The Opinel Parallele Carpaccio Knife is an expertly crafted tool. designed for chefs and home cooks who seek precision in creating delicate. beautifully presented dishes. Its long. flexible blade is ideal for carving thin. even slices of raw or smoked salmon. ham. carpaccio. and other delicate ingredients. making it perfect for crafting elegant appetizers or main courses for a dinner party or special occasion. This carpaccio knife ensures a smooth. effortless slicing experience. elevating every cut with finesse and artistry. whether you're preparing a gourmet charcuterie board or a refined seafood platter.
Crafted in France. the carpaccio knife features a 12-inch blade made from X50CrMoV15 stainless steel. renowned for its sharpness. durability. and corrosion resistance. The half-tang construction and flexible blade design provide precise control. allowing for consistent. paper-thin slices. The ergonomic beech wood handle. with its soft. clean lines. offers a comfortable and secure grip. ensuring confidence during intricate tasks. With an overall length of 16 inches. the knife provides ample reach for versatile slicing. To maintain its quality. hand wash the carpaccio knife with mild detergent. dry thoroughly to protect the wooden handle. and store in a knife block. magnetic strip. or blade guard to preserve the blade's edge.
Rooted in Opinel's legacy of French craftsmanship. this carpaccio knife combines elegant design with exceptional functionality. making it an indispensable tool for any kitchen.
Key Features:
- Blade Length: 12 inches. flexible for thin. even slicing
- Blade Material: X50CrMoV15 stainless steel. corrosion-resistant
- Edge: Sharp for precise. delicate cuts
- Handle: Ergonomic beech wood. soft and secure
- Care Instructions: Hand wash only. dry thoroughly. store safely
- Construction: Half-tang for balanced. controlled handling
- Origin: Made in France
- Versatility: Ideal for salmon. ham. carpaccio. and delicate foods
The Opinel Parallele Carpaccio Knife delivers precision and elegance. transforming every slice into a work of culinary art.
