Kitchen knife Tramontina Professional Master meat cutting 20 cm, stainless steel blade, polypropylene handle

Tramontina Professional Master meat cutting knife with a 20 cm stainless steel blade (DIN 1.4110) is designed for precise portioning and cutting of meat in home and professional kitchens. The blade receives a heat treatment sequence — hardening, subzero cooling and tempering — to improve durability and maintain a sharp edge. The textured ergonomic polypropylene handle is injection-moulded onto the steel bolster and includes antimicrobial protection applied during manufacture.

Advantages

The blade's thermal treatment (hardening, subzero cooling from +50 °C to -196 °C, and tempering) increases toughness and extends service life while improving edge retention. The injection-moulded polypropylene handle provides an anatomical, non-slip grip and durable bond to the bolster. Built-in antimicrobial protection reduces bacterial and fungal growth on the handle surface without replacing regular cleaning and hygiene practices.

Suitable for

• Portioning and trimming fresh and cooked meat
• Butchery and preparation in professional kitchens
• Home kitchen tasks requiring precise meat cutting

Key specifications

• Blade length: 20 cm
• Blade material: Stainless steel DIN 1.4110
• Handle material: Textured polypropylene, injection-moulded on bolster
• Blade treatment: Hardening, subzero cooling, tempering
• Antimicrobial protection: Applied to handle during manufacturing
• Brand: Tramontina
• Model / MPN: BR0124620/088
• EAN: 7891112053304

How to use

Hold the Tramontina Professional Master knife by the ergonomic handle with a firm, controlled grip. Use smooth, even strokes when portioning or trimming meat, keeping the blade angle appropriate to the cut for best results. For safety, cut on a stable board and keep fingers clear of the cutting path. After use, clean the blade and handle thoroughly according to food safety practices.

Usage recommendations

Hand wash and dry immediately after use to preserve blade condition and the handle's antimicrobial surface. Regularly hone and, when necessary, professionally sharpen the blade to maintain cutting performance. Store the knife in a block, sheath or magnetic strip to protect the edge and avoid contact with other utensils.