Knives with the Sandvik designation are specially designed for meat professionals ( butchery, transformation, slaughterhouses...). Their ergonomic shape adapts to all hand shapes and sizes, and is specifically designed for handling meat.

This butcher knife is used to remove anything that cannot be used during preparation (excess fat, sinews, etc.). The blade is ultra-precisely sharpened by a specialised robot. Swedish Sandvik steel is renowned for its outstanding durability and cutting power. This stainless steel requires only half the sharpening of a standard steel, and its edge quality is also superior. What a curved blade for? To obtain a larger cutting surface. What are the hollows for? The hollows on the knife blade let the air pass through and prevent the food from sticking. Cutting is easier, and cleaner.

The bi-material handle is coated with over 80% elastomer, providing flexibility, grip and optimum comfort. Between the blade and the handle, a layer of polypropylene plastic ensures a perfect seal. The entire structure is non-slip.

Made in France.

Our advice on use and care:

Use the knife on plastic or wood (cutting board sold separately), never on hard surfaces. Preferably wash by hand and dry with a soft cloth. Do not use bleach, which could damage the blade (stains, etc.). For good hygiene: sterilise knives using a knife steriliser (sold separately). This knife can be sharpened with a sharpening steel (sold separately) or with a knife sharpener (sold separately) when the blade is dull.

For precise, loss-free cutting: use a poultry cutting shell (sold separately). For added safety, use chain mail gloves and a metal apron (sold separately). Place the knives on a magnetic bar (sold separately), close to the work table.