Category: Kjøkkenverktøy
Total kontroll fra forberedelse til servering. 6" filetkniven gir presisjonen du trenger for å bene og flå både seige og sarte proteinkilder, mens 12" skjæreren gjør rent arbeid med bryst, skinke og steker. Stekegaffelen holder kjøttet stabilt for tynne, møre skiver når det er tid for servering.
The 12" slicer went through a whole smoked brisket like it was warm butter, and the slices stayed perfectly even. The 6" fillet knife is now my go-to for skinning salmon, it flexes just enough to get right up against the skin without tearing the flesh.
The fillet knife handled a batch of trout with zero tearing, and the ergonomic grip kept my hand comfortable through the whole job. Paired with the meat fork, it made breaking down a whole chicken feel almost effortless.
Used it all weekend on a brisket and the 12" slicer glided through without shredding the meat, which was my biggest worry. The fillet knife handled the trimming with way more control than my old set. Feels like a proper kit for anyone who cooks meat seriously.
