Description
Slicing is about one long, uninterrupted stroke: the moment you saw back and forth, the surface tears and juices run. This 240 mm slicer is narrow and thin so the whole slice releases in a single draw – Sunday roasts, holiday birds, cured salmon, brisket after its rest.
The blade carries a taller polish than our chef knives, which helps dense proteins release cleanly instead of dragging. Hardened to HRC 58-62 typical and finished by hand, with a dark rosewood handle that makes it the knife that comes out when the table is already watching.
