Description

The shape of the knife with its right angle curve in the blade is made to slash across flesh and so separate the meat from bones, ligaments and other parts. It is a specialist meat knife and is not recommended for cutting or chopping vegetables and other regular kitchen work. The butcher knife shape comes from a very old design. In the wild these knives were used for a huge variety of tasks, for cutting up food, skinning animals and self defence!

• 18cm