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Crestware KN140 boning knife with six inch curved high carbon steel blade and black Santoprene handle

Crestware

Crestware KN140 Boning Knife 6 Inch Black Handle

SKU CH-ZZGV-Z1VB5

Boning knife with a 6-inch high-carbon steel blade, black Santoprene handle and NSF certification

  • Product typeFood Preparation
  • Product colorTransparent
  • Curved 6-inch blade separates meat from bone cleanly
  • High-carbon steel holds a keen edge through repeated use
  • Black Santoprene handle gives a secure, non-slip grip
  • NSF certification confirms commercial-kitchen hygiene standards
  • Straight blade profile offers precise control for detailed trimming

Purpose & Audience

The Crestware KN140 is a curved boning knife with a six-inch high-carbon steel blade and a black Santoprene handle. It is designed for cooks who need a flexible, narrow blade to separate meat from bone and trim fat with precision.

Upgrade Context

This knife replaces a worn or thicker utility blade that resists tight curves around joints. The jump is worth it when the current tool cannot follow bone contours cleanly or when the handle material has degraded and no longer provides a secure grip.

Practical Limits

High-carbon steel holds a keen edge but requires prompt washing and drying to avoid corrosion. The NSF certification confirms the construction meets commercial sanitation standards, yet the blade is not suited for chopping through bone or frozen foods.

How it compares

Measured against everything we stock in Spatulas, Spoons & Kitchen Utensils, at today’s prices. Recalculated every night.

Price $19.99
Typical for this category: the median of 1,685 items is $19.99.

Specifications

Product
Brand nameCRESTWARE
Product typeFood Preparation
Product colorTransparent

Questions about this item

What handle material and colour does the Crestware KN140 boning knife use?

The knife has a black Santoprene handle that resists slipping when wet and meets NSF standards for commercial kitchens.

How should the high-carbon steel blade be cared for after each use?

Hand-wash and dry the blade immediately; high-carbon steel will rust if left wet or put in a dishwasher.

When will the blade need professional sharpening or replacement?

Re-sharpen when the edge no longer glides through meat cleanly; high-carbon steel holds an edge well but will eventually require re-profiling.

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