HACCP blue coding: assigned to fish and seafood to prevent cross-contamination.
Stainless, food-safe blades: corrosion-resistant for intensive workflows.
Ergonomic, non-slip handles: secure control with gloves or wet hands.
Balanced geometry: clean cuts and reliable edge retention.
Clear identification in storage: simplifies audits and staff training.
System compatibility: matches blue boards and accessories for full discipline.
Intended Use
Segregated fish/seafood preparation in restaurants, canteens and catering.
Daily mise en place: trimming, portioning, filleting and service.
Training and compliance where visual color discipline is required.
Variants / Sizes
Blue HACCP paring knives (approx. 8–10 cm)
Blue HACCP utility knives (approx. 12–15 cm)
Blue HACCP chef’s knives (approx. 20–26 cm)
Blue HACCP long chef / carving knives (approx. 26–30 cm)
Blue HACCP filleting knives, flexible (approx. 16–22 cm)
Blue HACCP boning knives, straight or curved (approx. 13–18 cm)
Care / Maintenance
Hand-wash with non-chlorinated detergents; dry immediately.
Hone daily; sharpen on stones as needed at a consistent angle.
Store protected by color zone: magnetic strip or blade guards.
Use blue cutting boards to maintain HACCP separation.
Replace worn or damaged knives promptly.
Short Conclusion
Blue HACCP knives ensure safe, color-disciplined fish and seafood processing with robust stainless construction and professional ergonomics—ideal for high-throughput kitchens.
Products testable in the showroom with on-site advice.
Stock status visible in the shop for current availability.
Warranty & post-warranty service 24/7 for professional equipment.
Continuous data maintenance keeps information correct and current.
Contact via email or phone.
Tip: use the search at the top if unsure about categories.
FAQs
What is the purpose of the blue color?
Blue marks tools for fish/seafood to prevent cross-contamination within HACCP systems.
Can blue knives be used for meat or poultry?
No—use red for raw meat and yellow for poultry; keep tools strictly within their color zones.
Are the knives dishwasher-safe?
Manual cleaning is recommended to protect the edge and handle materials.
How should staff be trained?
Label stations, explain color rules and audit regularly to sustain compliance.
Which models are typical in blue?
Paring, utility, chef, long chef/carving, filleting and boning knives coordinated with blue boards.
