"Thau" Knife No. 4 Slicer by Guy Savoy and Bruno Moretti for Tarrerias Bonjean
It is long, it is slender, and it is designed to debone and slice meat.
Product specifications
(in g)
410
(in mm)
215.96
(in mm)
175.3
Technical polymer
(Per side in °)
16
full tang
Mox
Smooth
56.58
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 rather than merely 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 a nearly unalterable PVD treatment that provides exceptional corrosion resistance. This treatment renders it black like the handle, creating a continuity between the two and giving the knife a sleek, aggressive, yet soft profile… much like a shining cetacean leaping out of the water: an "aero-aqua dynamic" shape!
Comfortable Kitchen Knives
Designer Bruno Moretti observed the work in the kitchen and discovered that chefs might be required to hold the same knife for hours, often pressing their index finger on the back of the blade for greater force and precision, and that hands or fingers could sometimes slip on the blade. Some handles were also found to be better suited to certain hands than others. He thus aimed to create knives that provide great comfort for chefs. The size of the handle is significantly larger than standard dimensions, offering the same comfort to all hands, as they can position themselves at different levels on the handle according to their shape and size. The angle of the bolster (the connection at 45° between the blade and the handle) has been reversed to ensure better protection for the hand. The back of the blade has been smoothed to avoid discomfort during prolonged contact with the finger.
C'est l'outil indispensable pour le dimanche ou les réceptions. Tranchelard : Nom traditionnel du couteau à trancher, caractérisé par sa lame longue et fine. Revêtement antireflet : Traitement de surface noir mat limitant les reflets et facilitant la glisse dans la matière. Gravure laquée : Marquage inenlevable réalisé par laser puis remplissage de laque cuite.En cuisine : que trancher avec le N°4 ?
Entretien pour une durée de vie maximale
Type d'entretien
Outil préconisé
Entretien du fil
Fusil de qualité (céramique ou acier fin)
Restauration du tranchant
Pierre à eau japonaise grain 3000
Précautions de sécurité et usage
Glossaire Thau®
Kitchen Knives with an "Aero-Aqua Dynamic" Shape!
The blade is deeply engraved rather than merely 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 a nearly unalterable PVD treatment that provides exceptional corrosion resistance. This treatment renders it black like the handle, creating a continuity between the two and giving the knife a sleek, aggressive, yet soft profile… much like a shining cetacean leaping out of the water: an "aero-aqua dynamic" shape!
Comfortable Kitchen Knives
Designer Bruno Moretti observed the work in the kitchen and discovered that chefs might be required to hold the same knife for hours, often pressing their index finger on the back of the blade for greater force and precision, and that hands or fingers could sometimes slip on the blade. Some handles were also found to be better suited to certain hands than others. He thus aimed to create knives that provide great comfort for chefs. The size of the handle is significantly larger than standard dimensions, offering the same comfort to all hands, as they can position themselves at different levels on the handle according to their shape and size. The angle of the bolster (the connection at 45° between the blade and the handle) has been reversed to ensure better protection for the hand. The back of the blade has been smoothed to avoid discomfort during prolonged contact with the finger.
C'est l'outil indispensable pour le dimanche ou les réceptions. Tranchelard : Nom traditionnel du couteau à trancher, caractérisé par sa lame longue et fine. Revêtement antireflet : Traitement de surface noir mat limitant les reflets et facilitant la glisse dans la matière. Gravure laquée : Marquage inenlevable réalisé par laser puis remplissage de laque cuite.En cuisine : que trancher avec le N°4 ?
Entretien pour une durée de vie maximale
Type d'entretien
Outil préconisé
Entretien du fil
Fusil de qualité (céramique ou acier fin)
Restauration du tranchant
Pierre à eau japonaise grain 3000
Précautions de sécurité et usage
Glossaire Thau®
FAQ
Quelle différence avec un couteau de Chef ?
Est-il adapté pour le pain ?
Peut-on l'aiguiser soi-même ?
Le manche est-il résistant ?
