Stop compromising on control or durability. This pointed Japanese cow knife features a long, narrow 11.75-inch blade with a slim 2.13-inch width, delivering precise, repeatable cuts for portioning, trimming, and slicing tasks common in high-volume kitchens. Designed for continuous use, the forged construction and ergonomic handle sustain extended shifts while preserving edge geometry and cutting performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Sanitize handle and blade after each shift: rinse debris, apply a food-safe detergent with a soft brush, then rinse with warm water and dry immediately to prevent corrosion. Sanitize high-touch zones like handles and sheath areas using an EPA-registered sanitizer per label; air-dry. Inspect for nicks and loose rivets; sharpen and replace if damaged. Regular cleaning prevents cross-contamination, shapes customer perception, supports CSA compliance, deters pests, and prolongs service life.#@@#Additional Info#@#Thunder Group JAS012300 gyuto features an 11.75" Japanese steel blade with a pointed tip for precise slicing. Its forged construction and riveted black polypropylene handle ensure balance and durability, sold in packs of six.#@@#General Info#@#Description #@#
Stop compromising on control or durability. This pointed Japanese cow knife features a long, narrow 11.75-inch blade with a slim 2.13-inch width, delivering precise, repeatable cuts for portioning, trimming, and slicing tasks common in high-volume kitchens. Designed for continuous use, the forged construction and ergonomic handle sustain extended shifts while preserving edge geometry and cutting performance.
#@@# Blade Geometry#@#
The 11.75-inch pointed blade provides extended reach and thin slicing capability for large proteins and long vegetables, enabling faster portioning and consistent yield. Chefs will notice improved line speed and reduced rework because the narrow profile minimizes drag and allows cleaner strokes.
#@@# Forged Construction#@#
Manufacturers utilize a forged process that enhances structural integrity across the blade length, reducing flex under load during repetitive cutting tasks. Kitchens benefit from a tool that withstands daily use and maintains alignment, which lowers replacement frequency and stabilizes operating costs.
#@@# Japanese Steel#@#
The blade is crafted from Japanese steel designed for edge retention and hardness, supporting frequent sharpening cycles with minimal loss of geometry. Teams gain longer service intervals between professional honing and fewer disruptions to prep schedules.
#@@# Ergonomic Handle#@#
A riveted polypropylene handle in black provides a secure grip and impact resistance while remaining lightweight, improving manual control during long shifts. Staff experience reduced hand fatigue and enhanced safety because the handle resists slippage when wet.
#@@# Smooth Cutting Edge#@#
A continuous smooth edge across the blade facilitates straight, even slices without tearing delicate proteins or produce, improving plate presentation and product consistency. Kitchen staff achieve uniform portion weights and reduce variance in serving size.
#@@#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 cutting edge daily and hone as needed to maintain a consistent edge and reduce resharpening frequency. Clean blade after each use with warm water and mild detergent, then dry immediately to prevent spotting. Sanitize handle and rivets per CSA guidelines using approved solutions. Store in a knife block or magnetic strip to protect tip and edge alignment. Oil ferrules lightly with food-grade oil monthly. Rotate knives in service to equalize wear and extend usable life.
