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10" Pointed Carving knife

Executive Chef Series
Model: 221

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Availability: In stock

Sugg. Price: $109.99

Online Price: $69.99

Make Your Knife More unique/special/personalized with a Laser Engraving Text!

Sugg. Price: $109.99

Online Price: $69.99

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    1.    This item10" Pointed Carving knife
    2.    10" Ceramic Sharpening Steel (BLUE)
    Description

    Our 10” Pointed Carving Knife is a great specialty tool around the holidays or large special events. This knife has enough length to cut through most large hams, roasts, turkeys, lamb shanks, or steaks, and the dimples on the blade help keep the meat from sticking. The thin blade of this knife is even good for slicing sushi rolls.



    Our 10” Pointed Carving Knife is a great specialty tool for the holidays or large special events. This knife has enough length to cut through most large hams, roasts, turkeys, lamb shanks, and steaks.The dimples on the blade help keep the meat from sticking. The thin blade of this knife is even good for slicing sushi rolls.
    Additional
    Model
    221
    Warranty
    Life-Time Warranty
    Knife Type
    Slicing & Carving Knives
    Tang Type
    Triple Tang
    Edge Type
    DIMPLE
    Blade Length
    10”
    Blade Material
    X50CrMoV15 High Carbon No-Stain Steel
    Handle Size
    4 3/4 inches
    Handle Material
    Pakkawood
    Dimensions
    L - 15 1/8 inches W - 3 1/8 inches H - 1 1/8 inches
    MSRP
    $109.99

    Use

    • Always use caution when handling sharp objects.
    • Avoid cutting on hard surfaces such as stone, metal or glass.
    • It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.

    Care

    • Hand-wash with warm water and a mild detergent. Rinse and dry immediately.
    • Maintain the knife's cutting edge by regularly using a honing steel. Always hand wash and dry right away.  Never leave them sitting in water for extended periods.  They can rust and the pakkawood can swell.
    • Sharpen as needed. With regular use and honing, your knife should not need sharpening more than once or twice a year.
      The honing steel straightens the edge.  It does not sharpen.  The diamond steel should be used approximately once a month or when your knives don’t feel sharp after using the honing steel.  The diamond steel has powdered diamond dust to remove a small amount of metal to get your edge back.  If the diamond steel and honing steel doesn’t work its time to use a V sharpener.  The V sharpener will strip off the old edge and put on a new one.

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