Chef's Knife 21.5cm Blue | Hygiplas

  • Hygiplas

Description

The Hygiplas chef’s knife 21.5cm in blue is a professional kitchen knife with colour coding for raw fish. Ideal for HACCP practices: quickly grab the right knife and help prevent cross-contamination, with a comfortable soft-grip handle for intensive daily use.

  • Blade length: 21.5cm
  • Stainless steel blade
  • Soft-grip nylon handle
  • Colour coded: blue (for raw fish)
  • Dishwasher safe
  • Weight: 160g
  • Origin: Europe
  • Age restriction: 18+

Thanks to the stainless steel blade and ergonomic soft-grip, this chef’s knife sits comfortably in the hand and is suitable for precise, controlled cutting in the professional kitchen.

The blue colour coding makes this knife a logical choice for fish stations and mise en place, so you can work hygienically and in an organised way.

Chef's Knife 21.5cm Blue | Hygiplas

  • Hygiplas
Product form

The Hygiplas chef’s knife 21.5cm in blue is a professional kitchen knife with colour coding for raw fish. Ideal for... Read more

Out of stock

€7,79

  • Free shipping on all orders above €125,00
  • Pro forma invoice available (B2B)
  • At least 1-year warranty
  • Used in 10.000+ professional kitchens
  • Available for purchase by businesses and consumers
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    SKU: C851

    Description

    The Hygiplas chef’s knife 21.5cm in blue is a professional kitchen knife with colour coding for raw fish. Ideal for HACCP practices: quickly grab the right knife and help prevent cross-contamination, with a comfortable soft-grip handle for intensive daily use.

    • Blade length: 21.5cm
    • Stainless steel blade
    • Soft-grip nylon handle
    • Colour coded: blue (for raw fish)
    • Dishwasher safe
    • Weight: 160g
    • Origin: Europe
    • Age restriction: 18+

    Thanks to the stainless steel blade and ergonomic soft-grip, this chef’s knife sits comfortably in the hand and is suitable for precise, controlled cutting in the professional kitchen.

    The blue colour coding makes this knife a logical choice for fish stations and mise en place, so you can work hygienically and in an organised way.

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