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Buy 3 - 5 $11.32/Each
Regularly: $11.99/Each

Other Available Colors:

  • High carbon, stain-free steel stamped blade
  • Ergonomic, slip-resistant handle with polypropylene for durability and Santoprene for comfort
  • Color-coded handle reduces the risk of cross-contamination
  • Textured finger points provide a non-slip grip
  • Features protective finger guard
  • Perfectly designed to slice all types of meat off the bone
UPC Code: 765301906634

Reduce the risk of cross-contamination in your kitchen with this Mercer Culinary M23820YL Millennia® 6" curved stiff boning knife with a yellow handle.

Featuring a stunningly sharp blade, coupled with the unbeatable value and professional quality you've come to expect from Mercer Culinary Cutlery, this Millennia® 6" curved stiff boning knife is sure to become a favorite in your commercial kitchen! This stiff boning knife is designed and guaranteed to last in your busy kitchen.

  • NSF Listed

    NSF Listed

    This item meets the standards imposed by NSF International, which focuses on public safety, health, and the environment.

  • Hand Wash Only

    Hand Wash Only

    To preserve quality, this item should only be hand-washed and sanitized.

High Carbon Steel

Made of high carbon, stain-free steel, this knife will be a long lasting addition to your commercial kitchen. Its blade is not only perfect for removing the membranes and bones from fish and poultry, but offers easy edge maintenance as well.

Ergonomic Handle

The ergonomically designed handle is made with Santoprene for comfort and polypropylene for durability, making it easy to work all day as you prepare signature dishes and entrees. Textured finger points provide slip-resistance and added safety as you work quickly and efficiently.

Color-Coded Design

Thanks to the yellow handle, you can pair this knife with other handle colors to create a color-coded system in your kitchen. Designate each color for a certain type of food to help reduce the risk of cross-contamination. Yellow-colored knives are commonly used to prepare poultry and fish, making it easy for your staff to stay organized and prepare food safely!

Finger Guard

A protective finger guard helps prevent slips and accidents as your staff handles difficult meats or fish. Plus, textured finger points provide a non-slip grip, both as a safety measure and for comfort during use.

Customer Q&A Ask a Question

Can this knife be washed in a dishwasher?
No, hand washing with soapy water and sanitizer solution is always recommended. When placed in a dishwasher, the process will often rust and cause damage to the edges of the blade.

Watch More Videos

How to Debone a Chicken

Learn how to debone a chicken to start creating your signature recipes! Just follow this simple video and check out our step-by-step directions for more tips on How to Debone a Chicken.

Rack Of Lamb

A Frenched rack of lamb is an elegant, easy-to-execute preparation that all seasoned cooks should be able to perform. Watch this video to learn how to properly remove the belly and rib meat from the cut.

Mercer: How to Clean and Store Knives

Watch this video to learn how to clean and store knives.

Mercer: Knife Handling

Watch this video to learn how to properly hold a knife

To debone a chicken, first you must cut out the backbone. Slice the keel bone and then crack it open. You can then remove the keel bone and cut your chicken into halves. Separate the thighs and breasts, and remove the chicken legs. Take off the wing tips, and separate the wings and breasts. Then, remove the rib bones and score the chicken legs. Scrape meat from the leg bones using a knife and slice the meat to remove the bone completely. Score the thighs, scrape the meat from the bones, and remove those bones completely, too.

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When preparing a rack of lamb for roasting it's customary to remove the belly and the rib meat from the cut. A frenched rack of lamb is an elegant, easy to execute preparation that all seasoned cooks should be able to preform. Begin by removing the rib flap, then flip it over and start making careful cuts down the back of each rib bone. Remember you're cutting through the sinew not all the way into the bone. Now start working the sinew away from the rib bones. Using a clean kitchen rag helps do the step easily, but make sure you treat the rag as a raw meet contaminated product. Get each rib to at least half an inch down before moving onto pulling the rest down. Now work the sinew away from the rest of each bone. Once the sinew is loosened from each rib lay the rack with the inside facing down so you can remove the rib flap. Carefully slice through to remove the flap taking care not to cut the loin muscle. At this point run your edge along the rib bones to carefully clean up any remaining muscle and fat. When roasting the rack whole place it in the roasting pan with the outside of the rack facing up. The bones insulate the loin muscle from direct contact with the roasting pan. This allows for a beautiful even cooked rack of lamb.

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Place the blade of the knife on the flat surface with the edge facing away from your body. Flip the knife and wipe the other side of the blade as well. Dip the knife in the solution and then take it out. Using a cloth soaked in the hot water solution, scrub the blade of the knife. Do it very lightly to prevent scratches. After you have removed visible dirt from the blade of your knife, clean the handle with soapy water. Rinse the knife thoroughly under running water. Dry the knife by using a clean dishtowel. Wash kitchen knives immediately after using them so that the food does not dry on their blades. It is never accepted to place your knife in a drawer without a plastic guard. Make sure that knives lying on flat surfaces are never covered with towels or napkins. After handling a knife, lay it down in a clear area with the blade and point away from the body and away from the edge of the table or cutting area. A knife guard is a rigged plastic sleeve that fully encloses the blade. A glass knife block sits on the counter offering convenient access when working and when safely putting knives away. A magnetic bar is a wall mounted magnetic bar design to hold knives firmly in place.

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Grasp the knife by the handle allowing your thumb and index finger to rest on the blade for support. Before handling a knife, put a light to medium duty cut resistant glove on the hand opposite of the hand that holds the knife. The glove will stay on the hand until the knife has been cleaned and properly stored. Use the right knife for the right job. Keep it sharp.

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Compare to Other Products

Overall Dimensions:
  • Blade Length: 6 Inches

Resources and Downloads for
Mercer Culinary M23820YL

Equivalent Items

Mercer Culinary Millennia Primary4 (Formerly)

Customer Reviews

  • Overall User Rating: Mercer Culinary M23820YL Millennia® 6" Curved Stiff Boning Knife with Yellow Handle

    4.8 stars from 5 reviews


    People Talk About:

    knife handle more price boning easy hold clean buying box
    My new favorite boning knife, Solid comfy handle too, it's nit just for boning, works well in our bar and prep area too, perfect size. ended up buying a few more, you won't find a better knife in the price range.
    I love this knife! It debones quickly and easily. It stays sharp for a long time and the handle is comfortable to hold. This is great for color coding your restaurant.
    These knives have an awesome handle and are easy to clean. We use them daily, and they have held up rather well for us. They tend to need to be sharpened a little more often then expected- but hold there edge once touched up. I would rate a 4.5 if that was an option.
    I was under the impression, at first, that I would be receiving a cheaply made knife, but I was far from wrong! This has to be the best knife that I have ever purchased and I have purchased a lot of them over the years at a more expensive price point.
    Fantastic value! bought this for home use (all my BBQ). out of the box, it shaves hair. well balanced, easy to manipulate... can't beat it for the price!

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