Professional Semi-Hard Cheese Knife, Black 210 mm

This professional cheese knife lets you easily cut any type of semi-hard red bacterium cheese like raclette and abbey cheese. Made of high-quality plastic and corrosion-resistant Japanese steel. Thanks to the handy BOSKA color concept, you avoid cross-contamination and always comply the strict HACCP requirements. Professional cheese knife of exceptional quality Work quickly and skillfully, with minimum effort and cutting loss. This knife is perfect for both professional use in the cheese sector and in the home. The blade (210 mm/8.26 in. long cutting edge) is made of high-quality, corrosion-resistant Japanese steel, making it extremely easy to cut attractive pieces of all your semi-hard red bacterium cheeses. HACCP-compliant knives HACCP food safety regulations are strict in the food industry. To help you comply, you can use the handy BOSKA color concept. The color of the handle lets you easily remember the type of cheese the knife can be used to cut: red for red bacterium cheese, white for white mold cheese and blue for blue vein cheese. Black is for general use. Updated, stylish design This professional knife is the perfect example of a knife that is both efficient and stylish. A tool you don't have to hide away, but can leave in plain sight, especially if used in combination with the other professional cheese knives with a red handle from the HACCP concept. Each is designed for cutting a specific type of cheese. Easy to clean Hand wash the professional cheese knife – part of the BOSKA 1896 collection – after use. It can also be cleaned in the dishwasher, but we do not recommend this. If cleaned in the dishwasher, this can increase the risk of damage to the knife and the blade will dull more quickly. Dry the kitchen knives thoroughly afterwards with a kitchen towel.