Meat knife Stalgast 283101

A meat knife separates muscle fibres and connective tissue with a long, sharp blade that runs the full length of the cut. The edge is ground to a fine taper, allowing the cook to slice through joints and primal cuts without sawing. A single, smooth stroke divides meat cleanly, reducing waste and preserving texture for roasting, portioning or further processing.

The operator holds the knife by its handle and draws the blade across the meat in one continuous motion. Pressure is applied evenly along the edge, letting the taper do the work rather than forcing the cut. For larger pieces, the blade is inserted at the start of the cut and pulled through in a single pass, keeping the slice uniform from start to finish.

This 200 mm blade is forged in one piece and finished in a bright red colour. The handle and blade share the same colour coding, marking the knife for raw-meat use under HACCP food-safety programmes. The length suits portioning and butchery tasks on a worktop or cutting board.

The knife requires regular honing to maintain its edge and must be washed and sanitised after each use to prevent cross-contamination. The red colour remains visible even after repeated washing, ensuring the knife stays assigned to its designated task.

Catalogued under professional cutlery for catering and butchery.