Manufactured by a company established in 1998, production aligns with common foodservice sourcing practices and commercial tabletop catalogs. Procurement professionals will integrate this item into inventory with predictable availability and scalable reorder quantities.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean the knife after each use. Rinse under warm running water to remove debris, then wash with a mild detergent and a soft brush across the blade edge, avoiding the cutting direction. Sanitize with an approved solution per CSA or local code, rinse, and dry immediately to prevent wood-handle swelling. Inspect handles and blades for damage; tighten or replace parts as needed. Regular cleaning prevents cross-contamination and preserves appearance.#@@#Additional Info#@#Thunder Group SLSKGK001 5" steak knife has a serrated stainless steel blade and wood handle for a secure grip; its 5" length and 2.47-pound weight suit high-volume foodservice, with CSA-compliant materials for durable performance.#@@#General Info#@#Description #@#
Manufactured by a company established in 1998, production aligns with common foodservice sourcing practices and commercial tabletop catalogs. Procurement professionals will integrate this item into inventory with predictable availability and scalable reorder quantities.#@@#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 blade and handle daily for corrosion, loose rivets or cracks; tighten or replace fasteners immediately to maintain safety. Clean blade after each use with warm water and mild detergent, then dry thoroughly to prevent rust. Oil wood handle monthly with food-grade mineral oil to prevent splitting and swell. Sharpen serrations professionally when cutting efficiency declines. Store knives in a block or sheath to protect edges and personnel.
