Where do your fabrics come from?

Where do your kitchen clothing fabrics come from? We carefully select our fabrics from the best European textile manufacturers, renowned for their expertise in making professional clothing for the catering industry. Our materials are specially designed for chef jackets, medical blouses and professional attire, guaranteeing strength, comfort and durability. Are your kitchen outfits environmentally friendly? Yes. The majority of our kitchen clothing is OEKO-TEX® certified, a label guaranteeing high-quality textiles, free from harmful substances and respectful of health and the environment. Our professional fabrics are designed to combine performance, safety and ecological commitment, while meeting the requirements of the catering industry.

How do I wash kitchen clothes made of 65% polyester and 35% cotton?

How to care for and wash your professional kitchen clothes? To preserve the quality and durability of your chef jackets and professional clothing, follow these care instructions: Washing Machine wash at a maximum of 40°C to preserve the integrity of the fabric (polycotton, polyester, cotton). Use a mild detergent. Avoid bleach and harsh fabric softeners that can damage fibers and colors. Drying Opt for air drying to limit premature wear of the fabric. If you use a tumble dryer, choose a low temperature program to protect the polyester fibers. Ironing Iron at medium temperature (approximately 150°C) . Turn the garment inside out before ironing to protect logos, embroidery and personalized markings. Practical advice Treat stains before washing for best results. Wash similar colors together to avoid any color bleeding. By following these care recommendations, you will extend the life of your professional kitchen clothing while maintaining a neat and professional appearance, essential in the catering industry.

Where are your orders shipped from?

Where are our orders shipped from? All our orders are prepared and shipped from our warehouse located in Carros, in the south of France , near Nice. This strategic location allows us to ensure fast shipping and reliable service throughout France and Europe. Our logistics teams ensure careful order processing to guarantee the quality of your professional clothing upon receipt.

What are the advantages of polycotton for kitchen clothing?

Polycotton (65% polyester, 35% cotton) is a material particularly suited to demanding work environments such as catering, the medical sector, construction and industry . It offers several major advantages: Strength and durability More resistant than 100% cotton, polycotton withstands frequent washing, friction and intensive working conditions. Easy care Resistant to wrinkling and quick-drying, it is ideal for everyday use in a professional environment. Optimal comfort It combines the softness of cotton with the lightness and flexibility of polyester, ensuring lasting comfort during long working days. Resistance to stains and stress Thanks to polyester, the fabric absorbs less liquid and dries faster, making it easier to care for medical uniforms, kitchen clothes and industrial workwear . Excellent value for money Polycotton is more economical than 100% natural fabrics while maintaining excellent quality and long lifespan. Polycotton is therefore a strategic choice for professionals in healthcare, catering, construction and industry looking for durable, comfortable and easy-care workwear .

DICK Ergogrip blue 13cm bleeding knife

Name: DICK 13cm Blue Ergogrip Bleeding Knife
Brand: Dick
SKU: 8200713
Price: 19.9 EUR
Availability: InStock

13cm bleeding knife with Ergogrip blue handle – DICK

The essential tool for butchery professionals

Why choose this 13cm bleeding knife – DICK?

The DICK Ergogrip 13cm bleeding knife is designed for intensive professional use in butcher shops, slaughterhouses, and delicatessens . Thanks to its sharp, rigid blade, it is perfect for bleeding meat thoroughly , minimizing waste and ensuring a clean cut.

The 13 cm polished blade is made of X55CrMo14 stainless steel, a high-performance alloy renowned for its corrosion resistance and durability . With a hardness of 56 HRC , it retains its edge for a long time while remaining easy to sharpen. Its laser -cut edge ensures an extremely precise cut from the very first use.

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13cm bleeding knife with Ergogrip blue handle – DICK

The essential tool for butchery professionals

Why choose this 13cm bleeding knife – DICK?

The DICK Ergogrip 13cm bleeding knife is designed for intensive professional use in butcher shops, slaughterhouses, and delicatessens . Thanks to its sharp, rigid blade, it is perfect for bleeding meat thoroughly , minimizing waste and ensuring a clean cut.

The 13 cm polished blade is made of X55CrMo14 stainless steel, a high-performance alloy renowned for its corrosion resistance and durability . With a hardness of 56 HRC , it retains its edge for a long time while remaining easy to sharpen. Its laser -cut edge ensures an extremely precise cut from the very first use.

Marque : Dick

Acier : X55CrMo14

Compatibilite lave vaisselle : Yes

Durete : 56 HRC

Fabrication : Germany

Finition lame : Polite

Longueur lame : 13 cm

Manche : Non-slip

Matiere : Stainless steel

Poids : 120g

Type de produit : Knife

Product Benefits

Bladepointed and rigidperfect for bleeding meat
X55CrMo14 Stainless Steelcorrosion resistant
Laser-cuttingfor optimal precision
Ergonomic handleand non-slip polyamide
Hygiene guaranteed: no gap between the blade and the handle
Extra large thumb restAndfinger guardsfor maximum safety
NSF Certifiedcompliant with food hygiene standards
Made in Germany, a guarantee of reliability

Usage and maintenance instructions

Wash by handwith a damp cloth, then wipe immediately.
Avoid using the dishwasher to preserve the cutting edge and the handle.
Store your knife in a suitable holder to avoid impacts.
Sharpening is recommended using a suitable sharpening steel to maintain cutting performance.

Frequently Asked Questions

Is this knife suitable for use in a slaughterhouse?Yes, its rigid blade, precise point, and hygienic handle make it aAn ideal partner for slaughterhouses.

Why choose a blue handle?THEcolor codeallows for easy differentiation between uses in the kitchen or laboratory (e.g., red meat, poultry…), while respecting theHACCP approach.

What is the difference between a bleeding knife and a boning knife?The bleeding knife has astiffer bladeand pointed, for piercing and cutting quickly, while the boning knife is oftenmore flexibleto conform to the shape of the bones.