Sharp utility for high-volume kitchens delivers targeted precision and consistent cuts for protein, produce, and prep tasks. Designed to withstand repeated daily use, this 13 inch pointed blade balances reach and control for slicing through large items with minimal effort. Professionals will appreciate the combination of a long curved edge and a narrow profile that supports both rocking cuts and push cuts without sacrificing stability.
LongDescription#@#NA#@@#Cleaning Instructions#@#Use a soft cloth and warm water with mild detergent to clean blade and handle after each shift. Rinse thoroughly and dry immediately to prevent staining and corrosion. Sanitize high-touch zones like handles and storage racks with an approved sanitizing solution between uses to prevent cross-contamination and protect customers and staff. Inspect for damage and hone regularly to maintain edge. Store in dry racks or sheaths to extend serviceable life and deter pests.#@@#Additional Info#@#Thunder Group JAS012330 13" Japanese cow knife has a 13" x 2.25" forged Japanese steel blade with a pointed tip, a riveted polypropylene handle for balance, and a 1.01-pound profile for high-volume foodservice.#@@#General Info#@#Description #@#
Sharp utility for high-volume kitchens delivers targeted precision and consistent cuts for protein, produce, and prep tasks. Designed to withstand repeated daily use, this 13 inch pointed blade balances reach and control for slicing through large items with minimal effort. Professionals will appreciate the combination of a long curved edge and a narrow profile that supports both rocking cuts and push cuts without sacrificing stability.
Engineers forged the 13 inches of Japanese steel to provide sustained edge retention and precise geometry for fine slicing. Chefs gain cleaner cuts and reduced cell damage, which preserves texture and shortens portioning time.
Designers shaped a tapered point to penetrate dense materials and perform delicate tip work such as trimming and deveining. Operators execute detailed tasks faster while maintaining consistent product presentation.
Manufacturers finished the cutting surface to a smooth edge that supports controlled, repeatable strokes and reduces drag. Kitchen staff maintain consistent slice thickness across high throughput service periods.
Producers attached a riveted polypropylene handle to deliver a secure grip and impact resistance in wet or greasy environments. Users maintain control during rapid movements while reducing hand fatigue over long shifts.
Craftsmen optimized balance with a 13 inch blade and a 2.25 inch width to situate mass toward the blade for efficient cutting leverage. Line cooks experience less wrist strain and faster portioning cycles as a result.
Materials include forged Japanese steel and a polymer handle rated for commercial use and regular sanitation routines, with a unit weight near 1.01 pounds for manageable handling. Facility managers receive a reliable tool that withstands daily cleaning and heavy rotation without premature wear.
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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 Thunder Group JAS012330 knife daily for any signs of edge damage and ensure the handle's integrity is intact. Hone the 13" Japanese Steel blade with a fine whetstone at an angle of 15–20° to maintain a smooth and effective edge; finish the honing process on a ceramic rod for optimal sharpness. Sanitize the polypropylene handle and blade thoroughly with a mild detergent and warm water; rinse and air dry immediately to prevent any potential corrosion.
