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VANGELO Slip Resistant Mens Kitchen Shoe Jimmy 1 Black ASTM Endorsed Chef

VANGELO Slip Resistant Mens Kitchen Shoe Jimmy 1 Black ASTM Endorsed Chef

Regular price $124.00 AUD
Regular price Sale price $124.00 AUD
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You need footwear that keeps you steady on slick kitchen floors without slowing you down. This slip resistant mens kitchen shoe from VANGELO by Tux-USA delivers that stability with an ASTM-endorsed design and endorsement from White House Chefs for professional-grade performance.

The upper uses Fly-Knit material for ventilation and a lightweight feel, designed with athletic-inspired lines and a secure lace-up option for longer shifts. The non-marking rubber sole, shaped and patterned to channel fluids and grip hard slick surfaces, is covered by US Patent No. D808624. Removable insoles provide cushioned support for long hours on your feet. The shoe is available in a full US men's size range from 6 to 17, with both medium and wide widths. The Fly-Knit upper moves with the foot and breathes through long shifts. Quality signal: The sole's fluid-channeling pattern maintains grip on wet floors and resists slipping.

Upper material: Fly-Knit upper offers ventilation and a lightweight feel

Closure: Lace-up for secure fit during long shifts

Sole: Non-marking rubber with US Patent No. D808624, engineered to channel fluids and resist slips

Insole: Removable for easy cleaning and replacement

Size range: US men 6–17, with medium and wide widths available

Endorsements: ASTM standard compliant and White House Chefs endorsed sponsor

For the line cook who moves from the prep table to the pass while the floor stays slick from sauces and dishwashing. For the culinary student who endures hours at the stove during lab, needing breathable comfort and dependable grip.

Upper: Fly-Knit material

Insole: Removable

Sole: Non-marking rubber; US Patent No. D808624

Sizes: 6–17 US Men; Medium and Wide widths

Endorsements: ASTM Industry Standard; White House Chefs endorsed sponsor

Care Instructions: Not specified by supplier.

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