Equip your service line with a knife that balances cutting performance and cost control for high throughput operations. These steak knives deliver a 4 inch serrated stainless steel edge paired with a pointed tip to handle protein portioning and plate prep without sacrificing speed. Operators gain consistent cut quality and straightforward maintenance in a compact overall length designed for tight bussing and tabletop use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe blades and handles after each shift with mild detergent and warm water, rinse, then air or towel dry with a lint-free cloth. Sanitize high-touch areas like blade backs and handles with a food-safe sanitizer per label directions. Inspect for corrosion or loose handles; remove damaged knives. Clean regularly to prevent cross-contamination, protect customer perception, meet health-code standards, and extend equipment life.#@@#Additional Info#@#Thunder Group SLSK108 steak knives have a 4" stainless steel serrated blade and a 4.75" overall length. They feature a pointed tip and durable black plastic/poly handle, sold in minimum 2-dozen quantities for foodservice and CSA-compliant sourcing.#@@#General Info#@#Description #@#
Equip your service line with a knife that balances cutting performance and cost control for high throughput operations. These steak knives deliver a 4 inch serrated stainless steel edge paired with a pointed tip to handle protein portioning and plate prep without sacrificing speed. Operators gain consistent cut quality and straightforward maintenance in a compact overall length designed for tight bussing and tabletop use.
Available with a two dozen minimum order, packages support unit replacement across multiunit operations and back of house rotation strategies. Procurement teams simplify inventory planning and ensure uniform tableware across service areas.
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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 blades daily for corrosion or serration wear and replace knives showing damage. Clean handles and blades after each shift using warm water and mild detergent; rinse and dry immediately to prevent spotting. Sanitize according to facility protocol and store knives in a slotted rack or magnetic strip to protect edges. Sharpen serrated edges with a tapered rod designed for serrations every two weeks in high-use settings. Log maintenance and rotate inventory to ensure consistent performance.
