Pirge Butcher’s Carving Knife, 25 cm – Solingen, Yellow

Product detailed description

Pirge Butcher’s 25 cm Carving Knife – Solingen with Yellow Handle

This professional butcher’s knife with a long, curved blade is designed for carving large cuts of meat, slicing steaks, and trimming fat. The blade’s distinctive shape allows for long, smooth cuts and minimizes damage to the meat’s texture during carving.

Blade construction and shape:

The blade features a pronounced curve and a raised tip, which is characteristic of scimitar-style butcher’s carving knives. The curve allows for long, sweeping cuts in a single motion, significantly increasing efficiency when working with large cuts of meat. It is truly a “big meat knife”, ideal for grilling and BBQ. The blade thickness of 2.5 mm ensures good stability and strength, making it suitable even for more demanding meat portioning tasks. The robust construction allows you to safely handle coarser cuts, separating muscle groups, or trimming fat without excessive blade flexing. At the same time, the knife retains sufficient cutting power and control for precise portioning.

Knives from the Pirge BUTCHER'S Made in Germany series, made from German 1.4116 stainless steel, are designed for both professional kitchens and everyday home use. The blade hardness reaches 56–58 HRC and is ground at a 20-degree angle. The knife shapes were designed by professionals with many years of experience. Pirge BUTCHER'S Made in Germany are the first choice for novice chefs and culinary students. These knives come with a 5-year warranty covering damage other than mechanical damage and manufacturing defects.

The handle of Pirge BUTCHER'S Made in Germany professional knives is ergonomic, lightweight, hygienic, and comfortable for long-term use. The handle is made of injection-molded PA6 polyamide combined with TPE, which is resistant to temperatures up to 120 °C and ensures a durable and stable connection between the blade and the handle. Handle color in the food industry specifies knives according to the raw materials being cut. This allows for better hygiene control over the cut products, all in accordance with European HACCP standards.

Knife parameters:

#ShowMore#

Knives with handles made of PA6 material can be washed in the dishwasher - however, if you want your knife to stay sharp for a long time, hand washing is recommended, which is gentler on the knife. If you do use a dishwasher, the blades can be damaged if they hit other cutlery, plates, pots or pans during the washing process. When putting dishes in the dishwasher, it is therefore essential to check that the blades of the blades cannot touch other objects. If necessary, use a dishwasher with an economy programme and a maximum temperature of 55 °C.

Behind the abbreviation HACCP is the English name Hazard Analysis Critical Control Point, translated as Hazard Analysis and Identification of Critical Control Points. This is a system that was developed in collaboration with NASA. It was voluntary for food producers, but the results after its introduction in companies were so favourable and its use universal that it became mandatory in 2004. It is now mandatory for the production, processing, storage, handling, transport and sale of food to prevent potential health hazards. With the help of the developed HACCP system, risks are analysed for individual activities, and preventive measures are introduced and controlled with the aim of quality and health-safe food throughout the entire chain from the farmer to the final consumer. The use of different coloured utensils prevents, among other things, cross-contamination with micro-organisms and allergens between different types of food. Knives from the Pirge BUTCHER'S series are available in 5 different colors.

Recommendations and maintenance

Sharpening a kitchen knife

We recommend the use of diamond and water grinding stones for the knife edge. If you are not 100% sure of your skills and abilities, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, look for a professional grinder in your area. Damage that could result from unprofessional grinding is irreversible.

Cleaning a kitchen knife:

Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it's not the blade that rusts, it's the attached particles. It is better to take care of your knife and wash and oil it after use.