Design suits high-volume operations that demand reliable tools for front and back of house use. Specifications reflect professional smallware needs for hospitality, institutional dining, and catering operations founded on performance and value.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean the red polypropylene handle and stainless blade after each shift. Rinse knives under warm running water, apply mild detergent with a soft brush on high-touch zones, rinse thoroughly, and air dry or towel-dry immediately. Sanitize with an approved solution following labeled contact time to prevent contamination of clean items and hands and to deter pests. Inspect handles and blades for damage and store knives in a dry rack to preserve finish and compliance with CSA standards.#@@#Additional Info#@#Omcan USA's 10" curved steak knife has a stainless steel blade and a Super Fiber red polypropylene handle for balanced weight; CSA-tested construction and an ergonomic grip suit high-volume restaurant and institutional use.#@@#General Info#@#Description #@#
Design suits high-volume operations that demand reliable tools for front and back of house use. Specifications reflect professional smallware needs for hospitality, institutional dining, and catering operations founded on performance and value.#@@#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 blades after each shift using warm water and a mild detergent to remove food acids and oils; rinse thoroughly and dry immediately to prevent spotting. Inspect the Super Fiber red handle for cracks or loosened rivets weekly and replace knives that show damage. Hone the curved stainless steel edge with a ceramic rod before service; perform professional sharpening monthly. Store knives in a dedicated block or magnetic strip to protect edges and ensure staff safety.
