This chef knife delivers professional cutting performance with an 8 inch forged blade and full tang construction, enabling precise, repeatable results across high-volume prep tasks. Foodservice teams will appreciate the balance between durability and ergonomics that reduces fatigue during extended shifts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Sanitize the Winco KFP-80 Acero Chef Knife after each use. Rinse blade under warm water to remove debris, apply mild detergent, scrub with nonabrasive sponge along blade and handle, then rinse. Sanitize with EPA-registered solution or 200 ppm chlorine for one minute, rinse, and air dry upright. Inspect for damage and sharpen as needed. Regular cleaning prevents cross-contamination of high-touch zones and supports health-code compliance.#@@#Additional Info#@#Winco KFP-80 Acero Chef Knife has an 8" forged German high carbon stainless steel blade and full-tang construction with triple rivets.#@@#General Info#@#Description #@#
This chef knife delivers professional cutting performance with an 8 inch forged blade and full tang construction, enabling precise, repeatable results across high-volume prep tasks. Foodservice teams will appreciate the balance between durability and ergonomics that reduces fatigue during extended shifts.
Forged one piece German high carbon stainless steel yields consistent edge retention and strength for daily use. Expect accelerated prep times because the rigid spine and tapered edge preserve sharpness through repeated sharpening cycles.
Injection molded POM handle provides a secure grip and resists swelling, cracking, and moisture absorption in busy kitchens. Chefs maintain control when executing intricate cuts, reducing the risk of slips and inconsistent portioning.
Triple riveted full tang construction locks blade and handle into a single, stable unit that withstands heavy duty chopping and lateral stresses. Staff members gain confidence from the sturdy balance that improves accuracy and reduces wrist strain.
NSF certification confirms the knife meets sanitation and safety standards required in institutional kitchens and catering operations. Managers maintain compliance with hygiene audits and streamline approval for use in schools, hospitals, and large scale foodservice venues.
At approximately 0.74 pounds the knife balances toward the handle for nimble wrist work and controlled rocking motions. Line cooks achieve faster portioning with reduced effort, improving throughput during peak service periods.
Forged construction simplifies professional sharpening and prolongs usable life when shops apply routine honing and controlled regrinds. Purchasing teams lower total cost of ownership through predictable maintenance intervals and consistent performance over years.
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• 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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Winco KFP-80 Acero Chef Knife by hand washing with warm water and mild detergent immediately after use; avoid dishwashers to prevent edge damage. Dry blade and rivets thoroughly to inhibit corrosion. Sharpen with a 20° angle whetstone or guided sharpener every 2–4 weeks based on usage. Hone daily with a steel rod to realign the edge. Inspect the POM handle and full tang for looseness and tighten or replace rivets if needed.