Stalgast Sanelli 21 cm Professional Cutting Knife

A 21 cm cutting knife designed for clean, controlled slicing through meat, fish and vegetables. The blade runs the full length of the handle, concentrating force on the edge without flex so each stroke lands where the operator intends.

The knife relies on a rigid, hardened blade to maintain a sharp edge through repeated use. Hardness in the steel resists deformation, so the edge stays aligned and the cut remains predictable. A full tang construction—where the metal extends into the handle—balances the knife and prevents the blade from loosening over time.

To use, the operator grips the handle with the fingers wrapped around the bolster for control. The dual-plastic handle is shaped to fill the palm without slipping, reducing fatigue during long prep sessions. The blade is drawn across the food in a single, smooth motion; the 21 cm length gives enough reach for larger items while keeping the knife light enough for fine work.

The blade is hardened to 54-56 HRC, a range that balances sharpness retention with the ability to be honed back to a keen edge. The handle combines two plastics: a firm core for strength and a softer outer layer for grip, moulded in one piece to eliminate seams that could trap food or harbour bacteria.

The 21 cm blade length suits tasks that need a medium knife—trimming fat from meat, portioning fish fillets, slicing root vegetables—without the weight of a larger chef's knife. The knife is supplied without a sheath; storage on a magnetic strip or in a knife block keeps the edge protected between uses.

Cleaning follows from the construction: the seamless handle and smooth blade can be washed in hot water with detergent, then dried immediately to prevent corrosion. The hardened steel will not rust if cared for, but prolonged moisture will damage the edge. Regular honing with a steel rod realigns the edge; occasional sharpening on a whetstone restores the bevel when honing no longer suffices.

The Sanelli range is manufactured in Italy and specified by the British Hospitality Standard for professional and home kitchens.