Stop sacrificing control for convenience. This five-inch serrated steak knife combines a robust stainless steel blade with an ergonomic plastic/poly handle to deliver reliable cutting performance and consistent table service for high-volume operations. Designed for restaurants, cafeterias, and institutions, the knife balances edge retention and operator comfort to support sustained daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe blade and handle after each shift with a mild detergent and warm water; rinse and dry immediately to prevent staining and corrosion. Sanitize high-touch areas like handles and server trays with an EPA-registered sanitizer per label dwell time. Inspect serrations for food buildup and remove debris with a soft brush. Store knives dry in a rack or sheath to avoid contamination and pests. Regular cleaning preserves appearance, prevents cross-contamination, and supports health-code compliance.#@@#Additional Info#@#Thunder Group SLSKGK002 5" steak knife has a 5" stainless steel serrated blade and a durable plastic/poly black handle for foodservice use. It meets CSA quality standards, weighs 2.47 pounds per dozen, and aids in portioning and table service.#@@#General Info#@#Description #@#
Stop sacrificing control for convenience. This five-inch serrated steak knife combines a robust stainless steel blade with an ergonomic plastic/poly handle to deliver reliable cutting performance and consistent table service for high-volume operations. Designed for restaurants, cafeterias, and institutions, the knife balances edge retention and operator comfort to support sustained daily use.
#@@# Blade Geometry#@#
The serrated 5" stainless steel blade provides aggressive cutting action for seared meats and crusted items, enabling staff to slice without sawing motions that slow service. Manufacturers specify a rounded tip and serrations that help maintain a working edge longer than plain edges in frequent use settings.
#@@# Handle Ergonomics#@#
The plastic poly handle contours to the palm for a secure grip during repetitive cutting tasks, reducing hand fatigue on extended shifts. Manufacturers use a durable polymer that resists chipping and stands up to repeated wash cycles in commercial dishmachines.
#@@# Construction Durability#@#
Engineers construct the knife from stainless steel and molded polymer to resist corrosion and impact during service, ensuring consistent performance under heavy use. Facilities report longer service life when items resist rust and maintain structural integrity through daily bussing and laundering.
#@@# Service Efficiency#@#
Staff achieve faster plate turnaround by using a knife that slices cleanly through proteins and side items, streamlining plating and guest clearing. Kitchens that standardize on consistent cutlery reduce training time and minimize errors during rush periods.
#@@# Compliance and Maintenance#@#
The stainless steel blade meets common foodservice standards for corrosion resistance and cleaning, and the polymer handle allows for straightforward sanitizing without special coatings. Operators can follow routine cleaning protocols to preserve appearance and hygiene.
#@@#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 blades daily for damage and serration integrity to prevent food tearing. Clean knives after use with warm water, mild detergent, and a soft cloth; avoid dishwashers to preserve edge geometry. Sanitize handles and blades with an approved sanitizer at recommended dilution; rinse and dry thoroughly. Store knives in a ventilated block or magnetic strip to protect edges. Sharpen serrated edges with a tapered rod, maintaining the original angle.
