Butcher's knife Hendi 842478

This purple butcher’s knife is intended for professional meat preparation and carries HACCP marking. Its coloured handle gives staff a clear visual cue when they select utensils for a designated task, while the butcher’s-knife format provides a dedicated tool for the meat station.

Where it is used

Use the knife at a meat-preparation station as a dedicated tool for that work. The butcher’s-knife format identifies its role, so staff can keep it with the equipment assigned to meat preparation rather than selecting a general-purpose knife for the task.

The purple handle is easy to distinguish visually and can support a kitchen’s own HACCP colour-allocation routine. At a shared preparation bench, that cue helps staff recognise the knife assigned to the relevant product group and return it to the appropriate place after use. The HACCP marking helps identify the knife within the kitchen’s equipment-allocation practice.

Care

The knife is made from a special metal alloy, providing a metal working tool for professional meat preparation. Its HACCP-standard handle colour remains a useful identifier when staff organise equipment around their established colour routine, keeping the knife recognisable when it is returned to the preparation area.

How to choose

Use the knife’s overall dimensions to assess the space it will occupy in its allocated storage area. This helps the team decide where it can be kept alongside the tools for meat preparation, so the station’s storage arrangement can account for the knife’s footprint.

Choose this butcher’s knife where the kitchen needs a dedicated tool for meat preparation and uses purple within its own equipment-allocation routine. The HACCP marking provides an additional identifier for that system, while the special metal-alloy construction gives the knife its working material. These characteristics help distinguish its role and place within the team’s established preparation setup.