Elevate sharpness and service efficiency with a commercial-grade steak knife designed for consistent cutting performance and all-day durability. These forged one-piece knives feature full-length stainless steel construction with a pointed style, ensuring reliable penetration and precise slicing in high-turnover dining settings. Operators can maintain a uniform table presentation while minimizing resharpening frequency and replacement costs thanks to the robust 420 stainless steel construction.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe knife with a soft cloth and mild detergent, rinse with warm water, and dry immediately to prevent spotting. Sanitize high-touch zones like handles and serving trays with an approved sanitizer; follow label dilution in gallons or liters. Inspect for integrity before use and store dry to avoid corrosion. Regular cleaning prevents contamination transfer between staff and guests, shapes customer perception, meets visible surface standards, and reduces pest attraction.#@@#Additional Info#@#Thunder Group SLAT216 Stainless Steel Forged Steak Knife measures 8.8" overall, has one-piece 420 stainless steel construction, an 8.2mm thick blade, pointed profile, Atlantic finish, weighs 2.2 pounds per dozen, and meets CSA durability standards.#@@#General Info#@#Description #@#
Elevate sharpness and service efficiency with a commercial-grade steak knife designed for consistent cutting performance and all-day durability. These forged one-piece knives feature full-length stainless steel construction with a pointed style, ensuring reliable penetration and precise slicing in high-turnover dining settings. Operators can maintain a uniform table presentation while minimizing resharpening frequency and replacement costs thanks to the robust 420 stainless steel construction.
#@@# Forged Construction#@#
Forged 420 stainless steel provides structural integrity and edge retention for repeated use in restaurants and catering operations. Chefs and servers benefit from consistent cutting characteristics that support clean portioning and a uniform customer experience.
#@@# One-Piece Design#@#
Manufactured as a single stainless steel unit, the knife resists loosening and contamination points found in assembled handles. Kitchen staff can perform quicker sanitation, and the product withstands rigorous dishmachine cycles without handle separation.
#@@# Pointed Blade Profile#@#
A pointed blade style delivers focused tip contact for initiating cuts into dense proteins and seared crusts. Servers experience improved control when portioning steaks, resulting in reduced customer effort and fewer service complaints.
#@@# Balanced Length#@#
With an overall length of 8.8 inches, this knife matches common table cutlery proportions while providing adequate blade reach for large portions. Front-of-house teams handle the knife comfortably, maintaining consistent plate presentation across seatings.
#@@# Durable Thickness#@#
The blade thickness of 8.2 millimeters supports a sturdy spine that resists bending and chipping during heavy use. Operations benefit from extended service life and lower unit turnover in busy dining cycles.
#@@#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 knives daily for burrs, nicks, and loose handles; replace any item with structural damage for safety. Clean blades after each service with warm water and mild detergent, then dry immediately to prevent spotting. Sanitize with approved food-safe solutions per contact-time guidelines. Hone edges with a ceramic rod before each shift and sharpen professionally when blades lose bite. Store in a block or magnetic strip to protect edges and prevent cross-contamination.
