Eggvinkel: 16-18° ultratynn egg (ekstremt tynn uten å gå på bekostning av styrken)
Bladfinish: Sandblåst, frostet bladfinish
Konstruksjonsdetaljer
Tang: Full tang-konstruksjon
Bolster: Skrånende hybrid-bolster
Spesielle egenskaper: Sandblåst bladfinish
Vedlikeholdsinstruksjoner
Håndvask og tørk umiddelbart
Regelmessig bryning for å opprettholde justering
Oppbevares i beskyttende slire
Designet for lang levetid med riktig pleie
Bruksområder
Daglig bruk på kjøkkenet
Allsidige matlagingsoppgaver
Profesjonelle og hjemmekjøkken
Ideell for kokker som søker høy ytelse uten høyt vedlikehold
Customer Reviews (4.7 / 5 · 20 reviews)
Alexander I.★★★★★
Cutting through a prime rib was effortless—the 7-layer steel gives these knives a satisfying heft and balance. The 16-18° edge held up beautifully through the whole meal.
Daniel★★★★★
The blades came razor-sharp thanks to that D3 diamond detailing, and the 7-layer steel with cobalt feels incredibly sturdy. Slicing through a thick steak was effortless.
Sebastian★★★★★
I was blown away by how precise the 16-18° edge is — it sliced through a ribeye like butter without any tearing. The 7-layer steel feels well-balanced in hand, and the cobalt in the blade seems to add extra bite.
Eli★★★★★
These knives are remarkably sharp out of the box—the 16-18° edge on the high-carbon steel makes slicing through a steak feel effortless. I also appreciate the NSF certification, which gives me confidence in their quality for everyday use.
Mia U.★★★★★
Cut through a prime rib roast like butter last night—the 7-layer steel kept that 16-18° edge razor-sharp through the whole meal. Only wish the handles had a little more weight to them.
Nicholas★★★★★
The first thing I noticed was the perfectly balanced weight in my hand—it makes precise slicing feel effortless. The 16-18° edge on these glides through a prime rib like butter, and the cobalt steel seems to hold that sharpness longer than my usual knives.
Ruby★★★★★
Cutting through a well-crusted roast was effortless thanks to that 16-18° edge right out of the box. The 10CR15MOV steel held its sharpness through the entire meal without any touch-up.
Robert★★★★★
The 16-18 degree edge on these knives sliced through a prime rib like it was butter, and the blade stayed sharp through the whole meal.
Ella★★★★★
Cutting through a thick tomahawk steak felt effortless — the 16-18° edge really grabbed and sliced cleanly. The 7-layer steel has held its sharpness after multiple uses and washes.
William★★★★★
Had a tough time with ribeye caps in the past, but these knives glide through any cut with almost no effort. The 16-18° edge really holds its sharpness, and the added cobalt in the steel makes the blades feel rock-solid without being heavy.
