The Chef 200 seen from above: a 200 mm satin stainless blade with a natural linen micarta handle on three brass pins.

Chef 200

$89.00
Skip to product information
The Chef 200 seen from above: a 200 mm satin stainless blade with a natural linen micarta handle on three brass pins.
  • The Chef 200 seen from above: a 200 mm satin stainless blade with a natural linen micarta handle on three brass pins.
  • The Chef 200 resting on a worn end-grain board beside a halved cabbage and sliced onion.
  • The Chef 200 seen from above: a 200 mm satin stainless blade with a natural linen micarta handle on three brass pins.
  • The Chef 200 resting on a worn end-grain board beside a halved cabbage and sliced onion.
Chef 200

Chef 200

$89.00

The knife most people reach for nine times out of ten. A 200 mm blade is long enough to go through a cabbage in one pass and tall enough that your knuckles clear the board. If you only buy one knife from us, buy this one.

The blade is plain satin stainless with no pattern on it. The handle is linen micarta — canvas set in resin — held on with three brass pins, with the tang left visible along the spine.

Specification

  • Blade length: 200 mm (approx.)
  • Steel: X50CrMoV15 stainless
  • Hardness: 56 HRC
  • Edge: 15 degrees per side
  • Spine thickness: 2.2 mm
  • Weight: 215 g (approx.)
  • Handle: natural linen micarta, three brass pins, full exposed tang

What it is not good at

Bone, frozen food and squash rind thicker than your thumb. It is a slicing knife, not a chopper, and levering it sideways in a hard vegetable is how edges chip. At 56 HRC it will not hold an edge as long as a much harder steel — the trade is that it comes back on a stone in a few minutes rather than needing a specialist.

Care

Hand wash and dry it straight away. Not dishwasher safe: the detergent dulls the edge and the heat is hard on the micarta. Keep it off glass, stone and ceramic boards. Full details on Care & Sharpening.

You may also like