Cut prep time and ensure consistent results with a professionally balanced chef knife designed for daily commercial use. This 10-inch chef knife features a full-length stamped high carbon stainless steel blade paired with an ergonomic polypropylene handle, delivering controlled, repeatable cuts across high-volume prep tasks. Food service teams will appreciate the measured weight and length that support extended shifts without compromising precision.
LongDescription#@#NA#@@#Cleaning Instructions#@#Use warm water and mild detergent to wash blade and handle after each shift, scrubbing away food residues with a soft brush. Rinse thoroughly and dry immediately with a clean towel to prevent corrosion and handle damage. Sanitize high-touch areas like knife handles and storage racks with an approved sanitizer per label directions to prevent cross-contamination and pests. Inspect edges regularly and hone or replace as needed to maintain safe, efficient performance.#@@#Additional Info#@#Omcan USA’s 10" chef knife, model 12142, has a high-carbon stainless steel blade and a white polypropylene handle, ensuring balanced weight and precise edge retention for high-volume kitchen prep; CSA-compliant materials suit institutional use.#@@#General Info#@#Description #@#
Cut prep time and ensure consistent results with a professionally balanced chef knife designed for daily commercial use. This 10-inch chef knife features a full-length stamped high carbon stainless steel blade paired with an ergonomic polypropylene handle, delivering controlled, repeatable cuts across high-volume prep tasks. Food service teams will appreciate the measured weight and length that support extended shifts without compromising precision.
#@@# Blade Performance#@#
Expect a 10-inch stamped blade that resists corrosion and retains edge geometry under heavy use. Chefs can achieve thin, uniform slices and quick rocker chops because the blade profile combines reach with a controlled belly for varied cutting techniques.
#@@# Edge Retention#@#
Reduce downtime for resharpening thanks to high carbon stainless steel that holds an effective edge longer than low carbon alternatives. Kitchens will notice fewer interruptions to workflow and more consistent texture control across proteins and produce.
#@@# Handle Ergonomics#@#
Rely on a white polypropylene handle that resists moisture and maintains grip during repeated wash cycles. Staff experience reduced hand fatigue and secure handling, even when tasks require rapid transitions between cutting motions.
#@@# Weight and Balance#@#
Benefit from a measured weight distribution that enables steady control for precision tasks and rapid repetitive cuts. Operators gain confidence when portioning, dicing, or julienning, improving plating consistency and reducing waste.
#@@# Maintenance Ease#@#
Clean and sanitize quickly because stamped construction and polymer handle tolerate frequent washdown and routine dish machine exposure. Managers retain productivity through straightforward cleaning protocols and predictable service life.
#@@# Compliance and Supply#@#
Choose a tool from a manufacturer with a long B2B history, founded in 1998, that supplies commercial kitchens and institutions.
#@@#Delivery Details#@#
• 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#@#Maintain the Omcan USA 12142 chef knife by washing it immediately after use with warm water and mild detergent, then dry thoroughly with a soft cloth to prevent corrosion. Hone the edge weekly with a ceramic rod; perform professional sharpening every 3–6 months depending on use. Inspect the white plastic handle for cracks and replace if compromised. Store the blade in a magnetic strip or sheath to protect edge integrity and reduce injury risk. Follow CSA food-contact guidelines.
