This is the longest blade in Dexter’s Sani-Safe cook’s knife range. Twelve inches of DEXSTEEL high-carbon steel gives you enough edge to pass straight through produce that a shorter knife has to work at in stages, and the taper keeps the tip light enough to steer.
It comes out for the awkward, oversized things: halving a watermelon, sectioning butternut squash, running through a stack of cabbage heads, portioning a sheet tray of roasted vegetables. On a deep board the length is what stops a cut from turning into a series of saw strokes.
Dexter-Russell has been making cutlery in Southbridge, Massachusetts since 1818. Its Sani-Safe line carries NSF certification for commercial kitchens.
