le-thiers-cuisine-alveolated-salmon-knife
le-thiers-cuisine-box

Alveolated salmon knife 30cm Le Thiers Cuisine

REF : 876848SA

219.00€

Forged in one of the best steels, Le Thiers cooking knives are entirely handmade. A full blade cutting edge with a razor sharpening gives them an exceptional sharpness, plebiscited by Chefs.

The salmon knife helps to make thin slices from large raw or smoked fish, or large pieces of raw meat (ham, fillets, etc.).

Length
43.5 cm
Width
1.5 cm
Weight
175 g
Finish
Matt
Blade length
30cm
Material
Wood
Steel
X50CrMov15 stainless
219.00€
alveolated-salmon-knife-le-thiers-cuisine Alveolated salmon knife Le Thiers Cuisine, olive wood
A 30CM THIN AND FLEXIBLE BLADE

The salmon knife

Le Thiers Cuisine collection adapts the design of Le Thiers knife to the specific needs of culinary preparation.

The salmon knife is particularly suitable for cutting fish with delicate flesh :

  • 100% French handcraft production in our workshop
  • Forged X50CrMov15 stainless steel ( 54-56HRC)
  • Hardened blade
  • Full blade cutting edge
  • Both sides alveolated blade
  • Razor sharpening
  • 1 bolster
  • Rivets assembly
  • Professional mat finish
  • Sensual handle in wood (juniper, peppery smell) or olive

Sold in  black paperboard presentation box

le-thiers-cuisine-knives Le Thiers cuisine knives

Care instructions

We recommend to handwash the articles with a soft sponge.
Do not leave in prolonged contact with water or a heat source.
Wipe as soon as washing is completed.
Store in a dry place.

Sharpen the edge as soon as the knife seems to cut a little less well.

kitchen-knives-in-progress Le Thiers kitchen knives in progress

Feeling from the workshop

The very special blade of the salmon knife helps to cut greasy and/or sticky foods because:
– it is pointed to engage the cut without shredding the food,
– it is long (30cm) to allow cutting smoothly,
– it is flexible, to allow you to adjust the cut and make very thin slices,
– it is thin and is alveolated to increase the precision of the gesture and considerably reduce the effect of food sticking to the blade.