10" Cook's Knives
A cook's knife has a curved blade designed to 'rock' from handle to tip for a gentle, even rocking and gliding motion as you cut. Exceptionally safe wide blade is also great for scooping and gathering after cutting. Suitable for dicing onions and peppers, also makes slender 'matchstick' french fries and thinly shreds cabbage. Use the whole blade to cut larger items or use the flat side of the blade to lightly smash the skins from garlic cloves.
Most Granton knives are made from fully hardened and tempered stainless steel and are easy to clean. Both the black and coloured handles are insert-moulded from polypropylene co-polymer to withstand sterilising and dishwasher use and do not present the potential health hazards that are frequently associated with other knives.
Our blades are laser tested and made to BS EN ISO 8442-1:1998 from hot Sheffield forgings or fully hardened and tempered stainless steel, double taper ground and hand finished.
Cross Contamination - The Granton® ColourGripTM System
All Granton® knives are available with a choice of red, blue, yellow, green, brown, white or black handles. This system helps prevent cross contamination by assigning coloured handles to particular work areas. This table shows how coloured handles can be assigned to particular work areas. This offers instant visual identification of potential cross contamination hazards.
The Patented Granton® Edge
The patented Granton® Edge can be found in every place where a perfect cutting edge is appreciated. First introduced over 80 years ago, the secret of its success lies in the precision with which the scallops are ground on alternate sides of the blade, giving the keenness of a hollow ground razor coupled with the strength of an ordinary knife. In addition, the patented ground scallops create air cushions which allow for smooth and fast cutting. Granton® knives only require to be steeled occasionally in the normal way to retain a perfect cutting edge.
