Serve consistently precise cuts with a 12-inch Granton edge steak knife that combines full-length reach with controlled slicing performance. Designed for high-volume foodservice environments, this knife balances durable high-carbon stainless steel with an ergonomic black polypropylene grip to minimize hand fatigue during repeated use. Restaurants, cafeterias, and catering operations will notice cleaner slices and reduced plate rework when staff utilize a tool built for the demands of commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe blade and polypropylene handle after each service with warm water and mild detergent, then dry immediately to prevent staining and corrosion. Sanitize high-touch zones like handles and chair backs with approved sanitizer and follow contact time. Inspect for nicks; hone or replace if damaged. Store knives sheathed and dry to avoid cross-contamination and pests. Regular cleaning protects customers, prevents contamination between front- and back-of-house, and preserves furniture life.#@@#Additional Info#@#Omcan USA’s 12" Granton-edge steak knife has a high carbon stainless steel blade, black polypropylene handle, and serrated scallops to reduce sticking; packaged in boxes of 60 for commercial kitchens.#@@#General Info#@#Description #@#
Serve consistently precise cuts with a 12-inch Granton edge steak knife that combines full-length reach with controlled slicing performance. Designed for high-volume foodservice environments, this knife balances durable high-carbon stainless steel with an ergonomic black polypropylene grip to minimize hand fatigue during repeated use. Restaurants, cafeterias, and catering operations will notice cleaner slices and reduced plate rework when staff utilize a tool built for the demands of commercial kitchens.
#@@# Blade Geometry#@#
Granton scallops along the blade create micro air pockets that reduce food adhesion and drag. Chefs achieve faster, cleaner strokes when cutting proteins and dense produce, which enhances plating speed and consistency.
#@@# Cutting Length#@#
A full 12-inch blade provides extended reach for carving roasts and portioning large cuts without the need for repositioning. Line cooks maintain workflow speed and reduce cross-contamination by completing long cuts in a single pass.
#@@# Blade Material#@#
High-carbon stainless steel offers a balance of edge retention and corrosion resistance under frequent wash cycles. Culinary teams can preserve sharpness longer and lower resharpening frequency, which reduces tool downtime and maintenance costs.
#@@# Handle Design#@#
A molded black polypropylene handle resists impact and moisture while providing a secure grip during prolonged shifts. Kitchen staff experience improved control and a reduced risk of slippage during wet or oily tasks.
#@@# Construction Style#@#
The stamped construction delivers consistent blade geometry and cost-effective replacement for high-turnover operations. Procurement managers achieve predictable inventory life cycles and simplified stocking with uniform production quality.
#@@# Packaging Quantity#@#
Supplied in cases of 60, this configuration supports bulk purchasing for large facilities and multi-site rollouts.
#@@#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#@#Inspect blades daily for nicks and corrosion; hone with a fine ceramic rod before each service to maintain a consistent edge. Sanitize polypropylene handles and stainless surfaces with a food-safe detergent and rinse thoroughly; dry immediately to prevent spotting. Oven-dry or air-dry knives fully before storage. Store blades in a magnetic strip or individual sheaths to prevent contact. Schedule quarterly professional sharpening for sustained cutting performance.
