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The Classic Line Chef's Knife has a 20cm blade and weighs 215g, giving it a balanced feel that suits extended prep work without fatigue. The curved cutting edge is designed for the rocking motion most cooks use for chopping and mincing, with enough blade length to handle large vegetables, boneless joints, and herbs in a single pass. Total length is 33cm with a glossy red ABS handle, mirror finish, and three-rivet fixing.
Classic Line knives are built around a polished welded construction that eliminates the joint between blade and handle, the area most prone to harbouring bacteria and structural weakness. The steel is X50 CrMoV15, a high-carbon stainless alloy used across professional kitchen knives for its balance of edge retention and corrosion resistance. Handles are gloss red ABS with mirror finish and three-rivet fixing. Each knife ships in an FSC-certified gift box with foldable cardboard interior.
| Weight (per knife) | 215g |
| Blade Length | 20cm (8") |
| Total Length | 33cm |
| Blade Material | Stainless steel X50 CrMoV15 |
| Grip | Glossy red ABS handle with mirror finish and 3 rivets |
| Use & Maintenance | Hand wash in warm water and dry immediately after each use. Do not use abrasive cloths or sponges. |
A 20cm chef's knife covers more prep tasks than any other blade length in a home kitchen. This one sits at 215g, which is light enough for sustained use but substantial enough to feel purposeful through harder produce. The welded construction keeps the balance consistent between blade and handle, and the X50 CrMoV15 steel holds an edge well under regular use. It's the knife you'll reach for most days.
The Classic Line Chef's Knife is part of Berkel's Classic Line knife collection. Browse the full Classic Line range to find paring knives, Santoku knives, cleavers, and bread knives built to the same standard.
A chef's knife is the most versatile blade in the kitchen. The curved edge suits a rocking motion for chopping herbs, vegetables, and boneless meat. At 20cm it's long enough to handle larger produce and joints without being unwieldy for everyday tasks.
The main difference is the cutting edge profile. The chef's knife has a curved belly suited to rocking cuts, making it better for chopping and mincing. The Santoku has a flatter edge designed for push-cutting straight down, which suits thin slicing of fish and vegetables. Both are 18-20cm blades in the same steel, so the choice comes down to cutting style.
X50 CrMoV15 is a stainless steel grade commonly used in knife blades. The X50 indicates roughly 0.5% carbon, which influences hardness and edge retention. CrMoV refers to chromium, molybdenum, and vanadium, elements that enhance corrosion resistance, strength, and durability. The 15 denotes approximately 15% chromium, giving the steel its strong resistance to rust and staining. It's a well-balanced alloy that offers a practical mix of sharpness, durability, and ease of maintenance, which is why it's widely used in quality kitchen knives.
Hand wash in warm water and dry the blade immediately after use. Dishwashers blunt the edge and can damage the handle finish over time. Avoid abrasive sponges. Store on a magnetic strip or in a knife block rather than loose in a drawer.
Yes. Under UK law, knives are age-restricted items, so you'll need to confirm you're 18 or over at checkout. We use OneID®, a UK-certified service that verifies your age instantly using information your bank already holds. There's no document upload and no sensitive data is shared with us. Delivery is handled by FedEx or Royal Mail using age-verified services, where the recipient will need to confirm they're 18 or over on arrival.
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