• Razor sharp: The blade delivers precise, clean cuts that preserve the structure of fruits without squeezing essential aroma carriers. More juice and flavor reach the glass, and decorations remain visually appealing. The fine edge enables smooth peeling and elegant surfaces – the basis for professional results.
• No serrated edge: The RFC Bar Knife deliberately avoids a serrated edge, as serrations tear through fruit fibers and cells, impairing delicate flavors and aromas - and they make resharpening unnecessarily complicated.
• Easy to resharpen: The very slim grinding angle of our thin grind (Solinger Dünnschliff) gives the blade a very high level of sharpness and allows quick resharpening. Two to three strokes on every side of the blade with a sharpening rod are enough to achieve sharp cuts again.
• Inspired by tradition: The blade shape is based on the 1,000-year-old Japanese Kiritsuke. Its gently curved edge and steep, sharp point are ideal for versatile bar work.

The handle reflects ICE, a key ingredient in drinks and is designed for maximum functionality:

• Ice beech wood on one side of the handle ensures a non-slip grip, even with wet hands. At the same time, it gives the knife an extravagantly natural look.
• Ice green mineral on the other side of the handle is moisture-resistant, protecting the wooden part when the knife rests on wet surfaces.
• For left- and right-handed users: Regarding the way how the knife is placed while working, the handle scales are arranged so that they can be used by both right-handed and left-handed users. This makes the knife always comfortable to place and take.

Optimale size – tailored to the bar

With a 13 cm blade and a total length of 26 cm, the RFC Bar Knife is longer than a paring knife yet shorter than a chef’s knife. Perfectly suitable for tight workspaces behind the bar.