Stop settling for dull, imprecise cutting tools. This cast iron blade cleaver combines concentrated mass and a traditional wood handle to deliver controlled, forceful cuts for demanding kitchen tasks. Designed for professional settings, the tool balances heft and maneuverability to process dense materials while reducing user fatigue during repetitive use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean blade and handle after each use. Rinse loose debris under warm water, then scrub cast iron blade with mild detergent and a non-metal brush. Dry immediately with a clean towel to prevent rust. Apply a light food-safe oil to the blade weekly. Wipe wood handle with damp cloth; avoid soaking. Sanitize high-touch zones like knife handles, prep table edges, and storage racks with approved sanitizer to prevent cross-contamination and pest attraction, and to support health code compliance.#@@#Additional Info#@#Thunder Group SLKF004HK 8" cast iron blade ping knife has an 8-1/2" length and 4-1/4" wide blade with a brown wood handle for control and durability; it's a heavy-duty cleaver for bone and butchery tasks, CSA-compliant where required.#@@#General Info#@#Description #@#
Stop settling for dull, imprecise cutting tools. This cast iron blade cleaver combines concentrated mass and a traditional wood handle to deliver controlled, forceful cuts for demanding kitchen tasks. Designed for professional settings, the tool balances heft and maneuverability to process dense materials while reducing user fatigue during repetitive use.
#@@# Blade Mass#@#
Engineers selected cast iron to concentrate mass behind the edge, enabling momentum-driven cuts that sever bone and dense tissue with fewer strikes. Chefs benefit from consistent impact energy that reduces sawing motions and improves throughput during heavy prep.
#@@# Edge Geometry#@#
Manufacturers ground the blade to a broad, flat geometry that resists chipping under high load and maintains a reliable contact surface for chopping. Kitchen staff experience predictable blade behavior that simplifies portioning and joint separation.
#@@# Full-Length Profile#@#
Measurements list an overall length of 8 inches, providing a compact footprint that facilitates close-quarters control while maintaining cutting power. Line cooks and butchers gain access to an aggressively sized blade without sacrificing station ergonomics.
#@@# Wood Handle#@#
Craftsmen shaped a brown wood handle to deliver a secure grip and tactile feedback during forceful applications, reducing slippage risk when working with wet or oily materials. Workers report improved hand placement and reduced corrective motions when performing repetitive cuts.
#@@# Durability Construction#@#
The cast iron blade paired with a robust handle construction yields a tool that withstands impact and resistive forces inherent to bone-cleaving tasks, lowering replacement frequency in high-volume operations. Purchasing managers see direct cost containment through extended service life.
#@@#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 cast iron blade for rust weekly and remove oxidation with a brass brush. Dry thoroughly to prevent pitting. Lightly oil the blade with food-grade mineral oil after cleaning to inhibit corrosion. Clean the wood handle with a damp cloth and mild detergent; avoid soaking. Tighten handle rivets monthly and replace if loose. Store the knife in a dry rack or sheath. Hone the edge before each shift and sharpen with a whetstone at the recommended angle.
