Knives Review
Whether you are filleting salmon for gravlax, boning whole chicken, stuffing lamb leg or slicing beef for teppanyaki, this is the knife for the job, with long, narrow and flexible blade. The blade is 7 inch (180 mm) long and o.625 inch (15 mm wide). I bought this knife in Germany.
Score (0 – 5)
Style & Design 4
Craftsmanship 5
Blade Material 5
Handle Material 4
Sharpness out of the box 5
Edge Retention 5
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