Kitchen knife Stalgast 201220

A butcher knife is designed to separate meat from bone, trim fat and portion large cuts with a single draw. The long, slightly curved blade concentrates force along its edge, allowing the user to slice through connective tissue without sawing. This method preserves the integrity of the meat and reduces waste, which is critical in professional catering where yield and presentation matter.

The Sanelli butcher knife by Stalgast follows this principle with a 22 cm blade forged in Italy. The operator holds the handle firmly, aligns the blade with the natural seams of the meat, and applies steady pressure to achieve clean, controlled cuts. The weight of the knife does most of the work, so the user can focus on accuracy rather than force.

The handle is moulded from two types of plastic, providing a secure grip even when wet or greasy. This construction reduces hand fatigue during extended use, which is common in busy kitchens where large quantities of meat are processed daily.

The blade hardness of 54-56 HRC ensures the edge retains its sharpness through repeated use, though it will require regular honing to maintain peak performance. This hardness level balances durability with ease of sharpening, making it suitable for both experienced chefs and those still developing their knife skills.

The overall length of 230 mm determines the knife's reach and leverage, allowing it to handle larger cuts of meat without requiring excessive force. This size is standard for professional butchery, fitting comfortably in most worktop setups while providing enough blade length for efficient portioning.

Cleaning involves washing the blade by hand immediately after use to prevent corrosion and preserve the edge. The plastic handle can be wiped down with a damp cloth, avoiding abrasive cleaners that could degrade the material over time.

The Sanelli butcher knife is categorised under professional cutting tools in the Stalgast range, positioned for meat preparation in catering environments.