Kitchen Class Knife - MASERIN

Blade material
4116 stainless steel with nitrogen hardening

Blade
Steel, Steak, Serrated Steak, 17" Kitchen, 20" Kitchen, 26" Kitchen, 30" Kitchen, Boning, Fork, Bread, Ham, Ronchetta, Santoku, Set of 5 blades, Filleting, Paring knife, 19" Roast, 22" Roast

Lengths
Ronchetta : 6.5cm
Penguin : 10cm
Steak : 12cm
Serrated Steak : 12cm
Boning : 14cm
Filleting : 16cm
Santoku : 18cm
Roast : 19cm/22cm
Kitchen : 17cm/20cm/26cm/30cm
Bread: 21cm
Ham: 26cm
Set: Ham, Boning, Bread, Cooking, Roast

HANDLE
POM. The classic line forged knives are high quality knives, made with a production process called forging, performed with a mallet. A machine that exerts tons of pressure on 2 molds between which is placed a steel "billet" brought to a temperature of about 1200 Celsius, shaping the piece.

The typical characteristic shapes of the knife are obtained from the shaping of the metal: the knot and the handle, classic and elegant but at the same time resistant.

One of the characteristics of forged knives is that they are heavier than others. This quality is sought after by chefs and professionals who prefer a solid handle and a clean, precise cut.

The forged knife is the most suitable for cutting raw meats, roasts and vegetables of high consistency.