Kitchen Knife ORION CLASSIC universal stainless steel 28/16 cm

Universal kitchen knife ORION CLASSIC stainless steel 28/16 cm is designed for everyday food preparation tasks. The knife combines a stainless steel blade and integrated stainless steel handle for a continuous, hygienic surface that is easy to clean. With overall dimensions of 28 cm length and 16 cm blade/handle proportioning, this model is intended for slicing, chopping and dicing a wide range of ingredients in home kitchens and light professional environments.

Advantages

The single-material stainless steel construction provides corrosion resistance, low maintenance and a seamless surface that reduces food trapping. The blade profile and balanced weight distribution offer consistent cutting performance for common kitchen tasks. Compact overall size makes the knife easy to manoeuvre and store, and metal construction withstands frequent washing and use without delamination common to joined-handle designs.

Suitable for

• Slicing fruits and vegetables
• Chopping herbs and garlic
• Dicing onions and peppers
• Basic meat trimming and portioning
• Everyday home cooking and light professional use

Key specifications

• Material: stainless steel blade and handle
• Overall length: 28 cm
• Blade/handle proportion: compact design suitable for precise control
• Construction: one-piece or continuous stainless steel body for hygiene
• Finish: polished metal surface for easy cleaning

How to use

Hold the ORION CLASSIC universal knife with a comfortable grip on the handle portion and position the blade at a slight angle to the cutting board for efficient slicing. Use a smooth, controlled motion for chopping and dicing to maintain blade stability and reduce force. Rinse and dry after use; avoid cutting on very hard surfaces such as ceramic or glass to preserve edge life. For tougher tasks, use the knife within its intended scope and avoid excessive twisting motions.

Usage recommendations

For best results, cut on a wooden or plastic cutting board and regularly hone the blade to maintain a sharp edge. Clean by hand with warm soapy water and dry immediately to preserve the stainless surface; avoid prolonged exposure to acidic ingredients when left on the blade for extended periods.