AUVERGNE: Slicing Knife 10" [Auvergne]
This 10 inch Slicing Knife has a long, thin, straight blade and is used to cut thin, even slices of meat or poultry. A steel billet is heated to 2,200 degrees, hammered into shape, hardened again by heating to 1,900 degrees, quenched, tempered, hand ground, and a handle is attached. It is then polished and honed to a fine edge resulting in the finest knife available. This Auvergne brand of Sabatier (Theirs, France) has Coral handles (Pressed Wood from Spain) that are manually set and mounted on the tang using three through rivets.