Different Knives and the Best Uses for Each One - Escoffier

Escoffier: The Complete Guide to the Art of Modern Cookery

KOTAI Santoku Knife 170 Mm Blade Hand Forged Japanese 440C Steel

The Escoffier Cook Book circa 1969 – In The Vintage Kitchen Shop

Vintage Set of 5 Escoffier Cutlery Super Stainless Wood Handle

Different Knives and the Best Uses for Each One - Escoffier

4 Knife Tips For Better Cuts In The Kitchen - Escoffier Online

Escoffier, the Peerless Edge Dagger [The Mithral Canvas] 5e : r

10 Tools You Need in Your Chef Utility Belt - Escoffier

My Pastry Course at the Ritz Escoffier School - Part 2 The French

Different Knives and the Best Uses for Each One - Escoffier

The CLASSIC 7 Craftsman is a true farm to table knife. A hybrid of a Hollow Edge Santoku Knife and a Curved boning knife. With a thinner blade than the traditional chef's knife at a 10 cutting edge and gradually curves up at the very end providing a curved edge and fine point. The hollow edge is crafted with evenly spaced vertical indentations which create small air pockets between the blade and the food. These small air pockets gently push food off the blade and reduce friction and drag.

Wusthof Classic 7 Craftsman Knife, Hollow Edge

Vintage Cookbook the Escoffier Cook Book A. Escoffier 1956