{"title":"Knives","description":"","products":[{"product_id":"chef-chopper-6-5-ranger-series","title":"Cutter \u0026 Co Chef Chopper 6.5\" Ranger Series","description":"\u003ch1\u003eCutter \u0026amp; Co Chef Chopper 6.5\" Ranger Series\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCutter \u0026amp; Co Chef Chopper 6.5\" Ranger Series features high carbon steel blade construction and compact chopper geometry. The 6.5-inch blade length balances cutting power with maneuverability for vegetable prep, meat processing, and general kitchen tasks. Hand-crafted construction. High carbon steel provides edge retention and sharpening ease. Lifetime warranty against manufacturer defects. . Available at our Wetherill Park showroom.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCutter \u0026amp; Co Chef Chopper employs the compact chopper profile delivering concentrated cutting force in a manageable package. The 6.5-inch blade length provides adequate cutting surface for substantial tasks while maintaining control during detailed work. The sizing suits rapid vegetable dicing, herb mincing, and protein breakdown where larger knives prove cumbersome.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe high carbon steel construction prioritizes edge performance over corrosion resistance. Carbon steel achieves sharper edges than stainless alternatives and responds better to sharpening. The material enables thin edge geometry maintaining cutting performance through extended use. The trade-off requires more maintenance preventing rust from moisture and acidic ingredients.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe chopper geometry concentrates weight forward in the blade. The mass distribution generates momentum during chopping motions reducing effort for repetitive cutting tasks. The forward balance differs from neutral-balanced chef knives optimized for slicing. The weight placement suits the up-and-down chopping motion characteristic of this knife style.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe hand-crafted production enables individual finishing attention. Each knife receives hands-on edge work and quality inspection. The process produces consistent edge geometry and proper blade finish. The craftsmanship approach differs from mass production where automation determines final quality.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe 6.5-inch specification positions the chopper between paring knives and full-size chef knives. The compact length suits users preferring smaller, more controlled tools. The sizing also benefits kitchens with limited storage space and food prep operations requiring quick tool changes between different cutting tasks.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe lifetime warranty against manufacturer defects provides purchase confidence. The coverage protects against material failures and workmanship issues arising from normal use. The warranty excludes damage from misuse or improper care focusing coverage on genuine manufacturing problems.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock Cutter \u0026amp; Co Chef Chopper 6.5\" Ranger Series at our Wetherill Park showroom where customers can handle the knife and assess the blade weight distribution and edge geometry before purchasing.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003e6.5-Inch Chopper Blade\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe compact length provides cutting capability without the bulk of larger chef knives. The sizing enables single-hand control during rapid chopping and dicing. The blade length handles substantial cutting tasks while fitting comfortably in smaller hands and tighter working spaces.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe chopper profile features broader blade depth than typical chef knives. The extra width provides knuckle clearance during board work preventing scraped knuckles common with narrow blades. The depth also increases cutting surface area useful when transferring chopped ingredients from board to pot.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe compact sizing particularly suits vegetable preparation. Onions, peppers, carrots, and similar ingredients process efficiently with the 6.5-inch blade without requiring the reach of 8 or 10-inch alternatives. The controlled length improves precision during detailed work like brunoise cuts and fine mincing.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe blade length also benefits outdoor cooking and camping applications. The compact size packs efficiently in camping kits while maintaining utility for meal preparation. The versatility suits varied food prep scenarios from kitchen counters to camp tables.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHigh Carbon Steel Construction\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe material achieves sharper edges than stainless steel alternatives. Carbon steel's composition enables finer edge geometry producing keener cutting edges. The sharpness difference proves immediately apparent when slicing tomatoes, processing herbs, and performing detailed cutting requiring minimal blade pressure.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe steel also responds better to sharpening. Carbon steel removes material more readily during honing and sharpening compared to harder stainless alloys. The ease of sharpening enables users maintaining optimal edges with basic sharpening equipment and techniques.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe edge retention exceeds soft stainless steels. The carbon content provides hardness maintaining sharpness through extended cutting sessions. The durability reduces sharpening frequency compared to softer materials requiring constant touch-ups.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe material requires rust prevention maintenance. Carbon steel oxidizes when exposed to moisture and acidic ingredients. Users must wash and dry the knife promptly after use and may apply light oil coating for extended storage. The maintenance demands trade convenience for performance.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHand-Crafted Production\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe manufacturing approach provides individual quality control attention. Each knife undergoes hands-on finishing ensuring consistent edge geometry and proper blade profiles. The process catches variations and defects automated production might miss.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe hand-crafting also enables refinement beyond mass production capabilities. Edge bevels receive individual attention achieving consistency difficult with automated grinding. The finishing work produces knives with uniform performance characteristics rather than production lot variations.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe craftsmanship shows in edge consistency and blade finish quality. The knives exhibit even grind lines and symmetrical bevels indicating careful finishing work. The attention to detail produces tools meeting professional standards rather than commodity kitchen equipment.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eForward Weight Balance\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe blade-heavy balance generates momentum during chopping motions. The weight concentration at the blade front multiplies force when the knife impacts the cutting board. This momentum reduces effort during repetitive chopping particularly when processing substantial ingredient volumes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe forward balance suits the vertical chopping motion characteristic of this knife style. The weight naturally pulls the blade downward once motion begins. The physics assists the cutting action rather than requiring continuous force application throughout each stroke.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe balance differs from neutral-balanced chef knives optimized for slicing and rocking cuts. Users accustomed to balanced knives may initially find the forward weight unusual. The design serves chopping efficiency rather than universal cutting applications.\u003cbr\u003eTough and Agile Design\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe construction balances durability with maneuverability. The blade thickness provides structural integrity for heavy chopping tasks without excessive weight limiting control. The geometry withstands impact forces from board contact while maintaining responsive handling.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe agility enables quick direction changes during cutting. Vegetable dicing requires rapid repositioning between cuts. The compact dimensions and controlled weight permit this responsive movement unlike larger, heavier knives requiring more deliberate handling.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe toughness suits processing dense ingredients and handling bone contact. The blade withstands impact from hard vegetables and incidental bone strikes without chipping or rolling. The durability proves valuable during whole chicken breakdown and similar tasks where bone contact occurs.\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eLifetime Warranty\u003c\/h2\u003e\n\u003cp\u003eThe lifetime warranty covers manufacturing defects including material failures and workmanship issues. The protection extends throughout the knife's service life when used for intended purposes and maintained properly. The coverage excludes damage from misuse, accidents, and improper care.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBlade Length - 6.5 inches\u003c\/li\u003e\n\u003cli\u003eBlade Style - Chopper profile\u003c\/li\u003e\n\u003cli\u003eMaterial - High carbon steel\u003c\/li\u003e\n\u003cli\u003eConstruction - Hand-crafted\u003c\/li\u003e\n\u003cli\u003eBalance - Forward weighted\u003c\/li\u003e\n\u003cli\u003eWarranty - Lifetime against manufacturer defects\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBest For - Chopping, dicing, vegetable prep, general kitchen tasks\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Cutter \u0026amp; Co Chef Chopper 6.5\" Ranger Series\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eWhy choose high carbon steel over stainless?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eHigh carbon steel achieves sharper edges and sharpens more easily than stainless alternatives. The trade-off requires rust prevention maintenance including prompt washing and drying after use.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow do I prevent rust on carbon steel?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eWash with warm soapy water and dry thoroughly immediately after use. For extended storage, apply light food-safe oil coating. Avoid leaving the knife wet or in contact with acidic ingredients.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs 6.5 inches too small for a chef knife?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe 6.5-inch chopper serves different purposes than 8 or 10-inch chef knives. The compact size excels at chopping and dicing where control matters more than blade reach.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow often does this need sharpening?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSharpening frequency depends on use intensity. Most households require sharpening twice yearly. The high carbon steel sharpens easily with basic equipment.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat is the blade hardness?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe manufacturer hasn't specified exact Rockwell hardness. The high carbon steel construction provides adequate hardness for edge retention and sharpening ease.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan this handle bone contact?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe blade withstands incidental bone contact during chicken breakdown and similar tasks. Avoid using as a cleaver for heavy bone cutting which exceeds the knife's intended purpose.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs this dishwasher safe?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. Hand wash high carbon steel knives with warm soapy water and dry immediately. Dishwasher detergents and prolonged moisture exposure cause rust and damage.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat does hand-crafted mean?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eEach knife receives individual finishing attention including edge work and quality inspection rather than relying entirely on automated production processes.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhy is the knife forward weighted?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe blade-heavy balance generates momentum during chopping motions reducing effort for repetitive cutting tasks. The weight distribution serves chopping efficiency.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see this knife in person?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. It's available to view and handle at our BBQ showroom in Wetherill Park to assess blade weight and edge geometry before purchasing.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between the Chef Chopper 6.5\\\" and the Serbian Knife 8\\\"?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Three key differences. First, steel: the Chef Chopper uses high carbon steel for a sharper edge and easier sharpening, while the Serbian Knife uses stainless steel for lower maintenance. Second, blade length: 6.5 inches versus 8 inches — the Chopper is more compact and controlled, the Serbian Knife has more reach. Third, geometry: the Chopper has a broader, straighter profile optimised for up-and-down chopping and dicing, while the Serbian Knife has a pronounced belly curve designed for rocking slices. Both weigh in differently too — the Chopper is heavier at 450g versus the Serbian Knife's 343g, giving the Chopper more forward momentum for heavy chopping tasks.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why choose high carbon steel over stainless steel for a kitchen knife?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"High carbon steel achieves a sharper, keener edge than stainless and responds more easily to sharpening — a few strokes on a whetstone or honing rod restores the edge quickly. The difference is immediately apparent when slicing tomatoes, processing herbs, or any task requiring minimal blade pressure. The trade-off is maintenance: carbon steel oxidises when exposed to moisture and acidic ingredients, so the knife must be washed and dried promptly after every use. For cooks who sharpen their knives regularly and don't mind the extra care step, carbon steel rewards with noticeably better cutting performance.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I prevent rust on the high carbon steel blade?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Wash with warm soapy water immediately after use and dry thoroughly — do not leave the knife wet or sitting in the sink. Avoid contact with acidic ingredients for extended periods. For storage longer than a few days, apply a light coat of food-safe mineral oil to the blade. These steps take under a minute and prevent the surface oxidation that appears as rust spots or patina on carbon steel.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the Chef Chopper best suited for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The 6.5-inch chopper profile excels at rapid vegetable dicing, herb mincing, and general prep work where controlled, powerful chopping motions are needed. The broader blade depth provides knuckle clearance during board work and a large surface for transferring chopped ingredients. It also suits protein breakdown for smaller cuts and outdoor cooking prep where a compact, high-performance knife is more practical than a full-size chef knife.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Chef Chopper dishwasher safe?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. High carbon steel knives must be hand washed only. Dishwasher detergents, heat cycles, and prolonged moisture exposure will cause rapid rusting and damage to both the blade and the Wenge wood handle. Hand wash with warm soapy water and dry immediately after every use — this is non-negotiable with carbon steel.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is the Chef Chopper forward weighted and how does that affect cutting?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The forward weight bias concentrates mass toward the blade tip, generating momentum as the knife descends through a chopping stroke. This means the blade does more of the work — you direct the motion, the weight does the cutting. It reduces fatigue during repetitive chopping tasks like dicing onions or breaking down large vegetable volumes. The trade-off is that it feels different to a balanced chef knife — users new to forward-weighted knives typically adjust within a few sessions.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can the Chef Chopper handle bone contact?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It can handle incidental bone contact during tasks like chicken breakdown, but it should not be used as a cleaver for heavy bone splitting or frozen food. The blade is designed for food prep, not heavy-duty bone work. Using it as a cleaver risks chipping the edge or damaging the blade geometry, which would not be covered under warranty.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How often does the high carbon steel blade need sharpening?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For moderate home use, full sharpening every 2 to 3 months is sufficient. For heavy daily use, every 4 to 6 weeks. Between sharpenings, regular honing with a honing rod realigns the edge and significantly extends time between full sessions. Carbon steel hones and sharpens more easily than stainless, so maintaining the edge takes less effort than with a stainless knife.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the handle material on the Chef Chopper?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The handle is Wenge wood — a dense, dark-grained hardwood with natural moisture resistance and durability. Wenge's tight grain and natural oils make it more resilient than softer handle woods, and it matches the Wenge handle used on the Serbian Knife 8\\\" for visual consistency if you own both.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I handle the Chef Chopper 6.5\\\" in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Cutter \u0026 Co Chef Chopper 6.5\\\" Ranger Series is available to view, handle, and purchase at the BBQ Republic showroom in Wetherill Park, Sydney. Assessing the forward weight balance and grip in person is particularly useful for this knife before committing. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Cutter \u0026 Co","offers":[{"title":"Default Title","offer_id":45195603378348,"sku":"CCCC01","price":99.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/DSC05368_1c0f775d-efc4-42cc-8627-4d91c661c9c6.webp?v=1767150278"},{"product_id":"serbian-knife-8-ranger-series","title":"Cutter \u0026 Co Serbian Knife 8\" Ranger Series","description":"\u003cp\u003eCutter \u0026amp; Co Serbian Knife 8\" Ranger Series combines traditional Serbian knife geometry with rugged dimple finish and stainless steel construction. The 8-inch blade length suits general kitchen work and outdoor food preparation. Dimple finish reduces food adhesion during slicing. Handmade construction. Lifetime warranty against manufacturer defects. Available at our Wetherill Park showroom.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCutter \u0026amp; Co Serbian Knife adopts the curved blade profile characteristic of Serbian chef knives. The belly-heavy geometry creates rocking motion during chopping and slicing. The curve concentrates weight toward the blade tip generating momentum during cutting strokes. This design reduces effort required for repetitive slicing and chopping tasks.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe 8-inch blade length provides versatility across kitchen and outdoor applications. The sizing handles substantial cutting tasks while remaining maneuverable for detailed work. The length suits breaking down proteins, processing vegetables, and general food preparation where longer blades would prove cumbersome.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dimple finish disrupts surface tension between blade and food. The textured surface creates air pockets reducing suction when slicing through moist ingredients. Potatoes, cucumbers, and other high-moisture foods release more easily from dimpled blades compared to polished surfaces. The finish also provides visual distinction and texture contrast.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stainless steel construction resists corrosion during normal kitchen use and outdoor exposure. Stainless maintains edge longer than carbon steel while requiring less maintenance. The material withstands acidic ingredients, dishwater exposure, and humid storage conditions without rust formation requiring minimal care between uses.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe handmade construction provides individual attention during manufacturing. Each knife receives hands-on finishing and quality control. The process enables tighter tolerances and better edge geometry than fully automated production. The craftsmanship shows in consistent edge bevels and clean blade transitions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe lifetime warranty against manufacturer defects demonstrates construction confidence. The coverage protects against material failures and workmanship issues arising from normal use. The warranty excludes damage from misuse, accidents, or improper care focusing coverage on genuine manufacturing problems.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock Cutter \u0026amp; Co Serbian Knife 8\" Ranger Series at our Wetherill Park showroom where customers can handle the knife and assess the blade geometry and finish quality before purchasing.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eSerbian Knife Blade Geometry\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe curved blade profile creates the rocking motion characteristic of Serbian chef knives. The pronounced belly enables the tip maintaining contact with cutting board while the handle rocks through cutting strokes. This motion suits rapid vegetable slicing where continuous board contact improves speed and consistency.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe curve also positions blade weight forward enhancing cutting momentum. The geometry generates more force at the blade tip than straight profiles. This forward weight bias benefits cutting through dense vegetables and proteins where additional force improves efficiency.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe traditional Serbian design has proven effectiveness through generations of professional and home use. The profile represents refined evolution rather than novelty design. The geometry works because it matches natural cutting motions and distributes forces effectively during common kitchen tasks.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e8-Inch Blade Length\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe sizing provides adequate cutting surface for general kitchen work without excessive bulk. The length handles whole vegetables, large proteins, and batch cutting while fitting standard cutting boards. The dimension proves more versatile than specialized lengths optimized for specific tasks.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe 8-inch specification also suits outdoor cooking and camp kitchen applications. The portability exceeds larger chef knives while maintaining capability for substantial cutting tasks. The balanced sizing works across varied food preparation scenarios from kitchen counters to camping setups.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe length enables single-stroke cuts through most ingredients. Longer strokes reduce the need for sawing motions improving cut quality and speed. The reach handles bell peppers, onions, and similar vegetables in continuous cutting motions rather than requiring repositioning or multiple passes.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eRugged Dimple Finish\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe textured surface reduces food adhesion through disrupted surface contact. Smooth blade surfaces create suction particularly when slicing moist ingredients. The dimples break continuous contact allowing air circulation and easier food release. Sliced vegetables separate cleanly rather than clinging to blade surfaces.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe finish also provides visual distinction and tactile character. The dimpled texture creates light reflection patterns and surface depth. The appearance differentiates the knife from smooth finished alternatives while the texture provides grip reference during handling.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe rugged designation suggests durability rather than decorative finishing. The dimples withstand cleaning, sharpening, and normal use without degradation. The finish maintains appearance and function through extended service unlike surface treatments requiring careful maintenance.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eStainless Steel Construction\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe material provides corrosion resistance essential for kitchen and outdoor use. Stainless resists rust from moisture exposure, acidic ingredients, and dishwater contact. The composition maintains appearance and structural integrity through varied storage and use conditions without requiring oil coating or special storage.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stainless also retains edge longer than carbon steels in typical use. The hardness enables thinner edge geometry holding sharpness through extended cutting sessions. The material requires less frequent sharpening than softer steels reducing maintenance requirements.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe corrosion resistance particularly benefits outdoor cooking applications. Humid camping environments, rain exposure during outdoor food prep, and limited cleaning facilities all challenge knife maintenance. The stainless construction tolerates these conditions maintaining function and appearance.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHandmade Construction\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe manufacturing approach enables individual quality control and finishing attention. Each knife receives hands-on inspection and final edge work. The process catches quality variations and ensures consistent edge geometry. The personal attention shows in edge consistency and blade finish quality.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe handmade designation also suggests craftsmanship rather than mass production. The knives receive finishing steps beyond automated grinding and polishing. The approach produces knives with individual character while maintaining performance standards.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eLifetime Warranty\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe coverage protects against manufacturing defects throughout the knife's service life. Material failures, workmanship issues, and construction problems occurring during normal use qualify for warranty replacement. The protection provides purchase confidence and demonstrates manufacturer accountability.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe warranty excludes damage from misuse, accidents, and improper care. Broken tips, bent blades, and damage from inappropriate use do not qualify for replacement. The coverage focuses on genuine manufacturing defects rather than user-caused damage.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBlade Length - 8 inches\u003c\/li\u003e\n\u003cli\u003eBlade Style - Serbian curved profile\u003c\/li\u003e\n\u003cli\u003eMaterial - Stainless steel\u003c\/li\u003e\n\u003cli\u003eFinish - Rugged dimple finish\u003c\/li\u003e\n\u003cli\u003eConstruction - Handmade\u003c\/li\u003e\n\u003cli\u003eWarranty - Lifetime against manufacturer defects\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBest For - Kitchen work, outdoor food preparation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Cutter \u0026amp; Co Serbian Knife 8\" Ranger Series\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eWhat makes this a Serbian knife?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe curved blade profile characteristic of Serbian chef knives. The pronounced belly enables rocking motion during cutting where the tip maintains board contact while the handle rocks through strokes.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDoes the dimple finish affect sharpening?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. The dimples are surface texture not affecting edge geometry. Sharpening focuses on the blade edge which maintains standard bevels regardless of surface finish.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs this dishwasher safe?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eHand washing with warm soapy water is recommended. While stainless steel tolerates dishwasher exposure, hand washing extends edge life and prevents handle damage from dishwasher heat and detergents.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow often does this need sharpening?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSharpening frequency depends on use intensity. Most households require sharpening twice yearly. Professional or high-volume users may need more frequent maintenance.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat is the blade hardness?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe manufacturer hasn't specified exact Rockwell hardness. The stainless steel construction provides adequate edge retention for general kitchen and outdoor use.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan this be used for outdoor cooking?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The 8-inch length and stainless construction suit camp kitchens and outdoor food preparation. The corrosion resistance tolerates humid outdoor environments.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat does the lifetime warranty cover?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe warranty covers manufacturing defects including material failures and workmanship issues. It excludes damage from misuse, accidents, or improper care.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow do I care for the dimple finish?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eWash with warm soapy water and dry thoroughly. The dimple finish requires no special care beyond normal knife maintenance.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs this knife balanced?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Serbian profile positions weight forward toward the blade tip. This forward bias enhances cutting momentum rather than seeking neutral balance point.