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Saucepan SS W/ Lid 4.5QT
$41.64
Evernew Worktable 30"X84"X34"H
$241.02
$329.00
Cover SS Steam Pan Solid 1/1
$16.78
Saucepan SS W/ Lid 2QT
$28.08
Grater Box SS Straight
$11.10
2/3 size sheet pan
$8.99
Adcraft FW-1200W Food Warmer Full Size 12" x 20"
$119.98
$149.99
MCCF07
$26.88
Ticket Rail 30"
$13.95
Royal Range RSP-18 Range, Stock Pot, Gas
$1,110.00
Upright Dustpan w/ Handle
$15.00
18" Two-Sided Microfiber Mop
$25.00
16 oz. Cotton Deck Mop
$15.00
Lobby Broom - 10"
$11.00
Big Scrub Brush (Red)
$9.70
Telescopic Window Washer
$32.00
Steel Scrubbers (2-pack)
$2.57
Description
FEATURES
Outfit your commercial kitchen with the Mercer Culinary M13716 BPX 8" butcher knife featuring a granton edge and a nylon handle. Ideal for general trimming, cutting, and sectioning of meat in butcher shops and restaurants, this knife's pointed tip design allows for piercing and creating deep cuts, making it especially useful for tougher cuts of meat. The reinforced ergonomic nylon handle, complete with a finger guard, prioritizes safety and stability, ensuring a comfortable, secure grip that minimizes the risk of injury and guarantees control during daily food preparation tasks.
Constructed from durable high-carbon, stain-free German steel, the blade of this knife is robust, providing the capability to achieve smooth, precise cuts. The high-quality blade effortlessly slices through fat, skin, cartilage, and small bones. Designed with a unique formula for hardness, wear-resistance, and blade retention, this knife delivers consistent performance in the demanding environment of your commercial kitchen. The granton edge facilitates fluid slicing by creating air space between the knife and the product. With its precision, durability, and longevity, the Mercer Culinary BPX knife is a wise addition to enhance the efficiency of your kitchen operations.
SPECIFICATIONS
No, hand washing with soapy water and sanitizer solution is always recommended. When placed in a dishwasher, the process will often rust and cause damage to the edges of the blade.
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