Procure a precision-cutting knife designed for commercial use. This hollow-handle, one-piece stainless steel design balances agility and control while ensuring hygiene and corrosion resistance. It delivers consistent slicing performance for foodservice operators.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe blade and hollow handle after service with a mild detergent and warm water, then dry immediately to prevent spots. Sanitize high-touch zones such as handles, prep counters, and chair backs with an approved sanitizer on a scheduled rotation. Inspect for nicks; sharpen or replace blades when dull. Store knives upright in a clean rack or sheath. Regular cleaning prevents cross-contamination, deters pests, and preserves finish and service life.#@@#Additional Info#@#Bon Chef S3920 Scarlett Gaucho Steak Knife has a one-piece 13/0 stainless steel build with a hollow handle and pointed blade, measuring 9.75" and weighing 2.6 pounds; CSA-compatible for commercial dining and easy sanitation.#@@#General Info#@#Description #@#
Procure a precision-cutting knife designed for commercial use. This hollow-handle, one-piece stainless steel design balances agility and control while ensuring hygiene and corrosion resistance. It delivers consistent slicing performance for foodservice operators.
The polished silver finish resists staining and supports visual inspection for cleanliness, and the stainless composition aligns with common industry sanitation standards such as CSA recognition where applicable. Procurement teams obtain a durable knife suited to high-turnover operations and rigorous cleaning protocols.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect blades daily for edge integrity and remove debris with a nylon brush to prevent corrosion. Sanitize with a food-safe quaternary ammonium solution, follow manufacturer dwell time, then rinse with potable water. Dry immediately with a lint-free towel to avoid spotting. Hone using a ceramic rod before each service; sharpen on a whetstone at 20° when honing fails. Store in a ventilated tray to protect edges and maintain CSA compliance records.