Chef's Knife TEESA 33 cm Stainless Steel Blade 7Cr17Mov

The TEESA Chef's Knife 33 cm features a long single-piece stainless steel blade made from 7Cr17Mov alloy, designed for general kitchen tasks that require reach and edge retention. With an extended cutting length, this chef's knife is suitable for slicing large vegetables, portioning meat and achieving uniform cuts for herbs and produce. The construction focuses on practical durability and stable performance during everyday food preparation.

Advantages

The 33 cm stainless steel blade delivers longer cutting strokes and fewer lifts when processing large items. The 7Cr17Mov alloy offers a balance of hardness and corrosion resistance to maintain a sharp edge for routine kitchen use. The knife's geometry and weight distribution are optimized to provide controlled cutting and consistent results across a range of ingredients. Materials and finish simplify cleaning and routine maintenance.

Suitable for

• Slicing large vegetables (pumpkin, cabbage, squash)
• Portioning and trimming larger cuts of meat
• Preparing roasts and whole poultry for carving
• Long, even slicing of bread-like baked goods and large fruit
• General chopping and dicing when extended blade length is needed

Key specifications

• Blade length: 33 cm
• Blade material: stainless steel made from 7Cr17Mov alloy
• Knife type: chef's / cook's knife (universal use)
• Finish: polished stainless surface for easier cleaning
• Intended use: cutting, slicing, chopping, dicing, portioning

How to use

Hold the handle firmly and use the long blade for controlled forward-and-back slicing or rocking motions depending on the task. For large vegetables and roasts, use the full length of the blade to perform single, even strokes when possible. When trimming meat, place the food on a stable cutting board and guide the knife with steady pressure to achieve consistent portion sizes. After use, rinse the blade, dry thoroughly and store in a knife block or on a magnetic strip to protect the edge.

Usage recommendations

To maintain edge life, sharpen the blade regularly with an appropriate sharpening stone or system and hone between sharpening sessions. Avoid prolonged exposure to acidic substances and do not use the knife on hard surfaces such as glass or ceramic; use a wooden or plastic cutting board. Hand washing is recommended to preserve blade finish and handle integrity.