Versatile fine tuning for raw or cooked in the kitchen, at the table or from the grill
Sandvik STAINLESS STEEL / 116gms +/- 6gms
In general the 8” slicer is perceived in North America as only a portioning tool and is the inspiration for the Japanese Petty family of knives. In Europe this blade is treasured for its accuracy and its ability to execute fine controlled preparation of vegetables and fruit no matter density.
Understanding that the depth of blade combined with Philippe Sabatier’s edge profile enhances fine controlled portioning along with the obvious service of small sized meat, fish and fowl. This is the reason why it has a great presence in the European home kitchen and professional environment.
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.