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Tuo Knives / Tuo Knives-1

TUO 6.5-inch Nakiri Knife - High Carbon Stainless Steel G10 Handle

$ 51.99 $33.79
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EASY SLICING WITH FORKED TIPS

The forked tips of our cheese knife effortlessly lift and move cheese slices, ensuring precise and efficient cutting. Our uniquely designed tips provide a secure way to slice without the need for additional force.

MINIMIZED SLICING RESISTANCE

The tight serrations of our cheese knife minimize slicing resistance, ensuring a smooth and effortless cutting experience. This feature is perfect for handling cheeses with varied textures without compromising quality.

REDUCED FRICTION AND STICKING

The perforated surface of our blade reduces friction and prevents food from sticking to the blade. This unique design keeps your cheese slices clean and easy to handle, enhancing overall convenience during preparation.

FORGED FROM SUPER STEEL

Our kitchen cheese knife blade is forged from high-strength German X50CrMov15 (DIN 1.4116) steel, providing a hardness of HRC56±2. This robust material ensures rust resistance and exceptional edge retention, making it ideal for slicing through cheese of any thickness and texture.

STABLE AND HYGIENIC HANDLE

The full tang handle is made of high-density Pakkawood composite material, offering stability and hygiene. This material is resistant to cracking and molding, even in demanding kitchen environments, ensuring both your safety and the safety of your food.

EGYMOLOGICAL HANDLE DESIGN

The ergonomic handle of our cheese slicing knife is designed to reduce wrist pressure. Its perfect pinching effect allows for comfortable handling of vegetables and fruits, making slicing and dicing a breeze. This feature is particularly useful for extended cooking sessions.

WIDELY USEFUL FOR CHEESE AND MORE

Not just for cheese, our versatile kitchen knife is perfect for slicing fruits and vegetables. Its precision makes it an ideal helper for your kitchen's prep work. The included luxury case makes it a thoughtful gift option for birthdays, housewarming, or the new year.

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