Kitchen chef's knife KingHoff KH 3440 8" blade stainless steel

KingHoff KH 3440 is an 8" (approximately 20–22 cm) chef's knife designed for general kitchen use. The blade is made from chromium-molybdenum stainless steel with elevated carbon content (X30Cr13 / 1.4028 grade), produced as a single-piece construction for stability and durability. An ergonomic handle with wooden cladding provides a secure grip for everyday meal preparation in home or professional kitchens, suitable for slicing, dicing and chopping vegetables, meat and herbs.

Advantages

The KingHoff chef's knife combines a hard, corrosion-resistant stainless steel blade with high abrasion resistance and good edge retention, which makes it resistant to scratches and deformation. The one-piece blade construction enhances balance and strength while the wooden-clad ergonomic handle improves grip and control during extended use. The blade is receptive to sharpening, allowing maintenance of a keen edge over time.

Suitable for

• Slicing and portioning cooked or raw meats
• Dicing and chopping vegetables and fruits
• Mincing herbs and aromatics
• Everyday meal preparation in home kitchens
• Use in professional or semi-professional kitchen environments

Key specifications

• Blade length: approx. 20–22 cm (8")
• Total length: approx. 34 cm
• Blade material: chromium-molybdenum stainless steel with elevated carbon content (X30Cr13 / 1.4028)
• Construction: forged/one-piece blade
• Handle: ergonomic design with wooden cladding
• Properties: corrosion and abrasion resistant, hard and deformation-resistant, receptive to sharpening

How to use

Use the knife for general chef tasks such as slicing, chopping and dicing. Hold the ergonomic handle with a firm but comfortable grip, and guide the blade with a controlled rocking or slicing motion depending on the cutting task. For safety, keep fingertips tucked and use a stable cutting board. After use, rinse and dry the knife promptly to reduce exposure to moisture and avoid prolonged contact with acidic foods.

Usage recommendations

To preserve edge life and appearance, hand-wash the knife with mild detergent and dry immediately; avoid dishwashers and prolonged soaking. Regular honing and periodic sharpening will maintain cutting performance. Store the knife in a block, on a magnetic strip, or with edge protection to prevent damage to the blade and to other utensils.