Featuring a long slender blade and a curved cutting edge, the classically designed slicing knives are ideally shaped to help you take consistent, beautiful slices from roast meats, poultry and smoked fish. Thick-and-juicy or paper-thin-the choice is up to you! Remember to use the pointed tip of the knife to separate meat from the bone before you slice!
Premium German steel for durability, sharpness and edge retention
Each knife labeled for easy identification in the block
Triple-riveted design and fully forged blade for strength and style
For years, Calphalon cookware has strived “to be the culinary authority in kitchenwares, enhancing the home chef’s food experience during planning, prep, cooking, baking, and serving." This statement has encompassed the true essence of Calphalon cookware since it was established in 1963. From it's beginnings in Perrysburg, Ohio, the company has led innovation in the cookware industry, continually introducing new cutting edge technology to the public. Now one of the industry’s top brands, Calphalon offers it's customers a variety of cookware in various styles and materials perfect for beginners and expert chefs alike.
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Description: Premium German steel for durability, sharpness and edge retention Each knife labeled for easy identification in the block Triple riveted design and fully forged blade for strength and style Perfectly balanced for comfort and control Everyday Cutlery collection
Description: Good Grip collection Sharp, no stain blade is hardened for strength ad durability Full tang blade for proper knife balance Hand wash with warm, soapy water and dry promptly Perfect for slicing meat and poultry
Description: The Nakiri is a traditional Japanese vegetable cleaver. The straight edge is designed to slice, dice and julienne using a firm thrust forward, rather than a rocking motion. It is great for fruits and vegetables, and can also be used ...