Meat knives

The meat knife is predestined for cutting or carving meat and ham due to its relatively long and narrow blade. With a standard blade length of around 21 cm, only a few strokes are required for cutting. This makes the cut particularly precise. The blade width should not be more than 2.5 - 3 cm, otherwise there is a tendency for the meat to stick to the blade. Basically, the narrower the blade, the less the adhesion. Translated with www.DeepL.com/Translator (free version)