Cut
Utility knife, 150 mm
$52.00
Between a paring and a chef's knife, and the one people miss.
| Material | High-carbon stainless |
|---|---|
| The number | 58 HRC, 15° per side |
| Care | Hand wash and dry. Store in the block or a guard, never loose in a drawer. |
| Reference | TBL-UTIL |
| Availability | In stock, ships next business day |
Complimentary delivery over $95 · 30-day returns · Refund policy
In detail
A hundred and fifty millimetres is the gap most kitchens have: too long for a shallot, too short for a squash, and exactly right for a chicken breast, a tomato, a sandwich or a block of cheese. It is the knife that gets picked up when the chef’s knife is too much.
Same steel and geometry as the paring knife — 58 HRC high-carbon stainless at fifteen degrees per side — with a slightly taller blade for knuckle clearance. Full tang and riveted. Hand wash and dry, and keep it in a block or a guard; a loose knife in a drawer loses its edge to the other cutlery, not to the food.
What it will not take: a bone, a frozen edge, a glass board or a dishwasher. Every one of those chips or rolls a hard edge, and the harder the steel the less it forgives. Cut on wood, wash by hand, dry immediately.
