Manufactured by a company with a portfolio in commercial kitchen equipment since 1998, the knife meets expectations for professional environments and sanitation protocols. Purchasing staff will recognize the value of a tool designed for food service workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Hold knife by handle; wipe blade and handle with warm water and mild detergent immediately after use. Rinse thoroughly and dry with a clean towel to prevent corrosion and cross-contamination. Sanitize high-touch zones like handles and storage racks with an approved sanitizer per label directions. Inspect edge and handle for damage; replace if compromised. Regular cleaning prevents germ transfer, improves customer perception, deters pests, and extends serviceable life of furnishings.#@@#Additional Info#@#Omcan USA's 11" Granton edge butcher knife has a balanced black handle, hollow-ground scallops to reduce sticking, a full-tang stainless blade for commercial kitchens, and a 1-pound profile for controlled meat cuts.#@@#General Info#@#Description #@#
Manufactured by a company with a portfolio in commercial kitchen equipment since 1998, the knife meets expectations for professional environments and sanitation protocols. Purchasing staff will recognize the value of a tool designed for food service workflows.#@@#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#@#Clean the Omcan USA 12507 11" Black Handle Granton Edge Butcher Knife after each shift using warm water and mild detergent; rinse and dry immediately to prevent corrosion. Sanitize with a food-safe solution following local regulations. Hone the blade daily with a steel to maintain edge geometry, then sharpen on a 20°-22° bevel as needed. Inspect the handle and bolster for cracks; replace knife when structural integrity fails. Store in a blade guard or magnetic rack.
