Stalgast Sanelli 18 cm Japanese-Style Meat Knife

A Japanese-style meat knife designed for precision cutting of meat, poultry and fish. The blade's geometry and edge retention come from a harder steel than Western knives use, allowing a thinner, sharper edge that stays keen through long service. The knife does not rely on weight to slice; instead, the blade's acute angle and fine polish reduce drag, letting the cook guide the cut with minimal force. This method gives cleaner slices, less cell damage and less sticking, so portions keep their shape and juices.

The operator holds the knife with a pinch grip on the blade and the handle resting in the palm. The edge is drawn through the meat in a single, smooth motion, using the full length of the blade to finish the cut without sawing. Because the steel is harder, the knife must be honed regularly on a ceramic rod to maintain the edge, and sharpened on a whetstone when the edge becomes dull. The harder steel also means the blade is more brittle than softer Western knives, so it should not be twisted or used to cut bone, frozen food or hard root vegetables.

The 18 cm blade is forged from a single piece of high-carbon stainless steel, heat-treated to 54-56 HRC for a balance of sharpness and durability. The handle is moulded from two types of plastic: a softer, textured grip at the front for thumb and forefinger, and a firmer, contoured section at the rear for the palm and remaining fingers. This dual-plastic construction reduces hand fatigue during extended use and provides a secure hold even when wet.

The knife's 180 mm length refers to the blade only, giving a compact tool that fits easily into a knife roll or wall-mounted magnetic strip. The hardness rating of 54-56 HRC means the blade will hold an edge longer than softer knives, but it also requires careful storage to prevent chipping. After each use, the blade should be washed by hand in warm water with mild detergent, dried immediately and stored in a protective sheath or on a magnetic strip away from other utensils.

This model is a single variant in the Sanelli range, produced in Italy for Stalgast. It is classified in the catalogue under professional cutlery, Japanese-style knives.