Stop compromising on precision when service demands consistency and speed. This 10" Granton edge steak knife delivers confident performance in high-turn dining environments, balancing a full-length cutting surface with an ergonomic polymer handle for extended handling. Foodservice teams gain a reliable tool that slices through steaks and roasts with predictable control and reduced effort.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe blade and polypropylene handle after each shift with warm water and mild detergent, then air dry. Sanitize high-touch zones like handles and chair backs with an EPA-approved sanitizer per label contact time. Inspect for nicks; sharpen or replace if edge degrades. Store knives sheathed and dry to prevent corrosion. Regular cleaning prevents contamination transfer, supports health-code compliance, and preserves finish and service life.#@@#Additional Info#@#Omcan USA's 12176 10" Granton edge steak knife has a high carbon stainless steel blade and a black polypropylene handle. It ensures precise slicing for busy kitchens and meets CSA durability standards for food service professionals.#@@#General Info#@#Description #@#
Stop compromising on precision when service demands consistency and speed. This 10" Granton edge steak knife delivers confident performance in high-turn dining environments, balancing a full-length cutting surface with an ergonomic polymer handle for extended handling. Foodservice teams gain a reliable tool that slices through steaks and roasts with predictable control and reduced effort.
#@@# Blade Geometry#@#
Granton scallops on the blade create air pockets that reduce sticking and drag during cuts, enabling staff to achieve cleaner slices and faster plating cycles. Engineers form the high carbon stainless steel into a 10" stamped profile that maintains even contact along the entire cutting edge for consistent portioning.
#@@# Cutting Performance#@#
High carbon stainless steel provides a sharp, durable edge that resists chipping under commercial use, enabling consistent portion yields across service periods. Line cooks report less rework and uniform presentation when the knife sustains edge integrity between scheduled sharpenings.
#@@# Handle Ergonomics#@#
Molded polypropylene forms the black handle to resist impact, moisture, and frequent sanitizing chemicals, helping maintain a secure grip during continuous shifts. Chefs experience reduced hand fatigue thanks to the contoured profile that supports controlled wrist motion.
#@@# Sanitation and Maintenance#@#
Stamped construction simplifies cleaning by minimizing crevices where food particles can collect, which accelerates pass-through times at dish stations. Staff perform routine sanitization efficiently and meet regulatory standards more predictably when tools present smooth, non-porous surfaces.
#@@# Weight and Balance#@#
Lightweight design yields quick maneuverability without sacrificing stability, allowing precise tip-to-handle control for delicate carving tasks. Line workers benefit from faster repetitive slicing with reduced physical strain during peak service.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the blade daily for chips or corrosion and resharpen using a whetstone or professional sharpener to maintain a consistent edge. Clean the polypropylene handle and high carbon stainless steel blade after each shift with warm water and mild detergent; avoid soaking to prevent stress at the bolster. Sanitize per facility protocol, then dry immediately. Store knives in a magnetic strip or knife block to protect edges and reduce risk during handling.
