||The tastes and aromas of cheeses change from the outer layer of the entire cheese to the centre. To taste the cheese in all the variants of flavour that it contains, it needs to be cut into portions that enclose all its nuances. The right kind of blade must be used for each level of hardness of rind and texture.
- Sharpening of the blade, which is done completely by hand, gives long-term cutting edge
- Ergonomic handles are made of boxwood, the hardest of any European woods
- Made from either 1.4119 steel or 18/10 stainless steel