Knife with Scalloped Edge
The Henckels scalloped slicing knife is the perfect knife for slicing boneless roasts, stuffed roasts and large Italian or German sausages. The scallops work by trapping small air bubbles between the blade and the food. This stops food from sticking to the blade and makes it easy to slice meats very finely. It's also easier to cut thicker slices with more precision. However, the scalloped slicing knife is not suitable for carving meat on the bone - it's too long and doesn't have a point - it will feel very clumsy in this situation. The handle on this knife is very comfortable.
Henckels Four Star knives are manufactured from the very best material to the highest of standards to produce a professional range of kitchen knives. They are perfectly balanced, with a full tang, an ergonomic handle and a durable, easily sharpened, corrosion resistant blade. Zwilling Henckels have used their own patented technology in the production of these knives - Friodur ice hardening and Sinter Component technology.
In production since 1731 Zwilling Henckels knives are used by many professional chefs around the world.
- Zwilling Henckels knives are made from high carbon stainless steel which has been ice hardened to produce a durable, easily sharpened balde with good edge retention.
- Henckels knives have a full tang for perfect balance.
- Henckels knives have solid, curved bolster for comfort and safety - it stops your hand riding up the blade.
- The handles on Henckels Four Star Knives are made from high impact polypropylene in an ergonomic shape for a comfortable, secure and safe grip. This material is also seamless, pore free and very hygienic.
- Like all professional quality knives - the Henckels Four Star range includes a large selection - each knife designed for a particular purpose. There is no such thing as a general purpose knife - it is always easier and safer to use a knife that has been designed for the job in hand.
- ADVICE - we recommend that all knives are washed individually and immediately after use - ideally in luke warm water with a soft sponge. Knives should then be dried and stored. This is the safest way to clean knives - no rubbing required, and it is the best way of reducing corrosion. Stainless steel - from any manufacturer - is never 100% rustproof and may be attacked by food acids -such small blemishes can be removed with a metal cleaner.
- ADVICE - we recommend that you sharpen your knives regularly - preferably every time that you use them. They will perform better and will be safer to use. A sharp knife is a safe knife - accidents happen most often with dull knives.
- ADVICE - knives should never be stored loose in a drawer - it's unsafe and it will dull the edges. Knife blocks and magnetic racks both keep knives safe and protect their edges.
- ADVICE - never chop onto steel, glass or marble - these surfaces are too hard and will quickly dull your knives. Wooden or plastic boards are more suitable.
- ADVICE - never abuse a knives - they are not can opener and should never be used to chop onto bones - only a meat cleaver is suitable for this job.
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