This knife is designed for high-paced kitchens, delivering precision slicing and durable performance. Professional chefs and foodservice teams will appreciate the balance between the blade and handle that resists moisture and repetitive use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean blade and handle after each shift. Rinse under warm water, apply mild detergent with a soft cloth, scrub granton grooves gently, rinse thoroughly, and dry immediately to prevent corrosion and handle damage. Sanitize high-touch areas like handles, chair backs, and menu covers with an approved sanitizer per label. Regular cleaning prevents cross-contamination, shapes customer perception, and reduces pest attraction. Store dry in a sheath or rack.#@@#Additional Info#@#Winco KWP-70N Santoku knife has a 7" German steel blade with granton edge and 11.75" overall length for precise slicing and reduced food adhesion. The brown polypropylene handle offers NSF-certified durability and ergonomic control for kitchens.#@@#General Info#@#Description #@#
This knife is designed for high-paced kitchens, delivering precision slicing and durable performance. Professional chefs and foodservice teams will appreciate the balance between the blade and handle that resists moisture and repetitive use.
Hollowed scallops along the blade reduce food adhesion and cut down on drag during repeated slicing. Users will achieve thinner, more consistent cuts with less sticking when working with proteins and vegetables.
The blade forms through stamping to yield a lighter profile that enhances maneuverability in long prep sessions. Operators who require speed and control will notice decreased wrist fatigue compared with heavier forged models.
High carbon, no-stain steel provides edge retention while resisting corrosion in busy kitchens. Chefs can maintain a sharp edge longer between honing cycles, reducing downtime for resharpening.
A brown handle offers chemical resistance and a secure grip under wet conditions. Kitchen staff will maintain consistent control during repetitive tasks, improving safety and reducing slips.
The knife measures 11.75 inches overall with a 7-inch cutting edge, balancing reach and control for a range of tasks. Line cooks gain access to a versatile tool that fits on crowded prep stations without sacrificing cutting capacity.
Certified to NSF standards for food safety, the knife meets regulatory expectations for commercial use. Foodservice managers can document compliant equipment choices during inspections and procurement reviews. This ensures that all tools used in the kitchen adhere to the highest safety standards, promoting a secure working environment.
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• Check if the product you have received has all the essential parts and accessories.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the blade daily for nicks and check rivets and handle integrity. Clean with warm water and mild detergent after use; avoid soaking. Sanitize per CSA and NSF guidelines with approved solutions and follow contact time. Lightly dry and oil pivot areas to prevent corrosion on high carbon German steel. Store in a slotted rack or magnetic strip to protect the hollow/granton edge and maintain a 7" blade geometry. Sharpen professionally every 4–8 weeks based on usage.