Universal Chef's Knife 20cm Pintinox Haarh

Universal chef's knife for versatile kitchen tasks

Universal Chef's Knife 20 cm from Pintinox Haarh is designed for professionals who want a knife that covers most tasks in the commercial kitchen. The wide blade and secure grip make it possible to slice, chop and cut efficiently - day after day.

Design, ergonomics and balance

The handle is black, ergonomic and finished in metal. The shape minimizes fatigue during prolonged use. The transition to the blade is seamless and with a discreet Pintinox logo. The balanced weight makes the knife suitable for demanding operations where precision and control are important.

Benefits for daily use

• Wide universal blade of 20 cm
• Reduces the need for multiple knives
• Ergonomic handle ensures a good grip
• Robust steel blade - long life when used correctly
• Optimal weight distribution for minimal fatigue

Maintenance and practical advice

We recommend hand washing and immediate wiping to maintain sharpness. Sharpening with a whetstone 1-2 times a week keeps the blade ready for busy periods. The knife is in stock and can be delivered within 1-3 business days.

We are happy to offer larger quantities or a framework agreement. Contact us if you have special needs - we will find a solution that suits your kitchen. Also see our chef jackets for a uniform look.

See the entire range of kitchen knives here: https://www.imagewear.dk/koekkenudstyr/koekkenknive.html

Frequently asked questions

Here you can find answers to common questions about the universal knife.

How well does the blade hold up to intensive use?

The blade is made of strong steel and is intended for daily use in kitchens. With proper maintenance, it retains its sharpness and strength over time.

Can the knife be washed in the dishwasher?

We recommend hand washing and wiping the knife dry immediately after use. Dishwasher use can shorten the life and reduce sharpness.

How do I maintain sharpness for the longest time?

Sharpen the blade regularly with a whetstone – preferably 1-2 times a week. Always wipe the knife dry after washing to avoid corrosion.