D9 Professional Stainless Steel Meat Knife and Fork 20 cm

Specially designed with even better materials for even better properties. Superior 7Cr17MoV steel and inert G10 fiberglass.

Very Sharp Professional Meat Knife and Fork

A meat knife can be recognized by its long and narrow blade. Due to its great length, a long straight cutting movement can be made, which gives nice, neat slices. This makes a meat knife ideally suited for processing all types of meat, including Brisket, pork tenderloin, roulades, turkey, ham, roast and prepared meat, but even smoked salmon and tuna. In fact, the knife is even ideal for use as a sushi / sashimi knife.

The matching meat fork is perfect for cutting very finely colored slices and transferring them to a plate or platter. It will also help keep your hands away from the sharp blades while cutting.

High Quality Carbon Steel Blade

This Asian meat knife is made of 7Cr17MoV steel, which contains an extra high content of Chromium, Molybdenum and Vanadium compared to the standard German 4116 steel. This gives the knife an even better corrosion resistance and increases the overall strength, wear resistance and toughness compared to other knives.

Hardening the Blade

The scaring or in a nice word quenching of the metal is done by means of liquid nitrogen, which results in an ideal crystal structure of the steel. In addition, this makes the steel extra hard. The right combination of chemicals in the steel and the final quenching ensure an extremely strong knife that excels in edge retention and therefore remains sharp.

PAUDIN Japanese Meat Knife

• All-round meat knife and fork in German design
• Full-Tang design
• High quality 7Cr17MoV carbon steel
• Hardness 58-60 HRC
• Ergonomic and non-slip G10 riveted handle
• Japanese ground at an angle of 14-16 degrees
• Hardened with liquid nitrogen
• Razor sharp
• 20cm blade
• Not too heavy and well balanced
• Ideal and elegant combination for the BBQ
• Perfect to use as a Sushi / Sashimi knife
• Very high quality kitchen knife

Hand-sharpened and high hardness

The stainless high-carbon steel used is characterized by a very high hardness of more than 58-60 Rockwell Scale of Hardness, part C (HRC). The 20 centimeter long knife is ground by hand at an angle of 14 to 16 degrees per side, which leads to the exceptionally sharp end result. This combination of the steel with the grinding method used ensures a long-lasting sharp end result that you will enjoy for years.

High-end G10 Fiberglass Riveted Handle

G10 is an incredibly strong, inert, and non-porous, military-grade fiberglass-like material. The beautifully ergonomic riveted handle is smooth and comfortable to the touch, while the light texture provides a firm, non-slip grip. It is highly impervious to both heat and moisture with a lifelong durability. The handles are attached using the classic German 3-way riveting system.

Full-Tang and Well Balanced.

The forged construction transitions seamlessly from the blade to the triple riveted handle for durability and balance. Even after extended use of the knife, you will not suffer from wrist fatigue

Quality and Sustainability

A good meat knife is not something you buy for a short while, but should last for years and provide relief in all situations. Paudin stands for quality and durability, only the best types of steel are used and the finish is always of the highest level. A Paudin knife is razor-sharp, elegant and has a safe, ergonomic and comfortable grip. All this ensures that this chef's knife can rank among the strongest and best knives on the market within its segment! In short, PAUDIN kitchen knives are the knives you are looking for!

Maintenance

Despite the fact that a PAUDIN knife is suitable for use in a dishwasher, we strongly advise against using it. A long-term warm, dirty and wet environment is simply not the best for a knife. For a long lifespan, we therefore recommend washing the meat knife by hand and drying it immediately. Despite the very high carbon content, the knife should always be stored dry to prevent small rust spots.

Preferably store your meat knife in a knife block, on a magnetic strip or even back in the gift box. Never leave the knife lying around in the cutlery drawer, as there is a chance that the knife will become blunt due to the constant collision with other knives. For the same reason, we also recommend the use of wooden and/or plastic cutting boards. Cutting boards made of glass, stone and other materials do not do any good to the sharpness of the knife.

No matter how good a knife is, every knife will become blunt over time and through use. Therefore, sharpening it on a sharpening steel before use would be ideal. For a longer lifespan, it is advisable to have the knife sharpened professionally once every 1 to 2 years. In this way, this knife can contribute to the cutting pleasure in your kitchen for years!

About the brand PAUDIN

PAUDIN is a strongly emerging brand and is synonymous with high-quality cutlery.
The very young and motivated team also works with talented designers, who share the values and visions of the brand. Innovative technologies are used to create the highest quality products and the most appealing design.

At PAUDIN, then and now, customer satisfaction has always come first.