Stalgast Sanelli 25 cm Professional Kitchen Knife

A 25 cm kitchen knife is the workhorse of professional catering, designed to slice, chop and dice with a single draw. The blade runs from heel to tip in one continuous edge, allowing the chef to rock the knife through herbs, vegetables or proteins without lifting. A longer blade gives a wider cutting arc, so each stroke covers more food and speeds prep. The weight of the blade does most of the work; the chef guides rather than forces, reducing fatigue during long service periods.

The Sanelli knife from Stalgast follows this principle with a full-tang construction: the blade steel extends through the entire length of the handle, balancing the knife and preventing the blade from loosening. The handle itself is moulded from two types of plastic, one for the core and one for the outer grip. The inner plastic is rigid, giving the handle its shape and strength, while the outer layer is softer and textured, so it stays secure even when wet or greasy. This dual-material design means the knife can be used for hours without slipping or causing hand strain.

To use the knife, the chef holds the handle with the dominant hand, thumb and forefinger pinching the blade just above the heel for control. The other hand forms a claw to hold the food steady, knuckles guiding the blade. The knife is sharpened to a Rockwell hardness of 54-56 HRC, which keeps the edge keen through repeated use but remains tough enough to resist chipping if it strikes a bone or hard vegetable. After each cut, the blade is wiped clean and stored on a magnetic strip or in a knife block to protect the edge.

The blade is forged in Italy and ground to a fine taper, so it slices cleanly rather than crushing. The 25 cm length is measured from tip to heel, giving a cutting surface long enough for large roasts or dense root vegetables but still manageable on a busy worktop. The knife weighs enough to feel substantial in the hand, yet the balance point sits just forward of the handle, so it does not tire the wrist.

Cleaning is simple: hand-wash the blade in warm soapy water, rinse and dry immediately to prevent corrosion. The plastic handle can be wiped with a damp cloth and sanitised with kitchen-safe disinfectant. Regular honing with a steel rod maintains the edge between sharpenings, and professional sharpening is recommended when the blade no longer bites cleanly.

The Stalgast Sanelli 25 cm knife is listed in the catering-equipment catalogue under professional cutlery, where it sits alongside other knives in the Sanelli range for chefs who need precision and durability.