Hendi Kitchen Knives

Kitchen knives and a manual egg slicer cover distinct preparation jobs, from general chopping and bread slicing to even egg portions. This range includes chef’s knives, a butcher’s knife, a bread knife and an aluminium slicer. For HoReCa teams, choosing by task helps match the tool to the ingredient and cut, while the slicer offers a dedicated option for consistent egg portions in salads, sandwiches and plated dishes.

Equipment and tasks

A chef’s knife is a versatile choice for everyday ingredient preparation, including chopping and slicing. The range includes different chef’s-knife formats, allowing teams to consider overall length and handling preferences. A butcher’s knife is intended for meat preparation, while a bread knife is designed for slicing loaves. Keeping these roles distinct makes it easier to select a suitable tool for each job during a busy preparation sequence.

The egg slicer provides a manual way to make even portions of boiled egg for salads, sandwiches and garnishes. Its lightweight aluminium construction makes repeated handling straightforward, and its compact dimensions help staff assess where it can sit during preparation or be stored between uses. A dedicated slicer can help produce consistent portions without using a chef’s knife for every egg slice.

Parameters in use

The white-handled chef’s knife has a 240 mm blade, providing a defined cutting span for controlled strokes across ingredients suited to its reach. Its blade is stainless steel and its handle polypropylene. Stainless steel is corrosion-resistant, while polypropylene is commonly used for practical kitchen handles. The handle is made in accordance with HACCP guidelines, supporting use within the kitchen’s established food-handling procedures.

The bread knife’s 300 mm blade gives room for longer strokes through a loaf. It has a white polypropylene handle and is individually packaged in PET presentation material. The purple chef’s knife is made from special alloy metal and is dishwasher-safe, making machine cleaning possible after use. Its handle colour meets HACCP standards and provides a visible distinction during preparation. The purple butcher’s knife adds another colour-coded option to the knife range.

Choosing a product

Start with the ingredient and cut: choose a chef’s knife for general preparation, a butcher’s knife for meat work, and a bread knife for loaves. Compare product dimensions and blade lengths with the reach needed for the task and the space available for handling and storage. Choose the egg slicer when the objective is repeatable egg portions. Matching the tool to the job helps keep preparation organised and avoids relying on one format for every cut.

Consider handle colour and cleaning routine as well as task. Purple and white handles offer visible distinctions that teams can apply through their own food-handling procedures. The purple chef’s knife may be washed in a dishwasher, while the egg slicer is not suitable for dishwasher cleaning and needs a separate care routine. These practical differences help staff select equipment that fits their preparation sequence, portioning needs and end-of-use care.