Carving and roast meat counter

After cooking, a roaster's work is not yet finished. Carving a roast is a delicate operation which needs perfect tools.
The movement must be both fluid and precise. A La Cornue knife is easy to recognize because it is great to handle.

La Cornue cutlery

Handles are in Brazilian rosewood with solid brass rivets and the blades, bearing the La Cornue stamp, are in 18/10 stainless steel.

We propose :

  • 20 and 25 cm chef knives
  • a 10 cm paring knife
  • a ham knife with a honeycomb blade
  • a carving fork
  • a bread knife
  • a sharpening steel
  • solid walnut storage block with saddle leather handles (for 4 knives)
  • A storage block for 3 knives, which may be hung up thanks to its long leather handle
  • To sharpen your knives, a blue coticule stone stored in its leather case that may be hung from your closet by its brass ring
  • Exclusively designed by Philippe Calandre for La Cornue, the standing timber carving board (charm)
  • An ingenious stainless steel bowl recuperates juice lost during carving. With cast iron handles
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