Forged in what Messermeister calls a bolsterless style, the San Moritz Elite limits the bolster to the base of the knife's tang, leaving the entire cutting edge open for use. The minimal bolster still contributes strength to the knife and matches perfectly to the molded POM handle.
This rat tail tang knife's seamless handle ends in a polished stainless steel pommel with dropped heel, making the knife comfortable to work with and easy to grip. Gapless construction prevents buildup of food particles and eliminates that potential source of cross contamination.
Built in the classic chef's knife style, the camber of the molybdenum vanadium stainless steel blade's eight-inch cutting edge allows rocking as well as slicing movement. Although it's heavy enough at the base for chopping, the blade tapers towards the tip. This gradual change in the blade allows different parts to perform well at a full range of lighter kitchen tasks including peeling, trimming, slicing, dicing, and mincing. If something needs doing, there's usually a way to do it with the chef's knife, since each part of the blade is fitted to a different purpose. The San Moritz blade is built extra wide, increasing the range of the knife and also putting more room between the knuckles and the cutting board. Sometimes referred to as the flagship knife, it's the most versatile knife in a European-style kitchen.
The Messermeister San Moritz provides space for personalized engraving and comes packaged in a handsome gift box.
For a high quality stamped steel version of the Chef's knife, see the Messermeister Park Plaza.
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