Vegetable knife GEFU SENSO, model G-13810 — steel blade 8.5 cm, 1 pc

GEFU SENSO vegetable knife G-13810 features an 8.5 cm stainless steel blade designed for precise slicing, peeling and trimming of fruits and vegetables. The compact single-piece set includes one knife that combines high-grade Japanese blade steel with an ergonomic plastic handle with a rubber-coated underside for improved grip. The knife is intended for detailed kitchen tasks, food preparation and garnishing, and is designed for everyday culinary use with straightforward maintenance.

Advantages

The short, sharp 8.5 cm blade delivers controlled, accurate cuts for delicate work. High-grade Japanese steel provides edge retention and resistance to everyday wear while remaining easy to clean. The ergonomically shaped plastic handle with a rubberized underside improves handling and reduces slippage during wet or oily prep tasks. Its compact size and balanced construction make it suitable for repetitive small tasks without causing hand fatigue.

Suitable for

• Slicing and trimming fruits and vegetables
• Peeling and paring work
• Garnishing and decorative cutting
• Precise prep tasks such as coring, deveining or segmenting

Key specifications

• Blade length: 8.5 cm
• Blade material: high-grade Japanese stainless steel
• Handle: ergonomic plastic with rubber-coated underside
• Set contents: 1 vegetable knife
• Construction: compact, balanced single-piece design for detailed work

How to use

Hold the knife with a firm yet relaxed grip, placing your thumb and index finger on either side of the blade near the handle for control during precise cuts. Use short, controlled strokes for peeling, paring and trimming tasks. For slicing small fruits or vegetables, stabilise the item with your non-dominant hand using a claw grip and move the knife with smooth, consistent motions. After use, rinse the blade, dry thoroughly and store in a knife block or protective sheath to preserve the edge.

Usage recommendations

Regularly hone the blade to maintain edge performance and use a suitable sharpening stone or professional sharpening service as needed. Avoid prolonged exposure to acidic foods on the blade surface and always dry the knife after washing to reduce the risk of staining. Use the knife only on appropriate cutting boards (wood or plastic) and avoid cutting on ceramic, glass or stone surfaces.