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see this knife in person?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. It's available to view and handle at our BBQ showroom in Wetherill Park before purchasing.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What makes this a Serbian knife and how does the blade shape affect cutting?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The defining feature of a Serbian knife is the pronounced belly curve along the cutting edge. This curve keeps the blade tip in contact with the cutting board while the handle rocks through the stroke — a natural motion that reduces effort during repetitive slicing and chopping. The forward-weighted geometry also concentrates mass toward the tip, generating momentum that helps the blade push through dense vegetables and proteins without forcing.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does the dimple finish actually do?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The dimples break the continuous surface contact between blade and food. When slicing moist ingredients like potatoes, cucumbers, and onions, smooth blades create suction that makes food cling to the side of the knife. The dimple finish creates air pockets that disrupt this suction, allowing sliced food to separate cleanly and fall away rather than sticking to the blade. It is a functional feature, not a cosmetic one.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the handle material on the Ranger Series?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The handle is Wenge wood — a dense, dark-grained hardwood known for its natural durability and resistance to moisture. Wenge's tight grain and natural oils make it more resilient in outdoor and kitchen environments than softer handle woods. The material also provides a distinctive appearance that contrasts well with the dimple-finished stainless blade.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the dimple finish affect how the knife is sharpened?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. The dimples are surface texture on the flat of the blade only and do not affect the cutting edge geometry. Sharpening focuses entirely on the edge bevel, which maintains standard angles regardless of the surface finish above it. Sharpen using a whetstone, honing rod, or sharpening system as you would any other knife.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How often does the Cutter \u0026 Co Serbian Knife need sharpening?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For moderate home use, sharpening every 2 to 3 months is sufficient. For heavy daily use, every 4 to 6 weeks. Regular honing with a honing rod between sharpening sessions realigns the edge and extends the time between full sharpenings. Honing takes seconds and maintains cutting performance without removing blade material the way sharpening does.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Cutter \u0026 Co Serbian Knife dishwasher safe?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. Hand washing is required. Dishwasher heat, moisture cycles, and detergents degrade both the blade edge and the Wenge wood handle over time. Wash with warm soapy water, dry immediately and thoroughly after washing, and store in a dry location. This care routine takes seconds and significantly extends the knife's service life.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can the Serbian knife be used for outdoor cooking and camping?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The 8-inch blade length, stainless steel construction, and 343g weight make it well suited to camp kitchen and outdoor food preparation. The stainless steel resists rust in humid outdoor conditions where carbon steel knives require careful drying and oiling. The blade handles breaking down proteins, processing vegetables, and general food prep tasks that come up during outdoor cooking sessions.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where are Cutter \u0026 Co knives made?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Cutter \u0026 Co blades are crafted in Yangjiang, China — a city with centuries of knife-making history that produces a significant proportion of the world's quality cutlery. Each knife goes through a 30-day process of forging, shaping, sharpening, polishing, and hand-finishing before leaving the facility.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does the lifetime warranty cover on the Cutter \u0026 Co Serbian Knife?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The lifetime warranty covers manufacturing defects — material failures and workmanship issues arising from normal use. It does not cover accidental damage, improper use, dropping, temperature extremes, or damage from cutting wood, metal, or bones. If you have a warranty issue with a knife purchased through BBQ Republic, contact the team directly with proof of purchase.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I handle the Cutter \u0026 Co Serbian Knife in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Cutter \u0026 Co Serbian Knife 8\\\" Ranger Series is available to view, handle, and purchase at the BBQ Republic showroom in Wetherill Park, Sydney. Assessing grip, balance, and blade geometry in person is the best way to evaluate a knife before committing. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e  ","brand":"Cutter \u0026 Co","offers":[{"title":"Default Title","offer_id":45197518733484,"sku":"CCRang1","price":99.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/D00CDBB0-9B69-4055-8C51-980B584D8C4A_1_201_a.webp?v=1767180463"},{"product_id":"big-green-egg-brisket-knife","title":"Big Green Egg Brisket Knife","description":"\u003ch2\u003eBig Green Egg Brisket Knife\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003ePremium stainless steel slicing knife. 30.5 cm blade with Granton edge. Designed for brisket, roasts, and large cuts. Includes blade cover. Ergonomic non-slip grip. On display at \u003ca href=\"https:\/\/bbqrepublic.com.au\/pages\/contact\" title=\"Wetherill Park Showroom\"\u003eour Wetherill Park showroom.\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eA good brisket takes 12 to 16 hours of patience, charcoal, and careful temperature control. The last thing you want is to tear it apart with a knife that cannot hold a clean edge or bind halfway through the slice. The Big Green Egg Brisket Knife is built specifically for slicing large cuts of meat where blade length, edge retention, and a smooth draw through dense grain matter more than they do for general kitchen work.\u003cbr\u003e\u003cbr\u003eWe have used this knife on briskets cooked on both the Large and XL Big Green Eggs at our Wetherill Park showroom. The 30.5 cm blade gives enough length to slice through a full packer brisket in a single draw, and the Granton edge prevents the meat from sticking to the blade as you work through fattier sections. It is designed for the job, and it shows in how cleanly it performs when you are working through a properly rested brisket.\u003cbr\u003e\u003cbr\u003eAs a Big Green Egg Platinum Dealer, we stock the full range of Big Green Egg tools and accessories, including the Brisket Knife. This is one of the tools we recommend to anyone serious about getting the most out of their EGG, particularly if you are cooking whole briskets, large roasts, or anything where presentation and consistent slice thickness matter.\u003c\/p\u003e\n\u003ch2\u003eWhat You Get\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Big Green Egg Brisket Knife\u003c\/li\u003e\n\u003cli\u003e30.5 cm (12\") stainless steel blade\u003c\/li\u003e\n\u003cli\u003eBlade cover for safe storage\u003c\/li\u003e\n\u003cli\u003eErgonomic non-slip comfort grip handle\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003ePremium stainless steel blade \u003c\/strong\u003eThe 30.5 cm blade is made from premium stainless steel that holds an edge well and resists corrosion. Stainless steel requires less maintenance than carbon steel and will not discolour or rust when exposed to moisture from meat, fruit, or general kitchen use.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGranton edge \u003c\/strong\u003eThe blade features a Granton edge, which refers to the oval scallops ground into both sides of the blade. These reduce the surface area contact between the knife and the food, allowing air pockets to form as you slice. This prevents meat from sticking to the blade, particularly when working through fatty sections of brisket or roasts where suction and friction otherwise slow the cut.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e30.5 cm blade length for single-pass slicing \u003c\/strong\u003eThe blade is long enough to slice through a full packer brisket or large roast in a single smooth draw. This matters for presentation and consistency. Short knives force you to saw back and forth, which tears the grain and produces uneven slices. A proper slicing knife this length allows you to work with the grain cleanly and maintain uniform thickness across each slice.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eBlade cover included \u003c\/strong\u003eThe knife comes with a fitted blade cover for safe storage in a drawer or knife roll. This protects both the blade edge and anyone reaching into storage, and is a practical inclusion for a knife of this length.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eErgonomic non-slip comfort grip \u003c\/strong\u003eThe handle is designed with a non-slip grip that remains secure even when your hands are greasy or wet from handling meat. The ergonomic shape reduces hand fatigue during extended slicing sessions, which is relevant when you are working through multiple large cuts or preparing for a group.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBlade Material - Premium stainless steel\u003c\/li\u003e\n\u003cli\u003eBlade Length - 30.5 cm (12\")\u003c\/li\u003e\n\u003cli\u003eEdge Type Granton edge (scalloped)\u003c\/li\u003e\n\u003cli\u003eHandle - Ergonomic non-slip comfort grip\u003c\/li\u003e\n\u003cli\u003eIncluded - Blade cover for safe storage\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhy a Dedicated Slicing Knife Matters\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eMost kitchen knives are built for chopping, dicing, or general preparation work. A proper slicing knife is built for a different purpose: drawing a long, clean edge through cooked meat in a single pass without tearing, binding, or producing inconsistent slices.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Big Green Egg Brisket Knife is designed for this specific task. The blade length, Granton edge, and weight distribution are optimised for slicing brisket, roasts, ham, and other large cuts where blade length and smooth release matter more than the precision required for finer knife work.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe have used this knife repeatedly on briskets cooked on our Large and XL Big Green Eggs, and the difference between using a dedicated slicing knife and using a standard chef's knife or carving knife is noticeable. The Brisket Knife produces cleaner slices with less effort, and the Granton edge prevents the blade from dragging or sticking as you work through the point and flat.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIf you are cooking whole briskets, pork shoulders, prime rib, or other large roasts on your Big Green Egg, this is the knife to use when it comes time to slice and serve.\u003c\/p\u003e\n\u003ch2\u003eWhat Else Can You Use It For?\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eWhile the Big Green Egg Brisket Knife is designed for slicing large cuts of meat, the blade is also well-suited to other tasks that require a long, smooth edge:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSlicing cakes into even layers\u003c\/li\u003e\n\u003cli\u003eCutting sandwiches cleanly without crushing the bread\u003c\/li\u003e\n\u003cli\u003ePortioning smoked salmon, gravlax, or other cured fish\u003c\/li\u003e\n\u003cli\u003eSlicing roast turkey, ham, or leg of lamb\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe Granton edge that prevents meat from sticking also works well with softer foods like cakes and layered sandwiches, where a standard knife blade would compress or tear rather than slice cleanly.\u003c\/p\u003e\n\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHand wash the knife after each use with warm soapy water\u003c\/li\u003e\n\u003cli\u003eDry immediately and thoroughly to prevent water spots or corrosion\u003c\/li\u003e\n\u003cli\u003eDo not put the knife in the dishwasher, as this dulls the blade and can damage the handle\u003c\/li\u003e\n\u003cli\u003eStore the knife in its blade cover when not in use\u003c\/li\u003e\n\u003cli\u003eSharpen the blade as needed to maintain edge performance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eStainless steel holds an edge well but still requires periodic sharpening. A sharp blade requires less pressure to slice through meat, which reduces tearing and produces cleaner results.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eIs this knife only for brisket?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. The Big Green Egg Brisket Knife is designed for slicing brisket, but it works equally well on roasts, ham, prime rib, pork shoulder, turkey, and any other large cut of meat that benefits from long, clean slices. It is also useful for slicing cakes and sandwiches.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat is a Granton edge and why does it matter?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eA Granton edge refers to the oval scallops ground into both sides of the blade. These create air pockets between the blade and the food, which reduces sticking and allows the knife to release cleanly as you slice through fatty or dense sections of meat. It makes a noticeable difference when working through a full brisket or roast.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I sharpen this knife myself?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The stainless steel blade can be sharpened using a whetstone, honing rod, or knife sharpener. Keep the blade sharp for best performance.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDo you use this knife at your showroom?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. We have used the Big Green Egg Brisket Knife on briskets cooked on our Large and XL \u003ca href=\"https:\/\/bbqrepublic.com.au\/collections\/big-green-egg\" title=\"Big Green Egg\"\u003eBig Green Eggs\u003c\/a\u003e at our Wetherill Park showroom. It performs exactly as it is designed to: clean, even slices with minimal effort and no binding.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs this knife on display at your showroom?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The Big Green Egg Brisket Knife is on display at our Wetherill Park showroom alongside the full range of Big Green Egg tools and accessories. We are open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/big-green-egg-pink-butcher-paper\"\u003eBig Green Egg Pink Butcher Paper\u003c\/a\u003e, \u003ca href=\"\/products\/big-green-egg-premium-cutting-board-fsc\"\u003eBig Green Egg Premium Cutting Board FSC\u003c\/a\u003e and \u003ca href=\"\/products\/big-green-egg-salt-and-pepper-shakers\"\u003eBig Green Egg Salt and Pepper Shakers\u003c\/a\u003e. See all \u003ca href=\"\/collections\/big-green-egg-accessories\"\u003eBig Green Egg accessories\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch2\u003eBig Green Egg Brisket Knife FAQs\u003c\/h2\u003e\n\u003cdetails class=\"br-faq\"\u003e\n\u003csummary\u003eWhat is a Granton edge and why does it matter for slicing brisket?\u003c\/summary\u003e\n\u003cp\u003eA Granton edge has oval scallops ground into both sides of the blade, spaced evenly along its length. As the blade draws through meat, these scallops create air pockets between the blade surface and the food. Those air pockets break the suction that forms between a smooth blade and fatty, dense meat, particularly through the brisket point where high fat content causes smooth blades to drag, stick, and resist. The result is a cleaner cut with less effort, less tearing of the grain, and more consistent slice thickness across the full length of the flat.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"br-faq\"\u003e\n\u003csummary\u003eWhy does blade length matter for brisket slicing?\u003c\/summary\u003e\n\u003cp\u003eA full packer brisket flat is typically 25 to 35cm wide. A 30.5cm blade allows you to draw through the full width in a single smooth pass, you set the knife, draw it cleanly through, and the slice is complete. A shorter blade forces you to saw back and forth across the width, which tears the grain rather than cutting it cleanly. Torn grain produces ragged slices that fall apart and lose more moisture onto the cutting board. Single-pass slicing is what produces the clean, intact slices that hold together on the serving board and retain their moisture.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"br-faq\"\u003e\n\u003csummary\u003eHow long should brisket rest before slicing and why does it matter?\u003c\/summary\u003e\n\u003cp\u003eRest for a minimum of 1 hour, ideally 2 hours, after removing from the smoker. During cooking, heat drives moisture toward the centre of the meat as outer layers contract. When cooking stops, those contracted fibres relax and moisture redistributes evenly through the brisket. Slicing immediately releases the concentrated interior moisture as a flood onto the cutting board, the meat dries out rapidly. A properly rested brisket retains its juice in the meat when sliced. Wrap in butcher paper and rest in a cooler or Grill Mate BBQ Blanket (both stocked at BBQ Republic) to maintain temperature during the rest period.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"br-faq\"\u003e\n\u003csummary\u003eShould I slice brisket with or against the grain?\u003c\/summary\u003e\n\u003cp\u003eAgainst the grain, always. The grain refers to the direction the muscle fibres run through the brisket. Slicing against the grain cuts those fibres short, producing tender slices. Slicing with the grain leaves long fibres intact, which require more chewing to break down and produces tough, stringy results. The flat and point of a full packer brisket have different grain directions, the grain changes at the seam between them. Separate the flat and point at this seam before slicing, then slice each piece against its own grain direction.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"br-faq\"\u003e\n\u003csummary\u003eHow thick should brisket slices be?\u003c\/summary\u003e\n\u003cp\u003eThe competition standard is pencil-width, approximately 6mm. This is thick enough to hold together and retain moisture, thin enough to evaluate tenderness and show the smoke ring and bark on each slice. Home cooks often slice thicker at 8 to 10mm with equally good results, particularly for the point where higher fat content means thicker slices remain succulent. The 30.5cm blade makes consistent thickness easier because you are cutting in a single pass rather than multiple strokes.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"br-faq\"\u003e\n\u003csummary\u003eCan this knife be used for other large cuts beyond brisket?\u003c\/summary\u003e\n\u003cp\u003eYes, any large cut that benefits from long, clean single-pass slicing. Smoked pork shoulder, prime rib, whole roast beef, leg of lamb, whole turkey breast, ham, and large pork loins all suit this knife. The Granton edge also works well on smoked salmon and gravlax where the blade needs to release cleanly from the fish without tearing. The blade is also useful for slicing layered cakes cleanly, the same air-pocket release that works on fatty meat works on dense cake layers.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"br-faq\"\u003e\n\u003csummary\u003eHow does this compare to the Cutter \u0026amp; Co Serbian Knife or Chef Chopper also stocked at BBQ Republic?\u003c\/summary\u003e\n\u003cp\u003eDifferent tools for different tasks with no overlap. The BGE Brisket Knife is a dedicated slicing knife, long, thin blade optimised for drawing through cooked large cuts. The Cutter \u0026amp; Co Serbian Knife (8-inch stainless) is a general prep knife for raw protein prep, vegetables, and kitchen work. The Cutter \u0026amp; Co Chef Chopper (6.5-inch carbon steel) is a chopping and dicing knife. None are substitutes for each other, the slicing knife handles the post-cook stage, the prep knives handle the pre-cook stage.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"br-faq\"\u003e\n\u003csummary\u003eDoes BBQ Republic use this knife themselves?\u003c\/summary\u003e\n\u003cp\u003eYes, the product description states directly that this knife has been used on briskets cooked on the Large and XL Big Green Eggs at the Wetherill Park showroom. The team notes the 30.5cm blade is sufficient for a single-pass slice through a full packer brisket and the Granton edge prevents binding through the fatty point.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"br-faq\"\u003e\n\u003csummary\u003eCan I see the Big Green Egg Brisket Knife in person before buying?\u003c\/summary\u003e\n\u003cp\u003eYes. The Big Green Egg Brisket Knife is on display at the BBQ Republic showroom in Wetherill Park, Sydney, alongside the Cutter \u0026amp; Co knife range and the full range of Big Green Egg tools and accessories. BBQ Republic is a Big Green Egg Platinum Dealer. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is a Granton edge and why does it matter for slicing brisket?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A Granton edge has oval scallops ground into both sides of the blade, spaced evenly along its length. As the blade draws through meat, these scallops create air pockets between the blade surface and the food. Those air pockets break the suction that forms between a smooth blade and fatty, dense meat, particularly through the brisket point where high fat content causes smooth blades to drag, stick, and resist. The result is a cleaner cut with less effort, less tearing of the grain, and more consistent slice thickness across the full length of the flat.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does blade length matter for brisket slicing?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A full packer brisket flat is typically 25 to 35cm wide. A 30.5cm blade allows you to draw through the full width in a single smooth pass, you set the knife, draw it cleanly through, and the slice is complete. A shorter blade forces you to saw back and forth across the width, which tears the grain rather than cutting it cleanly. Torn grain produces ragged slices that fall apart and lose more moisture onto the cutting board. Single-pass slicing is what produces the clean, intact slices that hold together on the serving board and retain their moisture.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long should brisket rest before slicing and why does it matter?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Rest for a minimum of 1 hour, ideally 2 hours, after removing from the smoker. During cooking, heat drives moisture toward the centre of the meat as outer layers contract. When cooking stops, those contracted fibres relax and moisture redistributes evenly through the brisket. Slicing immediately releases the concentrated interior moisture as a flood onto the cutting board, the meat dries out rapidly. A properly rested brisket retains its juice in the meat when sliced. Wrap in butcher paper and rest in a cooler or Grill Mate BBQ Blanket (both stocked at BBQ Republic) to maintain temperature during the rest period.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Should I slice brisket with or against the grain?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Against the grain, always. The grain refers to the direction the muscle fibres run through the brisket. Slicing against the grain cuts those fibres short, producing tender slices. Slicing with the grain leaves long fibres intact, which require more chewing to break down and produces tough, stringy results. The flat and point of a full packer brisket have different grain directions, the grain changes at the seam between them. Separate the flat and point at this seam before slicing, then slice each piece against its own grain direction.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How thick should brisket slices be?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The competition standard is pencil-width, approximately 6mm. This is thick enough to hold together and retain moisture, thin enough to evaluate tenderness and show the smoke ring and bark on each slice. Home cooks often slice thicker at 8 to 10mm with equally good results, particularly for the point where higher fat content means thicker slices remain succulent. The 30.5cm blade makes consistent thickness easier because you are cutting in a single pass rather than multiple strokes.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can this knife be used for other large cuts beyond brisket?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, any large cut that benefits from long, clean single-pass slicing. Smoked pork shoulder, prime rib, whole roast beef, leg of lamb, whole turkey breast, ham, and large pork loins all suit this knife. The Granton edge also works well on smoked salmon and gravlax where the blade needs to release cleanly from the fish without tearing. The blade is also useful for slicing layered cakes cleanly, the same air-pocket release that works on fatty meat works on dense cake layers.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does this compare to the Cutter \u0026 Co Serbian Knife or Chef Chopper also stocked at BBQ Republic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Different tools for different tasks with no overlap. The BGE Brisket Knife is a dedicated slicing knife, long, thin blade optimised for drawing through cooked large cuts. The Cutter \u0026 Co Serbian Knife (8-inch stainless) is a general prep knife for raw protein prep, vegetables, and kitchen work. The Cutter \u0026 Co Chef Chopper (6.5-inch carbon steel) is a chopping and dicing knife. None are substitutes for each other, the slicing knife handles the post-cook stage, the prep knives handle the pre-cook stage.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does BBQ Republic use this knife themselves?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, the product description states directly that this knife has been used on briskets cooked on the Large and XL Big Green Eggs at the Wetherill Park showroom. The team notes the 30.5cm blade is sufficient for a single-pass slice through a full packer brisket and the Granton edge prevents binding through the fatty point.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the Big Green Egg Brisket Knife in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Big Green Egg Brisket Knife is on display at the BBQ Republic showroom in Wetherill Park, Sydney, alongside the Cutter \u0026 Co knife range and the full range of Big Green Egg tools and accessories. BBQ Republic is a Big Green Egg Platinum Dealer. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Big Green Egg","offers":[{"title":"Default Title","offer_id":45287889371308,"sku":"128805","price":65.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/brisket-knife-523337_9247d918-f39e-41b7-9084-fb22f1fc5cf1.webp?v=1769592009"},{"product_id":"tramontina-low-slow-12-inch-brisket-slicer","title":"Tramontina Low \u0026 Slow 12-Inch Brisket Slicer","description":"\u003ch1\u003eTramontina Low \u0026amp; Slow 12-Inch Brisket Slicer\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e12-inch brisket slicing knife with scalloped blade for slicing brisket, ham, and roasts in single strokes. High carbon German stainless steel construction provides edge retention and corrosion resistance for extended use. Scalloped blade design reduces friction during slicing, preventing meat from sticking and tearing. Microban-protected handle inhibits bacterial growth on grip surface. Handle molded directly around tang eliminates gaps where bacteria and food particles accumulate. Ergonomic grip design reduces hand fatigue during extended slicing sessions. Sharper angle edge cuts through tough meat fibers with less sawing motion. Part of Tramontina Low \u0026amp; Slow BBQ knife range designed for meat preparation and serving. Available at our Wetherill Park showroom from an Authorised Tramontina Stockist in Australia.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Tramontina Low \u0026amp; Slow 12-Inch Brisket Slicer addresses the specific challenges of slicing large, tough cuts of smoked and roasted meat where standard kitchen knives prove inadequate. The 12-inch blade length provides stroke capacity for slicing across full brisket width or entire ham cross-sections in single passes, creating uniform slices without repositioning knife mid-cut.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe scalloped blade design incorporates shallow indentations along cutting edge creating air pockets between blade and meat during slicing. These pockets break surface tension preventing meat from sticking to blade face, a common problem with smooth blades slicing fatty or moist cuts. The reduced adhesion maintains clean slicing action without tearing delicate smoke rings or disrupting meat fiber structure.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe high carbon German stainless steel material balances edge retention with corrosion resistance, maintaining sharpness through multiple briskets while resisting rust from moisture and acidic meat contact. The carbon content increases blade hardness allowing thinner edge geometry that cuts more easily, while stainless steel prevents oxidation that ruins standard carbon steel knives in humid storage or from meat juice contact.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Microban handle protection integrates antimicrobial technology into handle material, inhibiting bacterial growth on grip surfaces between washing. This protection proves particularly valuable for knives handling raw and cooked meats where bacterial contamination risks remain high despite cleaning efforts.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock the Tramontina Low \u0026amp; Slow 12-Inch Brisket Slicer at our Wetherill Park showroom. As an Authorised Tramontina Stockist in Australia, we carry Tramontina BBQ knife ranges and accessories. Our seven years of BBQ experience includes understanding proper knife selection for different cutting tasks and meat types.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003e12-Inch Scalloped Blade\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe 12-inch blade length enables single-stroke slicing across full brisket flats, whole hams, and large roasts without repositioning knife mid-cut. Shorter knives require sawing motion or multiple strokes creating uneven slices with ragged edges, while 12-inch length provides stroke capacity matching typical BBQ cut dimensions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe scalloped edge features shallow indentations creating air pockets between blade and meat. These pockets reduce contact surface area and break vacuum effect that causes meat to adhere to smooth blades. The reduced sticking maintains clean separation during slicing particularly important for fatty cuts where rendered fat creates adhesive surface.