The Sarah Wiener meat knife by Pott is slim, long and its shape ends up pointed. With this form it is ideally suitable to part meat and agile enough to also separate thin slices. The meat knife is part of the Sarah Wiener knives series that has been designed by Sarah Wiener together with the cutlery manufacturer Pott.
Each Sarah Wiener split knife is produced in 90 manual working steps. Molybdenum-vanadium-steel from Solingen and a nine-step smithy procedure make the blade especially hard and rust-resistant as well as smooth and persistent.
Through separate fore-sliding and fine-sliding, the surface of the blade becomes extremely smooth and the steel pores close. A natural rust-protection emerges like this. The blades become additionally sharp through complex “hand-operated trigger” (sliding and polishing by the blade-master’s hand) and sharpness test for every knife.
The grip of the Sarah Wiener meat knife consists of the best plum wood and it is a hand charmer in form and material. The plum wood came from regional woods and is hand-ground and oiled. The wide-forged crop of the bread knife is a finger-protection and the exact set focus at the same time. That is how the knife allows an easy and un-stressful working.
Please note: because of the high quality and sensitive materials, the Sarah Wiener meat knife shouldn’t be cleaned in the dishwasher.