Manufactured by an established supplier since 1998, this tool fits kitchen programs in restaurants, schools, hospitals, and catering operations and meets standard commercial expectations. Operators seeking a reliable cutting tool will find this cleaver integrates easily into existing cutlery sets.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe blade and wood handle after each shift with a soft cloth and mild detergent; rinse and dry immediately to prevent wood swelling. Sanitize high-touch zones like handles and sheath surfaces with an EPA-approved sanitizer. Inspect for nicks; hone or replace per CSA guidelines. Store dry in a rack or sheath to avoid corrosion and pests. Regular cleaning prevents cross-contamination, preserves appearance, and supports health-code compliance.#@@#Additional Info#@#Omcan USA’s 9" stainless steel cleaver with a wood handle features a balanced 27-ounce blade for heavy chopping, rib sectioning, and bone work in commercial kitchens, meeting CSA durability standards and ensuring ergonomic control.#@@#General Info#@#Description #@#
Manufactured by an established supplier since 1998, this tool fits kitchen programs in restaurants, schools, hospitals, and catering operations and meets standard commercial expectations. Operators seeking a reliable cutting tool will find this cleaver integrates easily into existing cutlery sets.#@@#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#@#Inspect the blade daily for nicks and corrode spots; hone with a fine steel before each shift and sharpen with a whetstone at 20° when dull. Sanitize stainless steel surfaces after use with food-safe detergent and warm water, then dry immediately to prevent staining. Oil the wood handle monthly with food-grade mineral oil; avoid soaking the handle. Store in a sheath or magnetic strip to protect the edge. Check fasteners periodically and tighten if necessary.
