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Product Information
Fine preparation knife specialising in the slicing of delicate raw meat and vegetables.
"These knives are just stunning. They stay sharper and retain their edge longer than any other knife I have used." - Garrey Dawson - Ready Steady Cook
Since I.O.Shen Mastergrade knives were launched in the UK in September 2004, they have had an impressive impact on this competitive market. The unique Triplex steel blades have won many admirers – especially in the professional sector.
Features
- Any sharpening method that does not guide the knife e.g. sharpening steel or plain whetstone, relies on the operator to set and maintain the sharpening angle (bevel angle on the knife edge). In practice, this is virtually impossible and although a sharp cutting edge can be created, the original profile of the cutting edge will be gradually lost, as will the durability of the edge. Both the KE-280 and the KE168 have a guide system to assist the operator.
- Portion Control: A sharp knife will cut exactly the portion required. A blunt one will not. Test this statement by cutting a tomato with a blunt, then sharp knife.
