YATO YG-02304 Yellow 6" Filleting Knife
Key information
Availability:Temporarily out of stock — ask for availability
Shipping cost:From 3.29 Euro
catalog number:YG-02304
Availability:
EAN code:5906083007149
Product condition:New, originally packaged
Guarantee:24 months of consumer protection
Weight:0,06 kg
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YATO YG-02304 6" Filleting Knife – a professional, HACCP-compliant poultry processing tool
The YATO YG-02304 filleting knife is a specialist tool designed for precision poultry preparation in food service and food processing. Fitted with a 6-inch (150 mm) serrated blade, it meets the requirements of the HACCP system thanks to its colour coding.
Features of the YATO YG-02304 filleting knife
Serrated stainless steel blade
The 150 mm blade is made from stainless steel with a hardness of 52-55 HRC, which keeps the cutting edge sharp for longer and resists corrosion. The serrated edge makes light work of cutting through poultry skin and connective tissue, reducing the risk of the blade slipping during the cut.
HACCP system – yellow coding
The yellow handle is part of the HACCP colour-coding system, which prevents cross-contamination in food production facilities. Yellow is the internationally recognised code for tools intended solely for poultry processing.
Ergonomic polypropylene handle
Made from durable polypropylene (PP), the handle has an ergonomic shape that provides a secure grip even during prolonged use. A special profile stops the hand from slipping onto the blade, making the knife safer to use.
Dishwasher safe
The knife's construction allows it to be washed in a commercial dishwasher, which simplifies sanitisation and helps meet the hygiene requirements of food service and processing facilities. The materials withstand high temperatures and detergents.
Technical specification
| Model | YG-02304 |
| Manufacturer | YATO |
| Blade length | 150 mm (6 in) |
| Overall length | 250 mm |
| Blade material | Stainless steel (SS) |
| Blade hardness | 52-55 HRC |
| Blade type | Serrated |
| Handle material | Polypropylene (PP) |
| Handle colour | Yellow |
| HACCP compliant | Yes |
| Dishwasher safe | Yes |
Applications of the filleting knife
- Filleting chickens, turkeys and other poultry in processing plants
- Separating meat from the bone in restaurant kitchens
- Precision cutting of skin and connective tissue during poultry preparation
- Preparing poultry fillets for further processing
- Portioning poultry meat in catering operations and canteens
- Professional poultry processing in line with HACCP requirements
- Working in facilities where tools must be segregated by type of raw material
Steel hardness of 52-55 HRC – what does it mean?
HRC (Rockwell Hardness C) is the scale used to measure the hardness of metals. A rating of 52-55 HRC represents the optimum balance between sharpness and resistance to chipping. Steel of this hardness holds its cutting edge for longer without becoming excessively brittle, which matters when working around bones and tougher parts of poultry.
The HACCP system in practice
HACCP (Hazard Analysis and Critical Control Points) is a food safety management system. Colour-coded tools (yellow – poultry, red – red meat, blue – fish, green – vegetables, white – dairy) prevent bacteria from being transferred between different types of food.
Care and use
The YATO YG-02304 requires regular sharpening to maintain optimum cutting performance. Although it is dishwasher safe, the blade should be dried thoroughly after every wash to prevent any discolouration. The polypropylene handle resists acids, fats and the high temperatures found in food service environments.
Always use a suitable board when working – polyethylene or polypropylene chopping boards protect the blade from excessive blunting. The knife should not be used to cut bones or frozen produce, as this can damage the cutting edge.
Commercial information
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