Elevate table service with a durable, NSF-certified steak knife set designed for high-turnover foodservice environments. The kit contains one dozen stamped stainless steel blades with a total length of 8-11/16 inches and a 5-inch cutting edge, offering consistent cutting performance across steaks, chops, and other proteins while maintaining efficient inventory control.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe handle and blade after use with warm water and detergent, focusing on handles and chair-contact areas. Sanitize handles and menu covers with EPA-registered sanitizer to reduce virus risk. Remove crumbs from booth crevices and shelves to deter pests. Clean visible surfaces before inspections to meet health codes. Rotate deep-cleaning weekly to extend service life.#@@#Additional Info#@#Winco K-50P 8-11/16" steak knives come in a dozen, each with a 5" stainless steel blade and rounded tip for consistent slicing; black polypropylene handles provide a secure grip and NSF certification confirms commercial sanitation standards.#@@#General Info#@#Description #@#
Elevate table service with a durable, NSF-certified steak knife set designed for high-turnover foodservice environments. The kit contains one dozen stamped stainless steel blades with a total length of 8-11/16 inches and a 5-inch cutting edge, offering consistent cutting performance across steaks, chops, and other proteins while maintaining efficient inventory control.
#@@# Stamped Stainless Steel#@#
Stamped construction provides uniform blade geometry for repeatable slicing and simplified procurement for large operations. The stainless steel resists corrosion and holds an edge adequate for daily use, reducing downtime for replacements.
#@@# Polypropylene Handle#@#
The polypropylene handles deliver reliable grip and impact resistance in fast-paced service lines. Their molded shape supports ergonomic handling during extended shifts and withstands routine cleaning protocols.
#@@# NSF Certification#@#
NSF certification verifies the set meets commercial sanitation standards for food contact surfaces, simplifying compliance for kitchens that face inspections. This designation supports safe service in restaurants, cafeterias, hospitals, and institutional settings.
#@@# Standardized Dimensions#@#
An overall length of 8.8 inches with a 5-inch blade yields a balanced profile that fits conventional cutlery storage and place settings. Consistent sizing streamlines staff training on portion presentation and table clearing procedures.
#@@# Economical Bulk Pack#@#
Packaging in quantities of one dozen aligns with typical front- and back-of-house turnaround needs, enabling predictable restocking and budget planning. The set weighs under one pound, which eases shipping and handling for large orders.
#@@# Black Handle Finish#@#
The black handle finish integrates with most tabletop aesthetics and hides wear from repeated use, maintaining a professional appearance. The neutral color simplifies matching with existing serviceware across varied dining concepts.
#@@#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#@#To maintain Winco K-50P steak knives: clean blades and handles with warm water and mild detergent; rinse and dry immediately to prevent corrosion and water spots. Check polypropylene handles for damage; replace if grip is compromised. Store knives safely in a block or sheath. Hone blades periodically and sharpen as needed, following manufacturer angles. Sanitize per NSF guidelines; avoid abrasive pads to protect finishes.