Its long and extremely sharpened blade enables to slice with precision roast and cooked meat into thin slices of the same thickness. 

Blade:

- Particularly hard (55056 HRC) carbon steel (0.5%)

- Ideal concentration of chromium (14%) for resistance to corrosion

- Molybdenum steel alloy (0.35%) to make the cutting edge last longer.

- Traditional hand sharpening with a convex profile. 

Handle:

- Ergonomic, comfortable grip

- Resin hot-injected on the blade for maximum hold.

- Materials tested for contact with foodstuffs and cleaning in the dishwasher.

- Aluminum alloy through rivels achieve a refined design and guarantee compact dimensions.