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe scalloped design also reduces friction during cutting stroke, requiring less pressure to maintain forward motion through dense meat. Lower pressure means better control and cleaner cuts, as excessive force crushes meat fibers creating compressed, ragged slice edges rather than clean separation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe blade width tapers from spine to edge providing sufficient rigidity for straight cuts without excessive weight or cumbersome handling. Thin blades flex during cutting creating curved slices, while overly thick blades require excessive force. The engineered taper balances these requirements for optimal cutting performance.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHigh Carbon German Stainless Steel Construction\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe high carbon German stainless steel combines carbon content for hardness with chromium for corrosion resistance. Standard stainless steel lacks hardness for keen edge retention, while carbon steel rusts rapidly from moisture exposure. The alloy formulation provides both properties in single material.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe carbon content enables thinner edge angle than possible with soft stainless steel, creating sharper cutting edge that slices rather than tears meat fibers. The thin edge also requires less force during cutting, reducing hand fatigue and improving control during extended slicing sessions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe German steel designation indicates specific alloy composition and heat treatment protocols producing consistent metallurgical properties. German knife steel maintains international reputation for quality based on centuries of blade-making tradition and modern manufacturing standards.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stainless steel chromium content forms passive oxide layer on blade surface preventing rust formation from atmospheric moisture or meat juice contact. This corrosion resistance maintains blade appearance and prevents rust particles from contaminating food, a concern with carbon steel blades that oxidize rapidly.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMicroban-Protected Handle\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Microban antimicrobial technology integrates into handle material at molecular level, inhibiting bacterial growth on grip surfaces. The protection works continuously preventing bacterial colonization between washing, reducing food safety risks from cross-contamination during meat handling.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe antimicrobial protection does not replace proper cleaning but provides additional safety layer particularly valuable for knives alternating between raw and cooked meat handling. Standard handles harbor bacteria in microscopic surface irregularities that survive casual washing, while Microban protection actively prevents bacterial multiplication.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe handle material also resists absorption of odors, fats, and staining from prolonged meat contact. Porous handle materials absorb meat juices creating permanent discoloration and odor transfer, while sealed materials maintain original appearance and remain odor-free.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Microban technology maintains effectiveness throughout handle lifespan without reapplication or degradation from repeated washing. Unlike surface treatments that wear away, the integrated antimicrobial protection remains active as long as handle material exists.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eGap-Free Handle Design\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe handle molds directly around blade tang eliminating joints or gaps where food particles and bacteria accumulate. Traditional knife construction uses separate handle scales attached with rivets or adhesives creating crevices impossible to clean thoroughly.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe molded construction creates seamless transition from blade to handle preventing moisture infiltration that causes handle deterioration and bacterial growth. Water penetration into handle core creates swelling, cracking, and structural failure while providing bacterial growth environment.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe gap-free design also improves hygiene compliance for food safety standards requiring smooth, cleanable surfaces without crevices harboring contamination. Commercial food preparation environments often mandate seamless handle construction for this reason.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe integrated construction also improves structural integrity compared to riveted designs where handle attachment represents structural weak point. The molded design distributes stress across entire tang-to-handle interface rather than concentrating forces at discrete rivet points.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eErgonomic Grip Design\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe handle shape conforms to natural hand position reducing grip force required for secure knife control. Standard cylindrical handles require tight grip preventing slippage, creating hand fatigue during extended use. The contoured design maintains secure control with relaxed grip.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe ergonomic shaping also positions hand at optimal angle relative to blade reducing wrist strain during slicing motion. Poor handle geometry forces awkward wrist angles causing strain and reducing cutting precision. The engineered shape maintains neutral wrist position throughout cutting stroke.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe handle length accommodates full four-finger grip with thumb positioned on spine for control. Short handles cramp fingers together reducing comfort and control, while oversized handles prevent secure grip. The proportioned design suits average to large hand sizes comfortably.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe textured handle surface provides grip security without abrasive texture causing discomfort during prolonged contact. Smooth handles require tight grip preventing slippage particularly when wet, while overly aggressive texture creates pressure points. The balanced texture maintains secure grip with comfortable feel.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSharper Angle Edge Geometry\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe blade edge ground to sharper angle than standard kitchen knives creates thinner cutting edge that slices meat fibers rather than crushing them. Blunt edge angles compress and tear fibers creating ragged cut surfaces, while acute angles separate fibers cleanly.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe sharper angle also reduces cutting force required, as thin edge wedges apart meat fibers efficiently rather than forcing thick blade cross-section through material. Lower force requirements reduce hand fatigue and improve cutting precision.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe edge geometry suits meat slicing specifically rather than general-purpose cutting, as acute angles sacrifice durability for cutting performance. Hard materials or chopping applications damage thin edges, but slicing soft meat preserves edge integrity while benefiting from superior cutting ability.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe angle optimization also affects edge retention, as sharper angles require more frequent touch-up sharpening but maintain superior cutting performance between sharpenings compared to more obtuse angles that stay sharp longer but never cut as well.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBlade Length - 12 inches (30 centimetres)\u003c\/li\u003e\n\u003cli\u003eBlade Material - High carbon German stainless steel\u003c\/li\u003e\n\u003cli\u003eBlade Design - Scalloped edge\u003c\/li\u003e\n\u003cli\u003eHandle Material - Microban-protected polymer\u003c\/li\u003e\n\u003cli\u003eHandle Construction - Molded around tang, gap-free\u003c\/li\u003e\n\u003cli\u003eHandle Design - Ergonomic grip\u003c\/li\u003e\n\u003cli\u003eTotal Length - Approximately 17 inches (43 centimetres)\u003c\/li\u003e\n\u003cli\u003ePrimary Use - Brisket, ham, roasts, large cooked meats\u003c\/li\u003e\n\u003cli\u003eCollection - Low \u0026amp; Slow BBQ Range\u003c\/li\u003e\n\u003cli\u003eDishwasher Safe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Tramontina Low \u0026amp; Slow 12-Inch Brisket Slicer\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eNote: Knife storage and sharpening tools sold separately.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eHow to Use\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eProper Slicing Technique\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eAllow meat to rest after cooking before slicing. Brisket requires 20 to 30 minutes resting allowing juices to redistribute through meat rather than running out during slicing. Slicing immediately after cooking produces dry meat as juices flow onto cutting board.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePosition brisket on stable cutting board with adequate surface area for full knife stroke. The board should not move during slicing preventing knife slipping and ensuring straight, even cuts. Use damp towel under board preventing sliding on smooth countertops.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIdentify meat grain direction before beginning slicing. Brisket grain runs parallel to length requiring slicing perpendicular to grain for tender texture. Slicing parallel to grain creates long, tough fibers requiring excessive chewing.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHold knife handle with relaxed grip allowing blade to do cutting work rather than forcing blade through meat. Position blade at slight angle to meat surface beginning cut with tip then drawing blade toward handle in single smooth motion. The scalloped edge and sharp angle eliminate need for sawing motion.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMaintain consistent slice thickness throughout cut using visual reference or thickness guide. Uniform slices ensure even texture and presentation while facilitating even reheating if storing leftovers. Most brisket slices range 5 to 8 millimetres thickness balancing tenderness with structural integrity.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eEdge Maintenance\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eHone blade before each use maintaining edge alignment. Honing realigns microscopic edge deflection occurring during normal use but does not remove steel or create new edge. Use honing steel at approximately 20-degree angle making several light passes per side.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSharpen blade when honing no longer restores cutting performance. Signs requiring sharpening include blade sliding across meat surface rather than biting, requiring sawing motion instead of clean slicing, or producing ragged cut edges. Frequency depends on usage volume and cutting technique.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUse whetstone for sharpening maintaining manufacturer's edge angle. Begin with coarser grit removing steel to establish new edge then progress to finer grits polishing edge. The high carbon steel sharpens readily compared to soft stainless steel requiring less effort for keen edge.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTest sharpness by slicing tomato or paper. Sharp blade slices tomato skin cleanly without crushing fruit or slides through paper without catching or tearing. Blade requiring pressure or producing ragged cuts needs additional sharpening.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eClean blade thoroughly after sharpening removing any steel particles or grinding residue before food contact. The particles do not constitute food safety hazard but affect blade performance and create unpleasant metallic taste if transferred to food.\u003c\/p\u003e\n\u003ch2\u003eMaintenance and Storage\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eDry blade completely after each washing preventing water spot formation and corrosion. Even stainless steel corrodes under prolonged moisture exposure particularly in handle-to-blade junction where moisture becomes trapped.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStore knife protecting edge from contact with hard surfaces or other utensils. Knife blocks, magnetic strips, or individual blade guards all provide suitable storage preventing damage and accidents. Avoid storing in crowded drawers where blade contacts other items.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInspect handle periodically for cracks, swelling, or separation from tang. While molded construction eliminates traditional handle failure modes, damage from drops or misuse still occurs. Replace knife if structural integrity compromises safety or hygiene.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eApply light coat of food-grade mineral oil to blade if storing knife unused for extended periods. The oil coating prevents oxidation and corrosion particularly in humid storage environments. Wipe clean before use removing oil residue.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eIs this knife only for brisket?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. While designed for brisket, the 12-inch slicing knife works excellently for ham, prime rib, turkey breast, pork loin, and any large roast requiring uniform slicing. The scalloped edge and blade length suit any application requiring long, clean cuts through cooked meat.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use this for raw meat?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes, though designed primarily for cooked meat. The blade slices raw roasts for portion control or butterflying. Clean thoroughly after raw meat contact before using on cooked meat preventing cross-contamination.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow often should I sharpen this knife?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eFrequency depends on usage volume. Home users slicing occasional briskets might sharpen annually, while frequent users or commercial applications require monthly sharpening. Hone before each use maintaining performance between sharpenings.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs the handle dishwasher safe?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eCheck manufacturer specifications. While Microban protection and molded construction suggest dishwasher compatibility, hand washing generally extends knife lifespan by preventing heat damage and detergent exposure affecting edge and handle.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat cutting board should I use?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eUse wood or plastic cutting boards. Glass, ceramic, marble, and stone boards damage knife edges requiring frequent resharpening. Wood provides best combination of edge preservation and hygiene when properly maintained.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWill the scalloped edge work on other foods?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. Scalloped edges excel at slicing any item prone to sticking including soft cheeses, smoked salmon, and delicate baked goods. The design prevents adhesion across food categories though optimized for meat slicing.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat makes this better than a standard carving knife?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe longer blade, scalloped edge, and sharper angle geometry specifically suit large BBQ cuts. Standard carving knives have shorter blades requiring multiple strokes and smooth blades that stick to fatty meat. The specialized design produces superior results for BBQ applications.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhy buy from an Authorised Tramontina Stockist?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eAuthorised Stockists receive genuine Tramontina products with proper quality control and warranty support. We stock Tramontina Low \u0026amp; Slow BBQ knife range and accessories. Our seven years of BBQ experience means understanding proper knife selection for different meat cuts and slicing techniques.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see the Tramontina Low \u0026amp; Slow Brisket Slicer in person before buying?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. It's available to view and purchase at our BBQ showroom in Wetherill Park.\u003c\/p\u003e","brand":"Tramontina","offers":[{"title":"Default Title","offer_id":45610360438956,"sku":"38025312","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/Tramontina-Brisket1.webp?v=1773875485"},{"product_id":"tramontina-nomade-7-meat-knife","title":"Tramontina Nomade 7\" Meat Knife","description":"\u003cstyle\u003e\n\/* ── Krank width fix: hide empty sidebar, expand description ── *\/\n.section__wrapper.product-description__wrapper .product-meta.sticky-to-header {\n  display: none !important;\n}\n.section__wrapper.product-description__wrapper .product-description.rte {\n  max-width: 100% !important;\n  width: 100% !important;\n  flex: 1 1 100% !important;\n}\n\n.pd-tnmk {\n  --pd-bg: #ffffff;\n  --pd-bg-soft: #f7f5f4;\n  --pd-bg-dark: #1a1a1a;\n  --pd-accent: #c8102e;\n  --pd-accent-deep: #a00d24;\n  --pd-text: #1a1a1a;\n  --pd-text-muted: #5a5550;\n  --pd-text-light: #9a9490;\n  --pd-text-on-dark: #f0ece4;\n  --pd-text-on-dark-muted: #b8b2ab;\n  --pd-border: #e6e3e0;\n  --pd-border-dark: #2e2e2e;\n  --pd-radius: 8px;\n  font-family: inherit;\n  color: var(--pd-text);\n  max-width: 100%;\n  box-sizing: border-box;\n}\n.pd-tnmk * { box-sizing: border-box; }\n.pd-tnmk p { margin: 0 0 14px; line-height: 1.7; font-size: 0.95rem; color: var(--pd-text); }\n.pd-tnmk h2 { font-size: clamp(1.4rem, 3vw, 1.8rem); font-weight: 800; letter-spacing: -0.01em; margin: 0 0 16px; line-height: 1.2; color: var(--pd-text); }\n.pd-tnmk h3 { font-size: 1.05rem; font-weight: 700; margin: 0 0 10px; color: var(--pd-text); }\n\n\/* ── Stat strip ── *\/\n.pd-tnmk-stats { display: grid; grid-template-columns: repeat(4, 1fr); background: var(--pd-bg-dark); border-radius: var(--pd-radius); overflow: hidden; margin-bottom: 32px; }\n.pd-tnmk-stat { padding: 22px 16px; text-align: center; border-right: 1px solid var(--pd-border-dark); }\n.pd-tnmk-stat:last-child { border-right: none; }\n.pd-tnmk-stat-value { display: block; font-size: 1.05rem; font-weight: 800; color: var(--pd-accent); margin-bottom: 4px; letter-spacing: -0.01em; }\n.pd-tnmk-stat-label { display: block; font-size: 0.65rem; font-weight: 600; text-transform: uppercase; letter-spacing: 0.12em; color: var(--pd-text-on-dark-muted); }\n\n\/* ── Intro ── *\/\n.pd-tnmk-intro { margin-bottom: 32px; }\n.pd-tnmk-intro-lead { font-size: 1.05rem; font-weight: 600; color: var(--pd-text); margin-bottom: 16px; line-height: 1.5; }\n\n\/* ── Heritage badge ── *\/\n.pd-tnmk-heritage {\n  display: flex;\n  align-items: center;\n  gap: 14px;\n  padding: 18px 24px;\n  background: rgba(200, 16, 46, 0.06);\n  border: 1px solid rgba(200, 16, 46, 0.3);\n  border-radius: var(--pd-radius);\n  margin-bottom: 32px;\n}\n.pd-tnmk-heritage-icon {\n  width: 36px;\n  height: 36px;\n  border-radius: 50%;\n  background: var(--pd-accent);\n  display: flex;\n  align-items: center;\n  justify-content: center;\n  color: #ffffff;\n  flex-shrink: 0;\n}\n.pd-tnmk-heritage-icon svg { width: 18px; height: 18px; fill: none; stroke: currentColor; stroke-width: 2; }\n.pd-tnmk-heritage-text { font-size: 0.9rem; color: var(--pd-text); line-height: 1.55; margin: 0; }\n.pd-tnmk-heritage-text strong { color: var(--pd-accent); font-weight: 700; }\n\n\/* ── Feature grid ── *\/\n.pd-tnmk-features { display: grid; grid-template-columns: repeat(2, 1fr); gap: 16px; background: var(--pd-bg-soft); border-radius: var(--pd-radius); padding: 28px; margin-bottom: 32px; }\n.pd-tnmk-feature { display: flex; flex-direction: column; gap: 6px; }\n.pd-tnmk-feature-icon { width: 36px; height: 36px; border-radius: 50%; background: rgba(200, 16, 46, 0.12); display: flex; align-items: center; justify-content: center; color: var(--pd-accent); margin-bottom: 8px; }\n.pd-tnmk-feature-icon svg { width: 18px; height: 18px; }\n.pd-tnmk-feature-title { font-size: 0.92rem; font-weight: 700; margin: 0 0 4px; color: var(--pd-text); }\n.pd-tnmk-feature-text { font-size: 0.84rem; color: var(--pd-text-muted); line-height: 1.55; margin: 0; }\n\n\/* ── Story callout ── *\/\n.pd-tnmk-story { background: var(--pd-bg-dark); color: var(--pd-text-on-dark); padding: 32px; border-radius: var(--pd-radius); margin-bottom: 32px; border-left: 4px solid var(--pd-accent); }\n.pd-tnmk-story-eyebrow { display: inline-block; font-size: 0.62rem; font-weight: 700; letter-spacing: 0.2em; text-transform: uppercase; color: var(--pd-accent); margin-bottom: 10px; }\n.pd-tnmk-story h3 { color: var(--pd-text-on-dark); font-size: 1.2rem; margin-bottom: 12px; }\n.pd-tnmk-story p { color: var(--pd-text-on-dark-muted); font-size: 0.9rem; line-height: 1.75; margin-bottom: 12px; }\n.pd-tnmk-story p:last-child { margin-bottom: 0; }\n.pd-tnmk-story strong { color: var(--pd-text-on-dark); }\n\n\/* ── Care instructions callout (NEW for knives) ── *\/\n.pd-tnmk-care {\n  padding: 24px 26px;\n  border: 1px solid var(--pd-border);\n  background: var(--pd-bg-soft);\n  border-radius: var(--pd-radius);\n  margin-bottom: 32px;\n  border-left: 4px solid var(--pd-accent);\n}\n.pd-tnmk-care h3 { margin-top: 0; margin-bottom: 14px; }\n.pd-tnmk-care-eyebrow {\n  display: inline-block;\n  font-size: 0.62rem;\n  font-weight: 700;\n  letter-spacing: 0.2em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n  margin-bottom: 8px;\n}\n.pd-tnmk-care-grid { display: grid; grid-template-columns: repeat(2, 1fr); gap: 14px; margin-top: 14px; }\n.pd-tnmk-care-item {\n  padding: 12px 14px;\n  background: #ffffff;\n  border-radius: 6px;\n  font-size: 0.85rem;\n  color: var(--pd-text-muted);\n  line-height: 1.55;\n  display: flex;\n  gap: 10px;\n  align-items: flex-start;\n}\n.pd-tnmk-care-item strong { color: var(--pd-text); display: block; margin-bottom: 2px; font-size: 0.83rem; }\n.pd-tnmk-care-item-icon {\n  flex-shrink: 0;\n  width: 20px;\n  height: 20px;\n  border-radius: 50%;\n  background: var(--pd-accent);\n  color: #ffffff;\n  display: flex;\n  align-items: center;\n  justify-content: center;\n  font-weight: 800;\n  font-size: 0.7rem;\n  margin-top: 2px;\n}\n\n\/* ── Specs ── *\/\n.pd-tnmk-specs { border: 1px solid var(--pd-border); border-radius: var(--pd-radius); overflow: hidden; margin-bottom: 32px; }\n.pd-tnmk-specs-header { background: var(--pd-bg-soft); padding: 14px 20px; font-size: 0.7rem; font-weight: 700; letter-spacing: 0.14em; text-transform: uppercase; color: var(--pd-accent-deep); border-bottom: 1px solid var(--pd-border); }\n.pd-tnmk-specs-row { display: grid; grid-template-columns: 200px 1fr; padding: 12px 20px; border-bottom: 1px solid var(--pd-border); font-size: 0.88rem; }\n.pd-tnmk-specs-row:last-child { border-bottom: none; }\n.pd-tnmk-specs-label { font-weight: 600; color: var(--pd-text); }\n.pd-tnmk-specs-value { color: var(--pd-text-muted); }\n\n\/* ── Use cases ── *\/\n.pd-tnmk-uses { background: var(--pd-bg-soft); border-radius: var(--pd-radius); padding: 28px; margin-bottom: 32px; }\n.pd-tnmk-uses ul { list-style: none; padding: 0; margin: 0; display: grid; grid-template-columns: repeat(2, 1fr); gap: 10px 24px; }\n.pd-tnmk-uses li { font-size: 0.9rem; color: var(--pd-text); padding-left: 22px; position: relative; line-height: 1.5; }\n.pd-tnmk-uses li::before { content: ''; position: absolute; left: 0; top: 7px; width: 8px; height: 8px; border-radius: 50%; background: var(--pd-accent); }\n\n\/* ── \"Works perfectly with\" cross-link grid ── *\/\n.pd-tnmk-pairs { display: grid; grid-template-columns: repeat(3, 1fr); gap: 16px; margin-bottom: 32px; }\n.pd-tnmk .pd-tnmk-pair,\n.pd-tnmk .pd-tnmk-pair:link,\n.pd-tnmk .pd-tnmk-pair:visited {\n  display: flex !important; flex-direction: column !important; padding: 22px 22px 20px !important;\n  border: 1px solid var(--pd-border) !important; border-radius: var(--pd-radius) !important;\n  background: #ffffff !important; text-decoration: none !important;\n  transition: border-color 0.2s ease, transform 0.2s ease, box-shadow 0.2s ease !important;\n  font-family: inherit !important; color: inherit !important;\n}\n.pd-tnmk .pd-tnmk-pair:hover { border-color: var(--pd-accent) !important; transform: translateY(-2px) !important; box-shadow: 0 8px 24px rgba(0,0,0,0.08) !important; }\n.pd-tnmk-pair-eyebrow { font-size: 0.62rem; font-weight: 700; letter-spacing: 0.18em; text-transform: uppercase; color: var(--pd-accent); margin-bottom: 8px; }\n.pd-tnmk-pair-title { font-size: 1.05rem; font-weight: 800; color: var(--pd-text); margin-bottom: 8px; line-height: 1.2; letter-spacing: -0.01em; }\n.pd-tnmk-pair-text { font-size: 0.84rem; color: var(--pd-text-muted); line-height: 1.55; margin-bottom: 16px; flex: 1; }\n.pd-tnmk-pair-cta { display: inline-flex; align-items: center; gap: 6px; font-size: 0.72rem; font-weight: 700; letter-spacing: 0.08em; text-transform: uppercase; color: var(--pd-accent); margin-top: auto; transition: gap 0.2s ease; }\n.pd-tnmk-pair:hover .pd-tnmk-pair-cta { gap: 10px; }\n.pd-tnmk-pair-cta svg { width: 12px; height: 12px; fill: none; stroke: currentColor; flex-shrink: 0; }\n\n\/* ── Range cross-link ── *\/\n.pd-tnmk-range { border: 1px solid var(--pd-border); border-radius: var(--pd-radius); padding: 24px 28px; margin-bottom: 32px; background: var(--pd-bg-soft); text-align: center; }\n.pd-tnmk-range h3 { margin-top: 0; }\n.pd-tnmk-range p { color: var(--pd-text-muted); font-size: 0.9rem; max-width: 620px; margin: 0 auto 18px; }\n.pd-tnmk a.pd-tnmk-range-cta,\n.pd-tnmk a.pd-tnmk-range-cta:link,\n.pd-tnmk a.pd-tnmk-range-cta:visited {\n  display: inline-flex !important; align-items: center !important; justify-content: center !important;\n  gap: 8px !important; background: #c8102e !important; background-color: #c8102e !important; color: #ffffff !important;\n  font-size: 0.78rem !important; font-weight: 700 !important; letter-spacing: 0.06em !important;\n  text-transform: uppercase !important; text-decoration: none !important; padding: 12px 22px !important;\n  border: none !important; border-radius: 6px !important; line-height: 1 !important;\n  transition: background 0.2s ease !important; font-family: inherit !important;\n}\n.pd-tnmk a.pd-tnmk-range-cta:hover { background: #a00d24 !important; background-color: #a00d24 !important; color: #ffffff !important; text-decoration: none !important; }\n.pd-tnmk a.pd-tnmk-range-cta svg { width: 14px !important; height: 14px !important; min-width: 14px !important; flex-shrink: 0 !important; fill: none !important; stroke: currentColor !important; }\n\n\/* ── Why BBQ Republic ── *\/\n.pd-tnmk-why { background: #1a1a1a !important; color: #f0ece4 !important; border-radius: 8px; padding: 32px; margin-bottom: 32px; text-align: center; }\n.pd-tnmk .pd-tnmk-why-eyebrow { display: inline-block !important; font-size: 0.62rem !important; font-weight: 700 !important; letter-spacing: 0.2em !important; text-transform: uppercase !important; color: #c8102e !important; margin-bottom: 10px !important; }\n.pd-tnmk .pd-tnmk-why h3 { color: #f0ece4 !important; font-size: 1.25rem !important; margin: 0 0 14px !important; font-weight: 700 !important; }\n.pd-tnmk .pd-tnmk-why p { color: #b8b2ab !important; font-size: 0.9rem !important; max-width: 560px !important; margin: 0 auto 22px !important; line-height: 1.7 !important; }\n.pd-tnmk .pd-tnmk-why-actions { display: flex !important; justify-content: center !important; align-items: center !important; gap: 12px !important; flex-wrap: wrap !important; margin: 0 !important; padding: 0 !important; list-style: none !important; }\n.pd-tnmk a.pd-tnmk-why-btn,\n.pd-tnmk a.pd-tnmk-why-btn:link,\n.pd-tnmk a.pd-tnmk-why-btn:visited { display: inline-flex !important; align-items: center !important; justify-content: center !important; gap: 8px !important; background: #c8102e !important; background-color: #c8102e !important; color: #ffffff !important; font-size: 0.78rem !important; font-weight: 700 !important; letter-spacing: 0.06em !important; text-transform: uppercase !important; text-decoration: none !important; padding: 12px 22px !important; border: none !important; border-radius: 6px !important; line-height: 1 !important; white-space: nowrap !important; width: auto !important; height: auto !important; min-width: 0 !important; max-width: none !important; transition: background 0.2s ease !important; box-shadow: none !important; cursor: pointer !important; font-family: inherit !important; }\n.pd-tnmk a.pd-tnmk-why-btn:hover { background: #a00d24 !important; background-color: #a00d24 !important; color: #ffffff !important; text-decoration: none !important; }\n.pd-tnmk a.pd-tnmk-why-btn.pd-tnmk-why-btn--ghost,\n.pd-tnmk a.pd-tnmk-why-btn.pd-tnmk-why-btn--ghost:link,\n.pd-tnmk a.pd-tnmk-why-btn.pd-tnmk-why-btn--ghost:visited { background: transparent !important; background-color: transparent !important; border: 1px solid #2e2e2e !important; color: #f0ece4 !important; }\n.pd-tnmk a.pd-tnmk-why-btn.pd-tnmk-why-btn--ghost:hover { background: rgba(255,255,255,0.06) !important; background-color: rgba(255,255,255,0.06) !important; color: #f0ece4 !important; border-color: #c8102e !important; }\n.pd-tnmk a.pd-tnmk-why-btn svg { width: 14px !important; height: 14px !important; min-width: 14px !important; max-width: 14px !important; flex-shrink: 0 !important; fill: none !important; stroke: currentColor !important; display: inline-block !important; vertical-align: middle !important; }\n\n\/* ── FAQ ── *\/\n.pd-tnmk-faq { margin-bottom: 16px; }\n.pd-tnmk-faq-item { background: #ffffff; border: 1px solid var(--pd-border); border-radius: 6px; margin-bottom: 8px; overflow: hidden; transition: border-color 0.2s ease; }\n.pd-tnmk-faq-item[open] { border-color: var(--pd-accent); }\n.pd-tnmk-faq-item summary { padding: 14px 18px; font-weight: 700; font-size: 0.9rem; color: var(--pd-text); cursor: pointer; list-style: none; display: flex; justify-content: space-between; align-items: center; gap: 12px; }\n.pd-tnmk-faq-item summary::-webkit-details-marker { display: none; }\n.pd-tnmk-faq-item summary::after { content: '+'; font-size: 1.3rem; font-weight: 400; color: var(--pd-accent); transition: transform 0.2s ease; }\n.pd-tnmk-faq-item[open] summary::after { content: '−'; }\n.pd-tnmk-faq-answer { padding: 0 18px 16px; font-size: 0.87rem; color: var(--pd-text-muted); line-height: 1.7; }\n\n@media (max-width: 860px) {\n  .pd-tnmk-pairs { grid-template-columns: 1fr; }\n  .pd-tnmk-care-grid { grid-template-columns: 1fr; }\n}\n@media (max-width: 640px) {\n  .pd-tnmk-stats { grid-template-columns: repeat(2, 1fr); }\n  .pd-tnmk-stat:nth-child(2) { border-right: none; }\n  .pd-tnmk-stat:nth-child(1), .pd-tnmk-stat:nth-child(2) { border-bottom: 1px solid var(--pd-border-dark); }\n  .pd-tnmk-features { grid-template-columns: 1fr; padding: 20px; }\n  .pd-tnmk-specs-row { grid-template-columns: 1fr; gap: 4px; }\n  .pd-tnmk-uses ul { grid-template-columns: 1fr; }\n  .pd-tnmk-story, .pd-tnmk-why { padding: 22px; }\n  .pd-tnmk .pd-tnmk-why-actions { flex-direction: column !important; align-items: stretch !important; }\n  .pd-tnmk a.pd-tnmk-why-btn { width: 100% !important; }\n  .pd-tnmk-heritage { flex-direction: column; text-align: center; }\n}\n\u003c\/style\u003e\n\n\u003cdiv class=\"pd-tnmk\"\u003e\n\n  \u003c!