SYOKAMI Acacia Steak Serving Board Set

One acacia serving board, one straight-edge steak knife and one matching fork bring steak night together. A sauce well, juice groove and reservoir give accompaniments and juices a place, while dedicated utensil slots keep the supplied knife and fork beside the serving surface. A complete three-piece set includes one acacia serving board, one non-serrated steak knife and one matching fork in gift packaging. Two serving zones combine a smooth area and a ridged area for slicing and presenting cooked boneless steak and accompaniments. Sauce well and juice groove give dips and steak juices a defined place, with a reservoir at the edge of the board. Dedicated utensil slots hold the supplied knife and fork; side finger grips, underside feet and a hanging hole support handling and storage. Specifications Set contents: One acacia serving board, one steak knife and one fork Board material: Acacia wood; natural grain and color vary Board dimensions: Approximately 15.75 × 11 inches / 40 × 28 cm Wooden board thickness: Approximately 0.75 inch / 1.9 cm Serving surfaces: Smooth and ridged zones, sauce well, juice groove and reservoir Board handling: Side finger grips, four underside feet and a hanging hole Steak knife blade: 4.8 inches / approximately 12.2 cm; straight, non-serrated edge Knife material: High-carbon stainless steel, manufacturer specification Knife construction: Full tang, three rivets and wenge wood handle Fork length: Approximately 8.5 inches / 21.5 cm Utensil storage: Dedicated knife and fork slots in the board Care: Hand wash only; dry promptly; condition wood with a suitable food-grade board oil or wax Packaging: Gift packaging included CareWash by hand. Clean the board, knife and fork with mild detergent and a soft sponge. Clear food from the ridges, sauce well, juice groove and utensil slots. Do not put the set in a dishwasher or leave it soaking. Dry promptly. Wipe the utensils and board after washing, then allow the wood to dry fully with air circulation before storage. Condition the board. Maintain the wood with a suitable food-grade mineral oil or board wax, following the care product and supplied instructions. Serve with care. Use a stable, level surface and controlled cutting strokes. Avoid bone, frozen food, direct flame, hot pans and prying with the knife. Keep sharp utensils secure and away from children.