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Table Steak Knife Giotto 4 1/4"
SKU:
328411
UPC:
8007372000883
Brand
UoM:
EA
MC:
6
About this item:
- Part of the Line Giotto
- To cut steaks or other polyvalent tasks around the kitchen
- Blade length: 4 1/4 po | 11 cm
- Blade with high hardness (54-56 HRC) for superior durability
- Ideal chromium concentration (14%) for excellent corrosion resistance
- Molybdenum steel alloy (0.35%) for extended cutting edge longevity
- Traditional hand sharpening with a convex profile for effective support
- Ergonomic handle designed for a comfortable grip, reducing user fatigue
- Hot-injected resin on the blade for maximum hold
- Materials tested for food contact and dishwasher cleaning
- Aluminum alloy rivets achieve a refined design and guarantee compact dimensions
- Dishwasher safe for easy maintenance and hygiene
Table Steak Knife 4 1/4"
The steak knife is designed for both table and kitchen use, specifically for slicing steaks and other cooked or raw meats. Unlike traditional table knives, steak knives feature a serrated edge that effortlessly cuts through meat without tearing. Steak knives are not limited to steaks; they are also excellent for cutting grilled dishes and are versatile utensils for foods like tofu and tempeh. Additionally, their serrated edge makes them effective for slicing through tough-skinned vegetables without crushing the soft interiors, and they are suitable for cutting cheese and fruit. They are among the most versatile tools in your kitchen arsenal.
Make way in the kitchen for the Giotto collection of professional knives: like their great fourtheenth-century namesake, they are unmistakable in their technical and design qualities, continuing the tradition that has made Sanelli products a cut above the rest for more than 130 years. The collection features a classical structure for the handle with penetrating rivets, an ergonomic form for the grip, made of material suitable for contact with foodstuffs and cleaning in the dishwasher, and a molybdenum stainless steel blade for a truly professional cut.
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