CHEF CRAFT
21368 Cheese Knife, Stainless Steel Blade, 9.5 In.
Key Features
AI Generated- The plastic handle’s ergonomic shape reduces hand fatigue while cutting.
- The blade’s unique hole pattern prevents cheese from sticking as you slice.
- A rust‑resistant stainless steel blade provides long‑lasting performance.
- Cut cheese like a pro with the knife's serrated edge that reduces the need for extra pressure.
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Cutting cheese can be frustrating when using a standard kitchen knife—the dense product sticks to the blade, making it difficult to slice smoothly through even soft cheeses. The Chef Craft 21368 Cheese Knife solves this problem with its unique design featuring stamped holes in the stainless steel blade. These holes allow the knife to pass through cheese without the material adhering to the surface, delivering clean, effortless slices every time.
This 9.5-inch utility knife is equally effective for slicing fruits, vegetables, and other soft foods. The lightweight stainless steel construction resists rust and corrosion, while the plastic handle provides a secure, comfortable grip for both professional and home use. Whether you're preparing a cheese board, assembling a charcuterie platter, or simply preparing meals at home, this versatile kitchen tool enhances your food preparation experience.
Features and Benefits
- Hole-Stamped Blade Design: Prevents cheese from sticking to the blade, enabling smooth, clean cuts through dense foods.
- Stainless Steel Construction: Durable and resistant to rust and corrosion, maintaining performance through years of use and frequent washing.
- 9.5-Inch Blade Length: Provides versatile cutting capabilities for cheese, fruit, vegetables, and other soft ingredients.
- Lightweight Design: Enhanced control without sacrificing durability.
- Dishwasher Safe: Simply place in the dishwasher for effortless cleaning after each use.
Specifications
- Brand: Chef Craft
- Model: 21368
- Blade Length: 9.5 inches
- Blade Material: Stainless Steel
- Handle Material: Plastic
- Handle Color: White
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