Stock No.: 19624, Vendor Part No: 300361
HACCP legislation requires that all cheese types are cut with their own knife. Use red for red bacteria or washed-rind cheese; white for white mould or flowery rind cheese; blue for blue-veined cheese. General purpose knife with three holes in the blade prevents the cheese from sticking. The serrated edge is extremely sharp and cuts easily through packaging. Semi-soft and hard knife is a sturdy knife with a raised handle which keeps the user's hand away from the cutting board. Also suitable for larger cheeses such as brie and raclette.
|Material||Plastic Handle, Stainless Steel Blade|
|Knife Type||General Purpose Cheese|