The kitchen long blade scalpel
Sandvik STAINLESS STEEL / 100gms +/- 5gms
While the Chef’s knife is a workhorse for all materials the concept of the slicer moves in a more focused range of activities for the materials it is used on. The narrowness of the blade’s depth offers unique service when preparation requires extreme accuracy. Its ability to be controlled in a straight line or working around any curved need with materials in a raw or cooked state. Because of the narrowness of the blades depth it is also capable of executing any movement at a very fast pace.
The French slicer occupies a unique place in the history of culinary tools because it is a knife which came from the table to the kitchen. From the dark ages until the arrival of the fork, the 8” single or doubled edged blades were the tools of personal assistance when you eat. With the acceptance of the fork the behaviour of the knife and hand at the table changed forever.
This award winning, handmade, powerful stainless steel blade is 57/58 HRC and with proper honing in-between sharpening (of 20 degrees) this blade can offer you years of controlled value in your culinary journey. Each blade is presented with its own handmade French Leather Scabbard. With a sharpening angle of 20 degrees it removes half the amount of steel removed when sharpening at 15 degrees common to the Japanese knife. This handmade, stainless steel 8” Slicing knife is the finest example of the hammer-forged version while being the inspiration of the Japanese standard petty knife.