SKU: 383-5248371
Brand: Taylor
Model: 5248371
Taylor 5248371 8" Chef's Knife w/ White Nylon/Silicone Handle, High Carbon German Steel
The Taylor 8" Chef's Knife delivers unmatched durability with high-carbon German steel (HRC 56) and a nonslip, heat-resistant nylon handle. Built for everyday restaurant use, it stays sharp longer and resists staining—ideal for professional kitchens.
Key Features
- •High-carbon German steel (HRC 56) keeps the blade sharper longer than stainless steel, reducing sharpening frequency and maintenance costs for restaurants.
- •Nonslip, heat-resistant nylon handle provides a comfortable, secure grip—ideal for wet or greasy conditions in commercial kitchens.
- •Stain-resistant exterior maintains a clean appearance, and dishwasher-safe for easy cleaning in high-volume environments.
- •Stamped blade design reduces weight, offering better control and comfort during extended use—perfect for professional chefs.
- •Lifetime warranty ensures durability and peace of mind, making it a long-term investment for restaurant equipment budgets.
The Taylor 5248371 8" Chef's Knife is a workhorse for commercial kitchens, combining precision craftsmanship with unmatched performance. Its high-carbon German steel construction (HRC 56) ensures a razor-sharp edge that retains its sharpness longer than stainless steel, reducing the need for frequent sharpening. This makes it a cost-effective choice for high-volume restaurants and chefs who demand reliability. The stamped blade design keeps the knife lightweight, making it easier to maneuver for long hours, while the nonslip, heat-resistant nylon handle provides comfort and grip, even when wet or oily. Whether you're slicing jalapenos, dicing onions, or cutting through tough steak, this knife delivers consistent, professional results. The stain-resistant exterior maintains a clean appearance, and it's dishwasher-safe for effortless cleaning—an essential feature for busy restaurant kitchens. With a lifetime warranty, the Taylor 8" Chef's Knife is built to withstand the demands of professional cooking.