KONSTANZ 18cm Slicer Knife VG-10 Thickness 2.2mm

Carl Schmidt Sohn's Konstanz Knife Range offers a cutting-edge trio of kitchen knife essentials for prepping delicious ingredients when creating creative gourmet meals.

KONSTANZ Kitchen Knives are made of 67 layers of high-quality Japanese steel, and the wooden handles are ice-hardened to ensure a perfect cut. Blades are made of high-quality material VG 10 HRC 60 +/- 2 and are ergonomically shaped with real wood that is smooth and slightly rounded for a comfortable grip.

The Konstanz knife will prove useful in a variety of kitchen tasks such as cubing, cutting, slicing, or chopping meat, fish, or vegetables, as well as disjointing large cuts.

Features:

• Collection of Konstanz
• Forged from high-quality Japanese stainless steel for long-lasting durability.
• Fine taper-grounded edges for superior cutting performance.
• The full bolster and stainless steel end caps help to keep the knife balanced.
• It is recommended that you sharpen and wash your knives by hand.

Dimension:

• 18cm Carving Knife: (L) 30.5 x (W) 3 x (H) 2cm

Material:

• Japanese Steel
• Handle Material: Real Wood

Details:

• Warranty: 1 Year
• Colour: Silver
• Package Content: 1 x  18cm Carving Knife

Use & Care:

• Choosing the Right Knife for the Job
  Using the right knife for each kitchen task is important—a knife that is too big or too small could result in a cut from too much force or over cutting, and a knife with the wrong edge for the task might mean a slip resulting in a cut.
• Simple Knife Cleaning
  Use mild dish soap and clean water to remove bacteria and food residue from your knives. Do not let your knives sit dirty or wet—they may rust. A dishwasher will damage knives (dulling and rust) and can also cause injury if a unsuspecting hand is caught on the sharp blade, so always hand wash your knives.Never allow your knives to soak in a sink of water or sit dirty in the sink—allowing a knife to lay out unattended may also result in an accidental cut.
• Keeping a Sharp Edge
  Many people might be surprised to know that a razor sharp knife is safer than a dull knife—dull knives require force that can easily result in a slip or surprise cut that can stab or slice a finger. Quality knives will hold a sharp edge longer than cheaper knives.Your knives should be sharpened about every 60 days if you use them on a frequent basis.