Meat knife Stalgast 203209

A meat knife of this type is designed to separate muscle, tendon and fat with a single slicing motion. The long, straight blade runs parallel to the cutting board, allowing the operator to draw the edge through the meat without sawing. This method reduces tearing and preserves the structure of the fibres, which keeps the cut surface smooth and the yield high. The blade's length lets the knife cover the full depth of a primal cut in one pass, so the operator does not have to reposition the knife mid-stroke.

To use the knife, the operator grips the handle firmly and aligns the blade with the desired seam in the meat. The first stroke is made with the full length of the edge, using the weight of the knife to maintain steady pressure. Subsequent strokes follow the same path until the cut is complete. The blade's hardness ensures that the edge remains sharp through repeated use, reducing the frequency of honing.

The blade is made from hardened steel rated 52-54 HRC, which balances edge retention with resistance to chipping. The handle is black, providing a non-slip grip even when wet or greasy. The knife measures 200 mm in overall length, a size that suits most butchery tasks without becoming unwieldy in smaller workspaces.

In practice, the blade hardness of 52-54 HRC means the knife will hold its edge longer than softer blades, but it will still require regular honing to maintain peak performance. The 200 mm length is sufficient for breaking down large joints while remaining manageable for detail work such as trimming fat or portioning smaller cuts.

Cleaning is straightforward: wash the blade by hand immediately after use to prevent corrosion, dry it thoroughly, and store it in a knife block or magnetic strip to protect the edge. Avoid dishwashers, as the heat and detergent can degrade both the steel and the handle material.

This knife is catalogued under professional cutlery for butchery and meat preparation.