Faca de cozinha Jata HACC4520

The Kitchen Knife Jata HACC4520 combines a high-quality stainless steel blade with an ergonomic handle to deliver reliable performance for everyday kitchen tasks. Designed for slicing, dicing and chopping, this knife offers balanced weight and a sharp edge to improve control and cutting precision. The compact design fits typical home kitchens and supports a broad range of food preparation needs.

Advantages

The stainless steel blade provides corrosion resistance and long-lasting edge retention when properly maintained. An ergonomic handle reduces hand fatigue during repeated use and improves grip stability. The knife’s balanced construction supports accurate cuts and consistent results across vegetables, fruits, meats and baked goods. Its straightforward design makes it easy to clean and store with standard kitchen tools.

Suitable for

• Everyday slicing and dicing of vegetables and fruits
• Chopping herbs and aromatics
• Portioning and trimming meats
• General prep tasks for home cooking and family meals

Key specifications

• Blade material: stainless steel for durability and corrosion resistance
• Handle: ergonomic design for comfortable, secure grip
• Blade type: straight-edge blade suitable for precision cutting
• Intended use: multi-purpose kitchen knife for slicing, dicing and chopping
• Care: hand wash recommended to preserve edge and handle finish

How to use

Hold the Kitchen Knife Jata HACC4520 with a firm, comfortable grip on the handle and position your other hand to guide the ingredient with fingertips curled inward. Use smooth, controlled strokes for slicing and a rocking motion for chopping when appropriate. Apply light, even pressure and let the blade do the work rather than forcing it. After use, rinse or wash the knife by hand with mild detergent and dry immediately to prevent spotting and protect the blade.

Recommendations

For best long-term performance, regularly hone the blade with a honing steel and sharpen as needed with an appropriate sharpening tool. Store the knife in a knife block, magnetic strip or protective sheath to prevent accidental edge damage. Avoid cutting on hard surfaces like ceramic or glass; use wood or plastic cutting boards to preserve the blade edge.