Master the cutting of meat with our Goyon-Chazeau carving knives, the perfect compromise between Japanese precision and Western sturdiness!
Goyon-Chazeau carving knives are synonymous with quality and tradition.
For decades, our French brand has been a benchmark in the field of kitchen and table knives. Manufactured in Thiers, the cutlery capital of France, Goyon-Chazeau knives combine traditional craftsmanship and modern technology to create exceptional products.
Choosing a Goyon-Chazeau carving knife is a guarantee of precision, comfort and durability, and here we explain why.
Goyon-Chazeau carving knives are designed to offer unrivalled precision when cutting.
The quality of the steel used for the blade – forged, tempered and then double-ground – ensures exceptional sharpness, making it easy to cut your food with great finesse. Whether slicing meat, fish or vegetables, every cut is clean and precise, without excessive effort. The blade’s geometry, combined with meticulous sharpening, guarantees optimum performance every time.
A good carving knife needs to be not only sharp, but also remarkably comfortable and safe to use.
Goyon-Chazeau knives are designed with ergonomic handles that adapt perfectly to the user’s hand. The weight and balance of the knife are carefully calibrated to reduce fatigue during prolonged work in the kitchen, and to offer optimum grip for maintaining control of the cut. Thanks to a pleasant, secure grip, you’ll be able to cut your food with great precision and without discomfort.
Durability is an essential criterion for any kitchen knife.
Goyon-Chazeau carving knives are made from high-quality stainless steels, resistant to corrosion and wear.
Each knife undergoes rigorous quality controls to guarantee long life. What’s more, these knives are particularly easy to care for: hand-washing with lukewarm water and a soft cloth is all that’s needed to preserve their shine and sharpness. Regular sharpening will also help maintain the blade’s edge performance over the long term.
GOYON-CHAZEAU carving knives are available in both the kitchen and “Prestige” table knife ranges, as serving pieces.
The carving knife is the ideal tool for effortlessly cutting meats into regular slices.
Thanks to its long, fine, pointed blade, it produces precise slices, whether of roast beef, leg of lamb or roast.
The precision of the cutting edge ensures clean cuts, preserving the tenderness, juiciness and flavor of the meat.
Cutting poultry can be complex without the right tools.
With a Goyon-Chazeau carving knife, this task becomes much easier. Its sturdy, fine, sharp blade separates joints and cuts pieces with great precision, whether for roast chicken, turkey or goose.
Mastering cutting techniques is essential if you are to exploit the full potential of your carving knife.
For thin, even slices, it’s important to maintain constant pressure and use the full length of the blade. The cutting angle should be adjusted according to the texture of the food to avoid crushing it. With practice and a quality knife, you’ll be able to cut your food like a professional.
To use your carving knife effectively, it’s important to observe a few rules.
First of all, make sure the blade is razor-sharp to guarantee clean cuts. Use a wooden or plastic cutting board to preserve the sharpness of the blade. An excessively hard surface such as ceramic or marble can damage the cutting edge.
Hold the knife firmly and adopt a stable posture for greater safety. Finally, use smooth, even strokes for precise cutting.
Regular light sharpening of your knife is crucial to maintain its performance. It is necessary as soon as the knife seems to cut a little less.
Hard sharpening (honing) is less frequent. It is necessary when the cutting edge needs to be recreated.
Use a whetstone or sharpening steel to sharpen and hone the blade; fine grit for sharpening, coarser grit for honing.
Start at the end of the blade and pull it towards you at an angle (usually between 20 and 30 degrees). Repeat the operation several times on each side of the blade until you obtain a perfect edge.
Proper sharpening and honing extends the life of your knife and guarantees precise cuts.
Proper cleaning and storage of your carving knife is essential to preserve its quality.
Wash the blade by hand in lukewarm water with a sponge and a mild detergent; don’t get the handle too wet if it’s made of wood. Then dry immediately with a clean cloth.
Avoid the dishwasher, which can damage the blade, cutting edge and handle.
Store your knife in a knife block or on a magnetic bar, or with a blade guard to avoid knocks and scratches.
The slicing knife is a long, thin knife used mainly for slicing roasts, legs of lamb and other cooked cuts of meat. It is very similar to the carving knife, which it often replaces.
Its long, rigid blade produces clean, uniform cuts in a single movement, reducing tearing of the meat. It is particularly appreciated for its ability to produce thin, even slices, ideal for elegant presentations at festive meals or formal dinners.
The chef’s knife is an indispensable multi-purpose tool in any kitchen. Its broad blade can be used to chop, slice and mince a wide variety of foods. It is particularly appreciated for its ability to make all types of clean, precise cuts, thus facilitating many culinary preparations.
It’s the Japanese equivalent of the Western carving knife.
The Yanagiba is ideal for long, smooth cuts. Its fine, slightly curved blade, with a unilateral cutting edge (sharpened on one side only), enables easy, very clean and precise cuts.
Although mainly used for fish, it is also suitable for cutting pieces of meat with great precision, producing clean, tear-free slices.
The ham knife is specially designed for slicing ham and other delicatessen meats.
Its long, flexible, very long and narrow blade allows you to produce nice, long slices of ham or other meats, evenly and effortlessly. This knife is essential for obtaining thin slices that enhance the presentation and taste of cured meats.
The cleaver, often called a mincer, is a sturdy, heavy knife used for mincing meat and small bones. Its wide, rectangular blade and weight make it easy to cut thick, tough pieces of flesh. The cleaver is ideal for dividing poultry carcasses, ribs or meat joints, as well as for crushing bones for broths. Its sturdiness and power make it a must-have tool in professional kitchens and among traditional cooking enthusiasts.
The carving fork is an essential complementary tool for cutting meat. It features long, tapered tines that hold the piece of meat firmly in place during cutting. Used in tandem with a carving knife or slicer, the carving fork ensures greater stability and precision, enabling clean, uniform cuts.
It is also useful for handling and serving slices of meat, making the cutting process cleaner and more efficient.
The precision, ease of use and durability of Goyon-Chazeau carving knives make them indispensable tools for any kitchen enthusiast, ideal companions for all your carving needs.
By mastering the techniques of use and taking good care of your knife, you’ll be able to take full advantage of its exceptional performance.
Investing in a Goyon-Chazeau knife means choosing quality, durability and French tradition to enhance your food preparation.
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