Knife Arcos Riviera White 130 mm — meat knife, model 230524

The Arcos Riviera White 130 mm meat knife (model 230524) is designed for precise slicing and portioning of meat in both home and professional kitchens. The 130 mm stainless steel blade provides controlled cuts for trimming, carving and preparing raw or cooked cuts, while the Riviera White ergonomic handle ensures hygienic handling and balanced control during repetitive tasks.

Advantages

This meat knife combines a compact 130 mm blade with a lightweight, well-balanced construction to deliver accurate, even slices. The Riviera White handle is made for hygienic use and comfortable grip, reducing hand fatigue during extended use. The blade’s geometry supports clean cutting of lean and moderately marbled meats, making it suitable for trimming fat and portioning servings with minimal effort.

Suitable for

• Trimming and trimming fat from raw meat
• Slicing cooked roasts and joint portions
• Portioning steaks, chops and similar cuts
• Kitchen tasks in home cooking and small professional settings

Key specifications

• Blade length: 130 mm
• Blade material: stainless steel suitable for food contact
• Handle design: Riviera White ergonomic, hygienic finish
• Intended use: slicing, trimming and portioning meat
• Balance: designed for controlled, precise cutting

How to use

Hold the Arcos Riviera White meat knife with a secure grip on the handle and stabilize the piece of meat with the other hand or a suitable holder. Use long, smooth strokes for slicing cooked roasts and steady trimming motions for removing fat or silverskin. For portioning, use controlled sawing or straight pulls depending on the cut to achieve even slices. After use, wash the knife by hand with warm water and mild detergent, dry immediately and store safely in a knife block or protective sheath.

Usage recommendations

Keep the blade sharp for best results; hone regularly and sharpen professionally when needed. Avoid cutting on hard surfaces like ceramic or glass to preserve the edge. Follow basic hygiene and safety practices: clean the knife after contact with raw meat and handle with care when storing and transporting.