Styled after the Japanese Cook´s Knife this blade is just right for preparing not only fine Asian but also Western cuisine. Granton edge. The hollow edge creates pockets of air which prevent extra thin or soft slices from sticking to the blade.
The perfect knife for de-boning chicken or ham, trimming fat and sinews. The tapered, pointed blade is a necessity for working closely around joints. The extra-thin, flexible blade makes filleting delicate fish or preparing carpaccio easier. The blade is forged from one piece of specially...