Kitchen knife Opinel Intempora Carving 220 — Opinel carving knife model 220, stainless steel blade

Opinel Intempora Carving 220 is a kitchen carving knife designed for precise slicing of roasts, poultry and large cuts. The model features a long, slender stainless steel blade paired with an ergonomically shaped handle to provide control and consistent slices when carving meats or preparing large vegetables. The knife is intended for home cooks and professional users who require a dedicated slicing tool that balances length, sharpness and handling.

Advantages

The long stainless steel blade provides smooth, controlled slicing with reduced tearing and even thickness. The ergonomic handle supports a comfortable grip during extended use and improves accuracy when following contours of joints or whole poultry. The blade geometry is optimized for carving tasks, allowing thin, uniform slices and efficient portioning. Materials chosen for the blade and handle prioritize durability and ease of maintenance.

Suitable for

• Slicing roasted beef, pork and lamb
• Carving whole poultry such as chicken and turkey
• Preparing large vegetables like winter squash and cabbage
• Portioning charcuterie and cold cuts

Key specifications

• Blade material: stainless steel
• Blade type: long carving blade for slicing
• Blade shape: slender, straight-edged for controlled cuts
• Handle: ergonomic design for grip and control
• Intended use: kitchen and professional carving tasks

How to use

Use the knife with a stable cutting surface and hold the handle firmly while guiding the blade in long, smooth strokes. Position the food to be carved on a carving board and remove excess juices or loose parts before slicing. Let cooked meats rest before carving to retain juices, then slice with the blade’s full length in a single motion where possible to achieve even, thin cuts. Clean the knife after use according to stainless steel care recommendations and dry thoroughly to prevent spotting.

Usage recommendations

For best results, keep the blade regularly honed and sharpened to maintain a fine cutting edge. Use gentle, steady strokes rather than sawing motions, and store the knife in a block or sheath to protect the edge and ensure safe handling.