This chef knife features an 8-inch blade paired with a durable yellow plastic handle, ensuring precise cuts and enhanced safety in busy kitchens. Professionals will appreciate the balance and weight, making it ideal for repetitive tasks in restaurants, catering, schools, and hospitals.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wash blade and handle immediately after use with warm water and mild detergent. Rinse thoroughly and dry with a soft cloth to prevent surface corrosion and handle degradation. Sanitize high-touch zones like handles and storage racks using EPA-approved sanitizer per label; follow contact time. Inspect for nicks or loosened parts; sharpen or replace when dull. Regular cleaning prevents contamination of hands and items, deters pests, and preserves furniture and fixtures.#@@#Additional Info#@#Omcan USA chef knife, model 12016, has an 8" high carbon stainless steel blade and a yellow polypropylene handle for grip; it weighs 14 ounces, measures 7"–9" overall, meets CSA standards, and suits professional kitchens needing durable cutlery.#@@#General Info#@#Description #@#
This chef knife features an 8-inch blade paired with a durable yellow plastic handle, ensuring precise cuts and enhanced safety in busy kitchens. Professionals will appreciate the balance and weight, making it ideal for repetitive tasks in restaurants, catering, schools, and hospitals.
The high carbon stainless steel blade offers a hard cutting surface that resists corrosion and maintains a sharp edge even under heavy use. Users will experience less frequent regrinding and consistent slice quality across proteins, vegetables, and bread.
An 8-inch blade provides broad versatility for slicing, dicing, and chopping while maintaining maneuverability for detailed work. Chefs will achieve faster throughput without sacrificing control when portioning large quantities.
The yellow plastic handle ensures a secure grip and aids in visual identification for kitchen safety programs. Staff will minimize cross-contamination risks and enhance tool recognition during high-turnover service.
Stamped construction results in a thinner, agile blade profile that accelerates cutting motions and reduces operator fatigue. Culinary teams will sustain steady production rates during extended service periods.
A carefully measured weight delivers a stable forward balance that supports push-cut techniques and uniform slices. Line cooks will produce repeatable cuts that enhance plating consistency and portion control.
The build utilizes materials that comply with routine sanitation protocols and meets common commercial standards referenced by CSA listings for similar tools. Facility managers will find it easier to streamline maintenance and documentation during inspections, ensuring a smooth operation in any kitchen environment.
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• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the blade and handle before each shift and remove debris with a soft brush to prevent corrosion and contamination. Sanitize the blade with a food-safe sanitizer after use and rinse with potable water; dry thoroughly to avoid rust. Hone the edge daily with a fine steel; sharpen on a whetstone or professional sharpener weekly or when cutting performance degrades. Store the knife in a designated sheath, magnetic strip, or block to protect the edge and personnel.
