Tan or brown is the cooked meat code, and it is the one most often left out of a colour scheme — which is a mistake, because taking a knife from raw to cooked product is exactly the movement that undoes the cooking step.
Ten inches suits the work: slicing brisket, carving a ham, portioning roast beef. A long straight draw with no re-entry is what keeps a cooked slice whole, and the curved S145 profile still gives enough belly to work on a board.
Dexter-Russell has made cutlery in Southbridge, Massachusetts since 1818 and is the oldest cutlery manufacturer in the United States. The Sani-Safe line is its NSF-certified foodservice range, built around a textured polypropylene handle moulded to the tang so there is no seam for food to lodge in.
