Experts' choice: Au Nain high carbon steel (XC75) butcher's knives with untreated beechwood handles.When it comes to sharpness and edge holding ability, carbon steel blades surpass any stainless steel variants. Due to their steel structure, these traditional forged blades from the French region of Auvergne glide through meat with ease. Many amateur cooks favour such carbon steel knives, which, unfortunately, are not allowed to be used in professional kitchens. Since the blades consist only of iron and carbon, they have no protection against humidity and acidity and have to be thoroughly taken care of.
*Boning knifeA robust kitchen tool with a thrice-riveted light-coloured beechwood handle: this knife's extremely sharp blade cuts through any meat type and makes short work of joints and tough tendons. This precious blade needs to be cleaned under running water and dried thoroughly after every use.
An Au Nain meat knife that delights cooks all over the world: perfect in form and fuctionality, it is a kitchen knife that meets the highest demands. With it, preparing meat is no longer a problem. In order to preserve this knife in excellent condition for longer, make sure to rub some food-safe oil into the blade from time to time.
Read up on Au Nain and their magnificent knives:
Au Nain - Coutellerie professionnelle
The kitchen: a place of functionality and creativity
Au Nain invites you to the table
Interesting facts about iron, cast iron and steel