-- STAT STRIP --\u003e\n  \u003cdiv class=\"pd-tnmk-stats\"\u003e\n    \u003cdiv class=\"pd-tnmk-stat\"\u003e\n\u003cspan class=\"pd-tnmk-stat-value\"\u003e7-inch Blade\u003c\/span\u003e\u003cspan class=\"pd-tnmk-stat-label\"\u003eBrazilian Meat Knife\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-stat\"\u003e\n\u003cspan class=\"pd-tnmk-stat-value\"\u003eStainless Steel\u003c\/span\u003e\u003cspan class=\"pd-tnmk-stat-label\"\u003eTraditional Wood Handle\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-stat\"\u003e\n\u003cspan class=\"pd-tnmk-stat-value\"\u003ePicanha · Brisket · Steaks\u003c\/span\u003e\u003cspan class=\"pd-tnmk-stat-label\"\u003eThe Churrasco Slicer\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-stat\"\u003e\n\u003cspan class=\"pd-tnmk-stat-value\"\u003eTramontina Since 1911\u003c\/span\u003e\u003cspan class=\"pd-tnmk-stat-label\"\u003eBrazilian-Made Heritage\u003c\/span\u003e\n\u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- INTRO --\u003e\n  \u003cdiv class=\"pd-tnmk-intro\"\u003e\n    \u003cp class=\"pd-tnmk-intro-lead\"\u003eThe Brazilian churrasco knife. Tramontina's Nômade 7-inch meat knife is a stainless steel blade paired with a traditional wood handle and steel rivets: the rustic, no-frills knife Brazilian families have used for slicing picanha, asado and beef ribs at backyard BBQs for generations. Now available at BBQ Republic for Sydney customers wanting authentic South American BBQ tradition in their tool kit.\u003c\/p\u003e\n    \u003cp\u003eThe Nômade (\"Nomadic\") line is Tramontina's \u003cstrong\u003eoutdoor and rustic series\u003c\/strong\u003e, designed specifically for backyard BBQ use rather than fine kitchen prep. The wood handle delivers grip and character; the stainless steel blade handles real-world abuse from brisket trim work, picanha slicing and steak portioning. At 7 inches, the blade size sits perfectly between a chef's knife and a long slicer: small enough for control on smaller cuts, long enough to handle full picanha and pulled pork shoulder applications.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- HERITAGE BADGE --\u003e\n  \u003cdiv class=\"pd-tnmk-heritage\"\u003e\n    \u003cdiv class=\"pd-tnmk-heritage-icon\"\u003e\n      \u003csvg viewbox=\"0 0 24 24\"\u003e\u003cpath d=\"M12 2L4 5v6c0 5.5 3.5 10.5 8 11 4.5-.5 8-5.5 8-11V5l-8-3z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n    \u003c\/div\u003e\n    \u003cp class=\"pd-tnmk-heritage-text\"\u003e\u003cstrong\u003eTramontina: founded 1911 in Rio Grande do Sul, Brazil.\u003c\/strong\u003e Tramontina is one of the largest knife manufacturers in the world and the unofficial heritage brand of South American BBQ. Rio Grande do Sul is the heart of the Brazilian churrasco tradition: the same region the Nômade line was designed to serve.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- STORY --\u003e\n  \u003cdiv class=\"pd-tnmk-story\"\u003e\n    \u003cspan class=\"pd-tnmk-story-eyebrow\"\u003eThe Brazilian Churrasco Knife\u003c\/span\u003e\n    \u003ch3\u003eThe same knife Brazilians use for picanha.\u003c\/h3\u003e\n    \u003cp\u003eBrazilian churrasco is the BBQ tradition that gave the world picanha, the rump cap cut now famous in Australian backyard BBQ. The cooking style is simple: prime beef on hot coals, salt, and the right knife to slice it thin at serving time. In Brazil, the right knife is almost always a \u003cstrong\u003eTramontina with a wood handle\u003c\/strong\u003e. The Nômade line is Tramontina's specific answer for outdoor BBQ use: not the polished kitchen knife you reserve for special dinners, but the daily-driver butcher slicer you reach for on Saturday afternoons.\u003c\/p\u003e\n    \u003cp\u003eFor Australian customers, this is the chance to use \u003cstrong\u003ethe same tool as the source tradition\u003c\/strong\u003e. The 7-inch blade size handles picanha (a typical Australian picanha cut is 1-1.5kg, perfectly within range), brisket slicing after a long cook, beef rib portioning, and general BBQ prep. The wood handle gives natural grip in oiled hands at the carving station. The stainless steel rivets hold up to real outdoor use rather than just looking nice in a knife block.\u003c\/p\u003e\n    \u003cp\u003eTramontina has been making knives in Rio Grande do Sul since 1911. They are \u003cstrong\u003eone of the largest cutlery manufacturers in the world\u003c\/strong\u003e, and the Nômade line represents the heritage outdoor side of their range: knives built for backyard cooks rather than restaurant chefs. The aesthetic is intentionally rustic; the function is uncompromising.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- FEATURES --\u003e\n  \u003cdiv class=\"pd-tnmk-features\"\u003e\n\n    \u003cdiv class=\"pd-tnmk-feature\"\u003e\n      \u003cdiv class=\"pd-tnmk-feature-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" width=\"18\" height=\"18\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpath d=\"M3 21l3-3 12-12 3 3-12 12-3 3z\"\u003e\u003c\/path\u003e\u003cline x1=\"14\" y1=\"6\" x2=\"18\" y2=\"10\"\u003e\u003c\/line\u003e\u003c\/svg\u003e\u003c\/div\u003e\n      \u003cp class=\"pd-tnmk-feature-title\"\u003e7-Inch Stainless Steel Blade\u003c\/p\u003e\n      \u003cp class=\"pd-tnmk-feature-text\"\u003eDurable, robust stainless steel blade sized for serious BBQ work. Long enough for picanha and brisket slicing, short enough for control on smaller portion cuts. The right size for most home BBQ applications.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-tnmk-feature\"\u003e\n      \u003cdiv class=\"pd-tnmk-feature-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" width=\"18\" height=\"18\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpath d=\"M12 2L8 8h8l-4-6zM6 8v14h12V8H6z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/div\u003e\n      \u003cp class=\"pd-tnmk-feature-title\"\u003eAnatomically Designed Wood Handle\u003c\/p\u003e\n      \u003cp class=\"pd-tnmk-feature-text\"\u003eShaped wooden handle with stainless steel rivets, designed for comfortable grip during real-world BBQ slicing tasks. The rustic Brazilian aesthetic that defines the Nômade line, with practical anatomic shaping.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-tnmk-feature\"\u003e\n      \u003cdiv class=\"pd-tnmk-feature-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" width=\"18\" height=\"18\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003ccircle cx=\"12\" cy=\"12\" r=\"10\"\u003e\u003c\/circle\u003e\u003cpath d=\"M12 2v10l4 2\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/div\u003e\n      \u003cp class=\"pd-tnmk-feature-title\"\u003eTramontina Heritage Since 1911\u003c\/p\u003e\n      \u003cp class=\"pd-tnmk-feature-text\"\u003eMade by one of the largest knife manufacturers in the world, in their original home of Rio Grande do Sul, Brazil: the heart of the South American churrasco BBQ tradition.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-tnmk-feature\"\u003e\n      \u003cdiv class=\"pd-tnmk-feature-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" width=\"18\" height=\"18\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003ccircle cx=\"12\" cy=\"12\" r=\"9\"\u003e\u003c\/circle\u003e\u003cpath d=\"M9 12l2 2 4-4\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/div\u003e\n      \u003cp class=\"pd-tnmk-feature-title\"\u003e90-Day Warranty\u003c\/p\u003e\n      \u003cp class=\"pd-tnmk-feature-text\"\u003eBacked by Tramontina's 90-day warranty against manufacturing defects. For customers seeking longer-term protection on knife investments, BBQ Republic also stocks the lifetime-warranty Cutter and Co range.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n  \u003c!-- CARE INSTRUCTIONS CALLOUT --\u003e\n  \u003cdiv class=\"pd-tnmk-care\"\u003e\n    \u003cspan class=\"pd-tnmk-care-eyebrow\"\u003eCare Instructions\u003c\/span\u003e\n    \u003ch3\u003eWood handle care: critical for longevity.\u003c\/h3\u003e\n    \u003cp\u003eThe Nômade line uses a real wood handle, which means specific care is required to keep the knife in good condition for years. Following these care steps from Tramontina is the difference between a knife that lasts decades and one that fails in months.\u003c\/p\u003e\n    \u003cdiv class=\"pd-tnmk-care-grid\"\u003e\n      \u003cdiv class=\"pd-tnmk-care-item\"\u003e\n        \u003cdiv class=\"pd-tnmk-care-item-icon\"\u003e!\u003c\/div\u003e\n        \u003cdiv\u003e\n\u003cstrong\u003eNOT dishwasher safe\u003c\/strong\u003eHand wash only. Dishwasher heat and moisture will damage the wood handle and may loosen the rivets.\u003c\/div\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-tnmk-care-item\"\u003e\n        \u003cdiv class=\"pd-tnmk-care-item-icon\"\u003e✓\u003c\/div\u003e\n        \u003cdiv\u003e\n\u003cstrong\u003eWash and dry before first use\u003c\/strong\u003eRinse the knife and dry thoroughly before initial use to remove any manufacturing residue.\u003c\/div\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-tnmk-care-item\"\u003e\n        \u003cdiv class=\"pd-tnmk-care-item-icon\"\u003e✗\u003c\/div\u003e\n        \u003cdiv\u003e\n\u003cstrong\u003eNo abrasive cleaners\u003c\/strong\u003eAvoid scouring pads and harsh chemicals. Use mild dish soap and a soft sponge.\u003c\/div\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-tnmk-care-item\"\u003e\n        \u003cdiv class=\"pd-tnmk-care-item-icon\"\u003e✓\u003c\/div\u003e\n        \u003cdiv\u003e\n\u003cstrong\u003eDry thoroughly before storing\u003c\/strong\u003eWater sitting on the blade or handle will cause damage over time. Always dry well.\u003c\/div\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-tnmk-care-item\"\u003e\n        \u003cdiv class=\"pd-tnmk-care-item-icon\"\u003e⚠\u003c\/div\u003e\n        \u003cdiv\u003e\n\u003cstrong\u003eKeep out of reach of children\u003c\/strong\u003eThe blade is sharp and the knife is a piercing implement. Standard knife safety applies.\u003c\/div\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-tnmk-care-item\"\u003e\n        \u003cdiv class=\"pd-tnmk-care-item-icon\"\u003e✓\u003c\/div\u003e\n        \u003cdiv\u003e\n\u003cstrong\u003eUse a honing rod regularly\u003c\/strong\u003eLight honing every 2-3 uses keeps the edge sharp. Full sharpening every 6-12 months depending on use.\u003c\/div\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- SPECS --\u003e\n  \u003cdiv class=\"pd-tnmk-specs\"\u003e\n    \u003cdiv class=\"pd-tnmk-specs-header\"\u003eSpecifications\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-specs-row\"\u003e\n\u003cspan class=\"pd-tnmk-specs-label\"\u003eProduct Type\u003c\/span\u003e\u003cspan class=\"pd-tnmk-specs-value\"\u003eBrazilian meat knife (Nômade outdoor\/rustic series)\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-specs-row\"\u003e\n\u003cspan class=\"pd-tnmk-specs-label\"\u003eBlade Length\u003c\/span\u003e\u003cspan class=\"pd-tnmk-specs-value\"\u003e7 inches (approximately 178mm)\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-specs-row\"\u003e\n\u003cspan class=\"pd-tnmk-specs-label\"\u003eBlade Material\u003c\/span\u003e\u003cspan class=\"pd-tnmk-specs-value\"\u003eStainless steel (durable, corrosion-resistant)\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-specs-row\"\u003e\n\u003cspan class=\"pd-tnmk-specs-label\"\u003eHandle Material\u003c\/span\u003e\u003cspan class=\"pd-tnmk-specs-value\"\u003eWood, anatomically designed for comfortable grip\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-specs-row\"\u003e\n\u003cspan class=\"pd-tnmk-specs-label\"\u003eRivets\u003c\/span\u003e\u003cspan class=\"pd-tnmk-specs-value\"\u003eStainless steel\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-specs-row\"\u003e\n\u003cspan class=\"pd-tnmk-specs-label\"\u003eWeight\u003c\/span\u003e\u003cspan class=\"pd-tnmk-specs-value\"\u003e205g (0.205 kg)\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-specs-row\"\u003e\n\u003cspan class=\"pd-tnmk-specs-label\"\u003ePackage Dimensions\u003c\/span\u003e\u003cspan class=\"pd-tnmk-specs-value\"\u003e70 × 22 × 350mm\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-specs-row\"\u003e\n\u003cspan class=\"pd-tnmk-specs-label\"\u003eManufacturer SKU\u003c\/span\u003e\u003cspan class=\"pd-tnmk-specs-value\"\u003e22866107\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-specs-row\"\u003e\n\u003cspan class=\"pd-tnmk-specs-label\"\u003eWarranty\u003c\/span\u003e\u003cspan class=\"pd-tnmk-specs-value\"\u003e90-day manufacturer warranty against defects. For longer-term coverage, see Cutter and Co (lifetime warranty).\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-specs-row\"\u003e\n\u003cspan class=\"pd-tnmk-specs-label\"\u003eBest For\u003c\/span\u003e\u003cspan class=\"pd-tnmk-specs-value\"\u003ePicanha slicing, brisket portioning, beef ribs, steak portioning, pork shoulder pulling, general BBQ prep and carving.\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-specs-row\"\u003e\n\u003cspan class=\"pd-tnmk-specs-label\"\u003eCare\u003c\/span\u003e\u003cspan class=\"pd-tnmk-specs-value\"\u003eHand wash only. NOT dishwasher safe. Dry thoroughly before storing. Use a honing rod regularly to maintain edge.\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-specs-row\"\u003e\n\u003cspan class=\"pd-tnmk-specs-label\"\u003eCountry of Origin\u003c\/span\u003e\u003cspan class=\"pd-tnmk-specs-value\"\u003eMade in Brazil. Tramontina is headquartered in Rio Grande do Sul, the home of South American churrasco tradition.\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003cdiv class=\"pd-tnmk-specs-row\"\u003e\n\u003cspan class=\"pd-tnmk-specs-label\"\u003eBrand\u003c\/span\u003e\u003cspan class=\"pd-tnmk-specs-value\"\u003eTramontina, founded 1911. One of the largest knife manufacturers in the world.\u003c\/span\u003e\n\u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- USE CASES --\u003e\n  \u003ch2\u003eWhat to slice with the Tramontina Nômade\u003c\/h2\u003e\n  \u003cdiv class=\"pd-tnmk-uses\"\u003e\n    \u003cul\u003e\n      \u003cli\u003ePicanha (the Brazilian churrasco classic, sliced thin against the grain)\u003c\/li\u003e\n      \u003cli\u003eBrisket slicing after a 12-14 hour smoke\u003c\/li\u003e\n      \u003cli\u003eBeef short ribs and beef shorties portioning\u003c\/li\u003e\n      \u003cli\u003eTomahawk and ribeye steak portioning\u003c\/li\u003e\n      \u003cli\u003eTri-tip slicing (California-Texas style)\u003c\/li\u003e\n      \u003cli\u003ePulled pork shoulder portioning (pre-pull)\u003c\/li\u003e\n      \u003cli\u003eWhole chicken carving (rotisserie or smoked)\u003c\/li\u003e\n      \u003cli\u003ePork belly slicing\u003c\/li\u003e\n      \u003cli\u003eGeneral brisket trim work (pre-cook)\u003c\/li\u003e\n      \u003cli\u003eOutdoor BBQ carving station presentation\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- WORKS PERFECTLY WITH --\u003e\n  \u003ch2\u003eWorks perfectly with\u003c\/h2\u003e\n  \u003cdiv class=\"pd-tnmk-pairs\"\u003e\n\n    \u003ca href=\"\/collections\/big-green-egg\" class=\"pd-tnmk-pair\"\u003e\n      \u003cspan class=\"pd-tnmk-pair-eyebrow\"\u003eKamado Cooking\u003c\/span\u003e\n      \u003cspan class=\"pd-tnmk-pair-title\"\u003eBig Green Egg\u003c\/span\u003e\n      \u003cspan class=\"pd-tnmk-pair-text\"\u003eThe Big Green Egg is the ideal cooker for the cuts the Nômade is built to slice: picanha, brisket, beef ribs, tomahawks. Slow charcoal cook, then carve at the table with a proper Brazilian knife. BBQ Republic is an Official Big Green Egg Platinum Dealer.\u003c\/span\u003e\n      \u003cspan class=\"pd-tnmk-pair-cta\"\u003e\n        Shop Big Green Egg\n        \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cline x1=\"5\" y1=\"12\" x2=\"19\" y2=\"12\"\u003e\u003c\/line\u003e\u003cpolyline points=\"12 5 19 12 12 19\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\n      \u003c\/span\u003e\n    \u003c\/a\u003e\n\n    \u003ca href=\"\/products\/hardcore-carnivore-black-seasoning\" class=\"pd-tnmk-pair\"\u003e\n      \u003cspan class=\"pd-tnmk-pair-eyebrow\"\u003eThe Picanha Rub Pairing\u003c\/span\u003e\n      \u003cspan class=\"pd-tnmk-pair-title\"\u003eHardcore Carnivore Black\u003c\/span\u003e\n      \u003cspan class=\"pd-tnmk-pair-text\"\u003eThe Nômade slices it; Hardcore Carnivore Black seasons it. The SPG-style activated charcoal rub is the perfect partner for picanha and brisket: enhanced bark from the cooker, beautifully sliced at the table by a Brazilian knife.\u003c\/span\u003e\n      \u003cspan class=\"pd-tnmk-pair-cta\"\u003e\n        Shop Hardcore Carnivore Black\n        \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cline x1=\"5\" y1=\"12\" x2=\"19\" y2=\"12\"\u003e\u003c\/line\u003e\u003cpolyline points=\"12 5 19 12 12 19\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\n      \u003c\/span\u003e\n    \u003c\/a\u003e\n\n    \u003ca href=\"\/collections\/cutter-co\" class=\"pd-tnmk-pair\"\u003e\n      \u003cspan class=\"pd-tnmk-pair-eyebrow\"\u003eThe Premium Knife Alternative\u003c\/span\u003e\n      \u003cspan class=\"pd-tnmk-pair-title\"\u003eCutter and Co Knives\u003c\/span\u003e\n      \u003cspan class=\"pd-tnmk-pair-text\"\u003eFor customers seeking a lifetime-warranty premium knife alternative, BBQ Republic also stocks the Cutter and Co range. Many serious BBQ cooks own a Tramontina for daily backyard use AND a Cutter and Co for premium occasions.\u003c\/span\u003e\n      \u003cspan class=\"pd-tnmk-pair-cta\"\u003e\n        Shop Cutter and Co\n        \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cline x1=\"5\" y1=\"12\" x2=\"19\" y2=\"12\"\u003e\u003c\/line\u003e\u003cpolyline points=\"12 5 19 12 12 19\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\n      \u003c\/span\u003e\n    \u003c\/a\u003e\n\n  \u003c\/div\u003e\n\n  \u003c!-- RANGE --\u003e\n  \u003cdiv class=\"pd-tnmk-range\"\u003e\n    \u003ch3\u003eExplore the BBQ Republic knife range\u003c\/h3\u003e\n    \u003cp\u003eThe Tramontina Nômade is the heritage Brazilian churrasco knife at an accessible price point. For longer-term knife investment, BBQ Republic also stocks \u003ca href=\"\/collections\/cutter-co\"\u003e\u003cstrong\u003eCutter and Co\u003c\/strong\u003e\u003c\/a\u003e (lifetime warranty premium Australian knives). Most serious BBQ cooks own at least one knife from each: a daily-driver Brazilian Tramontina for backyard work, and a premium Cutter and Co for special occasions and longer-term ownership.\u003c\/p\u003e\n    \u003ca href=\"\/collections\/knives\" class=\"pd-tnmk-range-cta\"\u003e\n      Shop All Knives\n      \u003csvg viewbox=\"0 0 24 24\" width=\"14\" height=\"14\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cline x1=\"5\" y1=\"12\" x2=\"19\" y2=\"12\"\u003e\u003c\/line\u003e\u003cpolyline points=\"12 5 19 12 12 19\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\n    \u003c\/a\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- WHY BBQ REPUBLIC --\u003e\n  \u003cdiv class=\"pd-tnmk-why\"\u003e\n    \u003cspan class=\"pd-tnmk-why-eyebrow\"\u003eBuy from a BBQ Specialist\u003c\/span\u003e\n    \u003ch3\u003eThe Sydney BBQ specialist for premium knives and accessories.\u003c\/h3\u003e\n    \u003cp\u003eBBQ Republic cooks on this gear every day. We know which knife handles which cut, which size suits which application, and which combinations Brazilian pitmasters would put together. The Tramontina Nômade is on display and in stock at our Wetherill Park showroom for immediate pickup or Sydney metro delivery.\u003c\/p\u003e\n    \u003cdiv class=\"pd-tnmk-why-actions\"\u003e\n      \u003ca href=\"tel:0434010411\" class=\"pd-tnmk-why-btn\"\u003e\n        \u003csvg viewbox=\"0 0 24 24\" width=\"14\" height=\"14\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\" style=\"fill:none;stroke:currentColor;flex-shrink:0;\"\u003e\u003cpath d=\"M22 16.92v3a2 2 0 01-2.18 2 19.79 19.79 0 01-8.63-3.07A19.5 19.5 0 014.69 13a19.79 19.79 0 01-3.07-8.67A2 2 0 013.62 2h3a2 2 0 012 1.72c.127.96.361 1.903.7 2.81a2 2 0 01-.45 2.11L7.91 9.91a16 16 0 006.18 6.18l.98-.98a2 2 0 012.11-.45c.907.339 1.85.573 2.81.7A2 2 0 0122 16.92z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n        Call 0434 010 411\n      \u003c\/a\u003e\n      \u003ca href=\"\/pages\/contact\" class=\"pd-tnmk-why-btn pd-tnmk-why-btn--ghost\"\u003e\n        \u003csvg viewbox=\"0 0 24 24\" width=\"14\" height=\"14\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\" style=\"fill:none;stroke:currentColor;flex-shrink:0;\"\u003e\u003cpath d=\"M3 9l9-7 9 7v11a2 2 0 01-2 2H5a2 2 0 01-2-2z\"\u003e\u003c\/path\u003e\u003cpolyline points=\"9 22 9 12 15 12 15 22\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\n        Visit the Showroom\n      \u003c\/a\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- FAQ --\u003e\n  \u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n  \u003cdiv class=\"pd-tnmk-faq\"\u003e\n\n    \u003cdetails class=\"pd-tnmk-faq-item\"\u003e\n      \u003csummary\u003eWhat is the Nômade line?\u003c\/summary\u003e\n      \u003cdiv class=\"pd-tnmk-faq-answer\"\u003e\"Nômade\" (Portuguese for \"nomadic\") is Tramontina's outdoor and rustic knife series, designed specifically for backyard BBQ and outdoor cooking rather than fine kitchen prep. The defining features are wooden handles, simple geometry, and an aesthetic that fits the Brazilian churrasco BBQ tradition: knives that look right at home at a carving station with a half-empty bottle of beer and a smoking grill nearby. The Nômade range covers various blade sizes; the 7-inch meat knife is the most versatile single piece for typical home BBQ applications.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"pd-tnmk-faq-item\"\u003e\n      \u003csummary\u003eTramontina Nômade vs Cutter and Co: which should I choose?\u003c\/summary\u003e\n      \u003cdiv class=\"pd-tnmk-faq-answer\"\u003eBoth are excellent knife brands stocked by BBQ Republic with different positioning. Tramontina Nômade is the affordable heritage option: Brazilian-made by one of the world's largest knife manufacturers (since 1911), wooden handle aesthetic, 90-day manufacturer warranty, accessible price point. Cutter and Co is the lifetime-warranty premium option: longer-term ownership investment, premium materials, Australian-backed warranty. For your first BBQ knife or as a daily backyard slicer, choose Tramontina. For a long-term investment piece or as a gift, Cutter and Co is the premium alternative. Many serious BBQ cooks own knives from both ranges for different applications.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"pd-tnmk-faq-item\"\u003e\n      \u003csummary\u003eIs the wood handle dishwasher safe?\u003c\/summary\u003e\n      \u003cdiv class=\"pd-tnmk-faq-answer\"\u003eNo, absolutely not. The Tramontina Nômade is explicitly NOT dishwasher safe. Dishwasher heat will dry out and warp the wood handle; dishwasher moisture and detergent will degrade the wood finish and may loosen the stainless steel rivets over time. Hand wash with mild dish soap and a soft sponge, then dry thoroughly before storing. This is the most common cause of premature failure on wood-handled knives, so it is worth following the care instructions carefully from day one.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"pd-tnmk-faq-item\"\u003e\n      \u003csummary\u003eHow do I keep this knife sharp?\u003c\/summary\u003e\n      \u003cdiv class=\"pd-tnmk-faq-answer\"\u003eTwo-part maintenance routine. First, use a honing rod (or steel) every 2-3 uses to straighten the edge: this realigns micro-bends in the edge that develop with normal use and is what professional cooks do before every shift. Second, full sharpening every 6-12 months depending on how often you use the knife: this can be done at home with a whetstone or via a professional sharpening service. BBQ Republic can point you to local sharpening services in the Sydney area. For best edge retention, avoid cutting on hard surfaces like glass, stone or metal: use wood or plastic cutting boards only.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"pd-tnmk-faq-item\"\u003e\n      \u003csummary\u003eWhat cuts is a 7-inch meat knife good for?\u003c\/summary\u003e\n      \u003cdiv class=\"pd-tnmk-faq-answer\"\u003eThe 7-inch blade is ideally sized for typical home BBQ applications. It is long enough for full picanha slicing (typical Australian picanha cuts are 1-1.5kg and fit comfortably under this blade length), brisket slicing after a long cook, beef rib portioning, tri-tip slicing, and whole chicken carving. It is short enough to give precise control on smaller portion cuts like steak portioning, pork belly slicing and general prep work. For very large cuts like full-packer brisket (8-10kg) or commercial-scale slicing, a 10-12 inch slicer is more appropriate. For paring and detail work like trim removal, a smaller 3-4 inch paring knife is more suitable.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"pd-tnmk-faq-item\"\u003e\n      \u003csummary\u003eCan I use this knife on bone-in cuts?\u003c\/summary\u003e\n      \u003cdiv class=\"pd-tnmk-faq-answer\"\u003eThe Nômade meat knife is designed for slicing rather than chopping through bone. It will handle around-the-bone work (slicing meat off the bone, working between joints) but should not be used as a cleaver to chop through bone. For bone-in work like splitting beef ribs or breaking down poultry, use a dedicated cleaver or kitchen shears. Using a slicing knife for chopping bone will damage the edge and may bend or chip the blade.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"pd-tnmk-faq-item\"\u003e\n      \u003csummary\u003eWhat does the 90-day warranty cover?\u003c\/summary\u003e\n      \u003cdiv class=\"pd-tnmk-faq-answer\"\u003eTramontina's 90-day warranty covers manufacturing defects: issues with materials or workmanship that present during normal use within the first 90 days from purchase. This typically includes blade defects, handle separation, rivet failures, and similar manufacturing issues. The warranty does not cover normal wear, damage from misuse (including dishwasher damage to the wood handle), accidental damage, or sharpening-related issues. For longer-term warranty coverage on a knife purchase, the Cutter and Co range offers lifetime warranty protection (at a higher price point). Contact BBQ Republic if you need to make a warranty claim.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"pd-tnmk-faq-item\"\u003e\n      \u003csummary\u003eWhat is the Brazilian churrasco connection?\u003c\/summary\u003e\n      \u003cdiv class=\"pd-tnmk-faq-answer\"\u003eChurrasco is the South American BBQ tradition originating in Rio Grande do Sul (the same Brazilian state where Tramontina is headquartered) and the broader Pampas region. The cooking style focuses on prime beef cuts (picanha, ancho, asado, beef ribs) cooked over hot coals with minimal seasoning, then sliced thin at serving time. The carving knife is central to the churrasco experience: the same person who cooks the meat also slices and serves it at the table. Tramontina knives have been the de facto choice for this tradition for over a century, and the Nômade line specifically captures the rustic outdoor character that defines real backyard churrasco.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"pd-tnmk-faq-item\"\u003e\n      \u003csummary\u003eCan I pick up from the showroom?\u003c\/summary\u003e\n      \u003cdiv class=\"pd-tnmk-faq-answer\"\u003eYes. The Tramontina Nômade 7-inch meat knife is on display and available for immediate pickup from our Wetherill Park showroom, Monday to Friday 10am to 5pm and Saturday 9am to 2pm. Sydney metro delivery is also available. Call 0434 010 411 to confirm current stock availability and arrange pickup or delivery.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Tramontina","offers":[{"title":"Default Title","offer_id":46331726528684,"sku":"22866107","price":62.