The Messermeister Four Seasons knife collection stands up to the daily challenges and high volume of commercial kitchens. They are die-cut from a single billet of fine German stainless stamping steel alloy and outfitted with over-sized, molded and hygienic handles. These knives are constructed to resist oxidation to repeated exposure to moisture, easily sharpen on a honing steel and offer an extensive selection of blades for specific food service tasks. Assembled in Santa Catarina, Portugal by skilled craftsmen.
The Messermeister Four Seasons 10” Breaking Knife is used to break down large quarters of beef, pork or lamb into smaller roasts and pieces. This knife is an excellent choice for most butchering work. This long stamped blade curves upward to a pointed tip and is attached to a non-slip handle. The blade is smaller in width compared to a scimitar blade. Preferred by culinary professionals and butchers, this knife is designed to ‘break’ through skin, cartilage and small bones. The razor sharp blade trims through fat and easily portions out larger cuts into individual portions.
Hand-wash with warm water and a mild detergent; rinse and dry immediately.
Do not place in dishwasher.
Avoid cleaners containing bleach or citrus extracts.