Description
A chef’s best friend!
For cutting, slicing and finely chopping meat. For dicing, slicing, finely chopping and carving vegetables into strips and batons.
The curved cutting edge means food can be chopped using a rocking motion. The blade stays rigid and stable when slicing. The continuous cutting edge frees the heel of the blade and makes sharpening easier.
Blade Length: 20 cm
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.
Handle:
The moulded handle is made from fibreglass polyoxymethylene which ensures excellent resistance to wear and water and outstanding impact strength. Thanks to its curved shape and triangular profile, it provides a secure and comfortable grip.
Free Sharpening Service:
The sharpening service is offered (excluding shipping costs) for Intempora knives (except bread knife).
Please send your knife to OPINEL – SAV – 508 Bd Henry Bordeaux 73000 Chambéry, with indication of the service “Intempora free sharpening” and your contact information on free paper.
Sharpening period: 3 weeks after receipt of the knife
Selected by Alain Ducasse Ecole de cuisine and the Ecole Gourmets of the Paul Bocuse Institut
This knife has been selected by the Ecole de Cuisine Alain Ducasse and the Ecole Gourmets of the Paul Bocuse institute. It is used in their workshops : www.ecolecuisine-alainducasse.com and www.ecoledecuisine.institutpaulbocuse.com
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