Professional Universal Cutter, Blue 5.5 inches

This handy cheese knife lets you not only easily cut blue vein cheeses, but also bread, vegetables and plastic packaging. An all-round knife is made of corrosion-resistant Japanese steel and high-quality plastic. Thanks to the handy BOSKA color concept, you avoid cross-contamination and always comply the strict HACCP requirements.

High-quality knife made of Japanese steel
This general purpose knife is perfect for both professional use in the cheese and food service sectors and in the home. The blade (140 mm/5.5 in. long cutting edge) is made of high-quality, corrosion-resistant Japanese steel and lets you effortlessly cut attractive pieces of all your soft and semi-hard blue vein cheeses like cambozola and stilton.

Non-stick knife with serrated blade and forked tip
The unique design makes this professional knife your go-to knife. The holes in the blade ensure less resistance when cutting and prevent softer cheeses from sticking. The serrated blade helps you preserve the texture of bread and delicate vegetables like tomatoes when cutting and the forked tip is perfect for piercing plastic packaging.

Handy system for HACCP compliance
HACCP food safety regulations are very strict in the food industry. To help you comply, you can use the handy BOSKA color concept. The color of the handle lets you easily remember the type of cheese the knife can be used to cut: red for red bacterium cheese, white for white mold cheese and blue for blue cheese. Black is for general use.

Updated, stylish design
This professional knife is the perfect example of a knife that is both efficient and stylish. A tool you don't have to hide away, but can leave in plain sight, especially if used in combination with the other professional cheese knives with a blue handle from the HACCP concept. Each is designed for cutting a specific type of cheese.

Fast and easy cleaning
Hand wash the professional cheese knife – part of the BOSKA 1896 collection – after use. It can also be cleaned in the dishwasher, but we do not recommend this. If cleaned in the dishwasher, this can increase the risk of damage to the knife and the blade will dull more quickly. Dry the kitchen knives thoroughly afterwards with a kitchen towel.