Chef's knife Hendi 842751

This Hendi chef’s knife combines a stainless-steel blade with a polypropylene handle for routine slicing at a preparation board. Its overall length gives the blade reach across the board, helping staff work through ingredients in controlled strokes rather than repeatedly repositioning the knife.

Where it is used

Use it at a kitchen preparation station for slicing ingredients before cooking or service. The blade length provides a continuous cutting edge for each stroke, while the white finish makes visible food residue easier to notice during a change of task. That visual cue supports checks between ingredients in a kitchen where utensils are organised around HACCP procedures.

The handle is made from polypropylene in accordance with HACCP guidelines, so it fits a utensil system organised with those guidelines in mind. Individual PET presentation packaging keeps each knife separate before use, making it practical to allocate an unpacked knife to a particular workstation or member of staff.

Care

The stainless-steel blade resists corrosion in the damp conditions of food preparation and is easy to clean after contact with ingredients. The polypropylene handle is moisture resistant, so the two materials support routine cleaning of the knife as a complete utensil after preparation work.

The white finish also makes visible residue easier to spot when checking the knife between tasks. This provides a practical visual aid alongside routine cleaning, particularly where the knife moves between preparation jobs.

How to choose

The end-to-end length gives useful reach for slicing across a preparation board, while the blade length defines the cutting edge available in each stroke. Consider the handle length in relation to the grip area preferred by the staff using the knife; together, these dimensions describe how the knife will sit in the hand and work over the board.

Its light weight supports repeated hand manoeuvres during preparation, making it a practical option where staff are slicing ingredients through a service period. The measured overall dimensions also help assess whether the knife can be stored in the space available at the preparation station.