Chef's Knife Arcos Riviera 250 mm blade, model 233700, stainless steel

The Arcos Riviera chef's knife with a 250 mm stainless steel blade is a professional cutting tool designed for home and commercial kitchens. The full-length blade provides a long cutting edge for slicing, chopping and dicing vegetables, meat and fish. The knife combines a balanced handle and durable construction to deliver consistent control and a comfortable working position during extended use. The stainless steel blade is easy to sharpen and maintain, supporting regular kitchen use while retaining cutting performance.

Advantages

The 250 mm blade offers an extended cutting surface that reduces the need for multiple passes and improves workflow. The stainless steel material resists corrosion and accepts a fine edge when sharpened, while the balanced handle improves control and reduces wrist strain during repetitive tasks. The knife's full-tang design and solid construction provide stability and durability for frequent use in demanding kitchen environments.

Suitable for

• Slicing large cuts of meat and roasts
• Filleting and portioning fish
• Chopping and dicing vegetables and fruits
• Preparing large or multiple portions in professional kitchens

Key specifications

• Blade length: 250 mm
• Blade material: stainless steel
• Handle: balanced ergonomic design for control
• Blade type: full-length chef's blade suitable for versatile cutting tasks
• Maintenance: easy to sharpen and maintain edge

How to use

Hold the handle with a secure, comfortable grip and position the other hand on the food to guide the cut. Use a rocking or forward slicing motion depending on the ingredient and desired cut size. For larger cuts, use the full length of the blade to make long, even strokes; for precision tasks, use the tip and front third of the blade. After use, wash and dry the knife promptly to prevent moisture contact with the blade and store it in a knife block or on a magnetic strip to protect the edge.

Usage recommendations

To preserve blade performance, sharpen regularly with an appropriate whetstone or sharpening system and avoid cutting on hard surfaces such as glass or stone. Use a wooden or plastic cutting board and rinse and dry the knife after each use to extend lifespan and maintain hygiene.