Kitchen knife Stalgast 25 cm, stainless steel blade, yellow plastic handle

Stalgast 25 cm kitchen knife with a stainless steel blade and a yellow plastic handle is designed for general food preparation. The full-length 25 cm blade delivers a long, straight cutting edge suitable for slicing, chopping and portioning larger ingredients. The stainless steel blade resists corrosion and maintains a consistent cutting performance, while the brightly colored plastic handle provides a lightweight, easy-to-clean grip that helps maintain hygiene in busy professional or home kitchens.

Advantages

The long stainless steel blade offers extended cutting reach and uniform slices for meat, fish and large vegetables. The plastic handle is resistant to water absorption and simplifies cleaning routines; its bright color improves visual distinction in multi-set kitchen tool environments. The knife’s balanced design supports controlled cutting motions, reducing effort during repetitive tasks. Construction materials are chosen for durability and routine sanitation.

Suitable for

• Slicing large cuts of meat and poultry
• Portioning fish and fillets
• Cutting long or bulky vegetables (e.g., pumpkin, cabbage)
• Professional kitchen workflows and home cooking

Key specifications

• Blade length: 25 cm
• Blade material: stainless steel
• Handle material: yellow plastic
• Intended use: general food preparation, slicing, chopping, portioning
• Maintenance: easy to clean, suitable for regular sanitation

How to use

Use the knife by positioning the long blade for smooth, even slicing motions: apply steady, controlled pressure and let the blade do the work rather than forcing it. For chopping, use a rocking motion where appropriate and maintain a secure grip on the handle. After use, rinse off large debris, wash with warm soapy water and dry immediately to minimize water contact with the blade surface. Store the knife in a sheath, knife block or on a magnetic strip to protect the edge and prevent accidental contact.

Usage recommendations

Regularly hone the blade to preserve a sharp edge and sharpen as needed. Avoid prolonged immersion in water or exposure to acidic cleaning agents to extend the life of the stainless steel blade. Use color-coded handles responsibly to prevent cross-contamination by assigning the yellow-handled knife to specific product groups according to kitchen hygiene protocols.