Butcher knife 20 -23 - 25 -28 -30 -33 -35 -38 cms
Scalloped blade for a perfect cut (the alveolus is a hollow made about 1 cm from the edge of the blades - the alveoli are a cushion of air.) These grooves on the blade avoid material sticking on the blade to make possible the most thin slices) for cutting and sorting meat.
Molybden stainless steel
Abs handle non slip
3 Dural rivets
Butcher or sticking range