925AK - Kom-Kom butcher knife with an eight inch, narrow, high carbon steel blade with a hardwood handle
A butcher’s knife is predominantly used to cut and slice meat and it's distinctive design has been adapted and refined over time so that it is now the perfect tool for the task.
It is the knife of choice for professional chefs who need an efficient cutting tool for a wide range of food preparation tasks such as slicing, trimming, and cutting through meat and cartilage and stripping meat from bones. A highly versatile kitchen knife this is also the perfect meat cutting tool for home cooks who want to cut and prepare meat dishes. This narrow bladed butcher's knife is ideal for deboning as it has a narrow but strong blade. The spine on this blade is 2mm (see diagram for full dimensions).
Kiwi butcher's knives use a stamped blade design and so they are lightweight and easy to clean & sharpen, making them a perfect choice for trimming and slicing meat.
Made from high grade Japanese SUS 420J2 high carbon steel which has been hardened and tempered for sharpness, This knife has a razor sharp cutting edge and is finished with a high quality untreated hardwood handle fixed with brass rivets.