Kitchen knife Tramontina POLYWOOD butcher's knife 15 cm, AISI 420 stainless carbon steel blade, polywood handle

Tramontina POLYWOOD butcher's knife with a 15 cm AISI 420 stainless carbon steel blade designed for cutting, trimming and portioning meat in home and professional kitchens. The blade thickness of 1.2–2.5 mm and hardness of 48–53 HRC ensure durability while thermal treatment improves edge retention. The handle is made from Polywood plywood and is riveted with aluminium rivets. The knife is impact- and high-temperature resistant and is dishwasher-safe; it comes with a five-year warranty.

Advantages

The AISI 420 stainless carbon steel blade combines corrosion resistance with the strength of carbon steel; its controlled thickness and 48–53 HRC hardness reduce deformation during use. Thermal treatment of the blade edge increases wear resistance and prolongs the cutting life. The Polywood plywood handle provides a stable, riveted grip secured with aluminium rivets. The construction is designed to tolerate impacts and high temperatures and is suitable for dishwasher cleaning.

Suitable for

• Cutting whole pieces of meat
• Trimming and portioning steaks, roasts and poultry
• Home and professional kitchen use

Key specifications

• Blade length: 15 cm
• Blade material: AISI 420 stainless carbon steel
• Blade thickness: 1.2–2.5 mm
• Blade hardness: 48–53 HRC
• Handle: Polywood plywood with aluminium rivets
• Dishwasher-safe: yes
• Warranty: 5 years

How to use

Hold the knife by the Polywood handle with a firm, comfortable grip and use smooth, controlled strokes when cutting meat. Position the blade to make clean slices and avoid twisting or prying motions that can stress the blade. For chopping or heavy bone work, choose an appropriate cleaver or bone knife; this butcher's knife is intended primarily for cutting, trimming and portioning meat.

Usage recommendations

Hand wash and dry promptly when possible to extend the blade life, even though the knife is dishwasher-safe. Regularly hone and sharpen the blade to maintain cutting performance, and store the knife in a block or on a magnetic strip to protect the edge.