32 DUMAS 4″ French Paring Knife, Fully Forged, French Stainless Steel, Made In France by Rousselon Dumas Sabatier Review

32 DUMAS 4

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  • Made by Rousselon Dumas Sabatier, one of the original Sabatier knife makers, in Thiers France, the capital of French cutlery
  • 32 DUMAS is the oldest French brand of cutlery still in activity, continuously for more than 480 years. The brand 32 DUMAS is now associated worldwide with the cultural heritage of French culinary arts and French cutlery, particularly by catering industry professionals
  • Fully forged from a single steel bar, nitrogen strengthened French stainless steel. The addition of nitrogen significantly improves hardness, cutting ability +20%, cutting stability +30% and edge retention +25%
  • French traditional knife design with its round bolster and triple riveted handle. Each knife hand polished
  • Lifetime warranty with normal use. We recommend hand wash followed by drying with a soft cloth to maintain its original appearance

Size:Paring knife 4″

32 Dumas knives are fully forged; formed from a single steel bar without welding. This traditional manufacturing method provides superior strength and durability 
 The blade is made of 4116 Nitro+ steel (French stainless steel, strengthened by nitrogen), sharpened by machine and each polished by hand 
 Performances improvements of 4116 N+ steel : + 20% better cutting ability, + 30% better cutting stability, + 25% better corrosion resistance – Easy to re-sharpen. “Signature of quality in Theirs, France since 1882” The ROUSSELON factory acquired 32 DUMAS brand in 1882 and has since manufactured its knives with respect of the tradition and know-how of its famous ancestors. The brand 32 DUMAS is now associated worldwide, particularly by catering industry users, with the cultural heritage of French culinary arts and French cutlery. By manufacturing, for 5 generations, some of the best knives and kitchen accessories dedicated to chefs, butchers, caterers, bakers, confectioners, fishmongers, the brand 32 DUMAS is proud to participate in the influence of French gastronomic culture beyond it’s borders.

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