For preparation or presentation of meat, fowl or fish, from the stove, pan or fire, to the counter or from the table
Sandvik STAINLESS STEEL / 128gms +/- 6gms
With blade flexibility uncommon to 10”slicers, the 200 10” slicer balances its ability to handle large breakdowns, preparation, portioning, and presentation of raw or cooked meat, fowl and fish. No matter the stove, the pan or fire (or BBQ) this slicer has the ability and proven materials to allow its user to focus on what needs to be done and not fuss with matters of blade preparation. This is after all stainless steel whose original promise was to stain less the food it is in the service of.
Each hand-made knife is presented with its own French Leather Scabbard, the steel’s hardness of 60+ HRC means you should never hone this blade, the only service in between sharpening is to strop the blade from time to time. With a sharpened angle of 20 degrees steel removal is reduced to half the amount removed when a blade is sharpened at a 15 degree angle. Rapid reduction of a blade’s original depth does not increase the knife’s performance; it reduces the knife’s life.