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/NomadKnife1.webp?v=1780460799"},{"product_id":"hammer-stahl-21-piece-classic-collection","title":"Hammer stahl 21 Piece Classic Collection","description":"\u003cstyle\u003e\n.pd-hs-wrap {\n  --pd-bg: #ffffff;\n  --pd-bg-alt: #f8f6f3;\n  --pd-bg-dark: #1a1a1a;\n  --pd-bg-mid: #242424;\n  --pd-border: #e4e0da;\n  --pd-accent: #c8102e;\n  --pd-accent-dim: rgba(200,16,46,0.07);\n  --pd-text: #1a1a1a;\n  --pd-muted: #5a5550;\n  --pd-radius: 8px;\n  font-family: inherit;\n  box-sizing: border-box;\n  width: 100%;\n  color: var(--pd-text);\n}\n.pd-hs-wrap * { box-sizing: border-box; }\n\n\/* STAT STRIP *\/\n.pd-hs-stats {\n  display: grid;\n  grid-template-columns: repeat(4, 1fr);\n  gap: 0;\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 36px;\n}\n.pd-hs-stat {\n  padding: 20px 16px;\n  text-align: center;\n  border-right: 1px solid rgba(255,255,255,0.07);\n  display: flex;\n  flex-direction: column;\n  gap: 4px;\n}\n.pd-hs-stat:last-child { border-right: none; }\n.pd-hs-stat-val {\n  font-size: 1.05rem;\n  font-weight: 800;\n  color: #c8102e;\n  line-height: 1;\n  letter-spacing: -0.02em;\n}\n.pd-hs-stat-label {\n  font-size: 0.6rem;\n  font-weight: 600;\n  color: #9a9590;\n  letter-spacing: 0.12em;\n  text-transform: uppercase;\n}\n\n\/* INTRO *\/\n.pd-hs-intro {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-left: 4px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 24px 26px;\n  margin-bottom: 32px;\n  font-size: 0.97rem;\n  color: var(--pd-muted);\n  line-height: 1.8;\n}\n.pd-hs-intro strong { color: var(--pd-text); font-weight: 700; }\n\n\/* SECTION HEADING *\/\n.pd-hs-heading {\n  font-size: 1.1rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0 0 18px;\n  letter-spacing: -0.01em;\n  display: flex;\n  align-items: center;\n  gap: 12px;\n}\n.pd-hs-heading::after {\n  content: '';\n  flex: 1;\n  height: 2px;\n  background: var(--pd-border);\n  border-radius: 2px;\n}\n\n\/* WHAT'S IN THE SET *\/\n.pd-hs-set-grid {\n  display: grid;\n  grid-template-columns: repeat(3, 1fr);\n  gap: 10px;\n  margin-bottom: 32px;\n}\n.pd-hs-knife-card {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-radius: var(--pd-radius);\n  padding: 16px 16px 14px;\n  display: flex;\n  flex-direction: column;\n  gap: 6px;\n  transition: border-color 0.2s;\n}\n.pd-hs-knife-card:hover { border-color: var(--pd-accent); }\n.pd-hs-knife-card.highlight {\n  border-color: rgba(200,16,46,0.3);\n  background: var(--pd-accent-dim);\n}\n.pd-hs-knife-size {\n  font-size: 0.7rem;\n  font-weight: 700;\n  letter-spacing: 0.12em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n}\n.pd-hs-knife-name {\n  font-size: 0.9rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0;\n  line-height: 1.2;\n}\n.pd-hs-knife-desc {\n  font-size: 0.78rem;\n  color: var(--pd-muted);\n  line-height: 1.5;\n  margin: 0;\n}\n\n.pd-hs-set-footer {\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  padding: 16px 20px;\n  margin-top: 10px;\n  margin-bottom: 32px;\n  display: grid;\n  grid-template-columns: repeat(3, 1fr);\n  gap: 12px;\n}\n.pd-hs-set-footer-item {\n  display: flex;\n  flex-direction: column;\n  gap: 3px;\n}\n.pd-hs-set-footer-val {\n  font-size: 0.88rem;\n  font-weight: 700;\n  color: #f0ece4;\n}\n.pd-hs-set-footer-label {\n  font-size: 0.6rem;\n  font-weight: 600;\n  letter-spacing: 0.12em;\n  text-transform: uppercase;\n  color: #9a9590;\n}\n\n\/* CRAFTSMANSHIP *\/\n.pd-hs-craft {\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  padding: 28px 32px;\n  margin-bottom: 32px;\n}\n.pd-hs-craft-eyebrow {\n  font-size: 0.65rem;\n  font-weight: 700;\n  letter-spacing: 0.2em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n  margin: 0 0 14px;\n  display: block;\n}\n.pd-hs-craft-grid {\n  display: grid;\n  grid-template-columns: 1fr 1fr;\n  gap: 20px;\n}\n.pd-hs-craft-item { display: flex; flex-direction: column; gap: 6px; }\n.pd-hs-craft-label {\n  font-size: 0.62rem;\n  font-weight: 700;\n  letter-spacing: 0.14em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n}\n.pd-hs-craft-value {\n  font-size: 0.95rem;\n  font-weight: 800;\n  color: #f0ece4;\n  line-height: 1.2;\n}\n.pd-hs-craft-detail {\n  font-size: 0.82rem;\n  color: #a8a39e;\n  line-height: 1.6;\n}\n.pd-hs-craft-detail strong { color: #f0ece4; font-weight: 700; }\n\n\/* FEATURES *\/\n.pd-hs-features {\n  display: grid;\n  grid-template-columns: repeat(2, 1fr);\n  gap: 14px;\n  margin-bottom: 32px;\n}\n.pd-hs-feature {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-top: 3px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 20px 20px 18px;\n  display: flex;\n  flex-direction: column;\n  gap: 8px;\n}\n.pd-hs-feature-num {\n  font-size: 0.58rem;\n  font-weight: 800;\n  letter-spacing: 0.18em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n}\n.pd-hs-feature-title {\n  font-size: 0.94rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0;\n  line-height: 1.3;\n}\n.pd-hs-feature-body {\n  font-size: 0.85rem;\n  color: var(--pd-muted);\n  line-height: 1.65;\n  margin: 0;\n}\n.pd-hs-feature-body strong { color: var(--pd-text); font-weight: 700; }\n\n\/* STEEL EXPLAINER *\/\n.pd-hs-steel {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-radius: var(--pd-radius);\n  padding: 24px 26px;\n  margin-bottom: 32px;\n}\n.pd-hs-steel-eyebrow {\n  font-size: 0.65rem;\n  font-weight: 700;\n  letter-spacing: 0.2em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n  margin: 0 0 10px;\n  display: block;\n}\n.pd-hs-steel-title {\n  font-size: 1.1rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0 0 14px;\n  letter-spacing: -0.01em;\n}\n.pd-hs-steel-breakdown {\n  display: grid;\n  grid-template-columns: repeat(3, 1fr);\n  gap: 8px;\n  margin-top: 16px;\n}\n.pd-hs-steel-element {\n  background: var(--pd-bg-dark);\n  border-radius: 6px;\n  padding: 12px 14px;\n  display: flex;\n  flex-direction: column;\n  gap: 4px;\n}\n.pd-hs-steel-symbol {\n  font-size: 1.0rem;\n  font-weight: 800;\n  color: var(--pd-accent);\n  font-family: monospace;\n  letter-spacing: -0.01em;\n}\n.pd-hs-steel-element-name {\n  font-size: 0.72rem;\n  font-weight: 700;\n  color: #f0ece4;\n}\n.pd-hs-steel-element-role {\n  font-size: 0.7rem;\n  color: #a8a39e;\n  line-height: 1.4;\n}\n\n\/* BBQ ANGLE *\/\n.pd-hs-bbq {\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  padding: 24px 28px;\n  margin-bottom: 32px;\n  border-left: 4px solid var(--pd-accent);\n}\n.pd-hs-bbq-eyebrow {\n  font-size: 0.65rem;\n  font-weight: 700;\n  letter-spacing: 0.2em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n  margin: 0 0 10px;\n  display: block;\n}\n.pd-hs-bbq h3 {\n  font-size: 1.1rem;\n  font-weight: 800;\n  color: #f0ece4;\n  margin: 0 0 12px;\n  line-height: 1.2;\n}\n.pd-hs-bbq p {\n  font-size: 0.9rem;\n  color: #a8a39e;\n  line-height: 1.75;\n  margin: 0 0 10px;\n}\n.pd-hs-bbq p:last-child { margin: 0; }\n.pd-hs-bbq strong { color: #f0ece4; font-weight: 700; }\n\n\/* CARE *\/\n.pd-hs-care {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-radius: var(--pd-radius);\n  padding: 22px 24px;\n  margin-bottom: 32px;\n}\n.pd-hs-care-eyebrow {\n  font-size: 0.65rem;\n  font-weight: 700;\n  letter-spacing: 0.2em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n  margin: 0 0 12px;\n  display: block;\n}\n.pd-hs-care-list {\n  list-style: none;\n  padding: 0;\n  margin: 0;\n  display: flex;\n  flex-direction: column;\n  gap: 8px;\n}\n.pd-hs-care-list li {\n  display: flex;\n  gap: 10px;\n  font-size: 0.87rem;\n  color: var(--pd-muted);\n  line-height: 1.6;\n}\n.pd-hs-care-list li::before {\n  content: '';\n  width: 6px;\n  height: 6px;\n  border-radius: 50%;\n  background: var(--pd-accent);\n  flex-shrink: 0;\n  margin-top: 7px;\n}\n.pd-hs-care-list li strong { color: var(--pd-text); font-weight: 700; }\n\n\/* SPECS *\/\n.pd-hs-specs-table {\n  width: 100%;\n  border-collapse: collapse;\n  font-size: 0.88rem;\n  margin-bottom: 32px;\n}\n.pd-hs-specs-table tr { border-bottom: 1px solid var(--pd-border); }\n.pd-hs-specs-table tr:last-child { border-bottom: none; }\n.pd-hs-specs-table tr:nth-child(even) td { background: var(--pd-bg-alt); }\n.pd-hs-specs-table td { padding: 12px 14px; vertical-align: top; line-height: 1.5; }\n.pd-hs-specs-table td:first-child { font-weight: 700; color: var(--pd-text); width: 38%; }\n.pd-hs-specs-table td:last-child { color: var(--pd-muted); }\n\n\/* FAQ *\/\n.pd-hs-faq-item {\n  border: 1px solid var(--pd-border);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 8px;\n  background: var(--pd-bg-alt);\n  transition: border-color 0.2s;\n}\n.pd-hs-faq-item[open] { border-color: var(--pd-accent); }\n.pd-hs-faq-item summary {\n  display: flex;\n  justify-content: space-between;\n  align-items: center;\n  gap: 14px;\n  padding: 17px 22px;\n  font-size: 0.92rem;\n  font-weight: 700;\n  color: var(--pd-text);\n  cursor: pointer;\n  list-style: none;\n  line-height: 1.4;\n}\n.pd-hs-faq-item summary::-webkit-details-marker { display: none; }\n.pd-hs-faq-icon {\n  width: 26px;\n  height: 26px;\n  border-radius: 50%;\n  background: var(--pd-accent-dim);\n  border: 1px solid rgba(200,16,46,0.2);\n  display: flex;\n  align-items: center;\n  justify-content: center;\n  color: var(--pd-accent);\n  flex-shrink: 0;\n  transition: transform 0.22s;\n}\n.pd-hs-faq-icon svg { width: 12px; height: 12px; }\n.pd-hs-faq-item[open] .pd-hs-faq-icon { transform: rotate(180deg); background: var(--pd-accent); color: #fff; border-color: var(--pd-accent); }\n.pd-hs-faq-answer {\n  padding: 0 22px 18px;\n  font-size: 0.88rem;\n  color: var(--pd-muted);\n  line-height: 1.75;\n  border-top: 1px solid var(--pd-border);\n}\n.pd-hs-faq-answer p { margin: 12px 0 0; }\n.pd-hs-faq-answer p:first-child { margin-top: 14px; }\n.pd-hs-faq-answer strong { color: var(--pd-text); font-weight: 700; }\n\n\/* CTA *\/\n.pd-hs-cta {\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  padding: 22px 26px;\n  display: flex;\n  align-items: center;\n  justify-content: space-between;\n  gap: 16px;\n  flex-wrap: wrap;\n  margin-top: 8px;\n}\n.pd-hs-cta-text { font-size: 0.9rem; color: #a8a39e; line-height: 1.5; }\n.pd-hs-cta-text strong { color: #f0ece4; font-weight: 700; }\n.pd-hs-cta-btn {\n  display: inline-flex;\n  align-items: center;\n  gap: 7px;\n  background: var(--pd-accent);\n  color: #fff;\n  font-size: 0.78rem;\n  font-weight: 700;\n  letter-spacing: 0.06em;\n  text-transform: uppercase;\n  text-decoration: none;\n  padding: 12px 22px;\n  border-radius: var(--pd-radius);\n  transition: background 0.18s;\n  white-space: nowrap;\n}\n.pd-hs-cta-btn:hover { background: #a50d25; }\n.pd-hs-cta-btn svg { width: 12px; height: 12px; }\n\n@media (max-width: 720px) {\n  .pd-hs-stats { grid-template-columns: repeat(2, 1fr); }\n  .pd-hs-stat:nth-child(2) { border-right: none; }\n  .pd-hs-stat:nth-child(-n+2) { border-bottom: 1px solid rgba(255,255,255,0.07); }\n  .pd-hs-set-grid { grid-template-columns: repeat(2, 1fr); }\n  .pd-hs-set-footer { grid-template-columns: 1fr; }\n  .pd-hs-craft-grid { grid-template-columns: 1fr; }\n  .pd-hs-features { grid-template-columns: 1fr; }\n  .pd-hs-steel-breakdown { grid-template-columns: repeat(2, 1fr); }\n  .pd-hs-craft { padding: 22px; }\n}\n@media (max-width: 480px) {\n  .pd-hs-set-grid { grid-template-columns: 1fr; }\n  .pd-hs-steel-breakdown { grid-template-columns: 1fr; }\n}\n\u003c\/style\u003e\n\n\u003cdiv class=\"pd-hs-wrap\"\u003e\n\n  \u003c!-- STAT STRIP --\u003e\n  \u003cdiv class=\"pd-hs-stats\"\u003e\n    \u003cdiv class=\"pd-hs-stat\"\u003e\n      \u003cspan class=\"pd-hs-stat-val\"\u003e21 Pieces\u003c\/span\u003e\n      \u003cspan class=\"pd-hs-stat-label\"\u003eIn the Set\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs-stat\"\u003e\n      \u003cspan class=\"pd-hs-stat-val\"\u003eX50CrMoV15\u003c\/span\u003e\n      \u003cspan class=\"pd-hs-stat-label\"\u003eGerman Steel\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs-stat\"\u003e\n      \u003cspan class=\"pd-hs-stat-val\"\u003e55-57 HRC\u003c\/span\u003e\n      \u003cspan class=\"pd-hs-stat-label\"\u003eRockwell Hardness\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs-stat\"\u003e\n      \u003cspan class=\"pd-hs-stat-val\"\u003eLifetime\u003c\/span\u003e\n      \u003cspan class=\"pd-hs-stat-label\"\u003eWarranty\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- INTRO --\u003e\n  \u003cdiv class=\"pd-hs-intro\"\u003e\n    The Hammer Stahl Classic Collection is a \u003cstrong\u003e21-piece cutlery set built around German X50CrMoV15 high-carbon stainless steel\u003c\/strong\u003e, forged and tempered to a Rockwell hardness of 55 to 57 HRC and sharpened to a 20-degree bevel angle. The Pakkawood handles are stabilised with phenolic resin: the grain and warmth of natural timber without warping, cracking, or moisture absorption. The Quad Tang design exposes the steel through all four faces of the handle for a balance point that matches the blade. Eight steak knives are included. The set is presented in a V-shaped rotating bamboo block with two removable steak knife blocks. Covered by a lifetime warranty.\n  \u003c\/div\u003e\n\n  \u003c!-- THE SET --\u003e\n  \u003ch3 class=\"pd-hs-heading\"\u003eWhat Is in the Set\u003c\/h3\u003e\n  \u003cdiv class=\"pd-hs-set-grid\"\u003e\n\n    \u003cdiv class=\"pd-hs-knife-card highlight\"\u003e\n      \u003cspan class=\"pd-hs-knife-size\"\u003e8 inch\u003c\/span\u003e\n      \u003cp class=\"pd-hs-knife-name\"\u003eCarving Knife\u003c\/p\u003e\n      \u003cp class=\"pd-hs-knife-desc\"\u003eThe BBQ workhorse. Long, narrow blade for slicing through brisket, roasts, and whole smoked proteins with single clean passes.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs-knife-card highlight\"\u003e\n      \u003cspan class=\"pd-hs-knife-size\"\u003e10 inch\u003c\/span\u003e\n      \u003cp class=\"pd-hs-knife-name\"\u003eSlicer\u003c\/p\u003e\n      \u003cp class=\"pd-hs-knife-desc\"\u003eMaximum length for flat slices across a full brisket or a whole leg of lamb. For professional presentation at the table.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs-knife-card highlight\"\u003e\n      \u003cspan class=\"pd-hs-knife-size\"\u003eSet of 8\u003c\/span\u003e\n      \u003cp class=\"pd-hs-knife-name\"\u003eSteak Knives (5 inch)\u003c\/p\u003e\n      \u003cp class=\"pd-hs-knife-desc\"\u003eNon-serrated, high-carbon steel steak knives. Eight covers a serious gathering. Stored in two removable blocks for easy table service.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs-knife-card\"\u003e\n      \u003cspan class=\"pd-hs-knife-size\"\u003e7.5 inch\u003c\/span\u003e\n      \u003cp class=\"pd-hs-knife-name\"\u003eSantoku\u003c\/p\u003e\n      \u003cp class=\"pd-hs-knife-desc\"\u003eThe primary all-purpose blade. Slicing, dicing, and mincing across meat and vegetables. Wide flat profile for knuckle clearance.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs-knife-card\"\u003e\n      \u003cspan class=\"pd-hs-knife-size\"\u003e4.5 inch\u003c\/span\u003e\n      \u003cp class=\"pd-hs-knife-name\"\u003eSantoku\u003c\/p\u003e\n      \u003cp class=\"pd-hs-knife-desc\"\u003eCompact santoku for prep work, herbs, shallots, and smaller cuts where the 7.5 is oversized for the task.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs-knife-card\"\u003e\n      \u003cspan class=\"pd-hs-knife-size\"\u003e7 inch\u003c\/span\u003e\n      \u003cp class=\"pd-hs-knife-name\"\u003eVegetable Cleaver\u003c\/p\u003e\n      \u003cp class=\"pd-hs-knife-desc\"\u003eWide blade with enough height to use the flat for smashing garlic and crushing peppercorns. Handles large produce with authority.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs-knife-card\"\u003e\n      \u003cspan class=\"pd-hs-knife-size\"\u003e8 inch\u003c\/span\u003e\n      \u003cp class=\"pd-hs-knife-name\"\u003eBread Knife\u003c\/p\u003e\n      \u003cp class=\"pd-hs-knife-desc\"\u003eSerrated blade for crusted sourdough, baguettes, and smoked brisket sandwiches without tearing or compressing the crumb.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs-knife-card\"\u003e\n      \u003cspan class=\"pd-hs-knife-size\"\u003e3.5 inch\u003c\/span\u003e\n      \u003cp class=\"pd-hs-knife-name\"\u003eParing Knife\u003c\/p\u003e\n      \u003cp class=\"pd-hs-knife-desc\"\u003ePrecision detail work: trimming, peeling, scoring, and in-hand cutting where a full-size blade is impractical.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs-knife-card\"\u003e\n      \u003cspan class=\"pd-hs-knife-size\"\u003e5 inch\u003c\/span\u003e\n      \u003cp class=\"pd-hs-knife-name\"\u003eCheese Knife\u003c\/p\u003e\n      \u003cp class=\"pd-hs-knife-desc\"\u003eThin blade with offset handle for clean slicing through aged and semi-hard cheeses without the board getting in the way.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-hs-set-footer\"\u003e\n    \u003cdiv class=\"pd-hs-set-footer-item\"\u003e\n      \u003cspan class=\"pd-hs-set-footer-val\"\u003eCarving Fork\u003c\/span\u003e\n      \u003cspan class=\"pd-hs-set-footer-label\"\u003ePairs with the 8\" Carving Knife\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs-set-footer-item\"\u003e\n      \u003cspan class=\"pd-hs-set-footer-val\"\u003eSharpening Steel\u003c\/span\u003e\n      \u003cspan class=\"pd-hs-set-footer-label\"\u003eFor weekly honing between sharpening sessions\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs-set-footer-item\"\u003e\n      \u003cspan class=\"pd-hs-set-footer-val\"\u003eV-Shape Rotating Bamboo Block\u003c\/span\u003e\n      \u003cspan class=\"pd-hs-set-footer-label\"\u003ePlus two removable steak knife blocks\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- CRAFTSMANSHIP --\u003e\n  \u003cdiv class=\"pd-hs-craft\"\u003e\n    \u003cspan class=\"pd-hs-craft-eyebrow\"\u003eConstruction and Materials\u003c\/span\u003e\n    \u003cdiv class=\"pd-hs-craft-grid\"\u003e\n      \u003cdiv class=\"pd-hs-craft-item\"\u003e\n        \u003cspan class=\"pd-hs-craft-label\"\u003eSteel\u003c\/span\u003e\n        \u003cspan class=\"pd-hs-craft-value\"\u003eGerman X50CrMoV15\u003c\/span\u003e\n        \u003cp class=\"pd-hs-craft-detail\"\u003eHigh-carbon stainless forged and tempered to precise specifications. \u003cstrong\u003eThe same steel specification used by Wusthof and other leading German cutlery houses.\u003c\/strong\u003e Balances hardness, edge retention, corrosion resistance, and toughness in a single alloy.\u003c\/p\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-hs-craft-item\"\u003e\n        \u003cspan class=\"pd-hs-craft-label\"\u003eHardness\u003c\/span\u003e\n        \u003cspan class=\"pd-hs-craft-value\"\u003eRockwell 55 to 57 HRC\u003c\/span\u003e\n        \u003cp class=\"pd-hs-craft-detail\"\u003eThe optimal range for kitchen knives used daily. \u003cstrong\u003eHard enough to hold a working edge through regular use.\u003c\/strong\u003e Not so hard as to be brittle or prone to chipping. Responds well to a honing steel and can be sharpened at home.\u003c\/p\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-hs-craft-item\"\u003e\n        \u003cspan class=\"pd-hs-craft-label\"\u003eBevel Angle\u003c\/span\u003e\n        \u003cspan class=\"pd-hs-craft-value\"\u003e20 Degrees\u003c\/span\u003e\n        \u003cp class=\"pd-hs-craft-detail\"\u003eThe European-style standard. Sharper than a meat cleaver, more durable than Japanese 15-degree edges. \u003cstrong\u003eLaser measured and ground to a consistent 20-degree angle\u003c\/strong\u003e on each side for a symmetrical, razor-sharp edge out of the box.\u003c\/p\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-hs-craft-item\"\u003e\n        \u003cspan class=\"pd-hs-craft-label\"\u003eHandle\u003c\/span\u003e\n        \u003cspan class=\"pd-hs-craft-value\"\u003ePakkawood, Phenolic Infused\u003c\/span\u003e\n        \u003cp class=\"pd-hs-craft-detail\"\u003eNatural wood grain stabilised under pressure with phenolic resin. \u003cstrong\u003eThe result looks and feels like premium timber\u003c\/strong\u003e but will not warp, crack, or absorb moisture from repeated kitchen use. Hygienic and food-safe to the standard of harder plastics.\u003c\/p\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- STEEL EXPLAINER --\u003e\n  \u003cdiv class=\"pd-hs-steel\"\u003e\n    \u003cspan class=\"pd-hs-steel-eyebrow\"\u003eThe Steel, Explained\u003c\/span\u003e\n    \u003cp class=\"pd-hs-steel-title\"\u003eWhat X50CrMoV15 Actually Means\u003c\/p\u003e\n    \u003cp style=\"font-size:0.88rem;color:var(--pd-muted);line-height:1.7;margin:0;\"\u003eThe designation is a European standard material classification. Each component of the name describes a specific element and its proportion in the alloy.\u003c\/p\u003e\n    \u003cdiv class=\"pd-hs-steel-breakdown\"\u003e\n      \u003cdiv class=\"pd-hs-steel-element\"\u003e\n        \u003cspan class=\"pd-hs-steel-symbol\"\u003eX\u003c\/span\u003e\n        \u003cspan class=\"pd-hs-steel-element-name\"\u003eStainless Classification\u003c\/span\u003e\n        \u003cspan class=\"pd-hs-steel-element-role\"\u003eDenotes a stainless steel with high alloying element content\u003c\/span\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-hs-steel-element\"\u003e\n        \u003cspan class=\"pd-hs-steel-symbol\"\u003e50\u003c\/span\u003e\n        \u003cspan class=\"pd-hs-steel-element-name\"\u003eCarbon (0.50%)\u003c\/span\u003e\n        \u003cspan class=\"pd-hs-steel-element-role\"\u003eDetermines hardness and sharpness potential. Higher carbon means a sharper, harder edge.\u003c\/span\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-hs-steel-element\"\u003e\n        \u003cspan class=\"pd-hs-steel-symbol\"\u003eCr\u003c\/span\u003e\n        \u003cspan class=\"pd-hs-steel-element-name\"\u003eChromium\u003c\/span\u003e\n        \u003cspan class=\"pd-hs-steel-element-role\"\u003eProvides corrosion and stain resistance. The \"stainless\" in stainless steel.\u003c\/span\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-hs-steel-element\"\u003e\n        \u003cspan class=\"pd-hs-steel-symbol\"\u003eMo\u003c\/span\u003e\n        \u003cspan class=\"pd-hs-steel-element-name\"\u003eMolybdenum\u003c\/span\u003e\n        \u003cspan class=\"pd-hs-steel-element-role\"\u003eIncreases toughness and wear resistance. Reduces brittleness at high hardness levels.\u003c\/span\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-hs-steel-element\"\u003e\n        \u003cspan class=\"pd-hs-steel-symbol\"\u003eV\u003c\/span\u003e\n        \u003cspan class=\"pd-hs-steel-element-name\"\u003eVanadium\u003c\/span\u003e\n        \u003cspan class=\"pd-hs-steel-element-role\"\u003eImproves edge retention and resistance to wear during use. Refines the grain structure.\u003c\/span\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-hs-steel-element\"\u003e\n        \u003cspan class=\"pd-hs-steel-symbol\"\u003e15\u003c\/span\u003e\n        \u003cspan class=\"pd-hs-steel-element-name\"\u003eChromium (15%)\u003c\/span\u003e\n        \u003cspan class=\"pd-hs-steel-element-role\"\u003e15% chromium content provides robust corrosion resistance for daily kitchen use.\u003c\/span\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- FEATURES --\u003e\n  \u003ch3 class=\"pd-hs-heading\"\u003eDesign Features\u003c\/h3\u003e\n  \u003cdiv class=\"pd-hs-features\"\u003e\n\n    \u003cdiv class=\"pd-hs-feature\"\u003e\n      \u003cspan class=\"pd-hs-feature-num\"\u003eFeature 01\u003c\/span\u003e\n      \u003ch4 class=\"pd-hs-feature-title\"\u003eQuad Tang Design\u003c\/h4\u003e\n      \u003cp class=\"pd-hs-feature-body\"\u003eThe steel extends through the full handle and is visible on all four sides: top, bottom, and both lateral faces. Traditional full tang knives expose steel on two sides only. \u003cstrong\u003eFour-sided exposure provides a more direct mechanical connection\u003c\/strong\u003e between blade and handle, better torque transfer during heavy cutting, and a precise sense of blade orientation in the hand.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs-feature\"\u003e\n      \u003cspan class=\"pd-hs-feature-num\"\u003eFeature 02\u003c\/span\u003e\n      \u003ch4 class=\"pd-hs-feature-title\"\u003eSloped Bolster for Ergonomic Grip\u003c\/h4\u003e\n      \u003cp class=\"pd-hs-feature-body\"\u003eThe bolster where blade meets handle is sloped rather than flat, which positions the fingers naturally into a pinch grip on the blade itself rather than a hammer grip on the handle. \u003cstrong\u003eA pinch grip gives better control and reduces fatigue\u003c\/strong\u003e during extended prep sessions. The sloped bolster also allows the blade to be sharpened all the way to the heel.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs-feature\"\u003e\n      \u003cspan class=\"pd-hs-feature-num\"\u003eFeature 03\u003c\/span\u003e\n      \u003ch4 class=\"pd-hs-feature-title\"\u003e8 Non-Serrated Steak Knives\u003c\/h4\u003e\n      \u003cp class=\"pd-hs-feature-body\"\u003eMost knife sets include four steak knives. This set includes eight, non-serrated. \u003cstrong\u003eA sharp non-serrated steak knife cuts cleanly through well-rested meat\u003c\/strong\u003e without tearing the fibres or dragging the cut. Serrated knives are a compensating mechanism for knives that are not sharp enough to slice cleanly. These do not need to compensate.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs-feature\"\u003e\n      \u003cspan class=\"pd-hs-feature-num\"\u003eFeature 04\u003c\/span\u003e\n      \u003ch4 class=\"pd-hs-feature-title\"\u003eV-Shape Rotating Bamboo Block\u003c\/h4\u003e\n      \u003cp class=\"pd-hs-feature-body\"\u003eThe block rotates on its base so every knife is accessible without moving others. The V-shape geometry holds blades securely without the slots compressing or wearing the edge. \u003cstrong\u003eTwo removable steak knife blocks\u003c\/strong\u003e store the eight steak knives separately and can be brought to the table for direct access during service.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n  \u003c!-- BBQ ANGLE --\u003e\n  \u003cdiv class=\"pd-hs-bbq\"\u003e\n    \u003cspan class=\"pd-hs-bbq-eyebrow\"\u003eFor BBQ Cooks Specifically\u003c\/span\u003e\n    \u003ch3\u003eThe knives your smoker and EGG have been waiting for.\u003c\/h3\u003e\n    \u003cp\u003eThe Hammer Stahl Classic Collection was not designed as a BBQ-specific set, but for serious BBQ cooks it covers every cutting task from raw prep to plated presentation better than most dedicated BBQ knife ranges. \u003cstrong\u003eThe 8-inch carving knife and carving fork handle whole smoked proteins at the board\u003c\/strong\u003e: brisket, pork shoulder, whole roasts, spatchcock chicken. The 10-inch slicer gives you the length to run flat, even cuts across a full brisket in single passes without repositioning.\u003c\/p\u003e\n    \u003cp\u003e\u003cstrong\u003eThe eight non-serrated steak knives are the reason serious BBQ households should own this set.\u003c\/strong\u003e A dinner party off the EGG or the Yoder deserves knives at the table that match the quality of the cook. Non-serrated high-carbon steel cuts cleanly through a properly rested steak without sawing, tearing, or chasing the meat across the plate.\u003c\/p\u003e\n    \u003cp\u003eThe 7-inch vegetable cleaver handles the prep side: breaking down large quantities of onion, capsicum, and root vegetables for a smoking session. The bread knife handles the sourdough that goes alongside the brisket. The paring knife handles everything else.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- CARE --\u003e\n  \u003cdiv class=\"pd-hs-care\"\u003e\n    \u003cspan class=\"pd-hs-care-eyebrow\"\u003eCare and Maintenance\u003c\/span\u003e\n    \u003cul class=\"pd-hs-care-list\"\u003e\n      \u003cli\u003e\n\u003cstrong\u003eHand wash only.\u003c\/strong\u003e Warm water and mild detergent, rinse thoroughly, and dry immediately with a cloth. Dishwashers expose blades to thermal shock, harsh detergents, and other cutlery that can damage the edge.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eHone weekly with the sharpening steel.\u003c\/strong\u003e Honing realigns the microscopic edge without removing metal. Run the blade down the steel at the same 20-degree angle as the factory edge, five to ten strokes per side.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eSharpen once or twice per year.\u003c\/strong\u003e Use a whetstone or have the knives professionally sharpened. With regular honing, the edge will not need frequent sharpening. The 55 to 57 HRC steel responds well to both whetstones and pull-through sharpeners.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eOil the Pakkawood handles and bamboo block periodically.\u003c\/strong\u003e Apply a light coat of food-safe mineral oil or bamboo oil when the surface begins to look dry. This maintains the timber's finish and extends the life of both handles and block.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eStore in the block.\u003c\/strong\u003e Never store loose in a drawer. Blade contact with other utensils damages the edge and creates a safety hazard.\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- SPECS --\u003e\n  \u003ch3 class=\"pd-hs-heading\"\u003eSpecifications\u003c\/h3\u003e\n  \u003ctable class=\"pd-hs-specs-table\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd\u003eProduct Name\u003c\/td\u003e\n\u003ctd\u003eHammer Stahl Classic Collection 21-Piece Knife Block Set\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eModel\u003c\/td\u003e\n\u003ctd\u003eHS-6300R\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eTotal Pieces\u003c\/td\u003e\n\u003ctd\u003e21\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSteel\u003c\/td\u003e\n\u003ctd\u003eGerman X50CrMoV15 high-carbon stainless\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eRockwell Hardness\u003c\/td\u003e\n\u003ctd\u003e55 to 57 HRC\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBevel Angle\u003c\/td\u003e\n\u003ctd\u003e20 degrees (laser measured)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eHandle Material\u003c\/td\u003e\n\u003ctd\u003ePakkawood infused with phenolic resin\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eTang Design\u003c\/td\u003e\n\u003ctd\u003eQuad Tang (steel exposed on all four sides)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eKnives Included\u003c\/td\u003e\n\u003ctd\u003e3.5\" Paring, 7\" Vegetable Cleaver, 4.5\" Santoku, 7.5\" Santoku, 8\" Carving Knife, Carving Fork, 8\" Bread Knife, 10\" Slicer, 5\" Cheese Knife, 8x Steak Knives\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eAccessories Included\u003c\/td\u003e\n\u003ctd\u003eSharpening Steel, 2x Removable Steak Knife Blocks, V-Shape Rotating Bamboo Display Block\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSteak Knives\u003c\/td\u003e\n\u003ctd\u003e8 x 5-inch non-serrated\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eWarranty\u003c\/td\u003e\n\u003ctd\u003eLifetime\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eCare\u003c\/td\u003e\n\u003ctd\u003eHand wash only. Dry immediately. Do not dishwash.\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eHammer Stahl\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eGerman steel specification, manufactured to precision specifications\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003c!-- FAQ --\u003e\n  \u003ch3 class=\"pd-hs-heading\"\u003eCommon Questions\u003c\/h3\u003e\n\n  \u003cdetails class=\"pd-hs-faq-item\"\u003e\n    \u003csummary\u003eHow does Hammer Stahl compare to Wusthof or Victorinox?\u003cspan class=\"pd-hs-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs-faq-answer\"\u003e\n      \u003cp\u003eHammer Stahl uses the same X50CrMoV15 steel specification as Wusthof, targeted at the same Rockwell hardness range of 55 to 58 HRC. The 20-degree bevel angle is consistent with both Wusthof and Victorinox Fibrox. \u003cstrong\u003eThe primary differentiator in this set is the Quad Tang design\u003c\/strong\u003e, which is not standard in either Wusthof or Victorinox ranges, and the Pakkawood handle material, which sits aesthetically above Victorinox's synthetic handles. The 21-piece count, including eight steak knives, represents significantly better coverage than most comparable sets from either brand at the same investment level.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-hs-faq-item\"\u003e\n    \u003csummary\u003eWhy non-serrated steak knives?\u003cspan class=\"pd-hs-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs-faq-answer\"\u003e\n      \u003cp\u003eA sharp non-serrated blade cuts cleanly through meat by slicing the fibres. A serrated blade cuts by tearing through fibres, which is necessary when the blade is not sharp enough to slice cleanly. \u003cstrong\u003eNon-serrated knives produce a cleaner cut, less juice loss, and a better presentation on the plate.\u003c\/strong\u003e They also maintain their edge more consistently over time because there are no serration peaks to wear unevenly. A quality non-serrated steak knife maintained with periodic honing outperforms a serrated knife that has never been sharpened.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-hs-faq-item\"\u003e\n    \u003csummary\u003eWhat is the difference between honing and sharpening?\u003cspan class=\"pd-hs-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs-faq-answer\"\u003e\n      \u003cp\u003eHoning realigns the microscopic edge of the blade without removing metal. Every time a knife is used, the very fine edge folds or rolls slightly out of alignment. A honing steel pushes it back. \u003cstrong\u003eRegular honing keeps a knife performing at its sharpened state\u003c\/strong\u003e for much longer. Sharpening actually removes metal from the blade to create a new edge. With regular honing, most kitchen knives only need sharpening once or twice a year. The sharpening steel included in this set is for honing, not sharpening.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-hs-faq-item\"\u003e\n    \u003csummary\u003eCan the knives go in the dishwasher?