Cheese knife Esmeyer Master Line with 13.5 cm blade, stainless steel handle

The Esmeyer Master Line cheese knife with a 13.5 cm blade is designed for accurate slicing and clean portions of semi-hard and hard cheeses. The slender stainless steel blade ensures precise cuts while the full stainless steel handle provides balance and durability for repeated use. The tool is suitable for both domestic kitchens and professional catering where reliable, consistent performance is required for service and presentation.

Advantages

The all-stainless construction combines a thin, sharp blade with a solid stainless handle for improved control and longevity. The 13.5 cm blade length is optimized to slice through medium-density cheeses without excessive crumbling. The smooth finish of the handle supports hygienic cleaning and resists wear during frequent use. The knife’s balanced design aids stable cutting and neat portioning for attractive serving.

Suitable for

• Slicing semi-hard cheeses such as Gouda, Edam and young Cheddar
• Portioning harder cheeses like aged Cheddar, Comté and Manchego
• Cheese boards and catering service
• Home kitchens for everyday cheese preparation

Key specifications

• Blade material: stainless steel
• Blade length: 13.5 cm
• Handle material: stainless steel
• Overall design: slender blade with solid full-metal handle for balance
• Intended cheese types: semi-hard and hard cheeses

How to use

Hold the knife by the stainless steel handle with a firm, comfortable grip. Position the blade at the desired cutting point and use steady, even strokes to slice through the cheese, applying moderate pressure to avoid crumbling. For serving, lift portions with the blade or slide the piece onto a serving board or plate. After use, rinse off food residue and wash according to care instructions to maintain the blade’s cutting performance and hygienic condition.

Usage recommendations

For best results, chill firmer cheeses slightly before cutting to reduce crumbling. Dry the knife between uses to prevent water spots and maintain appearance. When storing, keep the knife separate from other utensils to protect the blade edge and avoid contact that could dull the surface.