Stop settling for flimsy cutlery. This stainless steel salad knife combines targeted edge geometry with full-tang strength to deliver consistent slicing and reliable performance in busy foodservice settings. Designed for repeated wash cycles and heavy use, the knife supports efficient plate assembly and ensures a consistent guest experience.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean the Thunder Group SLWH216 salad knife after each shift. Rinse to remove debris, wash with warm water and mild detergent, scrub along the blade edge with a soft brush, then sanitize contact points with an appropriate food-safe sanitizer. Dry immediately to prevent spotting. Inspect handles and blades for damage; replace if compromised. Regular cleaning prevents contamination of hands and items, deters pests, and maintains appearance and service life.#@@#Additional Info#@#Thunder Group SLWH216 salad knife measures 8.3" overall with an 8-2/5" blade and 5.2mm thickness, made from 420 stainless steel for edge retention and corrosion resistance; ergonomic balance suits high-volume foodservice use.#@@#General Info#@#Description #@#
Stop settling for flimsy cutlery. This stainless steel salad knife combines targeted edge geometry with full-tang strength to deliver consistent slicing and reliable performance in busy foodservice settings. Designed for repeated wash cycles and heavy use, the knife supports efficient plate assembly and ensures a consistent guest experience.
#@@# Blade Geometry#@#
Engineers formed the blade from 420 stainless steel with a pointed profile to concentrate cutting force at the tip for precise work. Chefs will notice reduced tearing when slicing lettuces, tomatoes, and soft proteins, preserving plate presentation.
#@@# Solid Construction#@#
Manufacturers constructed the knife as a single-piece design to minimize flex and failure points during service. Operators will rely on its rigidity for repetitive tasks and simplified sanitation between shifts.
#@@# Ergonomic Balance#@#
Fabricators sized the overall length at approximately 8.3 inches and matched the weight to deliver controlled handling during prep and front-of-house service. Servers will experience reduced hand fatigue while maintaining consistent portion control and plating speed.
#@@# Washdown Durability#@#
The formulation of 420 stainless steel resists staining and stands up to frequent machine washing in commercial dishrooms. Kitchen managers will extend service life and lower replacement frequency, improving operating budgets.
#@@# Pointed Edge Style#@#
The specification of a pointed edge offers targeted penetration for delicate components and precise trimming tasks. Line cooks will achieve cleaner cuts and faster plate builds, enhancing throughput during peak periods.
#@@# Commercial Compliance#@#
Manufacturers designed this piece for foodservice environments and tested it for routine use in institutional settings. Purchasing teams will secure a reliable tool compatible with standard tabletop programs and inventory systems.
#@@#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 Thunder Group SLWH216 salad knife for blade nicks and handle looseness regularly. Remove surface soils after each shift; soak in warm water with neutral pH detergent and scrub with a nonabrasive brush. Rinse with potable water, sanitize per protocol, then air dry or towel dry with a lint-free cloth. Hone blades with a ceramic rod before service and sharpen weekly as needed. Check for corrosion on 420 stainless steel and remove light spots with a stainless-steel cleaner.
