LamsonSharp 10-Inch Forged Kullenschliff Roast Knife

LamsonSharp 10-Inch Forged Kullenschliff Roast Knife
by LamsonSharp

LamsonSharp 10-Inch Forged Kullenschliff Roast Knife
List Price: $125.00
Our Price: $60.00
You Save: $65.00 (52%)
Availability: Usually ships in 1-2 business days
Category: Kitchen
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Product Summary

Manufacturer: LamsonSharp
Brand: Lamson
Model: 39859
Product features:
  • Hardened and tempered high-carbon stainless steel
  • One-piece forged, full tang blades
  • Comes with free knife blade protector KnifeSafe
  • Sharp for Life?Guarantee
  • Made in the USA

Description of LamsonSharp 10-Inch Forged Kullenschliff Roast Knife

The LamsonSharp Ebony Forged Cutlery Series features a one-piece, forged, full tang blade made of hardened and tempered high-carbon stainless steel from Soligen, Germany. The DymondwoodŽ resin-infused wood handles are heat and water resistant, they are triple riveted with nickel silver rivets for perfect balance and weight. The taper-ground blades are polished, hand-edged and honed. All forged knives from LamsonSharp are shipped in their own KnifeSafe, to protect the knives and the people who use them. This knife will be Sharp for Life, with the unique free factory knife sharpening program. All LamsonSharp products are proudly made in the USA and carry a lifetime warranty.
This knife looks elegant slicing roast beef in the banquet hall, but also works like a magic wand at watermelon feeds in the hot August sun. This is how it works: the ripples in the knife collect the meat juices, which lubricate the blade and speed its journey, leading to smooth-textured, controlled slices of roast beef; this serrated effect also lets the knife slide through tough melon rinds. The forged high-carbon stainless-steel blade is triple riveted to an ergonomic Black Delrin handle, and, although Black Delrin is dishwasher-safe, it's best to maintain quality cutlery such as this slicer (and, for even greater control, a companion LamsonSharp carving fork) by hand washing in warm, soapy water. As with all serrated blades, the slicer should be sharpened by a professional every few years. --Edward Skoog

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