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The knife for large steaks is thinly ground with great care in the manufactory to high sharpness and “blaugepließtet” by hand in the traditional way, so that when cutting, the meat fibers are cleanly sliced through and the taste is fully maintained. The fork, made of 18 / 10 steel, is carefully worked and hand polished down to the tip. It enables gentle spearing and at the same time a secure, firm grip. The handle plates are made from the noble wood of Andiroba trees that were hidden for 100 years under the water in the Panama Canal. In this way, the surviving rainforest is spared.
Giselheid Herder-Scholz, Tim Wieland