Kitchen chef's knife ORION 35 cm stainless steel

ORION chef's kitchen knife with a 35 cm stainless steel blade is designed for general food preparation tasks in home and professional kitchens. The long, full-length blade offers extended reach and control for slicing large vegetables, fruits and jointed cuts of meat. Constructed from stainless steel, the blade is compatible with standard kitchen maintenance and sharpening methods, providing reliable cutting performance for a wide range of culinary tasks.

Advantages

The 35 cm stainless steel blade provides a balance of length and rigidity that helps maintain straight, even cuts across large produce and roasts. A full-length blade profile increases reach and reduces the need for repositioning items while cutting. The stainless steel construction resists corrosion under normal kitchen conditions and accepts conventional sharpening tools and techniques. The knife’s geometry suits multiple cutting actions—slicing, chopping and dicing—making it versatile for everyday use.

Suitable for

• Slicing large vegetables and fruits such as melons, cabbages and squashes
• Cutting and portioning roasts, whole poultry and large fish
• Chopping and dicing root vegetables and onions
• General kitchen preparation in home and professional environments

Key specifications

• Blade length: 35 cm
• Blade material: stainless steel
• Blade profile: full-length chef/utility style for extended reach
• Primary uses: slicing, chopping, dicing
• Maintenance: compatible with standard whetstones, honing rods and professional sharpening services

How to use

Use the ORION chef's knife on a stable cutting board and ensure the handle and your hands are dry before operation. For slicing, draw the blade gently through the product with controlled forward motion to use the full blade length. For chopping, use a steady rocking or downward motion keeping the tip or mid-blade in contact with the board as appropriate. Adjust grip and cutting angle according to the size of the ingredient to maintain control and even slices. After use, clean the blade with warm water and mild detergent, dry thoroughly and store in a knife block or on a magnetic strip to protect the edge.

Usage recommendations

To retain cutting performance, hone the blade regularly with a honing rod and perform full sharpening when the edge becomes noticeably dull. Avoid prolonged contact with acidic or salty solutions and do not leave the knife soaking to reduce the risk of corrosion. For safety and longevity, use a wooden or plastic cutting board rather than glass or stone surfaces.