Slicing Knife
$32.70
- 8-inch Slicing Knife
- Japanese AUS-10 Steel
- HRC: 59º +/- tolerance
- Forging Construction: Sanmai
- Curved Stainless-Steel Bolster
| Quantity | Price | Discount |
|---|---|---|
| 2-10 | $31.07 | 5% |
| 11+ | $29.43 | 10% |
The slicing knife features an extremely sharp edge, a well-balanced and comfortable G10 handle. The narrow profile and razor-sharp edge let the blade glide through the meat with less friction so each slice is perfect. Ideal for slicing a wide variety of meats, the slicing knife can also be used to cut larger vegetables.
Key Features + Specifications
- Fully forged, full tang high-carbon stain-resistant stainless steel with curved bolster
- Grind & Edge: 50/50 Symmetrical Grind at 15 Degrees per side
- Contoured triple-riveted G10 handle designed for comfort and control
- 66 layers stainless steel Sanmai construction with AUS-10 steel core
| Dimensions | |
| Blade Length (mm): | 210.0 mm |
| Blade Height (mm): | 33.0 mm |
| Total Length (mm): | 340.0 mm |
| Weight (g): | 221.0 g |
Engraved & Personalized Knives
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| Weight | 0.5 kg |
|---|
1 review for Slicing Knife
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To keep your fine cutlery performing at the highest level and to maintain its striking beauty, follow these tips for how to best use and care for your knife.
- Handwash in warm water and towel dry.
- A good cutting board will help retain a sharp edge for substantially longer. Softwoods, such as teak, are preferred.
- Do not cut frozen foods and bones unless it's meat cleaver.
- Never use your knife as a screwdriver or hammer.
- Use a sharpening stone, not honing steel, to re-sharpen your knives.
- It is best to store your blades in a wooden block, in-drawer knife tray, sheath, or knife case. Do not store your knives unsheathed in a drawer.
Poppi Fraser –
Beautifully made knife. My son loves it.