Chop Knife - Sharpened - 0x0x0mm

80 mm Round Knife for Professional Kebab Cutting

This sharpened round knife with an 80 mm diameter is specially designed for cutting kebabs. Its sharp, precisely honed blade ensures clean cuts and minimizes waste, while the ergonomic design provides excellent control during use.

Ideal for restaurants, kebab shops, and food establishments looking to cut uniform, thin slices of kebab meat.

Durable Sharpness

The professionally honed 80 mm blade delivers precise cuts every time. Made from durable materials, the knife maintains its sharpness through hours of use. This reduces the need for frequent sharpening, allowing you to work efficiently without interruptions during busy periods.

Uniform Cutting with Less Effort

With the circular 80 mm blade, you achieve uniform slices of kebab meat, enhancing the presentation of the finished dish. The ergonomic design reduces wrist strain during prolonged use, which is crucial in busy kitchens where large quantities of kebab are cut. The result is less fatigue and higher productivity.

Easy Maintenance and Sharpening

When the round knife eventually loses its sharpness, it can easily be sent for professional sharpening. Wrap the knife securely in a dish towel and newspaper, and send it to H.W. Larsen's sharpening service. Alternatively, you can drop it off directly at the store in Kødbyen, where it will be handled by professionals specializing in kitchen tools.

Key benefits of this round knife:

• Specially designed 80 mm blade for precise kebab cutting
• Professionally sharpened for optimal sharpness right from the start
• Durable construction for demanding daily use in professional kitchens

You are always welcome to contact our customer service at web@hw.dk for more information.

Frequently Asked Questions

How often should the round knife be sharpened?

The sharpening interval depends on usage frequency. For daily use in a busy kitchen, sharpening every 3-6 months is recommended, while less frequent use can extend the interval to 6-12 months.

What is the best way to clean my round knife?

Thoroughly clean the knife after each use with warm water and a mild detergent. Carefully dry it to avoid rust formation. Avoid soaking it for extended periods and never use harsh chemicals that can damage the blade.

AI has assisted with the text and therefore errors may occur.