HENDI Chef's Knife 385 mm for Professional Kitchens

A chef's knife of this length is designed to transfer force from the cook's arm directly into a long, continuous cut. The blade's edge runs from heel to tip, allowing a single draw to slice through large vegetables, joints of meat or blocks of cheese without sawing. The weight of the blade does the work; the cook guides it, reducing fatigue during long service periods.

The knife is held by the handle and rocked on the curved belly of the blade. Food is placed on a stable cutting board, and the cook's free hand forms a claw to hold the item steady. The heel of the blade starts the cut, then the edge is drawn forward and down in one smooth motion, finishing at the tip. For chopping, the tip stays in contact with the board while the heel is lifted and lowered repeatedly.

The 385 mm blade is forged from corrosion-resistant stainless steel, chosen for its ability to hold an edge under daily use and resist staining from acids in food. The handle is moulded from polypropylene, a material that does not absorb moisture, resists cracking and can be cleaned in commercial dishwashers without degrading. The handle length of 145 mm provides enough leverage for controlled cuts, while the full tang construction ensures the blade and handle move as a single unit.

Each knife is individually packaged in clear PET material, protecting the edge and maintaining hygiene until first use. The packaging also serves as a presentation case for storage between services.

The knife's dimensions—385 mm overall, 240 mm blade and 25 mm width—determine the size of board it requires and the space it occupies in a knife roll or drawer. At 0.166 kg, the knife is light enough for extended use without strain, yet heavy enough to retain momentum through dense ingredients. The Balts colour is a visual identifier in a busy kitchen, helping staff locate the knife quickly among similar tools.

Cleaning follows from the materials: the stainless steel blade is washed, dried immediately to prevent water spots, and stored separately from other utensils to protect the edge. The polypropylene handle can be sanitised in commercial dishwashers or wiped with food-safe disinfectant. Regular honing maintains the edge between professional sharpening sessions.