This knife is designed for frequent use in busy foodservice environments, ensuring precise cuts. The 10-inch curved blade features stamped stainless steel construction paired with a green polypropylene handle for consistent performance and control. It is suitable for restaurants, catering operations, hotels, and institutional kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe blade and polypropylene handle after use with warm water and mild detergent, rinsing thoroughly and drying immediately to prevent spotting. Sanitize high-touch zones like handles and service counters with EPA-approved sanitizer following label dwell time. Inspect for damage before reuse and store knives dry to avoid corrosion. Regular cleaning prevents cross-contamination, shapes customer perception of hygiene, and extends serviceable life of furnishings.#@@#Additional Info#@#Omcan USA 12215 10" stainless steel steak knife has a curved blade and green polypropylene handle for control and corrosion resistance. CSA-grade materials support heavy service in restaurants, hospitals, and catering.#@@#General Info#@#Description #@#
This knife is designed for frequent use in busy foodservice environments, ensuring precise cuts. The 10-inch curved blade features stamped stainless steel construction paired with a green polypropylene handle for consistent performance and control. It is suitable for restaurants, catering operations, hotels, and institutional kitchens.
The blade focuses cutting force along a fine edge, allowing for clean portioning and minimizing tearing. Its stamped design helps maintain flatness and resist warping during routine service.
The green polypropylene handle offers a secure grip and prevents slipping, even when staff are working with wet hands. The balance between handle weight and blade length facilitates fast, accurate slicing.
The stainless steel blade is resistant to corrosion from frequent washing and contact with acidic foods, which extends its service life and reduces the need for replacements. This durability helps facilities minimize downtime and manage inventory effectively.
The polypropylene material withstands high-temperature washes and repeated chemical exposure without degrading, supporting efficient dishroom workflows. This ensures consistent sanitation results with tools that can endure aggressive cleaning cycles.
The knife's design allows for controlled strokes that help reduce operator fatigue during long shifts, enabling chefs and line cooks to maintain speed and precision throughout service periods.
The stamped style simplifies sharpening and routine maintenance, allowing in-house teams to quickly restore edge geometry. This straightforward upkeep provides value and predictable lifecycle costs for purchasing departments.
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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 blade and handle weekly for corrosion, chips, or loosening screws; tighten hardware and replace units showing structural failure. Sanitize blades after each service use with an approved food-safe sanitizer, then hand-dry immediately to prevent surface rust. Sharpen edges using a ceramic rod or whetstone at the original bevel angle; test on paper for a clean cut. Store knives in a dedicated rack or magnetic strip to avoid blade contact and contamination.
