Stop trading control for speed. This bread knife combines precise slicing geometry with durable construction to deliver consistent results across both high volumes and delicate tasks. Professionals in kitchens, cafeterias, and catering operations will appreciate the balance, edge retention, and certified sanitation built into this essential tool.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe the blade and handle after use with warm water and mild detergent; rinse and dry immediately to prevent corrosion. Sanitize high-touch zones like handles and menu covers with an approved sanitizer per label directions. Inspect rivets and tang for food debris; remove particles with a soft brush. Store knives dry in a rack or sheath to protect edges and reduce pest attraction. Regular cleaning preserves appearance, limits contamination, and supports health-code compliance.#@@#Additional Info#@#Winco KFP-82 Acero 8" bread knife has an 8" German high carbon stainless steel blade, full tang forged construction, and a triple-riveted handle. NSF certified, it weighs 0.62 pounds, ideal for commercial kitchens and foodservice.#@@#General Info#@#Description #@#
Stop trading control for speed. This bread knife combines precise slicing geometry with durable construction to deliver consistent results across both high volumes and delicate tasks. Professionals in kitchens, cafeterias, and catering operations will appreciate the balance, edge retention, and certified sanitation built into this essential tool.
#@@# High Carbon Steel#@#
Engineers selected German high carbon stainless steel for the blade, optimizing edge hardness and corrosion resistance. Users can achieve long service intervals and consistent slice quality, even under frequent use.
#@@# Forged Full Tang#@#
Manufacturers forged the blade as a single-piece, full tang component, concentrating strength along the core. Chefs experience stable handling and reduced flex when cutting dense loaves or thick crusts.
#@@# Serrated Edge Geometry#@#
Designers applied an 8-inch serrated profile, specifically sized for bread and sandwich tasks, to minimize tearing and compressive damage. Operators can slice crusty artisan loaves and soft buns with uniform results and less product waste.
#@@# Triple Riveted Handle#@#
Fabricators installed a three-rivet pattern to secure the handle against lateral and torsional forces during repetitive cutting. Kitchen staff gain confidence in grip integrity during rapid preparation sequences.
#@@# Polypropylene Handle#@#
Engineers molded the handle from injection-molded POM polypropylene, combining chemical resistance, impact resilience, and ergonomic contouring. Users maintain grip control while adhering to sanitation routines in busy back-of-house environments.
#@@# NSF Certification#@#
The knife carries NSF certification, verifying its suitability for commercial foodservice sanitation requirements. Managers ensure compliance with regulatory cleaning protocols, reducing audit friction.
#@@# 13.25 Inch Overall Length#@#
The design specification lists a 13.25-inch overall length that balances reach and control for standard cutting boards and slicers.
#@@#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 blade before each shift and sharpen with a serrated-edge sharpener to preserve slicing performance. Rinse the knife under warm water immediately after use and dry with a clean towel to prevent water spots. Sanitize per facility protocol using approved detergents; avoid bleach on the polypropylene handle. Store in a knife block or magnetic strip to protect the 8" blade and maintain edge alignment. Re-rivet handle if loosened.