\u003cspan class=\"pd-hs-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs-faq-answer\"\u003e\n      \u003cp\u003eNo. Hand wash only. Dishwashers damage quality knives in multiple ways: the high temperatures cause thermal stress on the blade-to-handle junction, harsh detergents accelerate corrosion even on stainless steel, and contact with other cutlery causes edge damage. \u003cstrong\u003eWash with warm water and mild soap, rinse, and dry immediately.\u003c\/strong\u003e Leaving knives wet accelerates surface oxidation, even on high-quality stainless steel.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-hs-faq-item\"\u003e\n    \u003csummary\u003eWhat does the lifetime warranty cover?\u003cspan class=\"pd-hs-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs-faq-answer\"\u003e\n      \u003cp\u003eHammer Stahl's lifetime warranty covers defects in materials and workmanship for the life of the product. \u003cstrong\u003eIt does not cover damage from misuse\u003c\/strong\u003e, such as dishwasher use, using the knife as a pry tool, chopping frozen food, or damage from improper storage. Normal wear, including edge dulling from regular use, is not a defect. Ask us in the showroom about warranty registration and the claims process.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003c!-- CTA --\u003e\n  \u003cdiv class=\"pd-hs-cta\"\u003e\n    \u003cdiv class=\"pd-hs-cta-text\"\u003e\n\u003cstrong\u003eAvailable in the showroom at Wetherill Park for inspection before purchase.\u003c\/strong\u003e A knife set of this quality deserves to be held before you commit. Open Monday and Wednesday to Friday 10am to 5pm, Saturday 9am to 2pm.\u003c\/div\u003e\n    \u003ca href=\"tel:0434010411\" class=\"pd-hs-cta-btn\"\u003e\n      \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpath d=\"M22 16.92v3a2 2 0 01-2.18 2 19.79 19.79 0 01-8.63-3.07A19.5 19.5 0 013.07 9.81a19.79 19.79 0 01-3.07-8.63A2 2 0 012 .18h3a2 2 0 012 1.72 12.84 12.84 0 00.7 2.81 2 2 0 01-.45 2.11L6.09 7.91a16 16 0 006 6l1.09-1.09a2 2 0 012.11-.45 12.84 12.84 0 002.81.7A2 2 0 0122 14.92z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n      Call 0434 010 411\n    \u003c\/a\u003e\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Hammer Stahl","offers":[{"title":"Default Title","offer_id":46728743977132,"sku":"HS21","price":1898.6,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/B1JBkF_6KGL._AC_SL1500.jpg?v=1783318778"},{"product_id":"hammer-stahl-5-piece-leather-knife-roll-set","title":"Hammer Stahl 5 Piece Leather Knife Roll Set","description":"\u003cstyle\u003e\n.pd-hs5r-wrap {\n  --pd-bg: #ffffff;\n  --pd-bg-alt: #f8f6f3;\n  --pd-bg-dark: #1a1a1a;\n  --pd-border: #e4e0da;\n  --pd-accent: #c8102e;\n  --pd-accent-dim: rgba(200,16,46,0.07);\n  --pd-text: #1a1a1a;\n  --pd-muted: #5a5550;\n  --pd-radius: 8px;\n  font-family: inherit;\n  box-sizing: border-box;\n  width: 100%;\n  color: var(--pd-text);\n}\n.pd-hs5r-wrap * { box-sizing: border-box; }\n\n.pd-hs5r-stats {\n  display: grid;\n  grid-template-columns: repeat(4, 1fr);\n  gap: 0;\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 36px;\n}\n.pd-hs5r-stat {\n  padding: 20px 16px;\n  text-align: center;\n  border-right: 1px solid rgba(255,255,255,0.07);\n  display: flex;\n  flex-direction: column;\n  gap: 4px;\n}\n.pd-hs5r-stat:last-child { border-right: none; }\n.pd-hs5r-stat-val {\n  font-size: 1.05rem;\n  font-weight: 800;\n  color: #c8102e;\n  line-height: 1;\n  letter-spacing: -0.02em;\n}\n.pd-hs5r-stat-label {\n  font-size: 0.6rem;\n  font-weight: 600;\n  color: #9a9590;\n  letter-spacing: 0.12em;\n  text-transform: uppercase;\n}\n\n.pd-hs5r-intro {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-left: 4px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 24px 26px;\n  margin-bottom: 32px;\n  font-size: 0.97rem;\n  color: var(--pd-muted);\n  line-height: 1.8;\n}\n.pd-hs5r-intro strong { color: var(--pd-text); font-weight: 700; }\n\n.pd-hs5r-heading {\n  font-size: 1.1rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0 0 18px;\n  letter-spacing: -0.01em;\n  display: flex;\n  align-items: center;\n  gap: 12px;\n}\n.pd-hs5r-heading::after {\n  content: '';\n  flex: 1;\n  height: 2px;\n  background: var(--pd-border);\n  border-radius: 2px;\n}\n\n\/* SCIMITAR HERO *\/\n.pd-hs5r-scimitar {\n  background: var(--pd-bg-dark);\n  border-left: 4px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 28px 32px;\n  margin-bottom: 32px;\n}\n.pd-hs5r-scimitar-eyebrow {\n  font-size: 0.62rem;\n  font-weight: 700;\n  letter-spacing: 0.2em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n  margin: 0 0 10px;\n  display: block;\n}\n.pd-hs5r-scimitar h3 {\n  font-size: 1.2rem;\n  font-weight: 800;\n  color: #f0ece4;\n  margin: 0 0 14px;\n  line-height: 1.2;\n}\n.pd-hs5r-scimitar p {\n  font-size: 0.9rem;\n  color: #a8a39e;\n  line-height: 1.75;\n  margin: 0 0 10px;\n}\n.pd-hs5r-scimitar p:last-child { margin: 0; }\n.pd-hs5r-scimitar strong { color: #f0ece4; font-weight: 700; }\n\n\/* KNIFE CARDS *\/\n.pd-hs5r-knives {\n  display: flex;\n  flex-direction: column;\n  gap: 12px;\n  margin-bottom: 32px;\n}\n.pd-hs5r-knife {\n  display: grid;\n  grid-template-columns: 120px 1fr;\n  gap: 20px;\n  align-items: stretch;\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  transition: border-color 0.2s;\n}\n.pd-hs5r-knife:hover { border-color: var(--pd-accent); }\n.pd-hs5r-knife.hero { border-color: rgba(200,16,46,0.3); background: var(--pd-accent-dim); }\n.pd-hs5r-knife-size-block {\n  background: var(--pd-bg-dark);\n  display: flex;\n  flex-direction: column;\n  align-items: center;\n  justify-content: center;\n  padding: 20px 12px;\n  gap: 4px;\n  text-align: center;\n}\n.pd-hs5r-knife.hero .pd-hs5r-knife-size-block { background: rgba(200,16,46,0.15); }\n.pd-hs5r-knife-inches {\n  font-size: 1.5rem;\n  font-weight: 800;\n  color: var(--pd-accent);\n  line-height: 1;\n  letter-spacing: -0.03em;\n}\n.pd-hs5r-knife-unit {\n  font-size: 0.6rem;\n  font-weight: 700;\n  letter-spacing: 0.12em;\n  text-transform: uppercase;\n  color: #9a9590;\n}\n.pd-hs5r-knife-body {\n  padding: 18px 20px 18px 0;\n  display: flex;\n  flex-direction: column;\n  gap: 6px;\n}\n.pd-hs5r-knife-tag {\n  font-size: 0.58rem;\n  font-weight: 800;\n  letter-spacing: 0.16em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n}\n.pd-hs5r-knife-name {\n  font-size: 1rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0;\n  line-height: 1.2;\n}\n.pd-hs5r-knife-desc {\n  font-size: 0.84rem;\n  color: var(--pd-muted);\n  line-height: 1.6;\n  margin: 0;\n}\n.pd-hs5r-knife-desc strong { color: var(--pd-text); font-weight: 700; }\n.pd-hs5r-knife-uses {\n  display: flex;\n  flex-wrap: wrap;\n  gap: 5px;\n  margin-top: 4px;\n}\n.pd-hs5r-knife-use {\n  font-size: 0.68rem;\n  font-weight: 600;\n  color: var(--pd-muted);\n  background: rgba(0,0,0,0.04);\n  border: 1px solid var(--pd-border);\n  padding: 3px 9px;\n  border-radius: 100px;\n}\n\n\/* THE ROLL *\/\n.pd-hs5r-roll {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-radius: var(--pd-radius);\n  padding: 24px 26px;\n  margin-bottom: 32px;\n  display: grid;\n  grid-template-columns: 1fr 1fr;\n  gap: 24px;\n  align-items: start;\n}\n.pd-hs5r-roll-eyebrow {\n  font-size: 0.62rem;\n  font-weight: 700;\n  letter-spacing: 0.2em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n  margin: 0 0 8px;\n  display: block;\n}\n.pd-hs5r-roll h3 {\n  font-size: 1.05rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0 0 10px;\n}\n.pd-hs5r-roll p {\n  font-size: 0.87rem;\n  color: var(--pd-muted);\n  line-height: 1.7;\n  margin: 0;\n}\n.pd-hs5r-roll p strong { color: var(--pd-text); font-weight: 700; }\n.pd-hs5r-roll-vs {\n  display: flex;\n  flex-direction: column;\n  gap: 8px;\n}\n.pd-hs5r-roll-vs-item {\n  display: flex;\n  gap: 10px;\n  align-items: flex-start;\n  font-size: 0.84rem;\n  color: var(--pd-muted);\n  line-height: 1.5;\n}\n.pd-hs5r-roll-vs-item::before {\n  content: '';\n  width: 6px;\n  height: 6px;\n  border-radius: 50%;\n  background: var(--pd-accent);\n  flex-shrink: 0;\n  margin-top: 6px;\n}\n.pd-hs5r-roll-vs-item strong { color: var(--pd-text); font-weight: 700; }\n\n\/* CRAFT STRIP *\/\n.pd-hs5r-craft {\n  display: grid;\n  grid-template-columns: repeat(4, 1fr);\n  gap: 0;\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 32px;\n}\n.pd-hs5r-craft-item {\n  padding: 20px 16px;\n  border-right: 1px solid rgba(255,255,255,0.07);\n  display: flex;\n  flex-direction: column;\n  gap: 5px;\n}\n.pd-hs5r-craft-item:last-child { border-right: none; }\n.pd-hs5r-craft-label {\n  font-size: 0.58rem;\n  font-weight: 700;\n  letter-spacing: 0.14em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n}\n.pd-hs5r-craft-value {\n  font-size: 0.88rem;\n  font-weight: 800;\n  color: #f0ece4;\n  line-height: 1.2;\n}\n.pd-hs5r-craft-detail {\n  font-size: 0.74rem;\n  color: #a8a39e;\n  line-height: 1.5;\n}\n\n\/* CARE *\/\n.pd-hs5r-care {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-radius: var(--pd-radius);\n  padding: 22px 24px;\n  margin-bottom: 32px;\n}\n.pd-hs5r-care-eyebrow {\n  font-size: 0.62rem;\n  font-weight: 700;\n  letter-spacing: 0.2em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n  margin: 0 0 12px;\n  display: block;\n}\n.pd-hs5r-care-list {\n  list-style: none;\n  padding: 0;\n  margin: 0;\n  display: flex;\n  flex-direction: column;\n  gap: 8px;\n}\n.pd-hs5r-care-list li {\n  display: flex;\n  gap: 10px;\n  font-size: 0.87rem;\n  color: var(--pd-muted);\n  line-height: 1.6;\n}\n.pd-hs5r-care-list li::before {\n  content: '';\n  width: 6px;\n  height: 6px;\n  border-radius: 50%;\n  background: var(--pd-accent);\n  flex-shrink: 0;\n  margin-top: 7px;\n}\n.pd-hs5r-care-list li strong { color: var(--pd-text); font-weight: 700; }\n\n\/* SPECS *\/\n.pd-hs5r-specs-table {\n  width: 100%;\n  border-collapse: collapse;\n  font-size: 0.88rem;\n  margin-bottom: 32px;\n}\n.pd-hs5r-specs-table tr { border-bottom: 1px solid var(--pd-border); }\n.pd-hs5r-specs-table tr:last-child { border-bottom: none; }\n.pd-hs5r-specs-table tr:nth-child(even) td { background: var(--pd-bg-alt); }\n.pd-hs5r-specs-table td { padding: 12px 14px; vertical-align: top; line-height: 1.5; }\n.pd-hs5r-specs-table td:first-child { font-weight: 700; color: var(--pd-text); width: 38%; }\n.pd-hs5r-specs-table td:last-child { color: var(--pd-muted); }\n\n\/* FAQ *\/\n.pd-hs5r-faq-item {\n  border: 1px solid var(--pd-border);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 8px;\n  background: var(--pd-bg-alt);\n  transition: border-color 0.2s;\n}\n.pd-hs5r-faq-item[open] { border-color: var(--pd-accent); }\n.pd-hs5r-faq-item summary {\n  display: flex;\n  justify-content: space-between;\n  align-items: center;\n  gap: 14px;\n  padding: 17px 22px;\n  font-size: 0.92rem;\n  font-weight: 700;\n  color: var(--pd-text);\n  cursor: pointer;\n  list-style: none;\n  line-height: 1.4;\n}\n.pd-hs5r-faq-item summary::-webkit-details-marker { display: none; }\n.pd-hs5r-faq-icon {\n  width: 26px;\n  height: 26px;\n  border-radius: 50%;\n  background: var(--pd-accent-dim);\n  border: 1px solid rgba(200,16,46,0.2);\n  display: flex;\n  align-items: center;\n  justify-content: center;\n  color: var(--pd-accent);\n  flex-shrink: 0;\n  transition: transform 0.22s;\n}\n.pd-hs5r-faq-icon svg { width: 12px; height: 12px; }\n.pd-hs5r-faq-item[open] .pd-hs5r-faq-icon { transform: rotate(180deg); background: var(--pd-accent); color: #fff; border-color: var(--pd-accent); }\n.pd-hs5r-faq-answer {\n  padding: 0 22px 18px;\n  font-size: 0.88rem;\n  color: var(--pd-muted);\n  line-height: 1.75;\n  border-top: 1px solid var(--pd-border);\n}\n.pd-hs5r-faq-answer p { margin: 12px 0 0; }\n.pd-hs5r-faq-answer p:first-child { margin-top: 14px; }\n.pd-hs5r-faq-answer strong { color: var(--pd-text); font-weight: 700; }\n\n\/* CTA *\/\n.pd-hs5r-cta {\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  padding: 22px 26px;\n  display: flex;\n  align-items: center;\n  justify-content: space-between;\n  gap: 16px;\n  flex-wrap: wrap;\n  margin-top: 8px;\n}\n.pd-hs5r-cta-text { font-size: 0.9rem; color: #a8a39e; line-height: 1.5; }\n.pd-hs5r-cta-text strong { color: #f0ece4; font-weight: 700; }\n.pd-hs5r-cta-btn {\n  display: inline-flex;\n  align-items: center;\n  gap: 7px;\n  background: var(--pd-accent);\n  color: #fff;\n  font-size: 0.78rem;\n  font-weight: 700;\n  letter-spacing: 0.06em;\n  text-transform: uppercase;\n  text-decoration: none;\n  padding: 12px 22px;\n  border-radius: var(--pd-radius);\n  transition: background 0.18s;\n  white-space: nowrap;\n}\n.pd-hs5r-cta-btn:hover { background: #a50d25; }\n.pd-hs5r-cta-btn svg { width: 12px; height: 12px; }\n\n@media (max-width: 720px) {\n  .pd-hs5r-stats { grid-template-columns: repeat(2, 1fr); }\n  .pd-hs5r-stat:nth-child(2) { border-right: none; }\n  .pd-hs5r-stat:nth-child(-n+2) { border-bottom: 1px solid rgba(255,255,255,0.07); }\n  .pd-hs5r-craft { grid-template-columns: repeat(2, 1fr); }\n  .pd-hs5r-craft-item:nth-child(2) { border-right: none; }\n  .pd-hs5r-craft-item:nth-child(-n+2) { border-bottom: 1px solid rgba(255,255,255,0.07); }\n  .pd-hs5r-roll { grid-template-columns: 1fr; }\n  .pd-hs5r-knife { grid-template-columns: 90px 1fr; }\n  .pd-hs5r-scimitar { padding: 22px; }\n}\n@media (max-width: 480px) {\n  .pd-hs5r-knife { grid-template-columns: 1fr; }\n  .pd-hs5r-knife-size-block { flex-direction: row; gap: 8px; padding: 14px 16px; justify-content: flex-start; }\n  .pd-hs5r-knife-body { padding: 0 16px 16px; }\n}\n\u003c\/style\u003e\n\n\u003cdiv class=\"pd-hs5r-wrap\"\u003e\n\n  \u003c!-- STAT STRIP --\u003e\n  \u003cdiv class=\"pd-hs5r-stats\"\u003e\n    \u003cdiv class=\"pd-hs5r-stat\"\u003e\n      \u003cspan class=\"pd-hs5r-stat-val\"\u003e5 Knives\u003c\/span\u003e\n      \u003cspan class=\"pd-hs5r-stat-label\"\u003eIn the Roll\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs5r-stat\"\u003e\n      \u003cspan class=\"pd-hs5r-stat-val\"\u003eX50CrMoV15\u003c\/span\u003e\n      \u003cspan class=\"pd-hs5r-stat-label\"\u003eGerman Steel\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs5r-stat\"\u003e\n      \u003cspan class=\"pd-hs5r-stat-val\"\u003eSturdy Leather\u003c\/span\u003e\n      \u003cspan class=\"pd-hs5r-stat-label\"\u003eRoll Format\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs5r-stat\"\u003e\n      \u003cspan class=\"pd-hs5r-stat-val\"\u003eLifetime\u003c\/span\u003e\n      \u003cspan class=\"pd-hs5r-stat-label\"\u003eWarranty\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- INTRO --\u003e\n  \u003cdiv class=\"pd-hs5r-intro\"\u003e\n    The Hammer Stahl 5-Piece Leather Knife Roll Set is \u003cstrong\u003ethe BBQ and butchery-specific configuration of the Hammer Stahl range\u003c\/strong\u003e. Five knives covering every stage of meat preparation and presentation, carried in a sturdy leather roll that protects the blades and goes wherever the cook goes. The 10-inch scimitar is the knife that defines this set: a long curved blade for trimming fat caps, breaking down primal cuts, and portioning large smoked proteins. The 10-inch slicer is the brisket and roast presentation knife. The 8-inch chef, 6-inch boning, and 4.5-inch utility cover the rest. All five share the same German X50CrMoV15 steel, Quad Tang Pakkawood handle, 20-degree bevel, and Rockwell 55 to 57 HRC construction as the full Classic Collection.\n  \u003c\/div\u003e\n\n  \u003c!-- SCIMITAR HERO --\u003e\n  \u003cdiv class=\"pd-hs5r-scimitar\"\u003e\n    \u003cspan class=\"pd-hs5r-scimitar-eyebrow\"\u003eThe Knife That Defines This Set\u003c\/span\u003e\n    \u003ch3\u003e10 Inch Scimitar. The Professional Butchery and BBQ Trimming Blade.\u003c\/h3\u003e\n    \u003cp\u003eNo standard home kitchen knife set includes a scimitar. It is a professional butchery knife with a long curved blade designed for running smoothly through fat caps, skin, and connective tissue on large cuts. \u003cstrong\u003eThe curve of the blade allows it to follow the contour of the meat rather than requiring a straight pull\u003c\/strong\u003e, which is what makes it the correct tool for trimming a whole packer brisket before it goes on the smoker.\u003c\/p\u003e\n    \u003cp\u003eThree to four long sweeping passes across a full brisket fat cap and the trim is done. The same knife handles breaking down racks of ribs, portioning a pork shoulder, trimming silver skin from tenderloins and loins, and any large-scale meat preparation where a chef knife is too stiff and too short for the task. \u003cstrong\u003eThe pointed tip allows precise cuts as well as the broad trimming sweeps\u003c\/strong\u003e, making this the single most versatile meat preparation knife in the set.\u003c\/p\u003e\n    \u003cp\u003eIf you regularly break down large cuts before they go on the Yoder or the EGG, this knife will change how you approach the prep stage.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- KNIVES --\u003e\n  \u003ch3 class=\"pd-hs5r-heading\"\u003eThe Five Knives\u003c\/h3\u003e\n  \u003cdiv class=\"pd-hs5r-knives\"\u003e\n\n    \u003cdiv class=\"pd-hs5r-knife hero\"\u003e\n      \u003cdiv class=\"pd-hs5r-knife-size-block\"\u003e\n        \u003cspan class=\"pd-hs5r-knife-inches\"\u003e10\"\u003c\/span\u003e\n        \u003cspan class=\"pd-hs5r-knife-unit\"\u003eScimitar\u003c\/span\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-hs5r-knife-body\"\u003e\n        \u003cspan class=\"pd-hs5r-knife-tag\"\u003eThe Signature Piece\u003c\/span\u003e\n        \u003cp class=\"pd-hs5r-knife-name\"\u003e10 Inch Scimitar\u003c\/p\u003e\n        \u003cp class=\"pd-hs5r-knife-desc\"\u003eLong curved blade for trimming and breaking down large cuts. \u003cstrong\u003eThe brisket prep knife.\u003c\/strong\u003e Curved geometry follows the contour of the meat rather than requiring a straight pull, making fat cap trimming, rib portioning, and shoulder breakdown significantly faster and more precise than attempting the same tasks with a chef knife.\u003c\/p\u003e\n        \u003cdiv class=\"pd-hs5r-knife-uses\"\u003e\n          \u003cspan class=\"pd-hs5r-knife-use\"\u003eBrisket fat cap trimming\u003c\/span\u003e\n          \u003cspan class=\"pd-hs5r-knife-use\"\u003eRib portioning\u003c\/span\u003e\n          \u003cspan class=\"pd-hs5r-knife-use\"\u003ePork shoulder breakdown\u003c\/span\u003e\n          \u003cspan class=\"pd-hs5r-knife-use\"\u003ePrimal breaking\u003c\/span\u003e\n          \u003cspan class=\"pd-hs5r-knife-use\"\u003eSilver skin removal\u003c\/span\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs5r-knife\"\u003e\n      \u003cdiv class=\"pd-hs5r-knife-size-block\"\u003e\n        \u003cspan class=\"pd-hs5r-knife-inches\"\u003e10\"\u003c\/span\u003e\n        \u003cspan class=\"pd-hs5r-knife-unit\"\u003eSlicer\u003c\/span\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-hs5r-knife-body\"\u003e\n        \u003cspan class=\"pd-hs5r-knife-tag\"\u003eThe Presentation Knife\u003c\/span\u003e\n        \u003cp class=\"pd-hs5r-knife-name\"\u003e10 Inch Slicer\u003c\/p\u003e\n        \u003cp class=\"pd-hs5r-knife-desc\"\u003eLong, narrow blade for thin, even slices of smoked and roasted meat. \u003cstrong\u003eThe brisket slicing knife.\u003c\/strong\u003e At ten inches, the blade covers the full width of a brisket flat in a single pass without repositioning. The narrow profile reduces drag through the meat and produces clean, uniform slices for professional-quality presentation at the table.\u003c\/p\u003e\n        \u003cdiv class=\"pd-hs5r-knife-uses\"\u003e\n          \u003cspan class=\"pd-hs5r-knife-use\"\u003eBrisket slicing\u003c\/span\u003e\n          \u003cspan class=\"pd-hs5r-knife-use\"\u003eSmoked roast presentation\u003c\/span\u003e\n          \u003cspan class=\"pd-hs5r-knife-use\"\u003eTurkey breast\u003c\/span\u003e\n          \u003cspan class=\"pd-hs5r-knife-use\"\u003eWhole leg of lamb\u003c\/span\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs5r-knife\"\u003e\n      \u003cdiv class=\"pd-hs5r-knife-size-block\"\u003e\n        \u003cspan class=\"pd-hs5r-knife-inches\"\u003e8\"\u003c\/span\u003e\n        \u003cspan class=\"pd-hs5r-knife-unit\"\u003eChef\u003c\/span\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-hs5r-knife-body\"\u003e\n        \u003cspan class=\"pd-hs5r-knife-tag\"\u003eThe All-Purpose Blade\u003c\/span\u003e\n        \u003cp class=\"pd-hs5r-knife-name\"\u003e8 Inch Chef Knife\u003c\/p\u003e\n        \u003cp class=\"pd-hs5r-knife-desc\"\u003eThe workhorse of any serious kitchen. Wide blade for chopping, dicing, and slicing across large quantities of aromatics, vegetables, and protein at prep scale. \u003cstrong\u003eThe blade you reach for first\u003c\/strong\u003e when breaking down onions and garlic for a smoking session, portioning raw meat, or handling mid-scale cutting tasks where the scimitar is too specialised and the utility knife is too small.\u003c\/p\u003e\n        \u003cdiv class=\"pd-hs5r-knife-uses\"\u003e\n          \u003cspan class=\"pd-hs5r-knife-use\"\u003eLarge veg prep\u003c\/span\u003e\n          \u003cspan class=\"pd-hs5r-knife-use\"\u003eHerb chopping\u003c\/span\u003e\n          \u003cspan class=\"pd-hs5r-knife-use\"\u003eRaw meat portioning\u003c\/span\u003e\n          \u003cspan class=\"pd-hs5r-knife-use\"\u003eGeneral prep\u003c\/span\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs5r-knife\"\u003e\n      \u003cdiv class=\"pd-hs5r-knife-size-block\"\u003e\n        \u003cspan class=\"pd-hs5r-knife-inches\"\u003e6\"\u003c\/span\u003e\n        \u003cspan class=\"pd-hs5r-knife-unit\"\u003eBoning\u003c\/span\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-hs5r-knife-body\"\u003e\n        \u003cspan class=\"pd-hs5r-knife-tag\"\u003eThe Precision Blade\u003c\/span\u003e\n        \u003cp class=\"pd-hs5r-knife-name\"\u003e6 Inch Boning Knife\u003c\/p\u003e\n        \u003cp class=\"pd-hs5r-knife-desc\"\u003eCurved blade for working around bones, removing silver skin, and deboning whole proteins. The semi-flexible blade follows the contour of bones and joints where a stiff chef knife cannot reach without tearing the meat. \u003cstrong\u003eEssential for butterflying legs of lamb, deboning whole chicken, and cleaning ribs\u003c\/strong\u003e of membrane and excess fat in areas too narrow and detailed for the scimitar.\u003c\/p\u003e\n        \u003cdiv class=\"pd-hs5r-knife-uses\"\u003e\n          \u003cspan class=\"pd-hs5r-knife-use\"\u003eDeboning chicken\u003c\/span\u003e\n          \u003cspan class=\"pd-hs5r-knife-use\"\u003eButterflying lamb\u003c\/span\u003e\n          \u003cspan class=\"pd-hs5r-knife-use\"\u003eSilver skin removal\u003c\/span\u003e\n          \u003cspan class=\"pd-hs5r-knife-use\"\u003eRib membrane cleaning\u003c\/span\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs5r-knife\"\u003e\n      \u003cdiv class=\"pd-hs5r-knife-size-block\"\u003e\n        \u003cspan class=\"pd-hs5r-knife-inches\"\u003e4.5\"\u003c\/span\u003e\n        \u003cspan class=\"pd-hs5r-knife-unit\"\u003eUtility\u003c\/span\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-hs5r-knife-body\"\u003e\n        \u003cspan class=\"pd-hs5r-knife-tag\"\u003eThe Detail Blade\u003c\/span\u003e\n        \u003cp class=\"pd-hs5r-knife-name\"\u003e4.5 Inch Utility Knife\u003c\/p\u003e\n        \u003cp class=\"pd-hs5r-knife-desc\"\u003eThe gap filler between the paring knife and the chef knife. \u003cstrong\u003eTrimming, portioning, and detail work at medium scale\u003c\/strong\u003e where an 8-inch chef blade is too large and a paring knife is too small. Trimming individual portions, cleaning up corners and edges on prepared cuts, and any precise work where size and control matter more than the sweep of a longer blade.\u003c\/p\u003e\n        \u003cdiv class=\"pd-hs5r-knife-uses\"\u003e\n          \u003cspan class=\"pd-hs5r-knife-use\"\u003eIndividual portion trimming\u003c\/span\u003e\n          \u003cspan class=\"pd-hs5r-knife-use\"\u003eRind and fat trimming\u003c\/span\u003e\n          \u003cspan class=\"pd-hs5r-knife-use\"\u003eMedium prep detail\u003c\/span\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n  \u003c!-- THE LEATHER ROLL --\u003e\n  \u003cdiv class=\"pd-hs5r-roll\"\u003e\n    \u003cdiv\u003e\n      \u003cspan class=\"pd-hs5r-roll-eyebrow\"\u003eThe Format Matters\u003c\/span\u003e\n      \u003ch3\u003eWhy a Roll, Not a Block\u003c\/h3\u003e\n      \u003cp\u003eA block is for a kitchen counter. A roll is for a competition, a catering job, a friend's house, a pop-up, or the boot of the car on the way to a gathering. It stores flat, \u003cstrong\u003eprotects every blade edge during transport\u003c\/strong\u003e, and unrolls to a working station in seconds. The leather construction is the right material for a roll that will be rolled and unrolled hundreds of times over its life.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs5r-roll-vs\"\u003e\n      \u003cdiv class=\"pd-hs5r-roll-vs-item\"\u003e\n\u003cstrong\u003eBlade protection during transport\u003c\/strong\u003e from the padded pockets in the roll\u003c\/div\u003e\n      \u003cdiv class=\"pd-hs5r-roll-vs-item\"\u003e\n\u003cstrong\u003eCompact flat storage\u003c\/strong\u003e between uses, no counter space required\u003c\/div\u003e\n      \u003cdiv class=\"pd-hs5r-roll-vs-item\"\u003e\n\u003cstrong\u003eUnrolls to a working station\u003c\/strong\u003e on any bench, table, or tailgate\u003c\/div\u003e\n      \u003cdiv class=\"pd-hs5r-roll-vs-item\"\u003e\n\u003cstrong\u003eThe professional format\u003c\/strong\u003e used by competition cooks, butchers, and catering chefs\u003c\/div\u003e\n      \u003cdiv class=\"pd-hs5r-roll-vs-item\"\u003e\n\u003cstrong\u003eSturdy leather construction\u003c\/strong\u003e built for repeated use over many years\u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- CRAFT STRIP --\u003e\n  \u003cdiv class=\"pd-hs5r-craft\"\u003e\n    \u003cdiv class=\"pd-hs5r-craft-item\"\u003e\n      \u003cspan class=\"pd-hs5r-craft-label\"\u003eSteel\u003c\/span\u003e\n      \u003cspan class=\"pd-hs5r-craft-value\"\u003eGerman X50CrMoV15\u003c\/span\u003e\n      \u003cspan class=\"pd-hs5r-craft-detail\"\u003eHigh-carbon stainless. Same spec as Wusthof. Forged and tempered to precise specifications.\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs5r-craft-item\"\u003e\n      \u003cspan class=\"pd-hs5r-craft-label\"\u003eHardness\u003c\/span\u003e\n      \u003cspan class=\"pd-hs5r-craft-value\"\u003eRockwell 55-57 HRC\u003c\/span\u003e\n      \u003cspan class=\"pd-hs5r-craft-detail\"\u003eOptimal daily-use range. Hard enough to hold a working edge. Not so hard as to be brittle.\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs5r-craft-item\"\u003e\n      \u003cspan class=\"pd-hs5r-craft-label\"\u003eEdge\u003c\/span\u003e\n      \u003cspan class=\"pd-hs5r-craft-value\"\u003e20° Bevel, Laser Set\u003c\/span\u003e\n      \u003cspan class=\"pd-hs5r-craft-detail\"\u003eEuropean standard. Laser measured on every blade. Razor sharp from the box.\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs5r-craft-item\"\u003e\n      \u003cspan class=\"pd-hs5r-craft-label\"\u003eHandle\u003c\/span\u003e\n      \u003cspan class=\"pd-hs5r-craft-value\"\u003eQuad Tang Pakkawood\u003c\/span\u003e\n      \u003cspan class=\"pd-hs5r-craft-detail\"\u003eSteel exposed on all four sides. Phenolic-infused timber. Will not warp or absorb moisture.\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- CARE --\u003e\n  \u003cdiv class=\"pd-hs5r-care\"\u003e\n    \u003cspan class=\"pd-hs5r-care-eyebrow\"\u003eCare and Maintenance\u003c\/span\u003e\n    \u003cul class=\"pd-hs5r-care-list\"\u003e\n      \u003cli\u003e\n\u003cstrong\u003eHand wash only.\u003c\/strong\u003e Warm water and mild detergent, rinse, dry immediately. Dishwashers cause thermal stress, accelerate corrosion, and damage edges.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eHone regularly.\u003c\/strong\u003e Use a honing steel at the same 20-degree angle as the factory edge. Honing realigns the edge between sharpening sessions and extends the time between grinds significantly.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eSharpen once or twice a year\u003c\/strong\u003e with a whetstone or professional sharpening service. X50CrMoV15 at 55 to 57 HRC responds well to both.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eStore in the leather roll.\u003c\/strong\u003e Never loose in a drawer. Blade contact with other utensils damages the edge and the other tools.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eCare for the leather roll\u003c\/strong\u003e with a leather conditioner periodically, particularly if the roll is stored in a dry environment or used outdoors frequently. This prevents cracking and extends the life of the leather.\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- SPECS --\u003e\n  \u003ch3 class=\"pd-hs5r-heading\"\u003eSpecifications\u003c\/h3\u003e\n  \u003ctable class=\"pd-hs5r-specs-table\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd\u003eProduct Name\u003c\/td\u003e\n\u003ctd\u003eHammer Stahl 5-Piece Leather Knife Roll Set\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eTotal Pieces\u003c\/td\u003e\n\u003ctd\u003e5 knives plus leather roll\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eKnives Included\u003c\/td\u003e\n\u003ctd\u003e10\" Scimitar, 10\" Slicer, 8\" Chef Knife, 6\" Boning Knife, 4.5\" Utility Knife\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eSturdy leather roll\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSteel\u003c\/td\u003e\n\u003ctd\u003eGerman X50CrMoV15 high-carbon stainless\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eRockwell Hardness\u003c\/td\u003e\n\u003ctd\u003e55 to 57 HRC\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBevel Angle\u003c\/td\u003e\n\u003ctd\u003e20 degrees (laser measured)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eHandle\u003c\/td\u003e\n\u003ctd\u003eQuad Tang Pakkawood, phenolic resin infused\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eWarranty\u003c\/td\u003e\n\u003ctd\u003eLifetime (defects in materials and workmanship)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eCare\u003c\/td\u003e\n\u003ctd\u003eHand wash only. Dry immediately. Do not dishwash.\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eHammer Stahl\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003c!-- FAQ --\u003e\n  \u003ch3 class=\"pd-hs5r-heading\"\u003eCommon Questions\u003c\/h3\u003e\n\n  \u003cdetails class=\"pd-hs5r-faq-item\"\u003e\n    \u003csummary\u003eWhat makes a scimitar different from a chef knife for BBQ prep?\u003cspan class=\"pd-hs5r-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs5r-faq-answer\"\u003e\n      \u003cp\u003eA chef knife has a straight or gently curved blade designed for vertical chopping and slicing at the board. \u003cstrong\u003eA scimitar has a pronounced curve specifically engineered for lateral sweeping cuts through fat and connective tissue on large cuts of meat.\u003c\/strong\u003e The curve keeps more of the blade in contact with the surface at each point of the cut, which is what allows three or four sweeping passes to trim a full brisket fat cap rather than the dozens of repositioned cuts a chef knife requires for the same result. For standard kitchen tasks, a chef knife is the right tool. For large-format meat prep at the BBQ scale, the scimitar is.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-hs5r-faq-item\"\u003e\n    \u003csummary\u003eHow is this set different from the 21-piece Classic Collection?