US-Made BD1N Nitrogen Stainless Steel Hardness up to 63 HRC 5 in Blade Length (heel to point) 1.5 in Blade Width Oversized handle with indestructible G10 scales Most "steak knives" are meat saws. Blunt serrations tear instead of cutting. Knife manufacturers have settled on blunt serrations because people cut on ceramic plates, and we can't get you to stop. MÄNNKITCHEN steak knives feature a reinforced secondary point that is the only contact point with plates, keeping the main cutting edge sharp. What's The Point of a Second Point? Eliminating contact between the cutting edge of your blade and edge-wrecking surfaces allows you to cut cleanly and maintain primary edge sharpness for an extended time. Cutting steak is better than sawing it. Plus, the blade looks like the business end of a samurai sword, which significantly is cooler than the glorified butter knives you're replacing. Exceptional Construction The spine is round & polished so there’s no friction that will lead to discomfort and blistering. The handle is extra large with added width and thickness, and no angular edges, making it super comfortable for even the largest of hands. Scales made of indestructible G10 ensure it doesn’t slip (even when wet) and won’t swell, shrink, crack, or discolor. The Micro Bolster All the safety of a full bolster with none of the drawbacks. It adds stability, protects your hand, and only adds width where it’s needed, so point-to-heel sharpening is easy like Sunday morning.
Related
Related
Related
Related