Slicing Knife Arcos 200 mm White Riviera — 200 mm blade for precise slicing

The Arcos White Riviera slicing knife with a 200 mm blade is designed for precise slicing of cooked meats, roasts and large vegetables. Its long, narrow blade provides smooth, even cuts and improved control when carving, helping to achieve uniform slices and a clean presentation. The knife's balanced profile and ergonomically shaped handle support steady handling in both professional kitchen environments and home cooking situations.

Advantages

The 200 mm slim blade reduces friction and allows long single-stroke cuts that minimize tearing and preserve the texture of the product. The White Riviera finish contributes to easy cleaning and a neutral appearance that fits a variety of kitchen styles. The ergonomic handle ensures a secure grip and reduces hand fatigue during repeated use, while the blade geometry supports accurate, consistent slicing for portion control and plating.

Suitable for

• Slicing cooked roasts, hams and poultry
• Carving large pieces of meat and fish
• Preparing even slices of large vegetables and fruits
• Portioning for plated service in restaurants and catering

Key specifications

• Blade length: 200 mm
• Blade type: long, narrow slicing blade for thin, even cuts
• Handle: ergonomically shaped for secure grip
• Finish: white Riviera coating for a neutral look and easier maintenance
• Intended use: slicing cooked meats, roasts, large vegetables

How to use

Use the knife with a single long pulling or pushing stroke along the length of the product to obtain thin, uniform slices. Position the blade so its full length engages the food, and avoid sawing motions that can tear meat fibers. Stabilize the product with a fork or hand (using appropriate protection) and maintain a steady pace to control slice thickness. After use, wash the knife by hand with warm water and mild detergent, dry it thoroughly and store it in a knife block or protective sheath to preserve the blade edge.

Usage recommendations

For best results, keep the blade regularly sharpened with an appropriate steel or sharpening system and use a stable cutting surface. Avoid cutting on very hard surfaces such as ceramic or stone to prevent premature edge wear. When slicing delicate cooked meats, allow the product to rest briefly after cooking to retain juices and facilitate cleaner slices.