Reach for this when you're putting together a cheese board and you want to slice a wedge of aged cheddar cleanly, then move straight to a soft brie without it sticking to the blade. A chef knife is too long and too heavy for board work. A butter knife is useless on anything firm. The 6-inch cheese knife sits exactly in between -- short enough to control a small wedge, sharp enough to cut hard cheese without crumbling it.
Hard Cheese, Soft Cheese. Same Knife.
Hard cheese needs a thin, sharp blade to cut cleanly without shattering. Soft cheese needs that same sharpness with enough speed to stop the paste dragging on the flat of the blade. German 1.4116 (X50CrMoV15) stainless steel takes and holds an edge fine enough to slice a firm manchego without crumbling it, and clean enough to glide through a ripe camembert without tearing. The 56-58 HRC hardness also means you can run it on a standard honing rod to bring the edge back before a dinner party without any special technique.
Red Wood Handle, Comfortable on a Board
The red wood handle is light enough that using the knife on a platter for twenty minutes doesn't tire your hand out. The full-tang construction keeps the balance even rather than tipping toward the blade when you're working a small wedge of firm cheese. Stainless steel rivets and a clean finish that doesn't look out of place when you leave the knife on the board with the cheeses.
Specifications
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Blade Steel: German 1.4116 (X50CrMoV15) Stainless Steel
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Hardness: 56-58 HRC
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Blade Profile: 6-inch cheese knife
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Handle: Red wood with stainless steel rivets, full-tang
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Use: Slicing and portioning hard and soft cheeses -- aged cheddar, manchego, gruyere, brie, camembert -- on a board or platter.
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Series: Supreme Series (X02)
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Model: X02-ZS
Complete Your Set
Pair it with the Supreme Series 8" Chef Knife for prep before the board goes out, and the Supreme Series 8" Carving Knife if you're serving charcuterie alongside the cheese.
