Without question, this Monosteel series of High Carbon Acutop Stainless with double ‘Granton’ blades, provide the best ‘non adhering’ knives available today.
Acutop is specialty steel capable of holding an enduring edge of surgical sharpness. With the added butt cap on the handle for balance and weight, these knives have no comparable alternative.
Users like Tom Aikins are a testament to their heritage and performance in the busiest kitchens across the world.
The shape is basically a small Sujihiki or slicing knife. As the name suggests it is a multi-function knife used for the preparation of vegetables and precise cutting of meat and fish. The slim profile presents a smaller area to fatty, oily, and starchy foods where a wider blade would create a stronger vacuum and ‘stick’ more to the food.
Function – Multipurpose for preparing all food groups. A favourite knife of many home cooks who are uncomfortable with large blades.
Normal length – 150mm
Tip: This knife is also used for carving petite roasts, filleting and skinning fish as well as careful dissection of poultry without hitting bones. An extremely useful size for any kitchen.
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