Vegetable knife Stalgast 286062

A vegetable knife cuts, slices and chops firm produce without crushing. The short, rigid blade transfers hand pressure directly to the edge, letting the cook guide each cut with control. A sharp point and even taper give clean entry into dense vegetables, while the flat spine keeps the blade from twisting under side loads. This design suits tasks that need accuracy rather than speed: dicing onions, julienning carrots or segmenting peppers without bruising the flesh.

The operator holds the knife in a pinch grip, thumb and forefinger on the blade just above the heel. This position balances the tool and lets the cook rock the edge through the vegetable in a single, steady motion. For safety and efficiency, the cutting board is non-slip and the free hand curls the fingers under to guide the produce while keeping fingertips clear of the blade.

The blade is made from steel hardened to 54-56 HRC. This hardness resists edge deformation during repeated use, so the knife keeps its factory sharpness longer between honing. The black finish reduces glare under kitchen lights, making the cutting line easier to see.

Overall length is 60 mm, a compact size that fits comfortably in smaller hands and allows precise manoeuvring in tight spaces such as salad prep stations or mobile worktops.

Cleaning follows from the materials: wash the blade by hand in warm water with mild detergent, dry immediately and store in a knife block or magnetic strip to protect the edge. Avoid the dishwasher, which can dull the steel and degrade the black coating over time.