| Size (mm) | Size (mm): 241H |
|---|
Adam Simha steak knives are expertly crafted for both performance and style, making them a standout addition to any dining experience. Made from durable 13/0 stainless steel (13% Chromium & 0% Nickel), these knives offer excellent resistance to corrosion while maintaining a sharp, reliable edge. The handle is made from recyclable lumber, resulting in a circular waste free process that’s hard wearing. Each knife features an optimised blade shape and edge geometry, ensuring exceptional precision and control when cutting through steaks and other meats with ease.
The Adam Simha Steak Knife collection comprises of 3 designs; The part serrated Burlington, Kendall, and the non-serrated Lowell. The part serrated blade design of Burlington and Kendall brings a popular combination to add versatility to the cutting action. A serrated end provides an added benefit for rigorous cutting needs, whilst the non-serrated blade allows for a strong and steady pressure to glide through food with a clean cut. The latter can be found in its entirety in the non-serrated Lowell knife.
| Height (mm) | Height (mm):241 |
|---|---|
| GTIN | GTIN:5018461731857 |
| Gauge | Gauge:13/0 Stainless Steel |
| Cutlery Type | Cutlery Type:Steak Knives |
| Cutlery Range | Cutlery Range:Sharplus Cutlery |
| Pack Size | Pack Size:6 |
| Model Number | Model Number:5797WP053 |
| Colour | Colour:Silver |
| Weight (Kg) | Weight (Kg):0.43 |
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High-quality knives
Created by designer Adam Simha, these are the knives you will always reach for, feel compelled to care for, and never want to put down. Adam’s original knife designs are based on over 20 years of knife making, his own professional kitchen experience, and the custom knives he has built for working chefs. He provides service for these knives exclusively, giving him first hand feedback on every detail from material to blade shape to edge geometry, to hardness, to hardware.
“The knives I began making and enjoyed the most turned out to be knives for cooking, which brought me full circle back to the sphere of culinary arts.” – Adam Simha
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