Claude Dozorme Berlingot Sausage Knife

The cutouts, which spell out the word 'sausage,' are designed to reduce the surface area of the blade. This prevents cured meats from sticking to the steel, allowing you to make clean, consistent slices without tearing the meat.

Yes, the combination of the micro-serrated edge and the specialized blade design makes it ideal for everything from soft, fatty salami to harder, dry-cured sausages. The serrations grip the tough skin while the blade geometry glides through the interior.

Yes, this knife is constructed to be dishwasher safe. While hand washing is generally recommended for all high-quality cutlery to maintain the edge longer, this specific model is built to withstand the dishwasher for convenient daily maintenance.

Half-silk construction refers to the tang of the blade, which extends halfway into the handle. This design balances the knife effectively, making it lightweight and easy to maneuver for precise slicing tasks.

Micro-serrations are designed to stay sharp for a long time because the recessed parts of the edge are protected from direct contact with cutting boards. You generally won't need to sharpen them, but if they eventually dull, they require specialized equipment to maintain the serration pattern.