Execute precise slicing and portioning with a professional-grade sashimi blade engineered for consistent results in high-volume kitchens. This 12-inch pointed knife balances reach and control, enabling thin, uniform cuts for raw fish and delicate proteins. Culinary teams will notice faster prep times and reduced waste when staff use a blade designed for long, repeated use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Use a soft cloth and mild detergent to wipe blade and handle after use, rinsing with warm water and drying immediately to prevent stains and corrosion. Sanitize high-touch areas like handles and sheaths with an approved sanitizer to stop germ transfer between front- and back-of-house staff. Inspect rivets and wooden handle for damage; tighten or replace as needed. Store dry in a sheath or rack to deter pests and extend serviceable life of the knife.#@@#Additional Info#@#Thunder Group JAS014300 12" sashimi knife has a 12" stainless steel blade with a smooth edge and riveted wood handle, ensuring precise slicing for sushi and fish prep; its commercial-grade design meets CSA standards for foodservice.#@@#General Info#@#Description #@#
Execute precise slicing and portioning with a professional-grade sashimi blade engineered for consistent results in high-volume kitchens. This 12-inch pointed knife balances reach and control, enabling thin, uniform cuts for raw fish and delicate proteins. Culinary teams will notice faster prep times and reduced waste when staff use a blade designed for long, repeated use.
#@@# Blade Geometry#@#
The 12-inch pointed blade delivers extended reach and thin-section control for sashimi and fillet tasks. Sharp, smooth edge geometry minimizes tearing and preserves texture, improving presentation and yield.
#@@# Stainless Steel Construction#@#
The stamped stainless steel blade composition resists corrosion and sustains edge integrity under frequent use. Kitchen staff gain reliable cutting performance and simplified maintenance compared with softer alloys.
#@@# Riveted Wood Handle#@#
The ergonomic riveted wood handle offers a secure grip and tactile feedback during repetitive slicing. Users maintain control across long service periods while the rivets ensure durable handle attachment.
#@@# Weight and Balance#@#
At approximately 0.81 pounds, the knife presents a deliberate balance between blade and handle for steady strokes. Chefs experience reduced fatigue and improved accuracy during consecutive prep runs.
#@@# Sanitation and Care#@#
The smooth edge and stamped profile simplify cleaning and inspection for hygiene protocols in institutional kitchens. Teams streamline sanitation workflows and maintain compliance with routine wash and dry procedures.
#@@# Supply and Ordering#@#
Sold with a six-unit minimum, the knife suits bulk procurement for restaurants, schools, hospitals, and hospitality operations. Purchasing managers can plan inventory and standardize tools across multiple locations for consistent performance.
Founded in 1998, the manufacturer focuses on durable, cost-effective foodservice equipment for professional 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 stainless steel blade daily for nicks and corrosion; remove surface rust with a nonabrasive pad and a vinegar solution, then dry immediately. Hone the 12" edge before each shift to maintain sharpness and reduce cutting force. Oil the riveted wood handle weekly with food-grade mineral oil and tighten loose rivets promptly. Store the knife in a sheath or magnetic strip to protect the blade and prevent workplace injuries. Follow CSA foodservice safety guidelines.
