Bread knife Hendi 843154

This bread knife has a long blade for slicing across loaves, with a polypropylene handle made in accordance with HACCP guidelines. Its light feel helps the operator guide repeated cuts during bread preparation, while the white finish makes visible food residue easier to spot.

Where it is used

Use it at a bakery or breakfast-preparation station to portion loaves for service. The long blade spans across the bread, helping the operator make a continuous slice rather than repositioning the knife partway through a broad loaf. Its HACCP-conforming polypropylene handle also supports assigning the utensil within a kitchen’s food-safety procedures.

The white finish gives staff a clear visual check for residue between tasks. Individual packaging and a separate case keep each knife contained before it is issued, which is useful when allocating utensils to a preparation station or storing them before service.

Care

The stainless-steel blade resists corrosion in damp kitchen use, and polypropylene does not absorb moisture. Together, these material properties suit a knife that is handled and cleaned as part of everyday bread preparation. The white finish also helps staff see visible residue during a check before the next task.

How to choose

The blade length helps determine whether the knife can span the loaves handled at the station; its long reach is suited to broad bread cuts. The overall length is useful when comparing the knife’s reach and storage footprint with the available space. The handle length provides a separate measure for assessing the handhold, while the low weight supports control during repeated slicing.

Consider the white finish where visual checks between preparation tasks matter, and the polypropylene handle where HACCP procedures guide utensil selection. The stainless-steel and polypropylene construction also suits work in a kitchen where utensils encounter moisture during routine use.