Chef's Knife TEESA TSA0189 — stainless steel blade 33 cm

The TEESA chef's knife TSA0189 features a 33 cm stainless steel blade designed for general kitchen use. This long, versatile cutting tool is suitable for preparing vegetables, meat and herbs in both home and professional kitchens. The stainless steel construction provides corrosion resistance and straightforward maintenance while the blade length supports extended slicing and precise portioning.

Advantages

The stainless steel blade offers good resistance to staining and easy cleaning compared with untreated metals, and its length allows efficient cutting of large produce and jointed meats. The knife's balanced profile enables controlled slicing and reduces the need for repositioning during continuous tasks. Durable materials and a simple design make the knife suitable for frequent use and routine sharpening.

Suitable for

• Chopping and slicing vegetables and fruits
• Portioning and trimming raw and cooked meats
• Herb and aromatics preparation
• General kitchen tasks in home and small professional kitchens

Key specifications

• Blade material: stainless steel
• Blade length: 33 cm
• Intended use: general chef's knife for chopping, slicing and dicing
• Construction: single-piece blade with handle attachment (metal blade with fitted handle)
• Maintenance: suitable for routine sharpening and hand or careful machine cleaning

How to use

Use the TEESA chef's knife with a stable cutting board. For slicing, adopt a smooth forward-and-back motion while maintaining even pressure. For chopping, use a controlled rocking motion where the blade's tip remains in contact with the board. Keep fingers clear of the cutting path and secure food items with a claw grip. After use, rinse and dry the blade promptly to limit exposure to moisture and follow sharpening intervals according to frequency of use.

Usage recommendations

For best results, wash by hand with mild detergent and dry immediately; avoid prolonged soaking. Periodically hone the edge with a steel and perform professional sharpening when needed. Use a wooden or plastic cutting board to preserve the blade edge and store the knife in a dedicated block or magnetic strip to prevent accidental dulling or damage.