10-3/4 inch Slicing Knife – With a long thin, narrow, flexible blade and rounded tip, this knife is designed to quickly and precisely cut small paper thin slices. Along with its comfortable handle, the perfect blade length allows for a smooth efficient slicing action. This slicer is perfect for cooked or smoked meats, poultry and fish. Tailored to many textures, the blade works beautifully with the firmer fleshed meats – ham, prosciutto and dry sausage. Slicing cold meats is a breeze.
8 Inch Butcher Knife - Traditional style Butcher's knife with a wide blade curving up to a clipped point. This is a great all around cooking knife perfect for slicing, trimming, skinning, food prep and meat processing. This is a precise cutting tool suitable for everyday use - as efficient with meat and separating bone joints as it is with pineapples, onions, potatoes, melons and tough vegetables like butternut squash. The 8" is well suited to cut frozen meats and poultry. This knife will thin slice your leftovers without shredding, peel the most stubborn turnip, cut up ribs, split lobster, scale fish and remove fish heads and fins.
6 inch Boning Knife – With a thin, semi-flexible blade, this knife is perfect for removing the bones from meat, poultry and fish. The shape and flexibility allow the blade to get into small spaces, especially in deep cuts, holes and along the length of the bone. The sharp point is designed for precision when separating the meat from the bones in whole hams, lamb and veal legs
MADE IN THE U.S.A.
Set items sold individually to resellers
1095 Carbon Steel
Vacuum Infused Honduran Rosewood
Slicing knife: 10-3/4" blade
Butcher knife: 8" blade
Boning knife: 6" blade
Carbon Steel Blades:
Hand wash and dry after each use.
Do not put in dishwasher.
Put away dry to prevent rust.
As you use your carbon steel knives they will develop a pearlescent patina that will help protect it from rust and stains.
To remove any blade stains, lightly scrub with steel wool and household cleanser, such as Bar Keepers Friend.