Cutluxe Forged High Carbon German Steel Carving Knife, 12-Inch
Last updated: August 20, 2021
Slicing a brisket or Thanksgiving turkey is no problem for this high-quality carving knife. It's constructed from a durable high-carbon German steel and then hand sharpened along the edge at 14 to 16 degrees per side. The handle is made out of pakkawood, so you can count on it being sturdy and reliable for a long time to come.
We looked at the top Carving Knives and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Carving Knife you should buy.
Product Details
Key Takeaway: Since this carving knife arrives in an elegant gift box, it's ideal for housewarming, wedding and Christmas gift giving.
In our analysis of 88 expert reviews, the Cutluxe Forged German Steel Carving Knife, 12-Inch placed 4th when we looked at the top 12 products in the category. For the full ranking, see below.From The Manufacturer
PREMIUM PERFORMANCE – Perfectly engineered slicing knife tapered to a razor-sharp edge for effortless carving and slicing of brisket, turkey, roast, ribs, prosciutto and other meats. RAZOR-SHARP GRANTON BLADE EDGE – Hand sharpened edge at 14-16 degrees per side for maximum sharpness & edge retention ensuring precision slicing every time. FULL TANG ERGONOMIC DESIGN – Luxury pakkawood handle that is triple-riveted for sure grip and absolute stability that ensures comfort and maneuverability. Laminated and polished for a sanitary build, perfect for busy kitchens. PREMIUM GERMAN STEEL – Precisely forged of high-carbon German steel engineered to perfection at 56+ Rockwell hardness for long lasting performance, rust and stain resistant. LIFETIME WARRANTY – We’re proud to say we believe in our blades. Your Cutluxe slicing knife comes with lifetime warranty against material or workmanship defects, purchase without risk.
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
