Special tempering process of carbon steel blade for improved edge-holding. Hand-sharpened blades feature full tang, hickory handles. Captivating antique appearance. Made since 1889.
Knife blades are durable carbon steel. Dry thoroughly after hand washing to keep blades free from rust.
(A) 8" blade (for carving)
(B) 7" blade (cuts raw meat)
(C) 6" knife (meat trimming)
(D) 4" blade (slice & dice)
(E) 3-1/4" blade (slice & dice)