SYOKAMI 10.2-inch Carving Knife & Fork Set

A long Sakimaru-inspired carving knife pairs with a curved two-pronged fork for roast dinners and the barbecue board. The 10.2-inch slicing blade and full-tang wenge wood handles bring holding, carving and serving together in one gift-boxed set. One coordinated carving pair includes a 10.2-inch carving knife and a curved two-pronged meat fork in a gift box. Long Sakimaru-inspired blade provides reach for carving cooked boneless meat, with a straight cutting edge and decorative Damascus-style pattern. Two curved fork tines help hold food on the board while the knife makes the next slice. Full-tang wenge wood handles are secured with three rivets, with a shaped finger rest and hanging opening on the fork. Specifications Included: One carving knife and one two-pronged carving fork Knife blade length: Approximately 10.2 inches / 26 cm Knife overall length: Approximately 14.6 inches / 37 cm Knife blade material: DIN 1.4116 high-carbon stainless steel, manufacturer specification Knife edge: Straight, non-serrated cutting edge Knife profile: Sakimaru-inspired long carving blade Blade finish: Decorative Damascus-style pattern Fork overall length: Approximately 11.8 inches / 30 cm Fork material: 430 stainless steel, manufacturer specification Fork form: Two pointed curved tines, shaped finger rest and hanging opening Handles: Wenge wood; natural grain and color vary Construction: Full tang with three rivets on each handle Care: Hand wash only; dry promptly; avoid soaking Packaging: Gift box included CareWash after use. Clean the knife, fork tines and handles with mild detergent and a soft sponge. Rinse briefly and remove residue from the spaces between the prongs. Dry promptly. Wipe the steel and wooden handles dry after washing. Do not leave the tools soaking or clean them in a dishwasher. Maintain the knife edge. Use a suitable sharpening method and follow the supplied knife instructions, or use a professional sharpening service. Cut on a suitable wooden or plastic board. Protect both tools. Keep edges and points protected in storage. Use controlled strokes on supported boneless food; avoid bone, frozen food, prying and suspending heavy roasts from one fork.