Stop sacrificing control for speed. This clam knife combines a reinforced high carbon stainless steel blade with an ergonomic polypropylene handle to deliver precise shucking and a long service life in high-volume kitchens and seafood stations. Operators benefit from consistent blade performance and a comfortable grip that reduces fatigue during repeated use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe blade and polypropylene handle with warm water and mild detergent; rinse and dry immediately to prevent corrosion. Sanitize blade with an approved food-contact sanitizer per label directions. Inspect handle for cracks and replace if compromised. Store knife dry in a sheath or designated rack to avoid cross-contact. Regular cleaning prevents contamination of high-touch zones, shapes customer perception, ensures surface compliance, deters pests, and extends serviceable life of furnishings.#@@#Additional Info#@#Omcan USA 12750 Greban clam knife has a 3.75" high-carbon stainless steel blade and a blue polypropylene handle for corrosion resistance; NSF certified, it weighs 1 pound and is ideal for oyster and clam shucking in commercial kitchens.#@@#General Info#@#Description #@#
Stop sacrificing control for speed. This clam knife combines a reinforced high carbon stainless steel blade with an ergonomic polypropylene handle to deliver precise shucking and a long service life in high-volume kitchens and seafood stations. Operators benefit from consistent blade performance and a comfortable grip that reduces fatigue during repeated use.
#@@# Blade Strength#@#
The blade uses high carbon stainless steel engineered for edge retention and corrosion resistance in wet environments. Chefs achieve cleaner shucks with minimal blade flex, improving throughput and reducing waste during peak service times.
#@@# Handle Ergonomics#@#
A blue polypropylene handle provides an ergonomic profile that fits both gloved and bare hands while resisting chemicals and repeated washing. Staff maintain secure control through long shifts, lowering the risk of slips and injuries.
#@@# Compact Blade Length#@#
A short blade measuring 3 to 4 inches concentrates force at the tip for controlled hinge penetration and precise muscle work around shells. Stations gain faster opening cycles and reduced meat damage when processing oysters and clams.
#@@# Sanitation Compliance#@#
This knife meets NSF standards for food equipment safety and uses materials that tolerate frequent sanitizing without degrading. Managers can enforce hygiene protocols with equipment that withstands routine cleaning and maintains sanitary contact surfaces.
#@@# Lightweight Design#@#
Weighing approximately one pound, the tool balances tactile feedback with low operator fatigue for extended use. Teams experience reduced wrist strain during continuous shucking tasks, enabling steady output across events.
#@@# Durability Construction#@#
The construction pairs a full-tang style blade profile with a robust polymer handle to resist impact and bending. Kitchens receive a durable implement that remains serviceable under demanding back-of-house conditions, where replacement downtime can significantly impact operations.
#@@#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 before each shift and remove debris with a soft brush to prevent corrosion. Sanitize the handle and blade with a food-safe detergent and rinse in warm water; dry immediately to prevent water spots. Hone the blade weekly with a fine steel to preserve edge geometry. Replace the knife if the handle cracks or the blade bends. Store in a designated sheath or magnetic strip to protect the edge and ensure staff safety.
