Kitchen knife Stalgast 210240

A roast knife slices through joints and large cuts of meat with a single long, smooth stroke. The blade runs the full length of the cut, keeping the surface even and the slices consistent without tearing. This method relies on a blade that is long enough to span the roast and sharp enough to part the fibres cleanly, so the knife does the work and the operator guides it with light pressure.

The operator holds the handle with the dominant hand, rests the blade on the meat and draws it steadily from heel to tip. The length of the blade means the cut is finished in one pass, leaving the surface smooth and the juices inside. The handle shape and material keep the grip secure and comfortable through repeated use, so the hand does not tire during service.

The blade is hardened to 54-56 HRC, a range that balances sharpness retention and resistance to chipping. It is made in Italy and ground to a fine edge that stays keen through frequent sharpening. The handle combines two plastics: a firm core for strength and a softer outer layer for grip, moulded to fit any hand size without slipping.

The 23 cm blade length suits roasts, joints and whole poultry, giving enough reach to slice across the widest cuts without sawing. The knife is light enough to manoeuvre with precision yet substantial enough to control the cut without wobbling.

Cleaning follows from the materials: the blade is stainless and the handle is non-porous, so the knife can be washed in hot water with detergent and dried immediately to prevent corrosion. The edge should be honed regularly and sharpened when it no longer holds a keen finish.

The Stalgast Sanelli roast knife is listed in the catering cutlery section under meat preparation tools.