Tamahagane San 21cm Carving Knife
The carving knife, also known as a slicing knife, is designed for creating consistent uniform slices. The carving knife is the best knife in the kitchen for cutting through poultry, beef, pork, lamb, allowing Chefs to create equal thin slices. Larger fruits and vegetables can also be made short work of by the carving knife, arranged into the perfect slices in one fluid motion. Carving Knives typically have a much thinner spine compared to Chef’s knives. The carving knife can also be used for filleting and slicing fish as well as sashimi preparation if need be. A rule of thumb when it comes to using a carving knife is that the blade should be longer than the largest item the Chef intends to slice, which explains why the ideal carving knife is always the longest.
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Tamahagane San 21cm Carving Knife
Knife Specification
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Edge angle15° per side
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Blade length21cm
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Blade steelVG-5
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BolsterNo Bolster
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Country of originJapan
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Gtin4906496706524
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Handle colourBrown
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Handle materialPakkawood
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Hrc61
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HandednessUniversal
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SkuSN-1121
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TangHidden Tang
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