Stop sacrificing precision for throughput. This set of twelve Chinese cleavers ensures consistent slicing in high-volume kitchens while maintaining control for fine prep work. Stainless steel blades and wood handles provide durability and traditional styling for busy stations and displays.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe high-touch surfaces with detergent, then sanitize per label directions. Clean tables and booth crevices after shifts to remove crumbs and spills. Mop floors and wipe shelving regularly to meet cleanliness standards. Polish chair arms and seats to prevent stains and wear. Log cleaning times to maintain customer perception and reduce contamination risk.#@@#Additional Info#@#Town 47374/DZ Chinese cleaver set includes twelve 8" x 3.75" stamped blades with 12.25" overall length, stainless steel cutting surfaces, tapered edge for slicing, and brown wood handles with brass ferrules; not intended for bone cutting.#@@#General Info#@#Description #@#
Stop sacrificing precision for throughput. This set of twelve Chinese cleavers ensures consistent slicing in high-volume kitchens while maintaining control for fine prep work. Stainless steel blades and wood handles provide durability and traditional styling for busy stations and displays.
#@@# Tapered Stamped Blade#@#
The 8-inch by 3.75-inch stamped stainless steel blade offers a thin profile for slicing vegetables and boneless proteins with ease. Its taper ensures fast cutting and uniform slices for mise en place and plated service.
#@@# Full Overall Length#@#
Each cleaver’s 12.25-inch overall length balances blade and handle for better leverage and control during cuts. The size fits prep counters and workstation storage without causing handling fatigue.
#@@# Wood Handle Construction#@#
Brown wood handles combine grip and classic appearance, supporting long-term use in culinary operations. The ergonomic design reduces hand strain during repetitive chopping while maintaining a professional look.
#@@# Brass Ferrule Reinforcement#@#
A brass ferrule secures the tang to the handle, strengthening the blade-handle junction and minimizing looseness over time. This reinforcement ensures consistent blade alignment during heavy prep cycles.
#@@# Not For Bone Use#@#
The tapered blade is ideal for vegetables, herbs, and boneless proteins. Avoid using it on bones to preserve edge geometry and extend service life.
#@@# Dozen Display Pack#@#
Sold as a set of twelve, these cleavers are ideal for efficiently equipping restaurants, cafeterias, and retail spaces. The bulk packaging format is perfect for culinary programs and ensures smooth restocking for high-demand environments.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Town 47374/DZ Chinese cleaver by hand washing with warm water and mild detergent after use to prevent staining and corrosion. Dry the blade and handle thoroughly to avoid damage. Check the brass ferrule for looseness and tighten if needed. Hone the blade with a ceramic rod before use and sharpen with a whetstone when dull. Oil the handle periodically and store safely to protect the blade and ensure longevity.