Mercer Culinary M22206RD 6 Inch Narrow Boning Knife High Carbon Steel Red Handle

The Mercer Culinary M22206RD Millennia Colors® Boning Knife 6" Narrow is a precision-cutting tool designed for professional kitchens requiring high-performance boning and filleting. Crafted from high carbon Japanese steel, this stamped knife offers superior edge retention and durability. Its narrow blade facilitates precise maneuvering around bones and joints, making it ideal for butchers, sous chefs, and meat processors seeking dependable, restaurant-quality cutlery. The vibrant red non-slip Santoprene® and polypropylene handle features textured finger points and a protective finger guard, enhancing grip security and operator safety during intricate tasks. The lightweight construction and expertly engineered dimensions ensure consistent performance and ease of handling in high-volume kitchen environments.

Top Mercer Culinary M22206RD Features

The Mercer Culinary M22206RD Boning Knife features a 6" narrow blade made of high carbon Japanese steel, stamped for precision. Its red non-slip handle with textured finger points supports secure grip and safety during delicate boning or filleting tasks. Designed for durability, the knife withstands daily commercial use, offering excellent edge retention and minimal maintenance. Its ergonomic design streamlines workflow by allowing precise, controlled cuts, reducing fatigue in busy professional kitchens. The lightweight stamped construction ensures swift maneuverability across diverse meat and poultry processing applications.

• Blade Length: 6" narrow profile for precise cuts
• Material: High carbon Japanese steel for edge retention
• Handle: Non-slip Santoprene® & polypropylene with finger guard
• Design: Stamped blade with textured finger points for safety
• Use Case: Ideal for boning, filleting, and meat preparation in commercial kitchens

Designed for professional meat and poultry processing, this boning knife optimizes accuracy and safety in high-volume kitchens.

Mercer Culinary M22206RD Technical Specs

The Mercer Culinary M22206RD Boning Knife integrates a high carbon steel blade that measures 6" in length, stamped for precision and durability. Its handle combines durable polypropylene and Santoprene® for a secure, non-slip grip, even when wet. The knife weighs only 0.33 lbs, making it lightweight for extended use and rapid maneuvering. Its construction adheres to food safety standards, ensuring safe handling and easy cleaning. The blade is engineered for long-lasting sharpness, with a temperature resistance fitting typical kitchen environments. Dimensions encompass a blade length of 6" to 7", with a handle color marked in red for visibility in busy kitchens. This model is designed for moderate workloads, supporting consistent performance in professional settings.

• Blade Material: High Carbon Steel for sharpness and durability
• Handle Composition: Polypropylene with Santoprene® for slip resistance
• Blade Length: 6" with overall length up to 7"
• Weight: 0.33 lbs for effortless handling
• Temperature Resistance: Suitable for standard kitchen environments
• Food Safety: Made with materials compliant for food contact
• Construction: Stamped, lightweight for everyday precision tasks
• Cleaning & Maintenance: Dishwasher-safe, easy to sharpen and disinfect

Usage Compatibility: Compatible with standard cutlery storage and knife guards

Installation & Maintenance: Requires minimal maintenance due to durable materials

Durability Traits: Blade withstands daily use and sharpening

Workflow Fit: Suitable for boning, trimming, and precise meat processing

Storage: Fits in standard knife blocks and magnetic strips

What is a commercial boning knife?

A commercial boning knife is a specialized kitchen tool designed for professional meat butchery and preparation. It features a narrow, flexible blade optimized for separating meat from bones with precision. Typically made of high-quality steel such as high carbon Japanese steel, these knives are engineered for durability, edge retention, and ease of maintenance. Installed in butcher shops, restaurant kitchens, and meat processing plants, a boning knife like the Mercer Culinary M22206RD is essential for accurate filleting, trimming, and deboning tasks, supporting efficient workflow and consistent product quality in high-volume environments.

Top boning knives for high-volume foodservice settings

Designed for commercial kitchen environments, the Mercer Culinary M22206RD boning knife delivers precise cutting, durable high carbon steel blades, and ergonomic safety features. Built for moderate workloads, it excels in butcheries, seafood processing, and restaurant prep stations, ensuring reliable performance and safety during daily meat handling tasks. Mercer Culinary M22206RD is optimized for efficiency and longevity in professional food operations.

• Operation Type — optimized for busy butcheries and seafood stations
• Kitchen Setting — suitable for compact commercial kitchens
• Foodservice Category — ideal for meat, poultry, and seafood processing
• Workload Qualifier — suited for moderate daily throughput
• Use Case — supports precise boning, filleting, and trimming needs

Why Choose Mercer Culinary M22206RD?

Berget marked by high carbon Japanese steel with a stamped, lightweight design, the Mercer Culinary M22206RD stands out with a durable, corrosion-resistant blade and a secure, ergonomic handle. Its vibrant red color enhances visibility in busy kitchens, and the non-slip grip ensures safety during intricate cutting tasks. Compared to competing models, it offers superior edge retention, ease of maintenance, and precise control, making it a reliable choice for commercial meat and seafood processing, streamlining workflow and safeguarding operator safety.

• Self-contained, high carbon Japanese steel blade for lasting sharpness
• Lightweight stamped design enhances maneuverability in busy kitchens
• Vibrant handle color improves visibility and handling safety
• Ergonomic handle promotes fatigue-free cutting for extended shifts
• Designed specifically for professional boning and filleting tasks