Cutting a roast free of its net is a job that ruins plain-edge knives — the cord rolls under the blade and you end up sawing into the meat. A scalloped edge grabs on the first stroke, which is why this pattern lives in butchery and charcuterie rather than on a prep bench.
It is the same short, controllable body as Dexter’s straight vegetable knife, so it doubles as a utility blade for packaging, sausage casing and shrink wrap. Being stain-free, it can go straight from brine or fat into a commercial dishwasher.
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.