\u003cspan class=\"pd-hs5r-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs5r-faq-answer\"\u003e\n      \u003cp\u003eThe 21-piece Classic Collection is a comprehensive kitchen knife block set covering a wide range of tasks including santoku knives, cheese knife, bread knife, and 8 steak knives. It is positioned for the kitchen counter. The 5-Piece Leather Knife Roll is \u003cstrong\u003epurpose-built for meat preparation and presentation\u003c\/strong\u003e: the scimitar for trimming and breaking down, the slicer for carving, the chef for general prep, the boning knife for detailed work, and the utility for portioning. The leather roll format also means these knives travel rather than living on the counter. The two sets serve different primary functions and are owned by different types of cooks, though many serious BBQ cooks own both.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-hs5r-faq-item\"\u003e\n    \u003csummary\u003eDoes the boning knife need to be flexible?\u003cspan class=\"pd-hs5r-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs5r-faq-answer\"\u003e\n      \u003cp\u003eBoning knives exist on a spectrum from stiff to fully flexible. Stiff boning knives are better for hard jobs like breaking down pork shoulder or working through cartilage. Flexible boning knives are better for working closely against bones and following complex contours, like deboning a whole chicken or filleting fish. \u003cstrong\u003eThe Hammer Stahl 6-inch boning knife is a curved semi-flexible design\u003c\/strong\u003e that covers the most common BBQ and home butchery tasks well. For very heavy duty commercial butchery work, a stiffer breaking knife is the correct tool. Ask us in the showroom if you want to talk through the right knife for your specific prep tasks.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-hs5r-faq-item\"\u003e\n    \u003csummary\u003eHow do I maintain the leather roll?\u003cspan class=\"pd-hs5r-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs5r-faq-answer\"\u003e\n      \u003cp\u003eClean the leather with a damp cloth if it picks up grease or residue during use. Apply a quality leather conditioner periodically, particularly if the roll is stored in a dry environment or used outdoors in hot conditions. \u003cstrong\u003eConditioning prevents the leather from drying out and cracking at the fold lines\u003c\/strong\u003e, which are the stress points on a roll that is regularly opened and closed. A well-maintained leather roll will outlast the knives it carries.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003c!-- CTA --\u003e\n  \u003cdiv class=\"pd-hs5r-cta\"\u003e\n    \u003cdiv class=\"pd-hs5r-cta-text\"\u003e\n\u003cstrong\u003eAvailable in store at Wetherill Park for inspection before purchase.\u003c\/strong\u003e A knife set at this level is worth holding before you commit. We are happy to talk through which Hammer Stahl configuration suits your cooking style.\u003c\/div\u003e\n    \u003ca href=\"tel:0434010411\" class=\"pd-hs5r-cta-btn\"\u003e\n      \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpath d=\"M22 16.92v3a2 2 0 01-2.18 2 19.79 19.79 0 01-8.63-3.07A19.5 19.5 0 013.07 9.81a19.79 19.79 0 01-3.07-8.63A2 2 0 012 .18h3a2 2 0 012 1.72 12.84 12.84 0 00.7 2.81 2 2 0 01-.45 2.11L6.09 7.91a16 16 0 006 6l1.09-1.09a2 2 0 012.11-.45 12.84 12.84 0 002.81.7A2 2 0 0122 14.92z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n      Call 0434 010 411\n    \u003c\/a\u003e\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Hammer Stahl","offers":[{"title":"Default Title","offer_id":46728762359980,"sku":"HS5PLKR","price":795.3,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/HS-5-Leather-Knife-Roll-2.jpg?v=1783319553"},{"product_id":"hammer-stahl-12-slot-bamboo-block","title":"Hammer Stahl 12 Slot Bamboo Block","description":"\u003cstyle\u003e\n.pd-bb12-wrap {\n  --pd-bg: #ffffff;\n  --pd-bg-alt: #f8f6f3;\n  --pd-bg-dark: #1a1a1a;\n  --pd-border: #e4e0da;\n  --pd-accent: #c8102e;\n  --pd-accent-dim: rgba(200,16,46,0.07);\n  --pd-text: #1a1a1a;\n  --pd-muted: #5a5550;\n  --pd-radius: 8px;\n  font-family: inherit;\n  box-sizing: border-box;\n  width: 100%;\n  color: var(--pd-text);\n}\n.pd-bb12-wrap * { box-sizing: border-box; }\n\n.pd-bb12-stats {\n  display: grid;\n  grid-template-columns: repeat(3, 1fr);\n  gap: 0;\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 32px;\n}\n.pd-bb12-stat {\n  padding: 20px 16px;\n  text-align: center;\n  border-right: 1px solid rgba(255,255,255,0.07);\n  display: flex;\n  flex-direction: column;\n  gap: 4px;\n}\n.pd-bb12-stat:last-child { border-right: none; }\n.pd-bb12-stat-val {\n  font-size: 1.1rem;\n  font-weight: 800;\n  color: #c8102e;\n  line-height: 1;\n  letter-spacing: -0.02em;\n}\n.pd-bb12-stat-label {\n  font-size: 0.62rem;\n  font-weight: 600;\n  color: #9a9590;\n  letter-spacing: 0.12em;\n  text-transform: uppercase;\n}\n\n.pd-bb12-intro {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-left: 4px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 22px 24px;\n  margin-bottom: 28px;\n  font-size: 0.96rem;\n  color: var(--pd-muted);\n  line-height: 1.75;\n}\n.pd-bb12-intro strong { color: var(--pd-text); font-weight: 700; }\n\n.pd-bb12-heading {\n  font-size: 1.05rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0 0 16px;\n  letter-spacing: -0.01em;\n  display: flex;\n  align-items: center;\n  gap: 10px;\n}\n.pd-bb12-heading::after {\n  content: '';\n  flex: 1;\n  height: 2px;\n  background: var(--pd-border);\n  border-radius: 2px;\n}\n\n\/* SLOT BREAKDOWN *\/\n.pd-bb12-slots {\n  display: grid;\n  grid-template-columns: repeat(3, 1fr);\n  gap: 8px;\n  margin-bottom: 28px;\n}\n.pd-bb12-slot-card {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-radius: var(--pd-radius);\n  padding: 16px 14px;\n  text-align: center;\n  display: flex;\n  flex-direction: column;\n  gap: 5px;\n  transition: border-color 0.2s;\n}\n.pd-bb12-slot-card:hover { border-color: var(--pd-accent); }\n.pd-bb12-slot-card.primary {\n  border-color: rgba(200,16,46,0.3);\n  background: var(--pd-accent-dim);\n}\n.pd-bb12-slot-count {\n  font-size: 1.5rem;\n  font-weight: 800;\n  color: var(--pd-accent);\n  line-height: 1;\n  letter-spacing: -0.03em;\n}\n.pd-bb12-slot-type {\n  font-size: 0.8rem;\n  font-weight: 700;\n  color: var(--pd-text);\n  line-height: 1.2;\n}\n.pd-bb12-slot-note {\n  font-size: 0.72rem;\n  color: var(--pd-muted);\n  line-height: 1.4;\n}\n\n\/* HORIZONTAL NOTE *\/\n.pd-bb12-note {\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  padding: 18px 22px;\n  margin-bottom: 28px;\n  display: flex;\n  gap: 16px;\n  align-items: flex-start;\n}\n.pd-bb12-note-icon {\n  width: 32px;\n  height: 32px;\n  border-radius: 50%;\n  background: rgba(200,16,46,0.15);\n  border: 1px solid rgba(200,16,46,0.3);\n  display: flex;\n  align-items: center;\n  justify-content: center;\n  color: var(--pd-accent);\n  flex-shrink: 0;\n}\n.pd-bb12-note-icon svg { width: 14px; height: 14px; }\n.pd-bb12-note-text { font-size: 0.87rem; color: #a8a39e; line-height: 1.65; }\n.pd-bb12-note-text strong { color: #f0ece4; font-weight: 700; }\n\n\/* FEATURES *\/\n.pd-bb12-features {\n  display: grid;\n  grid-template-columns: repeat(2, 1fr);\n  gap: 12px;\n  margin-bottom: 28px;\n}\n.pd-bb12-feature {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-top: 3px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 18px 18px 16px;\n  display: flex;\n  flex-direction: column;\n  gap: 8px;\n}\n.pd-bb12-feature-num {\n  font-size: 0.58rem;\n  font-weight: 800;\n  letter-spacing: 0.18em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n}\n.pd-bb12-feature-title {\n  font-size: 0.92rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0;\n  line-height: 1.3;\n}\n.pd-bb12-feature-body {\n  font-size: 0.84rem;\n  color: var(--pd-muted);\n  line-height: 1.65;\n  margin: 0;\n}\n.pd-bb12-feature-body strong { color: var(--pd-text); font-weight: 700; }\n\n\/* WHO IS IT FOR *\/\n.pd-bb12-for {\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  padding: 24px 28px;\n  margin-bottom: 28px;\n}\n.pd-bb12-for-label {\n  font-size: 0.68rem;\n  font-weight: 700;\n  letter-spacing: 0.18em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n  margin: 0 0 14px;\n}\n.pd-bb12-for-items {\n  display: flex;\n  flex-direction: column;\n  gap: 10px;\n}\n.pd-bb12-for-item {\n  display: flex;\n  gap: 12px;\n  align-items: flex-start;\n}\n.pd-bb12-for-num {\n  width: 24px;\n  height: 24px;\n  border-radius: 50%;\n  background: var(--pd-accent);\n  color: #fff;\n  font-size: 0.68rem;\n  font-weight: 800;\n  display: flex;\n  align-items: center;\n  justify-content: center;\n  flex-shrink: 0;\n  margin-top: 1px;\n}\n.pd-bb12-for-text { font-size: 0.87rem; color: #a8a39e; line-height: 1.6; }\n.pd-bb12-for-text strong { color: #f0ece4; font-weight: 700; }\n\n\/* BAMBOO *\/\n.pd-bb12-bamboo {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-left: 4px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 18px 22px;\n  margin-bottom: 28px;\n  font-size: 0.88rem;\n  color: var(--pd-muted);\n  line-height: 1.7;\n}\n.pd-bb12-bamboo strong { color: var(--pd-text); font-weight: 700; }\n\n\/* SPECS *\/\n.pd-bb12-specs-table {\n  width: 100%;\n  border-collapse: collapse;\n  font-size: 0.88rem;\n  margin-bottom: 28px;\n}\n.pd-bb12-specs-table tr { border-bottom: 1px solid var(--pd-border); }\n.pd-bb12-specs-table tr:last-child { border-bottom: none; }\n.pd-bb12-specs-table tr:nth-child(even) td { background: var(--pd-bg-alt); }\n.pd-bb12-specs-table td { padding: 11px 14px; vertical-align: top; line-height: 1.5; }\n.pd-bb12-specs-table td:first-child { font-weight: 700; color: var(--pd-text); width: 40%; }\n.pd-bb12-specs-table td:last-child { color: var(--pd-muted); }\n\n\/* FAQ *\/\n.pd-bb12-faq-item {\n  border: 1px solid var(--pd-border);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 8px;\n  background: var(--pd-bg-alt);\n  transition: border-color 0.2s;\n}\n.pd-bb12-faq-item[open] { border-color: var(--pd-accent); }\n.pd-bb12-faq-item summary {\n  display: flex;\n  justify-content: space-between;\n  align-items: center;\n  gap: 14px;\n  padding: 16px 20px;\n  font-size: 0.9rem;\n  font-weight: 700;\n  color: var(--pd-text);\n  cursor: pointer;\n  list-style: none;\n  line-height: 1.4;\n}\n.pd-bb12-faq-item summary::-webkit-details-marker { display: none; }\n.pd-bb12-faq-icon {\n  width: 24px;\n  height: 24px;\n  border-radius: 50%;\n  background: var(--pd-accent-dim);\n  border: 1px solid rgba(200,16,46,0.2);\n  display: flex;\n  align-items: center;\n  justify-content: center;\n  color: var(--pd-accent);\n  flex-shrink: 0;\n  transition: transform 0.22s;\n}\n.pd-bb12-faq-icon svg { width: 12px; height: 12px; }\n.pd-bb12-faq-item[open] .pd-bb12-faq-icon { transform: rotate(180deg); background: var(--pd-accent); color: #fff; border-color: var(--pd-accent); }\n.pd-bb12-faq-answer {\n  padding: 0 20px 16px;\n  font-size: 0.87rem;\n  color: var(--pd-muted);\n  line-height: 1.7;\n  border-top: 1px solid var(--pd-border);\n}\n.pd-bb12-faq-answer p { margin: 10px 0 0; }\n.pd-bb12-faq-answer p:first-child { margin-top: 12px; }\n.pd-bb12-faq-answer strong { color: var(--pd-text); font-weight: 700; }\n\n\/* CTA *\/\n.pd-bb12-cta {\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  padding: 20px 24px;\n  display: flex;\n  align-items: center;\n  justify-content: space-between;\n  gap: 16px;\n  flex-wrap: wrap;\n  margin-top: 8px;\n}\n.pd-bb12-cta-text { font-size: 0.88rem; color: #a8a39e; line-height: 1.5; }\n.pd-bb12-cta-text strong { color: #f0ece4; font-weight: 700; }\n.pd-bb12-cta-btn {\n  display: inline-flex;\n  align-items: center;\n  gap: 7px;\n  background: var(--pd-accent);\n  color: #fff;\n  font-size: 0.76rem;\n  font-weight: 700;\n  letter-spacing: 0.06em;\n  text-transform: uppercase;\n  text-decoration: none;\n  padding: 11px 20px;\n  border-radius: var(--pd-radius);\n  transition: background 0.18s;\n  white-space: nowrap;\n}\n.pd-bb12-cta-btn:hover { background: #a50d25; }\n.pd-bb12-cta-btn svg { width: 11px; height: 11px; }\n\n@media (max-width: 640px) {\n  .pd-bb12-stats { grid-template-columns: 1fr; }\n  .pd-bb12-stat { border-right: none; border-bottom: 1px solid rgba(255,255,255,0.07); }\n  .pd-bb12-stat:last-child { border-bottom: none; }\n  .pd-bb12-features { grid-template-columns: 1fr; }\n  .pd-bb12-slots { grid-template-columns: repeat(2, 1fr); }\n  .pd-bb12-for { padding: 20px; }\n}\n\u003c\/style\u003e\n\n\u003cdiv class=\"pd-bb12-wrap\"\u003e\n\n  \u003cdiv class=\"pd-bb12-stats\"\u003e\n    \u003cdiv class=\"pd-bb12-stat\"\u003e\n      \u003cspan class=\"pd-bb12-stat-val\"\u003e12 Slots\u003c\/span\u003e\n      \u003cspan class=\"pd-bb12-stat-label\"\u003eTotal Capacity\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-bb12-stat\"\u003e\n      \u003cspan class=\"pd-bb12-stat-val\"\u003eHorizontal\u003c\/span\u003e\n      \u003cspan class=\"pd-bb12-stat-label\"\u003eSlot Orientation\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-bb12-stat\"\u003e\n      \u003cspan class=\"pd-bb12-stat-val\"\u003eBlock Only\u003c\/span\u003e\n      \u003cspan class=\"pd-bb12-stat-label\"\u003eNo Knives Included\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-bb12-intro\"\u003e\n    The Hammer Stahl 12 Slot Bamboo Block is sold without knives so you can \u003cstrong\u003efill every slot with the specific blades you actually own and use\u003c\/strong\u003e. Twelve slots cover a full working collection including dedicated steak knife slots, utility slots, and a range of widths accommodating everything from a 3.5-inch paring knife to a 10-inch slicer. The main knife slots are horizontal. Bamboo construction. No knives, steel, or shears are included with this listing.\n  \u003c\/div\u003e\n\n  \u003ch3 class=\"pd-bb12-heading\"\u003eSlot Breakdown\u003c\/h3\u003e\n  \u003cdiv class=\"pd-bb12-slots\"\u003e\n    \u003cdiv class=\"pd-bb12-slot-card primary\"\u003e\n      \u003cspan class=\"pd-bb12-slot-count\"\u003e6\u003c\/span\u003e\n      \u003cspan class=\"pd-bb12-slot-type\"\u003eMain Knife Slots\u003c\/span\u003e\n      \u003cspan class=\"pd-bb12-slot-note\"\u003eHorizontal orientation. Fits paring through 10-inch slicer.\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-bb12-slot-card primary\"\u003e\n      \u003cspan class=\"pd-bb12-slot-count\"\u003e4\u003c\/span\u003e\n      \u003cspan class=\"pd-bb12-slot-type\"\u003eSteak Knife Slots\u003c\/span\u003e\n      \u003cspan class=\"pd-bb12-slot-note\"\u003eSized for 5-inch non-serrated or serrated steak knives.\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-bb12-slot-card primary\"\u003e\n      \u003cspan class=\"pd-bb12-slot-count\"\u003e2\u003c\/span\u003e\n      \u003cspan class=\"pd-bb12-slot-type\"\u003eUtility Slots\u003c\/span\u003e\n      \u003cspan class=\"pd-bb12-slot-note\"\u003eFor honing steel, kitchen shears, or additional knives.\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-bb12-note\"\u003e\n    \u003cdiv class=\"pd-bb12-note-icon\"\u003e\n      \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003ccircle cx=\"12\" cy=\"12\" r=\"10\"\u003e\u003c\/circle\u003e\u003cline x1=\"12\" y1=\"8\" x2=\"12\" y2=\"12\"\u003e\u003c\/line\u003e\u003ccircle cx=\"12\" cy=\"16\" r=\"0.5\" fill=\"currentColor\"\u003e\u003c\/circle\u003e\u003c\/svg\u003e\n    \u003c\/div\u003e\n    \u003cp class=\"pd-bb12-note-text\"\u003e\u003cstrong\u003eSlot orientation note:\u003c\/strong\u003e The main knife slots in this block are horizontal, not vertical. Some product photography can suggest vertical slots. In practice, knives are inserted horizontally, which is gentler on the blade edge than vertical slot designs where the knife rests on its edge during storage.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003ch3 class=\"pd-bb12-heading\"\u003eFeatures\u003c\/h3\u003e\n  \u003cdiv class=\"pd-bb12-features\"\u003e\n\n    \u003cdiv class=\"pd-bb12-feature\"\u003e\n      \u003cspan class=\"pd-bb12-feature-num\"\u003eFeature 01\u003c\/span\u003e\n      \u003ch4 class=\"pd-bb12-feature-title\"\u003eHorizontal Slots for Edge Protection\u003c\/h4\u003e\n      \u003cp class=\"pd-bb12-feature-body\"\u003eThe main knife slots hold blades horizontally rather than sitting them edge-down in a vertical slot. \u003cstrong\u003eHorizontal storage is gentler on the blade edge\u003c\/strong\u003e over time because the knife rests on its flat rather than on the sharpened edge. This is why professional knife blocks and Japanese knife storage typically use horizontal formats.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-bb12-feature\"\u003e\n      \u003cspan class=\"pd-bb12-feature-num\"\u003eFeature 02\u003c\/span\u003e\n      \u003ch4 class=\"pd-bb12-feature-title\"\u003eTwelve Slots, Your Choice of Knives\u003c\/h4\u003e\n      \u003cp class=\"pd-bb12-feature-body\"\u003eSold without knives means \u003cstrong\u003eevery slot is filled by your choice\u003c\/strong\u003e rather than the manufacturer's. If you own six large knives and no steak knives, configure accordingly. If you want to dedicate two utility slots to your honing steel and shears, do that. The block adapts to your collection, not the other way around.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-bb12-feature\"\u003e\n      \u003cspan class=\"pd-bb12-feature-num\"\u003eFeature 03\u003c\/span\u003e\n      \u003ch4 class=\"pd-bb12-feature-title\"\u003eBamboo Construction\u003c\/h4\u003e\n      \u003cp class=\"pd-bb12-feature-body\"\u003eBamboo is harder than most timber species, grows rapidly without replanting, and does not absorb moisture the way softer woods can. \u003cstrong\u003eThe grain and warm tone of the bamboo complement the Pakkawood handles\u003c\/strong\u003e of the Hammer Stahl range, so the block and the knives that live in it present as a cohesive set on the counter.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-bb12-feature\"\u003e\n      \u003cspan class=\"pd-bb12-feature-num\"\u003eFeature 04\u003c\/span\u003e\n      \u003ch4 class=\"pd-bb12-feature-title\"\u003eCompatible with Any Knife Brand\u003c\/h4\u003e\n      \u003cp class=\"pd-bb12-feature-body\"\u003eThe block is designed for the Hammer Stahl range but the slot dimensions accommodate quality knives from other brands. \u003cstrong\u003eIf you have a mixed collection\u003c\/strong\u003e or want to consolidate knives from multiple brands into a single storage solution, the 12 slots cover most working kitchen configurations.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-bb12-for\"\u003e\n    \u003cp class=\"pd-bb12-for-label\"\u003eWho This Block Is For\u003c\/p\u003e\n    \u003cdiv class=\"pd-bb12-for-items\"\u003e\n      \u003cdiv class=\"pd-bb12-for-item\"\u003e\n        \u003cspan class=\"pd-bb12-for-num\"\u003e1\u003c\/span\u003e\n        \u003cp class=\"pd-bb12-for-text\"\u003e\u003cstrong\u003eLeather roll owners who want at-home block storage.\u003c\/strong\u003e The 5-piece leather roll is the right format for transport and competition. The bamboo block is the right format for the kitchen counter between cooks.\u003c\/p\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-bb12-for-item\"\u003e\n        \u003cspan class=\"pd-bb12-for-num\"\u003e2\u003c\/span\u003e\n        \u003cp class=\"pd-bb12-for-text\"\u003e\u003cstrong\u003eCollectors building the range piece by piece.\u003c\/strong\u003e If you started with a chef knife and boning knife and have been adding individual Hammer Stahl pieces over time, this is where the collection lives properly.\u003c\/p\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-bb12-for-item\"\u003e\n        \u003cspan class=\"pd-bb12-for-num\"\u003e3\u003c\/span\u003e\n        \u003cp class=\"pd-bb12-for-text\"\u003e\u003cstrong\u003eAnyone replacing a worn or mismatched block.\u003c\/strong\u003e A block that is too small for the current collection, showing wear, or simply does not match the knives that have been added to it since purchase.\u003c\/p\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-bb12-bamboo\"\u003e\n    \u003cstrong\u003eWhy bamboo rather than timber.\u003c\/strong\u003e Bamboo is technically a grass, not a timber, but its density and hardness make it perform like hardwood in knife block applications. It is faster to grow and harvest than hardwood, making it a more sustainable choice. It does not absorb moisture or warp easily, handles the kitchen environment well, and develops a patina over time rather than deteriorating. The warm grain tone pairs naturally with the Pakkawood handles of the Hammer Stahl range.\n  \u003c\/div\u003e\n\n  \u003ch3 class=\"pd-bb12-heading\"\u003eSpecifications\u003c\/h3\u003e\n  \u003ctable class=\"pd-bb12-specs-table\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd\u003eProduct Name\u003c\/td\u003e\n\u003ctd\u003eHammer Stahl 12 Slot Bamboo Block\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eTotal Slots\u003c\/td\u003e\n\u003ctd\u003e12\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eMain Knife Slots\u003c\/td\u003e\n\u003ctd\u003e6 (horizontal orientation)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSteak Knife Slots\u003c\/td\u003e\n\u003ctd\u003e4\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eUtility Slots\u003c\/td\u003e\n\u003ctd\u003e2 (honing steel, shears, or additional knives)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSlot Orientation\u003c\/td\u003e\n\u003ctd\u003eHorizontal (not vertical)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eMaterial\u003c\/td\u003e\n\u003ctd\u003eBamboo\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eIncluded\u003c\/td\u003e\n\u003ctd\u003eBlock only. No knives, steel, or shears.\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eCompatible With\u003c\/td\u003e\n\u003ctd\u003eHammer Stahl range and most standard-size kitchen knives\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eHammer Stahl\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003ch3 class=\"pd-bb12-heading\"\u003eCommon Questions\u003c\/h3\u003e\n\n  \u003cdetails class=\"pd-bb12-faq-item\"\u003e\n    \u003csummary\u003eWhy is it sold without knives?\u003cspan class=\"pd-bb12-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-bb12-faq-answer\"\u003e\n      \u003cp\u003eThe block-only format exists for buyers who already own Hammer Stahl knives purchased individually or as part of a set and want proper storage, or for cooks who own quality knives from other brands and want a better block than what came with their original set. \u003cstrong\u003eA block-only option gives complete control over which knives go where.\u003c\/strong\u003e Many buyers pair this with the 5-piece leather roll, using the roll for transport and the block for at-home counter storage.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-bb12-faq-item\"\u003e\n    \u003csummary\u003eWill my existing Hammer Stahl knives fit?\u003cspan class=\"pd-bb12-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-bb12-faq-answer\"\u003e\n      \u003cp\u003eYes. The block is designed specifically for the Hammer Stahl range and accommodates the full range of blade sizes from the 3.5-inch paring knife through to the 10-inch slicer and scimitar. \u003cstrong\u003eThe steak knife slots are sized for the 5-inch Hammer Stahl steak knives.\u003c\/strong\u003e If you have any questions about whether a specific knife will fit a specific slot, call us on 0434 010 411 before ordering.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-bb12-faq-item\"\u003e\n    \u003csummary\u003eAre the slots vertical or horizontal?\u003cspan class=\"pd-bb12-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-bb12-faq-answer\"\u003e\n      \u003cp\u003eThe main knife slots are horizontal. Some product photography can make the slots appear vertical due to the angle of the shot. \u003cstrong\u003eIn practice, knives are inserted horizontally\u003c\/strong\u003e into the block, which is gentler on the blade edge during storage than vertical slot designs. This is the correct orientation and how the block was designed to be used.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-bb12-faq-item\"\u003e\n    \u003csummary\u003eHow do I care for the bamboo block?\u003cspan class=\"pd-bb12-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-bb12-faq-answer\"\u003e\n      \u003cp\u003eWipe the exterior with a damp cloth to clean. Do not submerge in water or put through the dishwasher. \u003cstrong\u003eApply a food-safe mineral oil or bamboo oil periodically\u003c\/strong\u003e to maintain the surface and prevent the bamboo from drying out and cracking, particularly in dry indoor environments or air-conditioned kitchens. Store in a stable position on a flat surface away from direct heat sources like ovens or cooktops.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdiv class=\"pd-bb12-cta\"\u003e\n    \u003cdiv class=\"pd-bb12-cta-text\"\u003e\n\u003cstrong\u003eThe full Hammer Stahl range is in stock at our Wetherill Park showroom.\u003c\/strong\u003e Inspect the block in person alongside the knife range before buying. Open Monday and Wednesday to Friday 10am to 5pm, Saturday 9am to 2pm.\u003c\/div\u003e\n    \u003ca href=\"tel:0434010411\" class=\"pd-bb12-cta-btn\"\u003e\n      \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpath d=\"M22 16.92v3a2 2 0 01-2.18 2 19.79 19.79 0 01-8.63-3.07A19.5 19.5 0 013.07 9.81a19.79 19.79 0 01-3.07-8.63A2 2 0 012 .18h3a2 2 0 012 1.72 12.84 12.84 0 00.7 2.81 2 2 0 01-.45 2.11L6.09 7.91a16 16 0 006 6l1.09-1.09a2 2 0 012.11-.45 12.84 12.84 0 002.81.7A2 2 0 0122 14.92z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n      Call 0434 010 411\n    \u003c\/a\u003e\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Hammer Stahl","offers":[{"title":"Default Title","offer_id":46728934424748,"sku":"HS12B - Single","price":159.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/Hammer-Stahl-12-Slot-Bamboo-Block-Block-Only_893afec4-2844-44e2-97c8-907fd4f20d3e.jpg?v=1783323443"},{"product_id":"hammer-stahl-4-piece-robust-steak-knife-set","title":"Hammer Stahl 4 Piece Robust Steak Knife Set","description":"\u003cstyle\u003e\n.pd-rsk-wrap {\n  --pd-bg: #ffffff;\n  --pd-bg-alt: #f8f6f3;\n  --pd-bg-dark: #1a1a1a;\n  --pd-border: #e4e0da;\n  --pd-accent: #c8102e;\n  --pd-accent-dim: rgba(200,16,46,0.07);\n  --pd-text: #1a1a1a;\n  --pd-muted: #5a5550;\n  --pd-radius: 8px;\n  font-family: inherit;\n  box-sizing: border-box;\n  width: 100%;\n  color: var(--pd-text);\n}\n.pd-rsk-wrap * { box-sizing: border-box; }\n\n.pd-rsk-stats {\n  display: grid;\n  grid-template-columns: repeat(4, 1fr);\n  gap: 0;\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 32px;\n}\n.pd-rsk-stat {\n  padding: 20px 14px;\n  text-align: center;\n  border-right: 1px solid rgba(255,255,255,0.07);\n  display: flex;\n  flex-direction: column;\n  gap: 4px;\n}\n.pd-rsk-stat:last-child { border-right: none; }\n.pd-rsk-stat-val {\n  font-size: 1.05rem;\n  font-weight: 800;\n  color: #c8102e;\n  line-height: 1;\n  letter-spacing: -0.02em;\n}\n.pd-rsk-stat-label {\n  font-size: 0.6rem;\n  font-weight: 600;\n  color: #9a9590;\n  letter-spacing: 0.12em;\n  text-transform: uppercase;\n}\n\n.pd-rsk-intro {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-left: 4px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 22px 24px;\n  margin-bottom: 28px;\n  font-size: 0.96rem;\n  color: var(--pd-muted);\n  line-height: 1.8;\n}\n.pd-rsk-intro strong { color: var(--pd-text); font-weight: 700; }\n\n.pd-rsk-heading {\n  font-size: 1.05rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0 0 16px;\n  letter-spacing: -0.01em;\n  display: flex;\n  align-items: center;\n  gap: 10px;\n}\n.pd-rsk-heading::after {\n  content: '';\n  flex: 1;\n  height: 2px;\n  background: var(--pd-border);\n  border-radius: 2px;\n}\n\n\/* TIM LOVE CALLOUT *\/\n.pd-rsk-timlove {\n  background: var(--pd-bg-dark);\n  border-left: 4px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 24px 28px;\n  margin-bottom: 28px;\n}\n.pd-rsk-timlove-eyebrow {\n  font-size: 0.62rem;\n  font-weight: 700;\n  letter-spacing: 0.2em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n  margin: 0 0 10px;\n  display: block;\n}\n.pd-rsk-timlove h3 {\n  font-size: 1.1rem;\n  font-weight: 800;\n  color: #f0ece4;\n  margin: 0 0 12px;\n  line-height: 1.2;\n}\n.pd-rsk-timlove p {\n  font-size: 0.9rem;\n  color: #a8a39e;\n  line-height: 1.75;\n  margin: 0 0 10px;\n}\n.pd-rsk-timlove p:last-child { margin: 0; }\n.pd-rsk-timlove strong { color: #f0ece4; font-weight: 700; }\n\n\/* ROBUST vs STANDARD *\/\n.pd-rsk-vs {\n  display: grid;\n  grid-template-columns: 1fr 1fr;\n  gap: 12px;\n  margin-bottom: 28px;\n}\n.pd-rsk-vs-card {\n  border-radius: var(--pd-radius);\n  padding: 20px 20px 18px;\n  display: flex;\n  flex-direction: column;\n  gap: 8px;\n}\n.pd-rsk-vs-card.primary {\n  background: var(--pd-accent-dim);\n  border: 1px solid rgba(200,16,46,0.25);\n}\n.pd-rsk-vs-card.secondary {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n}\n.pd-rsk-vs-label {\n  font-size: 0.58rem;\n  font-weight: 800;\n  letter-spacing: 0.16em;\n  text-transform: uppercase;\n}\n.pd-rsk-vs-card.primary .pd-rsk-vs-label { color: var(--pd-accent); }\n.pd-rsk-vs-card.secondary .pd-rsk-vs-label { color: var(--pd-muted); }\n.pd-rsk-vs-title {\n  font-size: 0.96rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0;\n  line-height: 1.2;\n}\n.pd-rsk-vs-items {\n  display: flex;\n  flex-direction: column;\n  gap: 5px;\n  margin-top: 4px;\n}\n.pd-rsk-vs-item {\n  display: flex;\n  gap: 8px;\n  font-size: 0.82rem;\n  color: var(--pd-muted);\n  line-height: 1.4;\n  align-items: baseline;\n}\n.pd-rsk-vs-item::before {\n  content: '';\n  width: 5px;\n  height: 5px;\n  border-radius: 50%;\n  background: var(--pd-accent);\n  flex-shrink: 0;\n  margin-top: 5px;\n}\n.pd-rsk-vs-item strong { color: var(--pd-text); font-weight: 700; }\n\n\/* FEATURES *\/\n.pd-rsk-features {\n  display: grid;\n  grid-template-columns: repeat(2, 1fr);\n  gap: 12px;\n  margin-bottom: 28px;\n}\n.pd-rsk-feature {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-top: 3px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 18px 18px 16px;\n  display: flex;\n  flex-direction: column;\n  gap: 8px;\n}\n.pd-rsk-feature-num {\n  font-size: 0.58rem;\n  font-weight: 800;\n  letter-spacing: 0.18em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n}\n.pd-rsk-feature-title {\n  font-size: 0.92rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0;\n  line-height: 1.3;\n}\n.pd-rsk-feature-body {\n  font-size: 0.84rem;\n  color: var(--pd-muted);\n  line-height: 1.65;\n  margin: 0;\n}\n.pd-rsk-feature-body strong { color: var(--pd-text); font-weight: 700; }\n\n\/* BBQ ANGLE *\/\n.pd-rsk-bbq {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-left: 4px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 20px 22px;\n  margin-bottom: 28px;\n  font-size: 0.88rem;\n  color: var(--pd-muted);\n  line-height: 1.75;\n}\n.pd-rsk-bbq strong { color: var(--pd-text); font-weight: 700; }\n\n\/* GIFT NOTE *\/\n.pd-rsk-gift {\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  padding: 18px 22px;\n  margin-bottom: 28px;\n  display: flex;\n  gap: 14px;\n  align-items: flex-start;\n}\n.pd-rsk-gift-icon {\n  width: 32px;\n  height: 32px;\n  border-radius: 50%;\n  background: rgba(200,16,46,0.15);\n  border: 1px solid rgba(200,16,46,0.3);\n  display: flex;\n  align-items: center;\n  justify-content: center;\n  color: var(--pd-accent);\n  flex-shrink: 0;\n}\n.pd-rsk-gift-icon svg { width: 