Why this chefs knive earns its place
The 21.6 cm blade is the workhorse size: big enough to handle salads and fruit cleanly, small enough to control in a crowded prep station. German stainless steel, stamped construction, the kind of blade that earns its place on the line because it simply works day after day. No fuss, no failure.
The green HACCP handle is colour-assigned to salad and fruit. That matters because in a professional kitchen, cross-contamination isn't a theory — it's a real cost and a real risk. When the whole team sees green, they know: this knife has one job. It stays that job. The solid moulded handle won't split or develop grip issues after months of commercial washing and dishwasher cycles.
German stainless is the practical choice for hard work: it holds an edge through volume, it won't rust, and it won't stain. This is a knife that shows up every shift, does its job, and doesn't require fussy care. Pair it with proper technique, and it'll still be sharp weeks into hard use.
