Stop sacrificing precision for speed. This sashimi knife features a long, pointed 9.5" stainless steel blade paired with a riveted wood handle, delivering accurate, repeatable slicing in high-volume kitchens. Chefs gain a tool that maintains blade alignment and control during continuous service while resisting corrosion common in wet prep environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean the 9.5" stainless steel blade after each shift. Rinse debris, wash with a mild detergent and warm water, scrub along the edge away from your body, rinse and dry immediately to prevent stains. Sanitize high-touch areas like handles and storage racks with an approved solution. Inspect wooden handles for cracks; replace if damaged. Regular cleaning prevents contamination of hands and items, supports inspections, deters pests, and preserves service life.#@@#Additional Info#@#Thunder Group JAS014240 has a 9.5" stainless steel blade with a pointed tip and smooth edge, a riveted brown wood handle for control; it's designed for sashimi slicing in busy kitchens, weighs 0.66 pounds, and meets CSA durability standards.#@@#General Info#@#Description #@#
Stop sacrificing precision for speed. This sashimi knife features a long, pointed 9.5" stainless steel blade paired with a riveted wood handle, delivering accurate, repeatable slicing in high-volume kitchens. Chefs gain a tool that maintains blade alignment and control during continuous service while resisting corrosion common in wet prep environments.
#@@# Blade Geometry#@#
The 9.5" pointed blade provides extended reach and a narrow profile for long, uninterrupted strokes that preserve texture and presentation. Chefs achieve consistent thin slicing across fish and delicate proteins, reducing product waste and improving plate yield.
#@@# Material Performance#@#
Stainless steel construction resists staining and surface corrosion under regular wash cycles, maintaining edge integrity over time. Kitchen staff experience reduced downtime for blade replacement and retain sharpness between scheduled maintenance.
#@@# Handle Construction#@#
The riveted wood handle offers a tactile grip and balance optimized for precision cuts and extended use. Culinary professionals report lower hand fatigue and improved control when portioning sashimi, sushi, and thin fillets.
#@@# Edge Finish#@#
The smooth cutting edge allows clean, single-pass cuts that protect cell structure in soft proteins and limit moisture loss. Line cooks and sushi chefs produce uniform slices that present well and hold marinades more effectively.
#@@# Weight and Balance#@#
At approximately 0.66 pounds, the knife balances blade and handle for steady single-handed operation and accurate tip work. Prep teams speed up portioning tasks while maintaining control during rapid service periods.
#@@# Sanitation and Care#@#
The stamped blade style simplifies cleaning and inspection for nicks or damage, supporting HACCP routines and compliance with safety audits. Culinary managers streamline sanitation protocols and extend service life through routine honing and proper drying.
#@@#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 hone with a ceramic rod to maintain a razor edge. Sanitize handle and tang with a food-safe disinfectant; dry thoroughly to prevent wood swelling. Resurface blade on a whetstone at the original angle when nicks appear, then polish to remove burrs. Store in a slotted block or magnetic strip to protect the edge. Record maintenance dates and blade hours for traceability and inventory control.
