This European-style steak knife is designed for high-traffic dining operations, ensuring consistent slicing performance. It is built for service environments that demand durability and reliable results, offering balanced weight and controlled handling for professional staff.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe knife after each use with warm water and mild detergent; rinse and dry immediately to prevent water spots. Sanitize handles and blades with a food-safe sanitizer on high-touch zones like chair backs or menu covers to prevent germ transfer and contamination between front- and back-of-house. Inspect for nicks; hone or replace if damaged. Store knives separated or in a block to avoid contact and deter pests, extending service life and maintaining customer confidence.#@@#Additional Info#@#Bon Chef S315 Tuscany European Steak Knife has a one-piece 13/0 stainless steel build, a solid handle, and is 9.7" long. It offers balance and edge retention for foodservice use, meeting CSA standards and durability requirements.#@@#General Info#@#Description #@#
This European-style steak knife is designed for high-traffic dining operations, ensuring consistent slicing performance. It is built for service environments that demand durability and reliable results, offering balanced weight and controlled handling for professional staff.
This knife features a single-piece construction that enhances structural integrity and minimizes maintenance risks. Its design eliminates rivets, providing corrosion resistance and ease of cleaning.
A finely tapered blade allows for clean penetration and controlled slicing across various proteins and dense foods, enabling front-of-house staff to achieve consistent cuts that enhance portion presentation.
Manufacturers have calibrated the weight distribution to create a balanced feel, promoting ease of use during repetitive tasks. Line cooks and servers report improved control during plate preparation and table-side service.
The polished surface resists staining and simplifies sanitation, allowing kitchen teams to perform quicker hand-wash cycles while maintaining a uniform tabletop aesthetic.
The robust design withstands heavy handling and frequent cleaning cycles typical in restaurants, hotels, and institutional dining, providing predictable lifecycle performance that aids in inventory planning.
Manufactured to commercial standards, this knife supports procurement documentation, ensuring reliable specification data for safety audits and asset records.
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• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the Bon Chef S315 Tuscany European Steak Knife for blade integrity and handle stability. Remove surface soils after each use with a soft cloth and warm water with neutral detergent; rinse and dry immediately to prevent spotting. Sharpen with a fine-grit stone at the original bevel angle; hone daily with a ceramic rod. Sanitize per facility protocol, avoid chlorine-based chemicals, and store in a slotted tray or magnetic rack to protect edges and maintain CSA compliance.