Chopper 15 cm RICHARDSON SHEFFIELD KYU — stainless steel blade 2.5 mm, kitchen hand chopper

The RICHARDSON SHEFFIELD KYU chopper features a 15 cm stainless steel blade with 2.5 mm thickness, designed for straightforward chopping, mincing and dicing tasks in home kitchens and small catering environments. This compact kitchen hand chopper delivers a stable cutting edge and corrosion-resistant performance appropriate for frequent food preparation of vegetables, herbs and small portions of meat. The design balances a robust blade profile with a size that fits most kitchen workspaces and storage solutions.

Advantages

The 15 cm stainless steel blade provides durable edge retention and resistance to staining, while the 2.5 mm thickness ensures a stable cut and reduced blade flex during use. Its compact form factor makes it easy to handle and store, and the blade geometry supports consistent slicing and chopping motions. The chopper is suitable for everyday use and small-scale meal preparation, combining practical performance with simple maintenance.

Suitable for

• Chopping and dicing vegetables and fruit
• Mincing fresh herbs and aromatics
• Preparing small portions of meat and poultry
• Everyday meal prep in home kitchens
• Light-duty tasks in small catering or food service

Key specifications

• Blade material: stainless steel
• Blade length: 15 cm
• Blade thickness: 2.5 mm
• Primary use: chopping, mincing, dicing
• Form factor: compact hand chopper suitable for countertop use

How to use

Hold the chopper with a comfortable grip and position the blade against the ingredients on a stable cutting board. Use controlled rocking or chopping motions appropriate to the volume and texture of the food, keeping fingers clear of the cutting edge. For herbs and soft vegetables, use shorter, quicker motions; for small cuts of meat, use firmer, steady strokes. After use, clean the blade and handle according to care instructions to maintain performance and hygiene.

Usage recommendations

For best results, use a suitable cutting board and dry the blade thoroughly after washing to prevent water spots. Regularly hone or sharpen the blade as needed to maintain a consistent cutting edge; avoid cutting on very hard surfaces or frozen products to reduce wear and potential damage.