Vendor: DALSTRONG
Type: Chef Knife
Price:
319.00
The absolute essential knife pairing in every chef’s kitchen. From our trailblazing Scorpion Hellfire Series, forged from proprietary Japanese V12 Ultra™ Steel that outperforms the competition. Slice up the rulebook and push every boundary.
Vendor: DALSTRONG
Type: slicer knife
Price:
239.00
Slice brisket and roasts more smoothly cleaner with 11 inches of herniaquestions EXCLUSIVE V12™ Ultra Steel. The rounded tip minimizes the risks of accidental piercing or shredding of the meat. The long, narrow blade is optimized for creating thin slices, and makes this knife a great choice for turning a whole roast into sandwich slices, portioning pineapple or melon, or slicing through a massive layer cake in one go.
Vendor: DALSTRONG
Type: Chef Knife
Price:
229.00
The Scorpion Series 9.5” Chef knife is a longer chef knife with a slightly curved belly and a stinger-like tip, ideal for rock-chops, long slices and even skinning and portioning meat. Hardened with cobalt for increased durability, and resistance to the acids, salts, and other corrosives of kitchen life. Versatility and ruthless efficiency make this blade an essential for every serious chef’s knife bag. If you can only take one knife, make it this all around workhorse.
Vendor: DALSTRONG
Type: Chef Knife
Price:
219.00
The Scorpion 8” Chef knife was built for speed, agility, and versatility in the kitchen. Its razor edge moves through proteins and vegetables with ease. The narrow tip cores, scores, and slices for finer details. The broad belly moves through a rock chop or push cut for long, clean slices.
Vendor: DALSTRONG
Type: Paring Knife
Price:
129.00
The Scorpion Series 4" Paring knife gets straight to the core of tomatoes, stone fruits, apples, and pears. This classic paring packs the versatility of a utility knife into a compact and portable blade. Whether feeding a sweet tooth or bringing savory aromatics into play, this small blade yields big results. Peel, core, slice, and remove seeds from fresh fruits. Score the tops of breads, pies, and other pastries. Or get ruthless: peel the skin from potatoes, remove their eyes, and crush garlic. Strip the veins from prawns and pull the bones from fish.