Category: Couteau set
Quatre couteaux essentiels pour passer des coupes les plus précises au découpage d'un rôti entier. Le tout en acier japonais AUS-10.
My roast carving knife sliced through a full pork shoulder without me having to saw back and forth once, which never happened with my old set. The four pieces cover everything I actually cook, and the handles feel solid even when they're slick with oil. Already eyeing what else I can break down just
The AUS-10 steel holds its edge noticeably longer than any set I've owned, and the smaller knife handles shallots and herbs with real precision. I carved a whole chicken Sunday and barely had to touch the sharpening rod after.
The roast carving knife glides through a pork shoulder like it's butter, and the thinner pairing knife handles those tiny garlic slices without a fight. The AUS-10 steel edge has held up through a week of meals without needing a sharpening yet.
