Elevate countertop efficiency without sacrificing precision. This boxed set delivers a dozen 5" Santoku knives engineered for rigorous foodservice use, balancing control, edge retention, and durability in a compact, consistent profile. Buyers receive uniform tools that integrate seamlessly into high-volume prep stations, reducing downtime caused by mismatched blades.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe ceramic blades and handles after each shift with a soft cloth and a mild detergent solution, then rinse in clear water and dry immediately to prevent staining. Sanitize high-touch items (knife racks, prep table edges, drawer handles) with an EPA-registered sanitizer per label directions to prevent contamination transfer and deter pests. Inspect blades for chips before use and store in a dry knife block or magnetic strip to extend service life and maintain customer confidence.#@@#Additional Info#@#Town 47505B/DZ 5" black Santoku knife, sold by the dozen, has a stamped ceramic blade and handle for corrosion resistance and edge retention, with a smooth cutting edge for precision slicing in high-volume foodservice.#@@#General Info#@#Description #@#
Elevate countertop efficiency without sacrificing precision. This boxed set delivers a dozen 5" Santoku knives engineered for rigorous foodservice use, balancing control, edge retention, and durability in a compact, consistent profile. Buyers receive uniform tools that integrate seamlessly into high-volume prep stations, reducing downtime caused by mismatched blades.
#@@# Blade Construction#@#
Ceramic blades provide hard-edge performance and resist chemical corrosion, maintaining a sharp profile through extended use. Chefs benefit from cleaner cuts and reduced product damage, which improves portion consistency and decreases prep time significantly.
#@@# Handle Design#@#
Black ceramic handles offer a continuous, nonporous surface that resists staining and moisture absorption. Staff obtain secure grips and simplified sanitation routines, lowering the risk of cross-contamination during rapid service.
#@@# Edge Geometry#@#
The smooth, stamped edge presents a fine, straight cutting face optimized for slicing and dicing produce and boneless proteins. Line cooks achieve repeatable slices with minimal force, improving throughput and reducing hand fatigue effectively.
#@@# Size and Balance#@#
A 5" blade length combines compact control with sufficient cutting reach for common prep tasks in tight workstations. Kitchen teams navigate confined spaces and multitask at stations while preserving maneuverability and speed.
#@@# Pack Quantity#@#
Supplied as one dozen, the set supports scaled operations by providing uniform replacement blades across multiple prep lines. Managers can standardize inventory, simplify ordering, and reduce the frequency of partial replacements.
#@@# Material Compatibility#@#
Ceramic blade and handle materials minimize metal interaction with acidic ingredients, preventing flavor transfer and discoloration. Foodservice operations maintain product quality and meet presentation standards across menu cycles consistently.
#@@#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 before each shift and remove debris with a soft brush to prevent chipping. Sanitize handles and blades with a food-safe solution, rinse in clear water, and air-dry on a rack to avoid corrosion. Hone ceramic edges using a diamond rod per manufacturer guidance; replace if chips exceed 1 mm. Store knives in a block or magnetic strip to prevent contact. Schedule quarterly inspections and document maintenance for compliance with CSA and internal audits.