GASTRO
Pirge GASTRO – professional knives for everyday use
Chef, filleting, portioning and bread knives with ergonomic handles, colour coding according to the HACCP system and practical accessories for safe storage.
The Pirge GASTRO series is designed for chefs and food-service operations that need reliable work knives, easy maintenance and clear identification of the tools being used. It is suitable for restaurants, canteens, hotels, catering and other operations where knives are used every day.
The range includes Chef knives in various lengths, a fish filleting knife, a portioning knife, a bread knife and accessories for safe storage and transport. Selected knives are equipped with seven coloured pins, allowing them to be incorporated into an internal HACCP system.
Pirge GASTRO knives combine practical stainless-steel blades with ergonomic handles made from PPC polypropylene. The construction is designed with repeated use, easy cleaning and secure handling in mind.
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Professional focus
Practical shapes and dimensions for regular work in restaurants, canteens, catering and other food-service operations.
Colour coding
Seven coloured pins make it possible to mark a knife according to the ingredient, workstation or internal hygiene rules of the operation.
Easy maintenance
Stainless-steel blades and PPC handles are suitable for environments where regular hygiene and quick cleaning are important.
Safe storage
Knife bags and a magnetic strip help protect the edge, keep equipment organised and make transport easier.
Coloured pins and the HACCP system
In a professional operation, it is important to reduce the risk of cross-contamination between different food groups. Coloured pins on the handle allow the knife to be marked and assigned, for example, to a specific ingredient, work section or employee.
The series includes seven colour-coding options. The exact meaning of each colour should always be based on the rules of the specific operation, as colour-coding systems may differ between kitchens.
Colour alone does not ensure hygiene
Colour coding only works when the operation has clearly defined rules and employees follow them. Every knife must be properly washed after use, disinfected if necessary, dried and safely stored.
Which Pirge GASTRO knife should you choose?
| Knife type | Most common use | What to consider when choosing |
|---|---|---|
| Chef 190–225 mm | Everyday cutting of meat, vegetables, fruit and herbs | A practical universal length for most kitchen tasks |
| Chef 250–295 mm | Processing larger ingredients, meat and bigger portions | A longer knife requires a sufficiently large cutting board and more experienced handling |
| Filleting knife 200 mm | Filleting fish, removing skin and precise portioning | The blade shape is designed for smooth guidance along skin and bones |
| Portioning knife 145 mm | Precise processing and portioning of smaller cuts of meat | The compact length provides good control of the tip |
| Bread knife 220 mm | Bread, baguettes, baked goods, cake layers and foods with a firm crust | The serrated edge cuts without unnecessarily compressing the crumb |
What Chef knife length should you choose?
For everyday work, a blade around 190 to 225 mm is usually more practical. Longer versions from 250 to 295 mm are suitable for larger ingredients, more spacious work surfaces and users who know how to work safely with a long knife.
Materials used in the GASTRO series
The chef, filleting and bread knives in this category use German stainless steel 1.4116. The portioning model on offer uses T5MoV stainless steel. Always check the exact material in the specifications of the selected product.
Stainless work steels are a practical choice for gastronomy because they offer good corrosion resistance, toughness and relatively easy restoration of the edge. The final properties of the knife are also influenced by heat treatment, blade geometry and the way it is used.
The ergonomic handles are made from PPC polypropylene. This material is easy to clean and allows a stable connection between the handle and blade.
Accessories for chefs
The Pirge GASTRO range includes more than just knives. Practical bags make it possible to carry essential work equipment between operations, training sessions, catering events or competitions.
Knife bags
Versions for 4, 6 or 14 knives allow you to choose a size according to the amount of equipment. Every knife must be clean, dry and properly secured before being placed inside.
Magnetic strip
A wall-mounted magnetic strip helps keep work knives neatly stored and easily accessible. It must be securely installed in a suitable location out of the reach of children.
Hygiene and proper maintenance
A professional knife should be cleaned after every use according to the hygiene rules of the operation. Do not allow food residue to dry on the blade or in the area where the blade meets the handle.
- Wash, rinse and thoroughly dry the knife after use.
- Follow internal cleaning and disinfection procedures.
- Use wooden or professional plastic cutting boards.
- Do not cut on glass, ceramic, stone or metal surfaces.
- Regularly inspect the edge, handle and the connection between both parts.
- Remove a damaged or loose knife from service.
- Store knives separately from loose metal utensils.
A dishwasher does not replace proper care
Before using a dishwasher, always check the recommendation for the specific product and the hygiene plan of the operation. Hand washing is generally gentler on the edge and reduces the risk of the blade striking other dishes.
Sharpening work knives
A sharp knife requires less force when cutting and allows more precise work. Do not postpone maintenance until the blade is completely blunt. Regular light edge maintenance is usually faster than extensive sharpening later.
Adapt the maintenance method to the specific type of knife. Depending on its condition, a plain edge can be maintained with a suitable honing steel or sharpening stone. The serrated edge of a bread knife requires a different procedure, and professional sharpening is advisable when it becomes significantly blunt.
You can find the necessary equipment in the knife sharpening category.
Marek’s tip
For a professional operation, I would not choose only according to blade length. What matters is which ingredients you process, how much space you have on the work surface and whether several employees use the knife. Use the coloured pins as part of a clearly defined system and display their meaning directly at the workplace.
Equip your professional kitchen clearly and efficiently
Choose Pirge GASTRO chef, filleting, portioning and bread knives together with accessories for their safe storage and transport.
View Pirge GASTROYou can find other series from the manufacturer in the Pirge knives category.
Are you equipping a food-service operation?
Contact us by phone at +420 702 049 048, Monday to Friday between 7:30 and 16:00, or by email at info@dellinger.cz.
Frequently asked questions about Pirge GASTRO
Who are Pirge GASTRO knives designed for?
The series is designed primarily for professional chefs, restaurants, canteens, hotels, catering and other food-service operations. It can also be used by home cooks.
What does the HACCP 7 colours designation mean?
Selected knives include seven coloured pins that can be used to mark the tool according to the ingredient, workstation or internal hygiene rules.
Does each colour have a fixed meaning?
Colour coding may differ between operations. Define the meaning of the colours in your internal rules and display the list visibly at the workplace.
What length Chef knife should I choose?
For everyday work, a length of 190 to 225 mm is usually practical. Longer knives from 250 to 295 mm are suitable for larger ingredients and sufficiently spacious work areas.
What steels are used in Pirge GASTRO knives?
The models offered use, for example, German stainless steel 1.4116 or T5MoV stainless steel. Check the exact material in the specifications of the selected knife.
Can Pirge GASTRO knives be washed in a dishwasher?
Follow the recommendation for the specific product. To preserve sharpness and reduce impacts against other dishes, hand washing is generally gentler.
How often should professional knives be sharpened?
According to the intensity of use and the actual condition of the edge. Regular light maintenance is preferable to waiting until the blade is completely blunt.
How should chef knives be transported correctly?
Transport knives clean, dry and secured in a bag designed for chef equipment. The edge must not remain freely exposed or strike other tools.
Is a magnetic strip suitable for a professional kitchen?
Yes, provided it is correctly installed in a suitable location, the magnet holds the knives securely and the storage method complies with the hygiene and safety rules of the operation.
Is Pirge GASTRO also suitable for home use?
Yes. The series is professionally focused, but its practical stainless-steel blades, ergonomic handles and available sizes also work well in a home kitchen.
