Dexter Russell

Dexter Russell Basics 31629 12-Inch Stamped Chef's Knife, High-Carbon Stainless Steel Blade, White Polypropylene Handle Case of 12

SKU: 31629 GTIN: 092187316296
$275.72
case of 12 $22.98/each
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Basics 12-Inch Chef's Knife with Stain-Free High-Carbon Stainless Steel Blade and Textured White Polypropylene Handle

Stamped Construction, NSF Certified

A versatile 12-inch chef's knife built with a stain-free high-carbon stainless steel blade and a textured white polypropylene handle for dependable everyday prep.

  • 12-inch chef's knife designed for versatile slicing, chopping, and dicing.
  • Stain-free high-carbon stainless steel blade helps deliver durable cutting performance.
  • Textured white polypropylene handle provides a secure, comfortable grip.
  • Stamped construction keeps the knife lightweight and easy to maneuver.
  • NSF certified for commercial kitchen use.
  • Sold individually; 12 knives per case.

Overall Dimensions:

19.25"W x 5.25"D x 0.21"H

Product Weight:

0.32 lb

12-Inch Blade

Generous blade length supports everyday prep tasks like slicing, dicing, and chopping.

Stain-Free High-Carbon Stainless Steel Blade

Durable blade material is designed to resist staining and stand up to regular kitchen use.

Textured Polypropylene Handle

White handle provides a secure grip and is easy to clean.

Stamped Construction

Lightweight stamped design helps the knife feel nimble and easy to control.

NSF Certified

Certified for use in foodservice environments.

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Type Chef's Knife
Style Stamped
Blade Length 12 Inches
Blade Material High Carbon Stainless Steel
Handle Material Polypropylene
Color White
Selling Unit Each
Units Per Case 12
Width 20 Inches
Depth 6 Inches
Height 1 Inch
Weight 0.32 Pounds

Documents

PDF Catalog page PDF Download

Frequently Asked Questions

This chef's knife has a 12-inch blade.
The blade is made of stain-free high-carbon stainless steel.
It has a textured white polypropylene handle.
Yes, this knife is NSF certified.
It is sold each, and there are 12 units per case.

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