Steak Knife Verlo V-2000-45-12 — Nóż stekowy, stainless steel blade, single knife

Steak knife Verlo V-2000-45-12 is a single-piece table knife designed specifically for cutting cooked meats. The knife combines a stainless steel blade with a handle shaped for comfortable hand use, providing a dedicated tool for portioning steaks and other meat dishes at the table. The straightforward design makes it suitable for restaurant service, home dining and catering settings where a reliable cutting edge is required.

Advantages

The stainless steel blade resists corrosion and maintains an even cutting surface for consistent performance. A single-knife construction reduces seams and joints, improving hygiene and simplifying cleaning. The handle is ergonomically shaped for hand-held use, helping to maintain control while slicing through cooked meat. The compact, purpose-built form factor makes the knife easy to store and replace in professional and domestic tableware sets.

Suitable for

• Cutting cooked steaks and other roasted or grilled meats
• Table service in restaurants, bistros and hotels
• Home dining and family meals where a dedicated steak knife is preferred
• Catering events and banquet service

Key specifications

• Blade material: stainless steel
• Product type: single steak knife (single-piece table knife)
• Intended use: cutting cooked meats at the table
• Handle: hand-configured ergonomic shape for manual use

How to use

Hold the handle in your dominant hand with a comfortable grip and place the blade against the meat to slice portions. Apply steady, controlled pressure and use a smooth sawing motion where needed to cut through thicker or tougher pieces. After use, wash the knife according to material care guidelines for stainless steel and dry thoroughly before storage to reduce the risk of water spots or residue.

Usage recommendations

For best results, use the knife on cooked or rested meats rather than raw cuts. Avoid cutting through bone or frozen items to prevent blade damage. Regular basic maintenance, such as handwashing and immediate drying, will help preserve the blade surface and hygienic condition of the knife.