Portioning/Stainless Carving Knife KingHoff KH-3434 20 cm blade

KingHoff KH-3434 is a portioning and carving knife with a 20 cm stainless steel blade designed for precise slicing of cooked meats, roasts and poultry. The blade length and profile support controlled, even cuts required for plated portions, sandwiches and charcuterie. An ergonomically shaped handle and balanced weight distribution help maintain a steady grip and accurate blade guidance in both professional and home kitchen environments.

Advantages

The stainless steel blade provides corrosion resistance and consistent edge performance for routine portioning tasks. The 20 cm cutting edge offers a balance between reach and maneuverability, enabling long, single-pass slices or more detailed portioning. The ergonomic handle reduces hand fatigue during repeated use and contributes to safe handling. The knife’s balanced construction supports precise control when trimming, carving or preparing plated servings.

Suitable for

• Slicing cooked meats and roasts
• Portioning poultry and game
• Preparing charcuterie and sandwich fillings
• Trimming and finishing plated portions
• Use in both professional kitchens and home cooking

Key specifications

• Blade material: stainless steel
• Blade length: 20 cm
• Blade type: carving/portioning profile for thin, even slices
• Handle: ergonomic design for improved grip and balance
• Intended use: portioning, carving and slicing cooked meats

How to use

Position the knife so the full length of the blade can make a smooth, continuous cut through the cooked meat. Use long, steady strokes when carving roasts to produce even slices; for smaller portioning tasks, employ controlled, shorter movements. Keep the knife perpendicular to the cutting board when trimming and use the ergonomic handle to maintain a secure grip. Clean and dry the blade after use to maintain performance and reduce the risk of corrosion.

Usage recommendations

For best results, sharpen the blade regularly and use a suitable cutting board (wood or plastic) to preserve the edge. Avoid cutting on hard surfaces such as ceramic or stone. Store the knife in a protective sheath or knife block to protect the edge and reduce accident risk.