Why this chefs knive earns its place
This is a proper 10-inch chef knife — the classic size that does the heavy lifting in any prep kitchen. The 385mm blade gives you reach and leverage for bigger cuts: breaking down joints, slicing portions, handling the work that smaller knives can't manage. In the hands of someone who knows how to use it, a chef knife this size is faster than fiddling with smaller blades.
The red handle marks this as a raw-meat knife under the Hygiplas colour-code system, keeping it separate from fish, cooked meats, and produce — essential if your kitchen runs colour-coded prep to prevent cross-contamination. Stamped stainless steel won't corrode between shifts, and the dishwasher-safe handle means it goes straight into the wash after service.
This is the workhorse size. It works for carcass breakdown, portioning, day-to-day cutting on a busy line. The weight (0.2 kg) is noticeable without being heavy — there's enough mass to let the blade do the work, not your wrist.
