Similar to carving knives, slicing knives have long, thin blades with a pointed tip. With a more flexible blade than a carving knife, they are used to cut thinner slices of roast, fruits and vegetables. Ideal for: Slicing and carving thin cuts of meat, such as chicken, pork, beef, venison, fish.
From forging to packaging, we guarantee that all our operations are performed in the Thiers region in FRANCE by skilled workers to ensure a professional quality craft finish.
Important point for olive wood handles: it is a natural wood. Do not wet the wood or leave it damp in order to keep a nice handle.
If you get it wet, the wood can warp or stain towards the steel tang of the knife.
It is recommended to use a wood polish on the handles (beeswax, etc.)