Beef, chicken or lamb, raw, cooked or roasted: a carving knife will carve or cut through any type of meat with ease. Carving knives have a slightly curved, pointed blade of between 15 and 30 centimetres in length. This is the optimal length for slicing through even the thickest of roasts without any great resistance. And best of all: carving knives cut with such precision that they cleanly sever the fine fibres of the meat while retaining the meat’s precious juices. WMF carving knives are precision ground, making them not only extremely sharp, but also extremely durable. They are available in a range of designs for both amateur and professional cooks. Incidentally, carving knives are also ideal for preparing fish.
|Material||Cromargan® 18/10 stainless steel|
|Care||Wash by hand|