sed to slice thinly and chop, great for scooping up minced onion and garlic on it's wide blade, and also as a cleaver. After cutting, the wide blade can sweep the prepared food off the board.
The 3-mm thick full tang blade remains rigid and stable when cutting. A continuous cutting edge that frees up the heel of the blade to make it easier to sharpen.
Sandvik stainless steel:
We use Sandvik 12C27 modified stainless steel. It is anti-corrosive thanks to the addition of chrome and requires no special maintenance. Its carbon content of at least 0.40% gives excellent cutting edge.
POM handle (material ultra resistant to temperature, water, shock and wear):