Ernst Knam
Upstream and downstream from good cooking, you will always find an excellent knife: cutting food properly is indispensable for enjoying it. Many people use only one knife to do everything in the kitchen. They don't think about what they use to cut in the kitchen or on the table, and they always end up by complaining about the poor results of their cutting.This is why we invited Great Chefs to develop knife collections together with us, able to answer specific cutting needs.
Nomenclature: Smooth blade, Serrated blade, Frosted blade, Forged blade, Blade with anchored tang handle, Plastic handle
Nomenclature: Smooth blade, Serrated blade, Frosted blade, Forged blade, Blade with anchored tang handle, Plastic handle
