Meat knife Stalgast 210208

A roast knife slices through cooked joints, poultry and large cuts of meat with a single, smooth stroke. The long blade runs the full length of the roast, separating each portion without tearing the fibres. A sharp edge and rigid spine keep the cut straight; the pointed tip reaches into tight corners and around bones. The handle sits above the blade so the operator's knuckles clear the worktop, giving full control over depth and direction.

The knife is loaded by gripping the handle and aligning the blade with the grain of the meat. The operator draws the edge through the roast in one continuous motion, using the full length of the blade. The spine prevents the cut from wandering; the tip finishes the stroke cleanly. After use, the knife is laid flat on a magnetic strip or stored in a knife block to protect the edge.

The blade is hardened to 52-54 HRC, a range that balances sharpness and resistance to chipping. The black finish reduces glare under kitchen lighting. The 200 mm length suits joints and roasts that require a long, uninterrupted cut.

Cleaning follows from the materials: the blade is washed by hand in warm water with detergent, dried immediately to prevent corrosion, and stored away from other utensils that could dull the edge.