Materials meet commercial kitchen expectations for stainless steel flatware and fit standard tabletop settings for restaurants, hotels, hospitals, and educational dining halls. Procurement professionals will find the profile compatible with existing flatware inventories and storage trays.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe knife after each use with warm water and mild detergent; rinse and dry immediately to prevent spots. Use a soft cloth for the 13/0 stainless steel one-piece handle and blade. Sanitize high-touch items such as menu covers and chair backs with an EPA-approved sanitizer per label dwell time. Inspect edges for food residue; remove crumbs from seating crevices to deter pests. Regular cleaning preserves appearance, reduces cross-contamination risk, and supports health code compliance.#@@#Additional Info#@#Bon Chef S615 Victoria European Steak Knife has a one-piece 13/0 stainless steel design with a solid handle and 9.75" length, ensuring balanced weight and a rounded profile for controlled cutting; CSA-compliant for food service and hospitality.#@@#General Info#@#Description #@#
Materials meet commercial kitchen expectations for stainless steel flatware and fit standard tabletop settings for restaurants, hotels, hospitals, and educational dining halls. Procurement professionals will find the profile compatible with existing flatware inventories and storage trays.#@@#Delivery Details#@#
• 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#@#Maintain the Bon Chef S615 Victoria European Steak Knife by hand washing with warm water and mild detergent; avoid dishwashers to preserve edge integrity. Dry immediately with a soft cloth to prevent spotting. Sharpen using a fine ceramic rod or whetstone at a 20° angle; strop after honing. Inspect the handle and blade for corrosion or looseness monthly and address any issues promptly. Store in a block or magnetic strip to protect the edge.