RC3 Professional Stainless Steel Ceramic Coated Meat Knife 20 cm

The Refresh Coated series, a modern one-piece design and a feast for the eyes with the deep black non-stick ceramic coating

Extra Hygienic Professional Meat Knife

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 also makes a meat knife ideal 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 ideal for use as a sushi / sashimi knife. Because this knife is made from one piece, there is no place left for bacteria to nest and reproduce.

Black Non-Stick Ceramic Coating

This very wear-resistant coating gives this knife a tough and robust look and also ensures that vegetables, meat and fish stick less quickly to the knife. The ceramic coating is very durable but is and remains a coating. An extensive test of 6 months every day at 70 degrees in the dishwasher shows only a few minor damages and rust spots. For a longer lifespan, preferably, as is true for every chef's knife, wash by hand after use and dry with a soft tea towel.

Modern Ergonomic One-Piece Design

The blade and hollow handle are made from one piece. They maintain perfect balance while cutting and above all, you don't have to worry about the hidden germs anymore as there are no places where they can stay and multiply. The handle is ergonomically designed for a comfortable grip, safer and efficient cutting.

PAUDIN Japanese Meat Knife

• All-round meat knife with a unique one-piece design
• Made in one piece for extra hygiene
• High quality 1.4116 German Carbon Steel
• Black ceramic non-stick coating
• Hardness of 56+ HRC
• Ergonomic handle
• Japanese ground at a 15 degree angle
• Hardened with liquid nitrogen
• Razor sharp
• 20cm blade
• Not too heavy and well balanced
• Perfect to use as a Sushi / Sashimi knife
• 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 56 Rockwell Scale of Hardness, part C (HRC). The 20 centimeter long knife is ground by hand at an angle of 15 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.

Modern Ergonomic One-Piece Design

The blade and hollow handle are made from one piece. They maintain perfect balance while cutting and above all, you don't have to worry about the hidden germs anymore as there are no places where they can stay and multiply. The handle is ergonomically designed for a comfortable grip, safer and efficient cutting.

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.