The cast iron cleaver combines a heavy, full-width blade with a balanced wood handle to deliver controlled power and consistent cutting performance in demanding kitchens. Operators will find capacity for repeated use without frequent sharpening cycles, enabling steady throughput during prep periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe the blade and wood handle with warm water and mild detergent; avoid soaking wood. Rinse and dry immediately with a clean cloth to prevent rust and swelling. Disinfect high-touch areas like the handle and sheath with an EPA-approved sanitizer. Inspect for chips or loose screws before storage. Regular cleaning prevents contamination, deters pests, preserves finish, and supports health-code compliance.#@@#Additional Info#@#Thunder Group SLKF019 Wan Woo knife has a 9" cast iron blade, 4.5" width, round head, and brown wood handle, weighing 1.2 pounds. It's designed for commercial kitchens, offering durable edge retention and balanced handling for heavy chopping tasks.#@@#General Info#@#Description #@#
The cast iron cleaver combines a heavy, full-width blade with a balanced wood handle to deliver controlled power and consistent cutting performance in demanding kitchens. Operators will find capacity for repeated use without frequent sharpening cycles, enabling steady throughput during prep periods.
The tool offers mass that aids chopping force while the blade profile maintains balance for controlled cuts. Line cooks gain leverage for heavy-duty tasks while retaining maneuverability for trim and portion work.
The brown wood handle mounts securely to the tang and provides a tactile grip that resists slippage under wet conditions when maintained properly. Staff can secure a firm hold during repetitive chopping sequences, increasing accuracy and reducing risk of mishandling.
Constructed from cast iron, the blade tolerates impact from bone and frozen sections without rapid deformation when used appropriately. Kitchen managers receive long service life from a single tool, lowering replacement frequency and supply costs.
Designed as a cleaver, the tool also functions for crushing, pressing, and transferring cut product across the board, expanding its role beyond a single task. Culinary teams can consolidate tools, optimizing drawer space and simplifying training for new staff.
The simple construction allows straightforward care: hand wash, dry promptly, and periodically oil the handle and blade to prevent surface oxidation. Procurement staff will appreciate the minimal maintenance regimen that preserves performance and appearance over time.
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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 SLKF019 blade before each shift for any hairline cracks and corrosive spots; remove any surface rust carefully with a brass brush and dry immediately to prevent further damage. Oil the cast iron with a thin food-grade coat after cleaning to effectively prevent oxidation and maintain its quality. Sand and reseal the wood handle annually with mineral oil; also, tighten rivets when they become loose to ensure safety.
