Meat knife Stalgast 284311

A curved butcher knife allows the blade to follow the natural contours of meat joints and large cuts. The inward arc of the edge keeps the cutting motion smooth and continuous, reducing the need to lift the knife between strokes. This shape is particularly effective for portioning primal cuts, trimming fat or sinew, and separating bones without tearing the surrounding tissue.

To use the knife, the operator holds the handle firmly and draws the blade along the meat in a single, controlled sweep. The curve guides the cut, while the length of the blade ensures each pass covers a broad area. The red handle provides a clear visual contrast against raw meat, helping to prevent cross-contamination in busy kitchens.

The knife is 250 mm long, a size that balances reach with control. The blade is ground to a fine edge for clean cuts, and the handle is shaped to fit the grip securely during repetitive work. The red colour is not merely decorative; it is part of the HACCP food-safety programme, making the knife easy to identify and track during cleaning and storage.

Cleaning follows standard HACCP protocols: the knife is washed in hot water with detergent, sanitised, and dried immediately to prevent corrosion. The red handle resists fading under frequent washing and chemical exposure, maintaining its visibility over time.

The knife is categorised under professional butchery tools, where precision and durability are essential for daily use.