes |
Applications of the paring knife
- Peeling vegetables and fruit in commercial kitchens
- Precise trimming of pieces from poultry
- Removing skin from poultry meat
- Cleaning and trimming root vegetables
- Decorative cutting of fruit and vegetables
- Work at preparation stations in restaurants
- Use in food processing plants
- Use in catering and institutional kitchens
The HACCP colour-coding system in practice
HACCP standards require kitchen tools to be colour-coded so that bacteria are not transferred between different groups of food. The yellow colour indicates that the tool is intended for poultry only. The other colours in the system are: red (raw meat), blue (fish), green (vegetables and fruit), white (dairy products and bread) and brown (cooked vegetables).
Care and use
A stainless steel knife with a hardness of 52-55 HRC requires regular sharpening with a whetstone or a ceramic sharpener. A hardness in this range is a compromise between edge durability and ease of sharpening – the knife stays sharp for longer than steel of lower hardness, but it can still be sharpened with standard tools.
Although the knife is dishwasher-safe, washing it by hand in warm water with detergent and drying it immediately extends the life of the blade. After washing in a dishwasher, the knife should be dried thoroughly to prevent mineral deposits on the steel.
When using the knife, use polypropylene or wooden chopping boards – avoid glass, stone and ceramic, which accelerate blunting of the blade. In an HACCP system it is also recommended to mark chopping boards in the same colour as the tools.
Commercial information
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