Vegetable Knife Roesle Basic Line 11 cm stainless steel blade RO-13715

Compact Roesle Basic Line vegetable knife with an 11 cm stainless steel blade designed for precise peeling, trimming and slicing of fruits and vegetables. The RO-13715 model features a comfortable, ergonomically shaped handle and a balanced construction that supports controlled detail work. Its short blade and slim profile allow accurate cuts close to the skin and efficient handling in tight spaces, making the knife suitable for repeated small tasks in both home kitchens and professional environments.

Advantages

The stainless steel blade provides corrosion resistance and easy maintenance while maintaining a sharp cutting edge for routine vegetable preparations. The ergonomic handle ensures secure grip and reduces hand fatigue during repetitive use. The compact size increases maneuverability and control for precision tasks, and the balanced design contributes to stable cutting performance. Materials and finish are selected for daily kitchen use and simple cleaning.

Suitable for

• Peeling and paring fruits such as apples, pears and citrus
• Trimming and deveining small vegetables like peppers, mushrooms and asparagus tips
• Making garnishes, decorative cuts and small dice
• Detail tasks in meal preparation where control and short strokes are required

Key specifications

• Blade length: 11 cm
• Blade material: stainless steel
• Handle: ergonomically shaped for secure grip
• Design: compact paring/vegetable knife with balanced construction
• Typical use: manual precision cutting, peeling and trimming of fruits and vegetables

How to use

Hold the knife with a firm but relaxed grip on the handle; use the tip and short strokes for controlled peeling and paring. For peeling, position the fruit or vegetable in one hand and use the blade to remove the skin with small, consistent motions. For trimming and small decorative cuts, use the tip or the first third of the blade to guide precise incisions. Always work on a stable cutting board and keep fingers clear of the cutting path to maintain safety.

Usage recommendations

Regular honing and occasional professional sharpening will keep the stainless steel blade performing effectively. Wash the knife by hand with warm water and mild detergent, then dry immediately to preserve the finish. Store the knife in a drawer insert, knife block or on a magnetic strip to protect the edge and prevent accidents. Use appropriate cutting boards (wood or plastic) to avoid premature dulling.