YATO YG-02286 6" Green Vegetable Knife (HACCP)
Key information
Availability:Temporarily out of stock — ask for availability
Shipping cost:From 3.29 Euro
catalog number:YG-02286
Availability:
EAN code:5906083006982
Product condition:New, originally packaged
Guarantee:24 months of consumer protection
Weight:0,15 kg
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YATO YG-02286 6" Kitchen Knife – HACCP-Compliant Vegetable Knife
Professional kitchen knife from YATO with a 150 mm blade, designed for preparing vegetables. Manufactured in line with HACCP standards with a green polypropylene handle and a stainless steel blade with a hardness of 52-55 HRC.
Features of the YATO YG-02286 kitchen knife
HACCP compliance
The green handle indicates that the knife is intended for preparing vegetables, which prevents cross-contamination in professional kitchens. The HACCP colour-coding system is standard practice in the catering and food industries, eliminating the risk of bacteria being transferred between different food groups.
Stainless steel blade, 52-55 HRC
A steel hardness of 52-55 HRC provides a balance between blade durability and ease of sharpening. The HRC rating (Rockwell C scale) indicates resistance to wear – the higher the value, the longer the blade holds its edge in regular use.
Ergonomic polypropylene handle
Polypropylene (PP) is a material resistant to moisture, chemicals and high temperatures. The shape of the handle stops the hand slipping onto the blade, which improves safety during prolonged use.
Dishwasher safe
The knife's construction allows it to be cleaned in a dishwasher without risk of damage to the materials. This makes it easier to maintain hygiene in commercial kitchens, where regular washing at high temperatures is required.
Technical specification
| Model | YG-02286 |
| Brand | YATO |
| Blade length | 150 mm (6") |
| Overall length | 295 mm |
| Blade material | Stainless steel (SS) |
| Blade hardness | 52-55 HRC |
| Handle material | Polypropylene (PP) |
| Handle colour | Green (designated use: vegetables) |
| HACCP compliance | Yes |
| Dishwasher safe | Yes |
Applications of the vegetable knife
- Cutting root vegetables – carrots, parsley root, celeriac
- Peeling and shredding cabbage, lettuce and spinach
- Slicing soft vegetables – tomatoes, peppers, courgettes
- Preparing potatoes for boiling or frying
- Chopping onions, garlic and other aromatic vegetables
- Preparing vegetables in commercial kitchens in line with HACCP
- Preparing salads and raw vegetable side dishes in restaurants
- Kitchen work in catering and food service establishments
The HACCP colour-coding system in the kitchen
HACCP (Hazard Analysis and Critical Control Points) is an international food safety management system. Coloured knife handles prevent cross-contamination: green – vegetables, red – raw meat, yellow – poultry, blue – fish, white – dairy and bread, brown – cooked vegetables. Using the correct colours is a basic requirement in professional kitchens.
Use and maintenance
The YATO YG-02286 kitchen knife requires regular maintenance to preserve its optimum working parameters. The blade should be sharpened regularly on a whetstone or with a knife sharpener, matching the sharpening angle to the steel hardness of 52-55 HRC – 15-20 degrees is recommended.
Although the knife is dishwasher safe, washing it by hand will extend the life of the blade. After washing, dry the knife thoroughly to prevent pitting corrosion. Stainless steel is resistant to rust, but prolonged contact with moisture can lead to discolouration.
The polypropylene handle requires no special maintenance – regular washing in warm water with detergent is sufficient. PP is resistant to most chemicals used in the kitchen, including disinfectants.
Commercial information
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Client: RO...KI,date of purchase 30-09-2019 14:38
