Messermeister, featuring premier German cutlery, has roots in both Germany and Australia. Today, Messermeister operates as a U.S. company that strives to provide the highest quality of cutlery and culinary tools to both food-service professionals and home cooks. We are committed to designing new and innovative products and sourcing the world to find the very best quality at the right price for the market. The Four Seasons collection of stamped knives is designed and manufactured to the high standards of the restaurant institutional market. The blades are stamped from high carbon, German krupp stainless tool steel and attached to industrial strength santoprene handles. The oversized textured handles provide a comfortable non slip grip and are constructed for the rigors of commercial useage. The partial tang extends partially through the molded handle, which allows the handle to be securely fastened to the blade. Stamped knives are noticeably lighter than forged knives, which is an attribute for those who are not comfortable with heavy knives. A Four Seasons blade features an incredibly sharp edge and has a rockwell hardness of 56, which allows it to hold its edge for a long time. This Four Seasons 6-inch boning knife features a thin, narrow 6-inch stiff upward curved blade. The primary function is to separate meat from a bone. Messermeister offers a guaranteed lifetime warranty against defects in materials and workmanship. Every knife comes with free lifetime sharpening and reconditioning. Once the edge is no longer sharp, have an expert sharpener re-grind a new edge on your knife or with a return shipping fee, Messermeister will re-sharpen your knife free of charge. Contact customer service at toll free 800-426-5134.
The flexible 6-inch blade on this lightweight, inexpensive knife is designed for deboning meat and poultry, is stamped from stainless steel rather than forged, and has no bolster. The partial-tang handle is molded from a textured, nonslip, rubberized polymer. The knife is dishwasher-safe, but it's best to hand wash it in soapy water to keep the blade sharp. --Fred Brack