Deliver consistent cutting performance in high-volume dining settings without overspending. This 8" economy steak knife combines a 4" stainless steel blade and wooden handle for dependable slicing in restaurants, cafeterias, and banquet operations. Its pointed tip ensures precise portioning, while the stamped blade design balances affordability and functionality, making it ideal for frequent replacement without sacrificing performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe blade and wooden handle after each shift with a damp cloth and mild detergent; rinse and dry immediately to prevent water damage to wood. Sanitize high-touch zones like handles and menus with an approved surface sanitizer to reduce germ transfer between guests and staff. Check for food debris on table edges and chair backs; remove crumbs to deter pests. Regular cleaning preserves appearance and helps meet visible health code expectations.#@@#Additional Info#@#The Winco K-35W Economy Steak Knife has an 8" length, 4" stainless steel blade, brown wooden handle, stamped construction, 0.64 lb weight, and a cost-effective design for restaurants and foodservice.#@@#General Info#@#Description #@#
Deliver consistent cutting performance in high-volume dining settings without overspending. This 8" economy steak knife combines a 4" stainless steel blade and wooden handle for dependable slicing in restaurants, cafeterias, and banquet operations. Its pointed tip ensures precise portioning, while the stamped blade design balances affordability and functionality, making it ideal for frequent replacement without sacrificing performance.
#@@# Stainless Steel Blade#@#
The 4" stainless steel blade resists corrosion and maintains edge integrity under routine use, ensuring reliable slicing of steaks and proteins. Chefs benefit from consistent cutting action that reduces tearing and preserves presentation during peak service.
#@@# Pointed Tip Design#@#
A pointed tip provides controlled pierce-and-cut capability for portioning and plating, improving speed when serving entrees. Line cooks gain accuracy for trimming and finishing tasks without extra tools.
#@@# Stamped Blade Construction#@#
Stamped construction reduces cost while creating a lightweight, balanced knife that minimizes hand fatigue during repetitive use. Front-of-house staff find the slim profile comfortable for extended use in banquets and dining rooms.
#@@# Wood Handle Grip#@#
The wooden handle offers a tactile grip and casual aesthetic suited to institutional dining. Maintenance teams can replace knives affordably when worn, maintaining tableware standards with minimal investment.
#@@# 8-Inch Overall Length#@#
An 8" overall length ensures compact handling with enough blade reach for plating tasks and cutting standard portions. Servers maintain control for tabletop slicing without crowding plates or diners.
#@@# Economy Replacement Strategy#@#
As an economy option, this knife supports cost-effective inventory rotation in high-turnover operations. Procurement managers reduce per-seat maintenance costs while ensuring consistent cut quality across service periods.
#@@#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 the knife after each shift for loose handles or corrosion, tightening rivets or replacing if unstable. Clean blade and handle with warm, soapy water; avoid soaking to protect the wood. Sanitize per protocol, then dry with a soft cloth to prevent damage. Oil the handle monthly with food-grade mineral oil. Store in a dry knife block or magnetic strip to prevent damage and preserve the edge.