Chef's Knife Arcos 300 mm Riviera — Arcos 233800, 300 mm blade length

The Arcos Riviera chef's knife with a 300 mm blade is a professional cutting tool intended for heavy-duty kitchen tasks. Its long, continuous cutting edge is suitable for slicing large vegetables, carving roasts, portioning fish and performing wide, precise cuts. The design balances a long blade with handle ergonomics to support continuous use in commercial or home kitchens.

Advantages

This chef's knife offers an extended cutting edge that reduces the number of strokes needed when slicing large items, improving consistency and speed. The long blade provides better reach and cleaner cuts for whole roasts and large fish, while the overall construction supports stability and control during prolonged use. The knife's profile facilitates both push-cut and rocking motions, making it versatile across multiple cutting techniques.

Suitable for

• Slicing large vegetables such as cabbages, pumpkins and melons
• Carving and portioning whole roasts and poultry
• Filleting and portioning large fish
• Preparing large quantities in commercial kitchens
• Precision slicing for charcuterie and presentation

Key specifications

• Blade length: 300 mm suitable for large cutting tasks
• Blade profile: long, continuous edge for slicing and push cuts
• Intended use: professional and home kitchen applications
• Ergonomics: handle designed for sustained use and control
• Versatility: supports chopping, slicing, dicing and carving techniques

How to use

Place the item to be cut on a stable cutting board and use the full length of the blade for smooth, even slices. For large roasts or fish, start with a guiding cut at the end of the piece and draw the blade steadily through the product using long, controlled motions. Use a rocking motion near the tip for fine chopping and an entire-blade push cut for thin, continuous slices. Maintain a secure grip on the handle and keep fingers clear of the blade path during all operations.

Usage recommendations

Regularly sharpen the blade to maintain slicing performance and reduce force required during cutting. Clean and dry the knife after each use and store it on a magnetic strip or in a knife block to protect the edge. For safety and longevity, avoid cutting on overly hard surfaces like stone and do not use the knife for non-food tasks such as prying or opening cans.