Overall length measures 9.5 inches with a 5 inch blade and a total set weight near 2.42 pounds, offering clear dimensional data for inventory planning. Procurement teams receive consistent metrics to match drawer sizes, knife rolls, and storage trays while adhering to CSA and local compliance where applicable.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean the Winco K-80P knives after each shift to prevent cross-contamination and maintain appearance. Rinse blades under warm water, apply mild detergent, scrub with a soft brush along the edge, and rinse thoroughly. Sanitize with approved sanitizer per label, then air-dry or towel-dry with a lint-free cloth. Inspect handles and tighten loose rivets. Store blades sheathed or in racks to prevent damage and deter pests. Regular cleaning preserves safety and customer confidence.#@@#Additional Info#@#Winco K-80P jumbo steak knife set includes twelve 9-1/2" knives with 5" stainless steel blades and POM black handles. They offer balanced ergonomics, corrosion resistance, and easy maintenance for foodservice, weighing 2.42 pounds.#@@#General Info#@#Description #@#
Overall length measures 9.5 inches with a 5 inch blade and a total set weight near 2.42 pounds, offering clear dimensional data for inventory planning. Procurement teams receive consistent metrics to match drawer sizes, knife rolls, and storage trays while adhering to CSA and local compliance where applicable.#@@#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; sharpen with a whetstone at a precise 20° angle and hone after each shift to ensure optimal performance. Sanitize handles and blades in a thorough two-stage wash: first, a detergent rinse at 110°F, followed by a sanitizer that meets CSA guidelines. Dry immediately to prevent unsightly water spots and inhibit microbial growth.