ARCOS CHEF’S KNIFE 150 MM, RIVIERA SERIES

Description

The Arcos chef’s knife 150 from the Riviera series has a forged NITRUM® stainless steel blade, polyoxymethylene (POM) handle scales and tongue-and-groove stainless steel rivets. At 150 mm it is the short chef’s knife, the most manageable of the family.

What it is used for

A chef’s knife is the general-purpose board knife: chopping, julienning, filleting, cutting up vegetables and boneless meat. The 150 mm version is the most comfortable for smaller hands, for shallow boards and for anyone who spends the day making precise cuts rather than big ones. It is also the least intimidating for someone starting out.

• Restaurant kitchens: chopping vegetables and herbs in the mise en place.
• Preparation rooms and delicatessens: cutting up product for preparation.
• Institutional catering: prep stations with continuous volume.
• Cafes and gastrobars: quick cuts in a confined space.
• Demanding domestic use: the everyday knife for almost everything.

Technical specifications

Series	Riviera
Type	Chef’s knife
Blade length	150 mm
Steel	Forged NITRUM® stainless steel, high performance and durability
Handle scales	Polyoxymethylene (POM), smoothed finish
Scale temperature range	-40 C to 150 C
Rivets	Tongue-and-groove, stainless steel

The board matters as much as the knife

A well-sharpened chef’s knife is ruined on the wrong board. Glass, marble and steel destroy an edge in a few cuts; wood and, above all, the polyethylene of professional cutting boards give just enough for the edge not to fold. Always working on a board, and never resting the knife on the sink or the metal edge of the bench, hugely extends the time between sharpenings.

Both board and knife are food contact materials and fall.

What the supply includes

• One Arcos Riviera series chef’s knife with a 150 mm blade.
• Forged NITRUM® stainless steel blade with riveted POM scales.
• Advice from Bernad® on the knife and cutting board range.

Bernad® after-sales service

At José Bernad, S.L. we have our own workshops and after-sales service to respond quickly to any issue with your equipment. If you have any questions before or after your purchase, call us on +34 967 219 649 or message us on WhatsApp.

Frequently asked questions

150, 200 or 250 mm chef’s knife?

It depends on hand size, board and work. At 150 mm you gain precision and control; at 200 mm you cover almost all kitchen work; at 250 mm you chop large volumes in one pass. In a professional kitchen it is normal to keep at least two sizes.

Can it be used on meat with bone?

No. A chef’s knife is made for boneless product: striking bone with it nicks the edge and can damage the blade. Separating pieces with bone calls for a cleaver or a saw, and working close to the bone calls for a boning knife.

How is the edge maintained?

A steel daily, and sharpening when the steel no longer brings the bite back. The practical test: if the knife slides over the skin of a tomato instead of going in, it needs sharpening. With a professional sharpener the process takes seconds and holds the angle constant.

What is the advantage of a forged blade?

A forged blade usually has more body and better balance in the hand than a stamped one, which is welcome in a knife used for hours at a stretch. In the Riviera series the blade is forged NITRUM® stainless steel, the manufacturer’s own steel.

Can it go in the dishwasher?

The polyoxymethylene scales withstand washing and the usual products. Even so, to preserve the edge it is better to wash by hand and dry: in a dishwasher basket knives knock against each other and pick up nicks that then force a sharpening.

Other knives in the range

• Arcos chef’s knife 200: the middle size, the most versatile.
• Arcos chef’s knife 250: a long blade for large volumes.
• Arcos santoku 180: a fine-cutting alternative with a Japanese profile.
• Arcos peeling knife 100 Riviera: the short piece for in-hand work.