The sturdy broad rectangular blade provides excellent knuckle clearance and acts a scoop for cut materials. The thickness of the blade and the acute cutting angle of the edge determines if it should be used for vegetables or for meat. A thin, fine edge is for chopping fish or vegetables while a thick robust convex edge enables chopping through tendons and bones.
- Precision stamped from special formula high carbon 'NO STAIN' German stainless steel
- FRIODUR ice-hardened blades
- Traditional 3-rivet design
- Made in Spain