Mercer Culinary RPX Boning Knife – Stiff, 5.9 Inch

I was sent the wrong knife.

A Granton edge knife has small scallops or dimples on the sides which create pockets of air between the knife and the food being sliced. This feature, which enables more effortless cutting, is often seen on Santoku knives. I purchased this Mercer Culinary BPX Granton Edge Slicer to be able to thinly slice prosciutto and ham for cold cuts. It's also great for slivering hard block cheeses like Parmesan and Romano. The knife is brilliant for cutting Carpaccio, or shaved steak and stir-fry beef using partially frozen beef. (For thin slicing, freeze beef for 30-45 minutes or until the tip of a sharp paring knife can pierce about 1/4 inch depth.) Having a good slicing knife allows me to save money by purchasing cheaper meat cuts which are tough, but when sliced thinly they can be easily tenderized in cooking. The knife is excellent for thinly slicing roasts. The quality of the high carbon stainless steel helps this knife to retain a sharp edge for long durations with only occasional honing. Even though there are scalloped sides, the knife is still easy to sharpen because the edge is straight and normal sharpening tools and techniques can be used. All things considered, this knife is a useful addition to my kitchen at a very reasonable price.

Works well. Good price too.

Not usually the type to write reviews but I’m extremely impressed with this knife. I’m a second generation butcher and I’ve used victorinox knives my whole life. Don’t get me wrong they are great but I personally prefer Mercer. Holds an edge very well and is extremely comfortable while working 10-12 hour days. Highly recommended.

Excelente filo y calidad de los materiales con que está fabricado!!