Nesmuk – Slicer 160 – Soul Olive
The Nesmuk Slicer 160 is perfect for all fine work, such as paring meat, filleting fish and meat or filleting vegetables and fruit. But also excellent to cut bacon, ham, etc. razor fine. The niobium steel provides high flexibility for the fine blade and at the same time conveys stability when cutting vertically. The properties of the steel allow for an unusually high hardness of 60 HRC for fillet knives. A fine bevel is applied by hand to the back of the blade, emphasizing the elegant lines of the slicer. The hand-assembled ferrule is made from a solid piece of stainless steel, stabilizes the blade and repeats the fine bevel of the back of the blade. The handle is made of wild Spanish olive wood. With spectacular grain, light brown to golden yellow, wildly barred with dark stripes. With a pleasantly soft feel and matt brushed stainless steel ferrule.
- Blade length: 16 cm
- Total length: 30 cm
- Blade width: 2 cm
- Material: niobium steel
- Hardness grade: 60 HRC
- Weight: 61 gram
- Spanish olive wood handles
- Casket in matte black
- Certificate of authenticity
Hand forged chef’s knives from the Soul Olive series from the knife manufacturer Nesmuk
Nesmuk develops and manufactures knives of the highest possible sharpness, using steel grades, materials and technologies never before used in the cutlery industry. Every Nesmuk knife is therefore a tangible commitment to innovation and perfection: made in Germany, created for eternity.
The long-lasting development of Nesmuk products is the consequence of the uncompromising demand for quality, attention to detail and functionality. Flawless hand tools for the highest demands. The best is the standard at Nesmuk. The knives are sharpest products on the border between craftsmanship and art.
Nesmuk knife keep sharp
The steels exclusively processed by Nesmuk guarantee extreme and long-lasting sharpness. For the care and maintenance of this sharpness, the use of the specially developed Nesmuk strop is perfect.
Fine knives should be cleaned the way they were made: by hand. In most cases, it is quite sufficient to wipe the blade with a damp cloth. You should make sure that the knife is not left uncleaned for a long time. There are food residues (e.g. lemons) whose acids can attack even high-quality steel. Please avoid working on the knife with corrosive or abrasive aids. High-quality knives do not belong in the dishwasher or loose in a drawer (risk of injury!).