"Thau" N°3 Chef knife by Guy Savoy and Bruno Moretti for Tarrerias Bonjean
Its imposing dimensions explain its name! It can slice through cabbages and, more generally, all large vegetables, and even, why not, meat. Stout, it is the large model of paring knives.
Product specifications
(in g)
420
(in mm)
182.48
(in mm)
175.3
Technical polymer
(Per side in °)
16
full tang
Mox
Smooth
54.56
Two ranges of knives have emerged
The result of observation and reflection by the Guy Savoy - Bruno Moretti duo, high-level technologies, know-how and the industrial production capacity of Tarrerias Bonjean, two ranges of knives have emerged: the "Ulu and Savik" table knives on the one hand, and the "de Thau" kitchen knives on the other.
Discover our range of knives
The “Ulu and Savik” range of table knives corresponds to Guy Savoy’s desire to establish continuity between the kitchen and the dining room, the two worlds having to respond to each other.
The “de Thau” range of kitchen knives combines aesthetic qualities with comfort at work. It is intended for cooking enthusiasts, professionals or amateurs.
Kitchen knives with an "aero-aqua dynamic" shape!
The blade is deeply engraved and not just marked on the surface, unlike most knives; the fine and extremely detailed engraving is then carefully lacquered by hand. This blade, made of tempered steel, is composed of mox steel coupled with an almost inalterable PVD treatment that provides exceptional corrosion resistance. This treatment has rendered it black, like the handle, creating continuity between the two and giving the knife a sleek, aggressive, yet gentle profile… like a gleaming cetacean leaping out of the water: an "aero-aqua dynamic" shape!
Kitchen knives designed for great comfort
Designer Bruno Moretti observed chefs at work and discovered that they often held the same knife for hours, frequently resting their index finger on the back of the blade for more strength and precision, and that their hand or finger could sometimes slip on the blade, while some handles were better suited to certain hands than others. He wanted to create knives that provided great comfort for chefs. The handle's dimensions are significantly larger than standard size, offering the same comfort to all hands, allowing them to position themselves at different levels on the handle according to their shape and size. The angle of the tang (the joint at 45° between the blade and the handle) has been inverted to provide better hand protection. The back of the blade has been softened to prevent discomfort during prolonged contact with the finger.
Sa lame généreuse permet de s'attaquer à tous types de produits, des plus tendres aux plus volumineux. Pour un outil de cette importance, le maintien du fil est primordial. Pleine soie : La lame est une pièce unique qui s'étend jusqu'au bout du manche pour un équilibre parfait. Acier Chrome-carbone : Alliage haute performance offrant une tenue de coupe exceptionnelle et une résistance à l'oxydation. Affilage Scan 3D : Technologie de précision assurant une symétrie parfaite du tranchant.Usage recommandé en cuisine
Conseils d'entretien et d'aiguisage
Outil
Action
Fusil céramique
Entretien quotidien du fil de coupe
Pierre à eau 1000/3000
Affûtage profond tous les 6 mois
Précautions de sécurité
Glossaire Thau®
Kitchen knives with an "aero-aqua dynamic" shape!
The blade is deeply engraved and not just marked on the surface, unlike most knives; the fine and extremely detailed engraving is then carefully lacquered by hand. This blade, made of tempered steel, is composed of mox steel coupled with an almost inalterable PVD treatment that provides exceptional corrosion resistance. This treatment has rendered it black, like the handle, creating continuity between the two and giving the knife a sleek, aggressive, yet gentle profile… like a gleaming cetacean leaping out of the water: an "aero-aqua dynamic" shape!
Kitchen knives designed for great comfort
Designer Bruno Moretti observed chefs at work and discovered that they often held the same knife for hours, frequently resting their index finger on the back of the blade for more strength and precision, and that their hand or finger could sometimes slip on the blade, while some handles were better suited to certain hands than others. He wanted to create knives that provided great comfort for chefs. The handle's dimensions are significantly larger than standard size, offering the same comfort to all hands, allowing them to position themselves at different levels on the handle according to their shape and size. The angle of the tang (the joint at 45° between the blade and the handle) has been inverted to provide better hand protection. The back of the blade has been softened to prevent discomfort during prolonged contact with the finger.
Sa lame généreuse permet de s'attaquer à tous types de produits, des plus tendres aux plus volumineux. Pour un outil de cette importance, le maintien du fil est primordial. Pleine soie : La lame est une pièce unique qui s'étend jusqu'au bout du manche pour un équilibre parfait. Acier Chrome-carbone : Alliage haute performance offrant une tenue de coupe exceptionnelle et une résistance à l'oxydation. Affilage Scan 3D : Technologie de précision assurant une symétrie parfaite du tranchant.Usage recommandé en cuisine
Conseils d'entretien et d'aiguisage
Outil
Action
Fusil céramique
Entretien quotidien du fil de coupe
Pierre à eau 1000/3000
Affûtage profond tous les 6 mois
Précautions de sécurité
Glossaire Thau®
FAQ
Est-il trop lourd pour une utilisation domestique ?
Pourquoi cet angle de 16° ?
Le couteau de Chef remplace-t-il le Santoku ?
Comment savoir s'il faut l'aiguiser ?
