Handmade carving knife from the SALADINI/SCARPERIA forge (Tuscany).
Thanks to its stiffness, the carving knife enables the precise cutting of thin slices. It is mainly used to cut larger pieces of meat or roasts. It is also suitable for cutting wafer-thin slices of roast beef or portioning a whole rump steak. With the finely ground, forged blade, you can cut both meat and vegetables precisely. SALADINI uses horntip for the handle.
The blade is made of satin-finished AISI420B stainless steel with a hardness of 56/57 HRC. The elegant chef's knife is delivered in a stylish cardboard box.