Category: Couteau dentelé
Des couteaux à steak classiques, tranchants et robustes, qui coupent nettement le steak, le poulet et les côtelettes. Sans scier, sans déchiqueter.
These sliced through a ribeye like it was butter, and the German steel feels noticeably heavier and sturdier than my old set. Washed them by hand and the white handles still look brand new after a month of near-daily use.
The serrated edge on these is what sold me — no more fighting with tough steak crusts, they just glide through. German steel feels substantial in hand without being heavy, and the white handles look clean on the table. Used them on chicken last night and cleanup was a quick rinse.
These sliced through a thick ribeye like butter, no sawing back and forth at all. The German steel feels solid and the serrated edge hasn't dulled even after a few weeks of dishwasher cycles.
