Hendi HACCP Kitchen Knives

HACCP kitchen knives support organised preparation through task-specific shapes and identifiable handles. This range includes chef’s knives for general cutting, a butcher’s knife for meat preparation and a bread knife for loaves. Matching the knife to the job gives kitchen teams a practical way to organise work at the bench and select tools around the ingredients being prepared.

Equipment and tasks

Chef’s knives are the versatile choice for routine chopping and cutting at a preparation station. The purple 320 mm model has a handle that staff can recognise visually, helping them locate the knife and return it to its allocated task. A purple 385 mm chef’s knife offers another overall size for kitchens comparing reach and handling across their preparation work. Handle colour can contribute to clear tool organisation within a kitchen’s HACCP practices.

For meat preparation, the purple butcher’s knife gives staff a dedicated alternative to a general-purpose chef’s knife. Its 280 mm overall size is a practical reference when selecting and handling the tool at the bench. The bread knife is intended for cutting loaves: its extended blade can span more of the bread in a stroke. Using the appropriate knife for each job helps keep preparation movements suited to the ingredient.

Parameters in use

The chef’s knife with a stainless-steel blade and polypropylene handle combines materials commonly used in kitchen tools. Stainless steel resists corrosion, while polypropylene is a durable plastic for the handle, making the combination suitable for repeated preparation and routine care. The blade is 240 mm long, providing reach for longer chopping or slicing strokes. Its 145 mm handle length is also relevant when considering grip and handling at the preparation bench.

The bread knife has a 300 mm blade, giving it reach across larger loaves and helping reduce repositioning during a cut. Its weight is 0.126 kg, so it is light to lift and move between loaves during repeated preparation. The handle is 130 mm long, a useful comparison when assessing grip alongside blade reach. These measurements help teams weigh handling and cutting movement when choosing a bread knife for their work.

Choosing a product

Compare overall size and blade reach with the cutting movements required at the station. A longer blade provides more span for a stroke; handle length and weight help staff judge how a knife will feel during repeated work. Consider who will use the tool and the ingredients being prepared, so its reach and handling suit the working rhythm of the team.

Consider colour when the kitchen uses visual identification to organise knives. The purple-handled models provide one clear option, while the white-handled chef’s and bread knives provide another. For cleaning, the professional purple knives can be washed in a dishwasher, which suits a machine-washing routine. Assess each tool by its task, handling dimensions, material and cleaning needs, then align its use with the kitchen’s own HACCP working practices.