Craving meat with the large knife fork from the Profession "S" range makes it easy with its two sturdy, 18 cm long prongs is ideal to hold and lift meat for carving and turning. If you are making Hainanese chicken rice or roasted turkey, this is definitely the tool you need to portion the meat or serve smooth slices on a plate. This knife from the Professional “S“ range is popular among many professional chefs the world. This series of knife is also known to have an exposed tang which is connected to the handle scales.
Zwilling's special steel manufacturing process has the perfect chromium and carbon content and the FRIODUR® blade is also enhanced by a special ice-hardening technique which makes the boning knife harder and sharper. They will also not stain or chip and can retain their sharpness longer.
The bolster is seamless, ensuring no annoying edges between the handle and the blade. As you cut the meat, your hands may get oily but the seamless bolster keeps the hand from slipping onto the forks. Being edgeless improves hygiene by preventing any accumulation of food particles. Hence, cleaning is made easy. It also provides the right balance and acts as a finger guard. The handle is made of a plain black synthetic material and has three rivets, providing it optimum balance and safe handling. So you have a classic traditional boning knife which is sharp and flexible - a must in any kitchen.
