Stalgast 250 mm Red HACCP Butcher Knife

A butcher knife separates muscle from bone and trims fat with a single long, sharp edge. The blade runs in one continuous curve from heel to tip, allowing the chef to rock the knife through fibrous tissue without sawing. A full tang extends into the handle, giving the weight and balance needed for controlled cuts over long shifts.

The operator holds the handle in a firm grip, resting the index finger along the spine for guidance. The red colour marks the knife for a specific zone or protein, reducing cross-contamination in HACCP programmes. After each use, the blade is washed, sanitised and stored separately from other utensils to maintain the colour-coded system.

The 250 mm blade length suits large primal cuts and whole carcasses, while the red handle remains visible in a busy kitchen. The HACCP designation confirms the knife meets hygiene standards for food-contact surfaces.

Cleaning follows the same routine as any professional knife: hand-wash with mild detergent, dry immediately and store in a knife block or magnetic strip to protect the edge.