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Slicer 352mm - 2016 Model with improved handle Cold Steel Kitchen Classics Series - Outlet
Are you searching for a tool that handles roast meats as effortlessly as a historical sword slices through a practice target? This slicing knife from the Kitchen Classics series represents a modern pinnacle of ergonomics and metallurgy. Whether you are preparing a grand feast for your reenactment camp after a grueling battle or simply ruling your kitchen at home, this blade offers surgical precision. We provide you with a tool that merges German precision with cutting-edge polymer technology. The blade, treated by extreme cold (cryogenic quenching), retains its edge significantly longer than standard cutlery. Get ready to discover a slicing experience where work turns into pure joy. Further product information ...
Master Slicing Knife with Ice-Quenched Blade and Non-Slip Ergonomic Grip
Technical Parameters and Material Composition
The core of this knife is premium German 4116 stainless steel. This steel is renowned for its excellent corrosion resistance and ability to hold a fine edge. The secret to its performance lies in the cryogenic ice-quenching process, followed by a precision flat grind. The result is a blade that is not only razor-sharp but also exceptionally resistant to mechanical wear and tear.
| Parameter | Specification (Metric / Imperial) |
|---|---|
| Blade Material | German 4116 Stainless Steel (Cryo-quenched) |
| Total Length | approx. 35.2 cm / 13.86" |
| Blade Length | approx. 22.8 cm / 8.98" |
| Blade Thickness | 2 mm / 0.08" |
| Handle Length | approx. 12.4 cm / 4.88" |
| Handle Material | Zy-Ex™ core with Kray-Ex™ sheath |
| Weight | approx. 111 g / 3.92 oz |
Innovative Handle and Operational Safety
The handle of this model underwent a major optimization in 2016. It is designed to fit your palm perfectly, even during prolonged use. It consists of two layers: a robust inner core made of Zy-Ex™ provides stability, while the softer outer sheath made of Kray-Ex™ (food-grade certified) ensures a perfect non-slip grip. Even if your hands are wet or greasy from meat, the knife remains secure. This is crucial not only for your comfort but, above all, for your safety.
Historical Context and Craft Tradition
Slicing knives with long, slender blades have their roots in Renaissance and Baroque kitchens, where the carving of roasted meats at the table became a ritual and a display of social status. The purpose of such a thin blade was to separate clean, thin slices of meat without tearing the fibers, thereby preserving all the juices within the dish. While historical chefs had to constantly sharpen their blades on stones, modern cryogenic steel processing pushes these limits into a completely different dimension. Cryogenic quenching alters the crystal structure of the steel at a molecular level—a technique that ancient swordsmiths could only dream of.
Maintenance and Safety Warnings
To ensure this knife serves you for generations, provide it with basic care. Although it is made of high-quality stainless steel, we recommend that you always wash it by hand with a mild detergent and dry it immediately. The dishwasher is the enemy of any quality knife—aggressive chemicals and high temperatures can damage the edge and the handle structure.
Please remember that the knife is extremely sharp. Always cut away from your body and never try to catch a falling knife. Use the knife exclusively for cutting food on wooden or plastic cutting boards. Chopping into bones, frozen foods, or using it as a lever could lead to irreversible damage to the edge or personal injury.
We recommend purchasing a high-quality honing steel for regular edge maintenance and a wooden cutting board, which is the gentlest surface for the blade.
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