Mundial

Mundial 12-Inch Granton Edge Slicer Knife with White Antimicrobial Polypropylene Handle

SKU: 5627-12GE BR RF
$180.90
/case
Expected delivery date of ,
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Mundial 12-Inch Granton Edge Slicer Knife with White Antimicrobial Polypropylene Handle

High-carbon no-stain blade with Sanitized antimicrobial protection

A long, granton-edge blade and antimicrobial white handle make this slicer a smart choice for smooth, high-volume prep.

  • 12-inch granton-edge blade helps reduce drag and release food cleanly.
  • High-carbon, no-stain blade is designed for dependable commercial slicing.
  • Molded white polypropylene handle is treated with Sanitized antimicrobial protection.
  • 1-1/8-inch handle width provides a secure, comfortable grip.
  • NSF certified for foodservice use.

Product Weight:

0.4166666666666667 lb

Granton Edge

Indented blade design helps reduce sticking and improves slicing performance.

High-Carbon No-Stain Blade

Durable blade construction designed for sharp, reliable cutting and stain resistance.

Sanitized Antimicrobial Protection

Handle treatment helps protect the handle surface against microbial growth.

Molded White Polypropylene Handle

Lightweight, easy-to-clean handle material with a secure molded form.

NSF Certified

Listed as NSF certified in the product documentation.

Type Slicer Knife
Style Stamped
Blade Length 12 Inches
Edge Type Granton Edge
Material High Carbon Steel
Handle Material Polypropylene
Handle Color White
Handle Width 1-1/8 Inches
Selling Unit Each
Units Per Case 6
Shipping Weight 0.42 lb.

Certifications & Compliance

Certified badge of NSF Certified
NSF Certified

Documents

PDF Catalog page PDF Download

Frequently Asked Questions

It has a granton edge, which helps reduce drag and food sticking while slicing.
The handle is molded white polypropylene with Sanitized antimicrobial protection.
Yes. The product documentation lists NSF certification.
The catalog shows 10-inch, 12-inch, and 14-inch slicing knives, with white and black handle options on certain models.

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