Material de la hoja: Acero inoxidable 10CR15MOV de alto carbono y alto cromo de 7 capas con cobalto añadido
Tratamientos especiales: Afilado de detalle D3™ Diamond (filo de 16-18°), tratamiento Dalstrong LionShield™
Material del mango: Malla de resina y aluminio
Material de la funda: Funda de cuero PU PerfectFit
Especificaciones de la hoja
HRC: 60+ (Escala de dureza Rockwell)
Ángulo del filo: 16-18° ultrafino (extremadamente delgado sin comprometer la resistencia)
Acabado de la hoja: Acabado mate chorreado con arena
Detalles de construcción
Espiga: Construcción de espiga completa
Virola: Virola híbrida inclinada
Características especiales: Acabado de hoja chorreado con arena
Instrucciones de cuidado
Lavar a mano y secar inmediatamente
Asentar regularmente para mantener la alineación
Guardar en la funda protectora
Diseñado para durar con el cuidado adecuado
Escenarios de uso
Uso diario en la cocina
Tareas culinarias de uso general
Cocinas profesionales y domésticas
Ideal para cocineros que buscan alto rendimiento sin alto mantenimiento
Customer Reviews (4.7 / 5 · 18 reviews)
Kevin D.★★★★★
Cut through a butternut squash with almost no pressure — the edge out of the box is ridiculous. The 16-18° grind makes feather-thin slices effortless.
Hannah Y.★★★★★
I was surprised by how effortlessly the 7-layer steel holds its edge after a week of heavy use, and the D3 diamond sharpening makes clean cuts through squash feel almost unfair. The 12-inch length gives great control for carving, but it's light enough for precise work.
Zoe★★★★★
I was slicing through a whole brisket last weekend and the 16-18° edge made it feel like I was cutting through butter. The 7-layer steel holds that sharpness really well even after several heavy uses.
Zoe★★★★★
That 12-inch blade is a beast—the diamond-detailed edge slid through a butternut squash like it was butter. I've been using it for two weeks now, and the 7-layer steel holds its sharpness noticeably longer than my old knives. Perfect for breaking down whole chickens.
Sebastian★★★★★
The cobalt-enhanced steel took an impressively sharp edge right out of the box—I sliced through a butternut squash with almost no resistance. That 16-18° diamond-honed edge really makes a difference for precise carving work.
Ryan V.★★★★★
Feels incredibly well-balanced in hand, and that D3 diamond edge held up beautifully through a whole batch of trimming. The seven layers of steel give it a nice heft without being clumsy.
Kevin★★★★★
This 12-inch blade slides through a brisket like it’s butter, and the 7-layer steel holds its edge noticeably longer than my old knives. The diamond-detailed sharpening out of the box is seriously impressive—I barely need to touch it up after heavy use.
Adam J.★★★★★
Finally got this 12-inch slicer for trimming briskets, and the 16-18° edge from their Diamond Detailing sharpening made paper-thin slices effortless right out of the box. The cobalt-infused steel feels incredibly sturdy but balanced, no vibration through the handle even on long cuts.
Jason S.★★★★★
Been using this 12-inch for two weeks now, and the 7-layer steel really keeps that 16-18° edge through a whole week of meal prep without needing a touch-up. The cobalt addition seems to give it just a bit more bite through squash rinds than my old German knife.
Charlotte★★★★★
The edge on this 12-inch knife held up beautifully after prepping a whole pork shoulder, and the extra length made slicing through the roast effortless. The handle feels well-balanced in my hand, and I appreciate the NSF certification for peace of mind in the kitchen.
