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The BBQ No. 1 meat knife is unique because of its shape, texture and processing. The 30 cm long knife blade may at first glance frighten some. But please do not worry. The knife is not too heavy, can be used very precisely and safely. The sharpness produced in elaborate manual work supports and increases the advantages of the long blade. The universally applicable knife, whether as a meat knife or cooking knife, on the grill or in the kitchen, convinces by excellent cutting. Each cut becomes an experience. However, it is not only the manual work that is important in the production of this masterpiece. High-tech machines and plants are also of paramount importance at GIESSER. The blades are cured in the latest vacuum technology, heated to 1050 ° C and cooled down with nitrogen. 56-57 degrees of hardness are the result, thus, providing the guarantee for best cutting performance. GIESSER's knives specialists also attach great importance to the selection of the knife handles and their processing.
The BBQ No. 1 meat knife is unique because of its shape, texture and processing. The 30 cm long knife blade may at first glance frighten some. But please do not worry. The knife is not too heavy, can be used very precisely and safely. The sharpness produced in elaborate manual work supports and increases the advantages of the long blade. The universally applicable knife, whether as a meat knife or cooking knife, on the grill or in the kitchen, convinces by excellent cutting. Each cut becomes an experience. However, it is not only the manual work that is important in the production of this masterpiece. High-tech machines and plants are also of paramount importance at GIESSER. The blades are cured in the latest vacuum technology, heated to 1050 ° C and cooled down with nitrogen. 56-57 degrees of hardness are the result, thus, providing the guarantee for best cutting performance. GIESSER's knives specialists also attach great importance to the selection of the knife handles and their processing.