Forged from a 3 Layer steel with a core of SG2 Powder Steel, this compact range of knives will meet every demand of the busiest kitchen. The High Carbon Super Steel holds a very sharp enduring edge whilst the protective soft layers make it easy to resharpen.
With a curved handle (brown Pakkawood) and spine these knives take their inspiration from ‘hunting’ blades of old. The deep width of the knife makes it comfortable in even the largest hand. The Brass bolster will develop a beautiful patina over the many years of efficient use.
The Series also includes several Knife Sets in custom-made high gloss burr wood presentation box that make wonderful gifts.
The classic slicer. Long and thin, this is the best shape for the preparation of any flesh (meat or fish – cooked or raw) without bones. The slim profile presents a smaller are of contact with the flesh and thus reduces the strength of the vacuum between the blade and the food resulting in a smoother and easier cut.
Function – Slicing and carving of meat and fish without bones.
Normal length – 240mm to 300mm (a few smaller 180mm and longer 330mm are available)
Tip: Whilst the 240mm or the 270mm lengths are the most popular select the longest length you are comfortable with. The longer the blade, the lesser the pressure required to cut the food and thus increase the ability to cut thinner slices. As this is one knife that is often taken to the table for carving in front of the diners, apart from the functionality, aesthetics should be an important consideration.