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Have you ever tried to segment a large
piece of meat with an ordinary knife?
Then you know that for these kind of
tasks other tools are called for: cleavers.
Herbs, however, need a different approach
to release their full flavour:
a mincing knife.

The right tool for the "larger cut".

• handle material: synthetic


• blades made from stainless, special

special recipe steel

Curved blade for fine herbs.

• handle material:

synthetic or
wood

• blades made

from stainless,
special recipe
steel