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Chef's knife cm. 20 Kitchen Collection series by BregagliaKnife

€105.00 €86.07
Availability: In stock
18+

This item is not for sale to people under 18. By ordering this item you declare that you are at least 18 years old.

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Dedicated to those who, even in the kitchen, do not want to give up the elegance of wood: in this series the refinement of walnut meets modern lines of a sinuous and ergonomic handle and blades with dynamic profiles, designed to make every gesture natural. Furthermore, the ring nut made of 304 stainless steel naturally connects the blade and handle, giving stability and perfect balance during use. The result is an unexpected meeting between classic elegance and contemporary innovation, for an exceptional performance in the kitchen. Expertly handcrafted and designed for versatility, our precision chef's knife is the workhorse of the kitchen. Whether dicing vegetables, mincing garlic or slicing succulent meats, this knife offers precision and control. The sturdy blade, balanced handle and ergonomic design make it a must-have for any aspiring chef. Elevate your dining experience with the knife that redefines excellence. Swedish steel 14C28N: 14C28N is a nitrogen-reinforced Alleima® chromium-martensitic stainless steel (C 0.62%, Cr 14%, N 0.11%). Its composition offers a unique combination of properties, including very high hardness, 60 (±1) HRC, good corrosion resistance and excellent cutting edge performance in terms of sharpness and stability. Heat treatment: All blades are subjected to a cryogenic nitrogen heat treatment to improve hardness and transform the internal structure, allowing for maximum cutting performance. Handle: The handles are made of walnut wood, whose grain makes each piece different from the others. Cleaning and Maintenance: It is recommended to wash the knife by hand to avoid deterioration of the material and loss of sharpness. Blade length: 20cm. Weight: 134g.
FAQs
What is the ideal length for a chef's knife?
The most common length for a chef's knife is 20 cm (8 inches), which is perfect for most kitchen tasks. However, the ideal choice depends on several factors: Hand size: Smaller hands handle 16–18 cm blades more comfortably, while larger hands may prefer a 21–25 cm blade. Personal habits: Those who favor broad movements and long cuts might lean toward longer knives; those who prioritize precision or work in tight spaces might prefer a shorter blade. Experience level: Beginners tend to choose shorter, more manageable blades, while professionals often prefer 21 or 24 cm knives for greater efficiency. In short, there is no “perfect” size for everyone — the right length should be chosen based on comfort, control, and intended use.
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What’s the best way to store kitchen knives?

Avoid keeping them loose in drawers, where they can get damaged or become a safety hazard. It’s better to use a wooden block, magnetic strip, or blade guard. You can find the right solution in our catalog.
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Do you have professional chef knives?
Yes, in our ecommerce store you will find only professional and high-quality chef knives. Each model is selected to meet the needs of chefs, cooks, and cooking enthusiasts who seek reliable, sharp, and durable tools. We offer a complete range of professional kitchen knives, ideal for precision cutting, meat, fish, vegetables, and much more. You will find slicing knives, santoku, paring knives, and other models commonly used in professional kitchens. We collaborate only with brands recognized at the professional level, such as [e.g., Victorinox, Global, Kai, F. Dick, Ambrogio Sanelli, Wüsthof, etc.], to offer you the best in performance and safety in the kitchen
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Can I put knives in the dishwasher?

It’s highly discouraged. High heat and aggressive detergents can damage both blade and handle. Knives can also knock against other items, dulling the edge.
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What does "blade hardness" mean?

Hardness refers to how resistant the steel is, measured on the Rockwell scale (HRC). The harder the steel, the better it retains its edge—but it’s also more brittle and prone to chipping.
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What materials are used for knife blades?
Blades can be made of stainless steel (rust-resistant), carbon steel (very sharp but delicate), or ceramic (lightweight and razor-sharp but fragile). Premium knives often use Damascus steel or advanced alloys. Not sure which to choose? Contact us—AFcoltellerie has them all.
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What are knife handles made of?
Handles can be made of wood (classic but delicate), plastic (durable and hygienic), or technical materials like micarta or G-10, which are extremely tough and non-slip even when wet.
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What’s the best knife for beginners?
A 20 cm chef’s knife is the most versatile option to start with. Paired with a paring knife, it covers most everyday kitchen needs.
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What are the grooves (granton edge) on a blade for?
The grooves or “granton edge” reduce friction and prevent food from sticking to the blade. They’re especially useful with wet or soft foods like fish, cheese, or vegetables.
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Are there knives for left-handed users?
Yes. Some single-bevel Japanese knives are made specifically for right- or left-handed use. Many universal knives, with a double bevel, work well for both.
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European or Japanese knives: what’s the difference?
European knives are sturdier, with thick, curved blades for rocking cuts and tough ingredients. Japanese knives have thinner, harder blades for clean, precise slicing—but they’re also more fragile. In short: Europeans are durable and versatile, Japanese are sharp and surgical.
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