14px; height: 14px; }\n.pd-rsk-gift-text { font-size: 0.87rem; color: #a8a39e; line-height: 1.65; }\n.pd-rsk-gift-text strong { color: #f0ece4; font-weight: 700; }\n\n\/* SPECS *\/\n.pd-rsk-specs-table {\n  width: 100%;\n  border-collapse: collapse;\n  font-size: 0.88rem;\n  margin-bottom: 28px;\n}\n.pd-rsk-specs-table tr { border-bottom: 1px solid var(--pd-border); }\n.pd-rsk-specs-table tr:last-child { border-bottom: none; }\n.pd-rsk-specs-table tr:nth-child(even) td { background: var(--pd-bg-alt); }\n.pd-rsk-specs-table td { padding: 11px 14px; vertical-align: top; line-height: 1.5; }\n.pd-rsk-specs-table td:first-child { font-weight: 700; color: var(--pd-text); width: 40%; }\n.pd-rsk-specs-table td:last-child { color: var(--pd-muted); }\n\n\/* FAQ *\/\n.pd-rsk-faq-item {\n  border: 1px solid var(--pd-border);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 8px;\n  background: var(--pd-bg-alt);\n  transition: border-color 0.2s;\n}\n.pd-rsk-faq-item[open] { border-color: var(--pd-accent); }\n.pd-rsk-faq-item summary {\n  display: flex;\n  justify-content: space-between;\n  align-items: center;\n  gap: 14px;\n  padding: 16px 20px;\n  font-size: 0.9rem;\n  font-weight: 700;\n  color: var(--pd-text);\n  cursor: pointer;\n  list-style: none;\n  line-height: 1.4;\n}\n.pd-rsk-faq-item summary::-webkit-details-marker { display: none; }\n.pd-rsk-faq-icon {\n  width: 24px;\n  height: 24px;\n  border-radius: 50%;\n  background: var(--pd-accent-dim);\n  border: 1px solid rgba(200,16,46,0.2);\n  display: flex;\n  align-items: center;\n  justify-content: center;\n  color: var(--pd-accent);\n  flex-shrink: 0;\n  transition: transform 0.22s;\n}\n.pd-rsk-faq-icon svg { width: 12px; height: 12px; }\n.pd-rsk-faq-item[open] .pd-rsk-faq-icon { transform: rotate(180deg); background: var(--pd-accent); color: #fff; border-color: var(--pd-accent); }\n.pd-rsk-faq-answer {\n  padding: 0 20px 16px;\n  font-size: 0.87rem;\n  color: var(--pd-muted);\n  line-height: 1.7;\n  border-top: 1px solid var(--pd-border);\n}\n.pd-rsk-faq-answer p { margin: 10px 0 0; }\n.pd-rsk-faq-answer p:first-child { margin-top: 12px; }\n.pd-rsk-faq-answer strong { color: var(--pd-text); font-weight: 700; }\n\n\/* CTA *\/\n.pd-rsk-cta {\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  padding: 20px 24px;\n  display: flex;\n  align-items: center;\n  justify-content: space-between;\n  gap: 16px;\n  flex-wrap: wrap;\n  margin-top: 8px;\n}\n.pd-rsk-cta-text { font-size: 0.88rem; color: #a8a39e; line-height: 1.5; }\n.pd-rsk-cta-text strong { color: #f0ece4; font-weight: 700; }\n.pd-rsk-cta-btn {\n  display: inline-flex;\n  align-items: center;\n  gap: 7px;\n  background: var(--pd-accent);\n  color: #fff;\n  font-size: 0.76rem;\n  font-weight: 700;\n  letter-spacing: 0.06em;\n  text-transform: uppercase;\n  text-decoration: none;\n  padding: 11px 20px;\n  border-radius: var(--pd-radius);\n  transition: background 0.18s;\n  white-space: nowrap;\n}\n.pd-rsk-cta-btn:hover { background: #a50d25; }\n.pd-rsk-cta-btn svg { width: 11px; height: 11px; }\n\n@media (max-width: 640px) {\n  .pd-rsk-stats { grid-template-columns: repeat(2, 1fr); }\n  .pd-rsk-stat:nth-child(2) { border-right: none; }\n  .pd-rsk-stat:nth-child(-n+2) { border-bottom: 1px solid rgba(255,255,255,0.07); }\n  .pd-rsk-features { grid-template-columns: 1fr; }\n  .pd-rsk-vs { grid-template-columns: 1fr; }\n  .pd-rsk-timlove { padding: 20px; }\n}\n\u003c\/style\u003e\n\n\u003cdiv class=\"pd-rsk-wrap\"\u003e\n\n  \u003cdiv class=\"pd-rsk-stats\"\u003e\n    \u003cdiv class=\"pd-rsk-stat\"\u003e\n      \u003cspan class=\"pd-rsk-stat-val\"\u003eSet of 4\u003c\/span\u003e\n      \u003cspan class=\"pd-rsk-stat-label\"\u003eSteak Knives\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-rsk-stat\"\u003e\n      \u003cspan class=\"pd-rsk-stat-val\"\u003e5 Inch\u003c\/span\u003e\n      \u003cspan class=\"pd-rsk-stat-label\"\u003eBlade Length\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-rsk-stat\"\u003e\n      \u003cspan class=\"pd-rsk-stat-val\"\u003e57 HRC\u003c\/span\u003e\n      \u003cspan class=\"pd-rsk-stat-label\"\u003eRockwell Hardness\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-rsk-stat\"\u003e\n      \u003cspan class=\"pd-rsk-stat-val\"\u003eLifetime\u003c\/span\u003e\n      \u003cspan class=\"pd-rsk-stat-label\"\u003eWarranty\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-rsk-intro\"\u003e\n    The Hammer Stahl Robust Steak Knife Set is the \u003cstrong\u003eSteakhouse Series\u003c\/strong\u003e: four 5-inch non-serrated steak knives with wider blades, heavier handles, and a mesquite-inspired polished Pakkawood inlay. Developed in collaboration with Texas BBQ chef Tim Love, the Robust series is built to the same German X50CrMoV15 steel and Quad Tang specification as the rest of the Hammer Stahl range but scaled up in profile and hardened to 57 HRC for the demands of cutting through properly seared and rested BBQ proteins. Packaged in a foam-padded gift box with magnetic latches.\n  \u003c\/div\u003e\n\n  \u003c!-- TIM LOVE --\u003e\n  \u003cdiv class=\"pd-rsk-timlove\"\u003e\n    \u003cspan class=\"pd-rsk-timlove-eyebrow\"\u003eThe Design Collaboration\u003c\/span\u003e\n    \u003ch3\u003eDeveloped with Texas BBQ Chef Tim Love.\u003c\/h3\u003e\n    \u003cp\u003eTim Love is one of the most recognisable names in Texas BBQ culture, a James Beard Award-nominated chef and restaurateur whose cooking is centred on live fire, big cuts of meat, and the kind of proteins that come off a smoker or a grill rather than a stovetop. \u003cstrong\u003eThe Robust series was developed with Love's input on what a steak knife needs to do at the level of serious BBQ cooking.\u003c\/strong\u003e\u003c\/p\u003e\n    \u003cp\u003eThe wider blade, heavier handle, and mesquite-inspired handle inlay are all direct references to the Texas BBQ context. Mesquite wood is the signature smoking wood of central Texas. The handle aesthetic acknowledges what these knives are designed for: cutting through meat that has been properly smoked, rested, and served at a gathering rather than sliced from a thin cut in a hotel kitchen.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- ROBUST vs STANDARD --\u003e\n  \u003ch3 class=\"pd-rsk-heading\"\u003eRobust vs Standard Steak Knife Set\u003c\/h3\u003e\n  \u003cdiv class=\"pd-rsk-vs\"\u003e\n    \u003cdiv class=\"pd-rsk-vs-card primary\"\u003e\n      \u003cspan class=\"pd-rsk-vs-label\"\u003eThis Product\u003c\/span\u003e\n      \u003cp class=\"pd-rsk-vs-title\"\u003eRobust Steakhouse Series\u003c\/p\u003e\n      \u003cdiv class=\"pd-rsk-vs-items\"\u003e\n        \u003cdiv class=\"pd-rsk-vs-item\"\u003e\n\u003cstrong\u003eWider, heavier blade\u003c\/strong\u003e profile for more authority through thick cuts\u003c\/div\u003e\n        \u003cdiv class=\"pd-rsk-vs-item\"\u003e\n\u003cstrong\u003eLarger robust handle\u003c\/strong\u003e shaped for full-hand grip during a serious cut\u003c\/div\u003e\n        \u003cdiv class=\"pd-rsk-vs-item\"\u003e\n\u003cstrong\u003eRockwell 57 HRC\u003c\/strong\u003e at the top of the Hammer Stahl range\u003c\/div\u003e\n        \u003cdiv class=\"pd-rsk-vs-item\"\u003e\n\u003cstrong\u003eMesquite-inspired Pakkawood inlay\u003c\/strong\u003e developed with Chef Tim Love\u003c\/div\u003e\n        \u003cdiv class=\"pd-rsk-vs-item\"\u003e\n\u003cstrong\u003eGift box presentation\u003c\/strong\u003e with magnetic latch closure\u003c\/div\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-rsk-vs-card secondary\"\u003e\n      \u003cspan class=\"pd-rsk-vs-label\"\u003eStandard Version\u003c\/span\u003e\n      \u003cp class=\"pd-rsk-vs-title\"\u003eStandard Steak Knife Set\u003c\/p\u003e\n      \u003cdiv class=\"pd-rsk-vs-items\"\u003e\n        \u003cdiv class=\"pd-rsk-vs-item\"\u003eStandard blade and handle proportions\u003c\/div\u003e\n        \u003cdiv class=\"pd-rsk-vs-item\"\u003eLighter handle profile\u003c\/div\u003e\n        \u003cdiv class=\"pd-rsk-vs-item\"\u003eRockwell 55 to 57 HRC range\u003c\/div\u003e\n        \u003cdiv class=\"pd-rsk-vs-item\"\u003eStandard Pakkawood handle\u003c\/div\u003e\n        \u003cdiv class=\"pd-rsk-vs-item\"\u003eSame steel, same non-serrated philosophy\u003c\/div\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- FEATURES --\u003e\n  \u003ch3 class=\"pd-rsk-heading\"\u003eFeatures\u003c\/h3\u003e\n  \u003cdiv class=\"pd-rsk-features\"\u003e\n\n    \u003cdiv class=\"pd-rsk-feature\"\u003e\n      \u003cspan class=\"pd-rsk-feature-num\"\u003eFeature 01\u003c\/span\u003e\n      \u003ch4 class=\"pd-rsk-feature-title\"\u003eWider, More Robust Blade\u003c\/h4\u003e\n      \u003cp class=\"pd-rsk-feature-body\"\u003eThe Robust blade is wider than the standard Hammer Stahl steak knife, giving it more surface area in contact with the cut at each point of the slice. \u003cstrong\u003eMore surface contact means more controlled, cleaner cuts\u003c\/strong\u003e through thick, well-rested steaks and BBQ proteins where a lighter blade can wander or require more force to complete the cut.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-rsk-feature\"\u003e\n      \u003cspan class=\"pd-rsk-feature-num\"\u003eFeature 02\u003c\/span\u003e\n      \u003ch4 class=\"pd-rsk-feature-title\"\u003eNon-Serrated Edge at 20 Degrees\u003c\/h4\u003e\n      \u003cp class=\"pd-rsk-feature-body\"\u003eThe non-serrated blade cuts cleanly through well-rested meat by slicing the fibres rather than tearing through them. \u003cstrong\u003eTearing costs juice and presentation quality.\u003c\/strong\u003e A properly sharp non-serrated blade outperforms a serrated knife on any meat that has been correctly rested. The 20-degree bevel holds a working edge and can be resharpened at home with standard equipment.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-rsk-feature\"\u003e\n      \u003cspan class=\"pd-rsk-feature-num\"\u003eFeature 03\u003c\/span\u003e\n      \u003ch4 class=\"pd-rsk-feature-title\"\u003eMesquite-Inspired Pakkawood Handle\u003c\/h4\u003e\n      \u003cp class=\"pd-rsk-feature-body\"\u003eThe polished Pakkawood handle carries an inlay inspired by mesquite wood, the traditional smoking wood of central Texas BBQ. \u003cstrong\u003ePakkawood is natural timber infused with phenolic resin\u003c\/strong\u003e for the grain and warmth of real wood without warping, cracking, or absorbing moisture through repeated kitchen and table use.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-rsk-feature\"\u003e\n      \u003cspan class=\"pd-rsk-feature-num\"\u003eFeature 04\u003c\/span\u003e\n      \u003ch4 class=\"pd-rsk-feature-title\"\u003eQuad Tang for Balance and Control\u003c\/h4\u003e\n      \u003cp class=\"pd-rsk-feature-body\"\u003eThe steel extends through the handle and is exposed on all four sides: top, bottom, and both lateral faces. \u003cstrong\u003eFour-sided exposure gives more precise control\u003c\/strong\u003e of blade orientation in the hand and better torque transfer during the cut, which matters when working through a thick ribeye or a properly smoked brisket slice.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n  \u003c!-- BBQ ANGLE --\u003e\n  \u003cdiv class=\"pd-rsk-bbq\"\u003e\n    \u003cstrong\u003eFor serious BBQ cooks specifically.\u003c\/strong\u003e Anyone cooking brisket, pork ribs, reverse-seared steaks, or whole proteins on a Big Green Egg or Yoder Smoker is working with a cooking style where the meat is properly rested and the surface has a firm crust from the smoke and the heat. That combination rewards a wider, heavier non-serrated blade more than a lighter standard steak knife. The Robust set matches the scale of the food and the seriousness of the cook. The Tim Love design origin is not incidental. These knives were developed by someone who works with that scale of meat professionally.\n  \u003c\/div\u003e\n\n  \u003c!-- GIFT NOTE --\u003e\n  \u003cdiv class=\"pd-rsk-gift\"\u003e\n    \u003cdiv class=\"pd-rsk-gift-icon\"\u003e\n      \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"20 12 20 22 4 22 4 12\"\u003e\u003c\/polyline\u003e\u003crect x=\"2\" y=\"7\" width=\"20\" height=\"5\"\u003e\u003c\/rect\u003e\u003cpath d=\"M12 22V7\"\u003e\u003c\/path\u003e\u003cpath d=\"M12 7H7.5a2.5 2.5 0 010-5C11 2 12 7 12 7z\"\u003e\u003c\/path\u003e\u003cpath d=\"M12 7h4.5a2.5 2.5 0 000-5C13 2 12 7 12 7z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n    \u003c\/div\u003e\n    \u003cp class=\"pd-rsk-gift-text\"\u003e\u003cstrong\u003ePackaged in a foam-padded gift box with magnetic latch closure.\u003c\/strong\u003e The presentation packaging makes the Robust set a legitimate premium gift for a serious BBQ cook or a steakhouse host. The box is the right format for a set that will be used at the table, not kept in a block out of sight.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- SPECS --\u003e\n  \u003ch3 class=\"pd-rsk-heading\"\u003eSpecifications\u003c\/h3\u003e\n  \u003ctable class=\"pd-rsk-specs-table\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd\u003eProduct Name\u003c\/td\u003e\n\u003ctd\u003eHammer Stahl 4-Piece Robust Steak Knife Set\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSeries\u003c\/td\u003e\n\u003ctd\u003eSteakhouse Series\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eProduct Code\u003c\/td\u003e\n\u003ctd\u003eHS-6447\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eQuantity\u003c\/td\u003e\n\u003ctd\u003eSet of 4\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBlade Length\u003c\/td\u003e\n\u003ctd\u003e5 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBlade Style\u003c\/td\u003e\n\u003ctd\u003eWider, robust profile, non-serrated\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSteel\u003c\/td\u003e\n\u003ctd\u003eGerman X50CrMoV15 high-carbon stainless\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eRockwell Hardness\u003c\/td\u003e\n\u003ctd\u003e57 HRC\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBevel Angle\u003c\/td\u003e\n\u003ctd\u003e20 degrees (laser measured)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eHandle\u003c\/td\u003e\n\u003ctd\u003eQuad Tang, mesquite-inspired polished Pakkawood inlay\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eDesign Collaboration\u003c\/td\u003e\n\u003ctd\u003eChef Tim Love (Texas BBQ)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eFoam-padded gift box with magnetic latch closure\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eWarranty\u003c\/td\u003e\n\u003ctd\u003eLifetime (defects in materials and workmanship)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eCare\u003c\/td\u003e\n\u003ctd\u003eHand wash only. Dry immediately.\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eHammer Stahl\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003c!-- FAQ --\u003e\n  \u003ch3 class=\"pd-rsk-heading\"\u003eCommon Questions\u003c\/h3\u003e\n\n  \u003cdetails class=\"pd-rsk-faq-item\"\u003e\n    \u003csummary\u003eWhat makes the Robust set different from the standard steak knife set?\u003cspan class=\"pd-rsk-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-rsk-faq-answer\"\u003e\n      \u003cp\u003eThe Robust set uses wider, heavier blades and larger handles than the standard Hammer Stahl steak knife. It is Hammer Stahl's Steakhouse Series, developed in collaboration with Texas BBQ chef Tim Love for the demands of cutting through thick, properly smoked and seared proteins. \u003cstrong\u003eThe same German X50CrMoV15 steel and non-serrated philosophy applies to both\u003c\/strong\u003e, but the Robust is scaled up in profile and carries the mesquite-inspired Pakkawood handle inlay as a reference to its BBQ design context. The Rockwell hardness is at 57 HRC, the top of the Hammer Stahl range.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-rsk-faq-item\"\u003e\n    \u003csummary\u003eWhy non-serrated for a steak knife?\u003cspan class=\"pd-rsk-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-rsk-faq-answer\"\u003e\n      \u003cp\u003eA sharp non-serrated blade slices through meat by cutting the fibres cleanly. A serrated blade cuts by tearing through them, which releases more juice and leaves a rougher cut face. \u003cstrong\u003eFor a well-rested, properly cooked steak, a non-serrated blade produces a better result\u003c\/strong\u003e: cleaner presentation, less juice loss on the plate, and a more precise cut for each piece. Serrated blades are a compensating mechanism for blades that are not sharp enough to slice cleanly. A Hammer Stahl Robust blade at 57 HRC does not need to compensate. The non-serrated edge can also be resharpened at home, which serrated blades cannot be without specialist equipment.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-rsk-faq-item\"\u003e\n    \u003csummary\u003eIs this a suitable gift for a BBQ enthusiast?\u003cspan class=\"pd-rsk-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-rsk-faq-answer\"\u003e\n      \u003cp\u003eYes. The Robust set is one of the stronger gift options for a serious BBQ cook in the BBQ Republic range. The connection to Texas BBQ chef Tim Love gives it a relevant story for that audience. The foam-padded gift box with magnetic latch closure means the presentation is right out of the packaging. \u003cstrong\u003eFor someone who invests in their cooker and their food but uses cheap table knives\u003c\/strong\u003e, this set addresses the gap in a way they will immediately notice every time they use them.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-rsk-faq-item\"\u003e\n    \u003csummary\u003eCan I sharpen these at home?\u003cspan class=\"pd-rsk-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-rsk-faq-answer\"\u003e\n      \u003cp\u003eYes. The 20-degree non-serrated bevel responds to standard sharpening tools including whetstones, pull-through sharpeners, and honing steels. \u003cstrong\u003eAt 57 HRC, the edge holds well through regular use\u003c\/strong\u003e and only needs sharpening once or twice a year with regular honing between uses. Non-serrated blades are significantly easier to maintain at home than serrated blades, which require specialist sharpening rods to do correctly.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003c!-- CTA --\u003e\n  \u003cdiv class=\"pd-rsk-cta\"\u003e\n    \u003cdiv class=\"pd-rsk-cta-text\"\u003e\n\u003cstrong\u003eThe full Hammer Stahl range is in stock at our Wetherill Park showroom.\u003c\/strong\u003e Available for inspection before purchase. Open Monday and Wednesday to Friday 10am to 5pm, Saturday 9am to 2pm.\u003c\/div\u003e\n    \u003ca href=\"tel:0434010411\" class=\"pd-rsk-cta-btn\"\u003e\n      \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpath d=\"M22 16.92v3a2 2 0 01-2.18 2 19.79 19.79 0 01-8.63-3.07A19.5 19.5 0 013.07 9.81a19.79 19.79 0 01-3.07-8.63A2 2 0 012 .18h3a2 2 0 012 1.72 12.84 12.84 0 00.7 2.81 2 2 0 01-.45 2.11L6.09 7.91a16 16 0 006 6l1.09-1.09a2 2 0 012.11-.45 12.84 12.84 0 002.81.7A2 2 0 0122 14.92z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n      Call 0434 010 411\n    \u003c\/a\u003e\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Hammer Stahl","offers":[{"title":"Default Title","offer_id":46728935964844,"sku":"HS4RS","price":393.8,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/HS-Robust-Steak-Knife-Set.webp?v=1783323631"},{"product_id":"hammer-stahl-6-chef-knife","title":"Hammer Stahl 6” Chef Knife","description":"\u003cstyle\u003e\n.pd-hs6c-wrap {\n  --pd-bg: #ffffff;\n  --pd-bg-alt: #f8f6f3;\n  --pd-bg-dark: #1a1a1a;\n  --pd-border: #e4e0da;\n  --pd-accent: #c8102e;\n  --pd-accent-dim: rgba(200,16,46,0.07);\n  --pd-text: #1a1a1a;\n  --pd-muted: #5a5550;\n  --pd-radius: 8px;\n  font-family: inherit;\n  box-sizing: border-box;\n  width: 100%;\n  color: var(--pd-text);\n}\n.pd-hs6c-wrap * { box-sizing: border-box; }\n\n.pd-hs6c-stats {\n  display: grid;\n  grid-template-columns: repeat(4, 1fr);\n  gap: 0;\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 32px;\n}\n.pd-hs6c-stat {\n  padding: 20px 14px;\n  text-align: center;\n  border-right: 1px solid rgba(255,255,255,0.07);\n  display: flex;\n  flex-direction: column;\n  gap: 4px;\n}\n.pd-hs6c-stat:last-child { border-right: none; }\n.pd-hs6c-stat-val {\n  font-size: 1.05rem;\n  font-weight: 800;\n  color: #c8102e;\n  line-height: 1;\n  letter-spacing: -0.02em;\n}\n.pd-hs6c-stat-label {\n  font-size: 0.6rem;\n  font-weight: 600;\n  color: #9a9590;\n  letter-spacing: 0.12em;\n  text-transform: uppercase;\n}\n\n.pd-hs6c-intro {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-left: 4px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 22px 24px;\n  margin-bottom: 28px;\n  font-size: 0.96rem;\n  color: var(--pd-muted);\n  line-height: 1.8;\n}\n.pd-hs6c-intro strong { color: var(--pd-text); font-weight: 700; }\n\n.pd-hs6c-heading {\n  font-size: 1.05rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0 0 16px;\n  letter-spacing: -0.01em;\n  display: flex;\n  align-items: center;\n  gap: 10px;\n}\n.pd-hs6c-heading::after {\n  content: '';\n  flex: 1;\n  height: 2px;\n  background: var(--pd-border);\n  border-radius: 2px;\n}\n\n\/* 6 vs 8 comparison *\/\n.pd-hs6c-vs {\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  padding: 24px 28px;\n  margin-bottom: 28px;\n}\n.pd-hs6c-vs-label {\n  font-size: 0.68rem;\n  font-weight: 700;\n  letter-spacing: 0.18em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n  margin: 0 0 16px;\n}\n.pd-hs6c-vs-grid {\n  display: grid;\n  grid-template-columns: 1fr 1fr;\n  gap: 12px;\n}\n.pd-hs6c-vs-card {\n  border-radius: 6px;\n  padding: 16px 18px;\n  display: flex;\n  flex-direction: column;\n  gap: 8px;\n}\n.pd-hs6c-vs-card.current {\n  background: rgba(200,16,46,0.1);\n  border: 1px solid rgba(200,16,46,0.3);\n}\n.pd-hs6c-vs-card.other {\n  background: rgba(255,255,255,0.04);\n  border: 1px solid rgba(255,255,255,0.08);\n}\n.pd-hs6c-vs-size {\n  font-size: 1.3rem;\n  font-weight: 800;\n  color: var(--pd-accent);\n  line-height: 1;\n  letter-spacing: -0.02em;\n}\n.pd-hs6c-vs-card.other .pd-hs6c-vs-size { color: #a8a39e; }\n.pd-hs6c-vs-name {\n  font-size: 0.88rem;\n  font-weight: 700;\n  color: #f0ece4;\n  margin: 0;\n}\n.pd-hs6c-vs-items {\n  display: flex;\n  flex-direction: column;\n  gap: 4px;\n}\n.pd-hs6c-vs-item {\n  font-size: 0.78rem;\n  color: #a8a39e;\n  line-height: 1.4;\n  display: flex;\n  gap: 6px;\n}\n.pd-hs6c-vs-item::before {\n  content: '';\n  width: 4px;\n  height: 4px;\n  border-radius: 50%;\n  background: var(--pd-accent);\n  flex-shrink: 0;\n  margin-top: 6px;\n}\n.pd-hs6c-vs-card.current .pd-hs6c-vs-item { color: #d4cfc8; }\n.pd-hs6c-vs-item strong { font-weight: 700; color: #f0ece4; }\n\n\/* FEATURES *\/\n.pd-hs6c-features {\n  display: grid;\n  grid-template-columns: repeat(2, 1fr);\n  gap: 12px;\n  margin-bottom: 28px;\n}\n.pd-hs6c-feature {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-top: 3px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 18px 18px 16px;\n  display: flex;\n  flex-direction: column;\n  gap: 8px;\n}\n.pd-hs6c-feature-num {\n  font-size: 0.58rem;\n  font-weight: 800;\n  letter-spacing: 0.18em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n}\n.pd-hs6c-feature-title {\n  font-size: 0.92rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0;\n  line-height: 1.3;\n}\n.pd-hs6c-feature-body {\n  font-size: 0.84rem;\n  color: var(--pd-muted);\n  line-height: 1.65;\n  margin: 0;\n}\n.pd-hs6c-feature-body strong { color: var(--pd-text); font-weight: 700; }\n\n\/* USE CASES *\/\n.pd-hs6c-uses {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-radius: var(--pd-radius);\n  padding: 20px 22px;\n  margin-bottom: 28px;\n}\n.pd-hs6c-uses-label {\n  font-size: 0.68rem;\n  font-weight: 700;\n  letter-spacing: 0.16em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n  margin: 0 0 12px;\n}\n.pd-hs6c-uses-grid {\n  display: grid;\n  grid-template-columns: repeat(2, 1fr);\n  gap: 6px 20px;\n}\n.pd-hs6c-use-item {\n  display: flex;\n  gap: 8px;\n  font-size: 0.85rem;\n  color: var(--pd-text);\n  line-height: 1.5;\n  align-items: baseline;\n}\n.pd-hs6c-use-item::before {\n  content: '';\n  width: 5px;\n  height: 5px;\n  border-radius: 50%;\n  background: var(--pd-accent);\n  flex-shrink: 0;\n  margin-top: 6px;\n}\n\n\/* CRAFT STRIP *\/\n.pd-hs6c-craft {\n  display: grid;\n  grid-template-columns: repeat(4, 1fr);\n  gap: 0;\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 28px;\n}\n.pd-hs6c-craft-item {\n  padding: 18px 14px;\n  border-right: 1px solid rgba(255,255,255,0.07);\n  display: flex;\n  flex-direction: column;\n  gap: 4px;\n}\n.pd-hs6c-craft-item:last-child { border-right: none; }\n.pd-hs6c-craft-label {\n  font-size: 0.58rem;\n  font-weight: 700;\n  letter-spacing: 0.14em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n}\n.pd-hs6c-craft-value {\n  font-size: 0.86rem;\n  font-weight: 800;\n  color: #f0ece4;\n  line-height: 1.2;\n}\n.pd-hs6c-craft-detail {\n  font-size: 0.72rem;\n  color: #a8a39e;\n  line-height: 1.4;\n}\n\n\/* SPECS *\/\n.pd-hs6c-specs-table {\n  width: 100%;\n  border-collapse: collapse;\n  font-size: 0.88rem;\n  margin-bottom: 28px;\n}\n.pd-hs6c-specs-table tr { border-bottom: 1px solid var(--pd-border); }\n.pd-hs6c-specs-table tr:last-child { border-bottom: none; }\n.pd-hs6c-specs-table tr:nth-child(even) td { background: var(--pd-bg-alt); }\n.pd-hs6c-specs-table td { padding: 11px 14px; vertical-align: top; line-height: 1.5; }\n.pd-hs6c-specs-table td:first-child { font-weight: 700; color: var(--pd-text); width: 40%; }\n.pd-hs6c-specs-table td:last-child { color: var(--pd-muted); }\n\n\/* FAQ *\/\n.pd-hs6c-faq-item {\n  border: 1px solid var(--pd-border);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 8px;\n  background: var(--pd-bg-alt);\n  transition: border-color 0.2s;\n}\n.pd-hs6c-faq-item[open] { border-color: var(--pd-accent); }\n.pd-hs6c-faq-item summary {\n  display: flex;\n  justify-content: space-between;\n  align-items: center;\n  gap: 14px;\n  padding: 16px 20px;\n  font-size: 0.9rem;\n  font-weight: 700;\n  color: var(--pd-text);\n  cursor: pointer;\n  list-style: none;\n  line-height: 1.4;\n}\n.pd-hs6c-faq-item summary::-webkit-details-marker { display: none; }\n.pd-hs6c-faq-icon {\n  width: 24px;\n  height: 24px;\n  border-radius: 50%;\n  background: var(--pd-accent-dim);\n  border: 1px solid rgba(200,16,46,0.2);\n  display: flex;\n  align-items: center;\n  justify-content: center;\n  color: var(--pd-accent);\n  flex-shrink: 0;\n  transition: transform 0.22s;\n}\n.pd-hs6c-faq-icon svg { width: 12px; height: 12px; }\n.pd-hs6c-faq-item[open] .pd-hs6c-faq-icon { transform: rotate(180deg); background: var(--pd-accent); color: #fff; border-color: var(--pd-accent); }\n.pd-hs6c-faq-answer {\n  padding: 0 20px 16px;\n  font-size: 0.87rem;\n  color: var(--pd-muted);\n  line-height: 1.7;\n  border-top: 1px solid var(--pd-border);\n}\n.pd-hs6c-faq-answer p { margin: 10px 0 0; }\n.pd-hs6c-faq-answer p:first-child { margin-top: 12px; }\n.pd-hs6c-faq-answer strong { color: var(--pd-text); font-weight: 700; }\n\n\/* CTA *\/\n.pd-hs6c-cta {\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  padding: 20px 24px;\n  display: flex;\n  align-items: center;\n  justify-content: space-between;\n  gap: 16px;\n  flex-wrap: wrap;\n  margin-top: 8px;\n}\n.pd-hs6c-cta-text { font-size: 0.88rem; color: #a8a39e; line-height: 1.5; }\n.pd-hs6c-cta-text strong { color: #f0ece4; font-weight: 700; }\n.pd-hs6c-cta-btn {\n  display: inline-flex;\n  align-items: center;\n  gap: 7px;\n  background: var(--pd-accent);\n  color: #fff;\n  font-size: 0.76rem;\n  font-weight: 700;\n  letter-spacing: 0.06em;\n  text-transform: uppercase;\n  text-decoration: none;\n  padding: 11px 20px;\n  border-radius: var(--pd-radius);\n  transition: background 0.18s;\n  white-space: nowrap;\n}\n.pd-hs6c-cta-btn:hover { background: #a50d25; }\n.pd-hs6c-cta-btn svg { width: 11px; height: 11px; }\n\n@media (max-width: 640px) {\n  .pd-hs6c-stats { grid-template-columns: repeat(2, 1fr); }\n  .pd-hs6c-stat:nth-child(2) { border-right: none; }\n  .pd-hs6c-stat:nth-child(-n+2) { border-bottom: 1px solid rgba(255,255,255,0.07); }\n  .pd-hs6c-craft { grid-template-columns: repeat(2, 1fr); }\n  .pd-hs6c-craft-item:nth-child(2) { border-right: none; }\n  .pd-hs6c-craft-item:nth-child(-n+2) { border-bottom: 1px solid rgba(255,255,255,0.07); }\n  .pd-hs6c-features { grid-template-columns: 1fr; }\n  .pd-hs6c-vs-grid { grid-template-columns: 1fr; }\n  .pd-hs6c-uses-grid { grid-template-columns: 1fr; }\n  .pd-hs6c-vs { padding: 20px; }\n}\n\u003c\/style\u003e\n\n\u003cdiv class=\"pd-hs6c-wrap\"\u003e\n\n  \u003cdiv class=\"pd-hs6c-stats\"\u003e\n    \u003cdiv class=\"pd-hs6c-stat\"\u003e\n      \u003cspan class=\"pd-hs6c-stat-val\"\u003e6 Inch\u003c\/span\u003e\n      \u003cspan class=\"pd-hs6c-stat-label\"\u003eBlade Length\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs6c-stat\"\u003e\n      \u003cspan class=\"pd-hs6c-stat-val\"\u003eX50CrMoV15\u003c\/span\u003e\n      \u003cspan class=\"pd-hs6c-stat-label\"\u003eGerman Steel\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs6c-stat\"\u003e\n      \u003cspan class=\"pd-hs6c-stat-val\"\u003e55-57 HRC\u003c\/span\u003e\n      \u003cspan class=\"pd-hs6c-stat-label\"\u003eRockwell Hardness\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs6c-stat\"\u003e\n      \u003cspan class=\"pd-hs6c-stat-val\"\u003eLifetime\u003c\/span\u003e\n      \u003cspan class=\"pd-hs6c-stat-label\"\u003eWarranty\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-hs6c-intro\"\u003e\n    The Hammer Stahl 6-inch Chef Knife is the \u003cstrong\u003eshorter, more agile configuration of the Hammer Stahl workhorse blade\u003c\/strong\u003e. The same German X50CrMoV15 steel, Quad Tang Pakkawood handle, 20-degree laser-set bevel, and sloped bolster as the 8-inch chef, in a blade that is two inches more compact and proportionally more controllable in the hand. For cooks with smaller hands, for tasks that reward precision over reach, and for anyone who wants a dedicated shorter blade alongside their 8-inch, the 6-inch fills the gap between the full chef knife and the smaller santoku.\n  \u003c\/div\u003e\n\n  \u003ch3 class=\"pd-hs6c-heading\"\u003e6 Inch vs 8 Inch\u003c\/h3\u003e\n  \u003cdiv class=\"pd-hs6c-vs\"\u003e\n    \u003cp class=\"pd-hs6c-vs-label\"\u003eTwo lengths. One standard of steel.\u003c\/p\u003e\n    \u003cdiv class=\"pd-hs6c-vs-grid\"\u003e\n      \u003cdiv class=\"pd-hs6c-vs-card current\"\u003e\n        \u003cspan class=\"pd-hs6c-vs-size\"\u003e6\"\u003c\/span\u003e\n        \u003cp class=\"pd-hs6c-vs-name\"\u003eThis knife\u003c\/p\u003e\n        \u003cdiv class=\"pd-hs6c-vs-items\"\u003e\n          \u003cdiv class=\"pd-hs6c-vs-item\"\u003e\n\u003cstrong\u003eMore control\u003c\/strong\u003e through shorter lever arm\u003c\/div\u003e\n          \u003cdiv class=\"pd-hs6c-vs-item\"\u003e\n\u003cstrong\u003eBetter for smaller hands\u003c\/strong\u003e and pinch grip\u003c\/div\u003e\n          \u003cdiv class=\"pd-hs6c-vs-item\"\u003e\n\u003cstrong\u003eFaster for smaller tasks\u003c\/strong\u003e and detail work\u003c\/div\u003e\n          \u003cdiv class=\"pd-hs6c-vs-item\"\u003e\n\u003cstrong\u003eMore compact\u003c\/strong\u003e in a knife roll or block\u003c\/div\u003e\n          \u003cdiv class=\"pd-hs6c-vs-item\"\u003e\n\u003cstrong\u003eLess fatiguing\u003c\/strong\u003e through extended repetitive prep\u003c\/div\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-hs6c-vs-card other\"\u003e\n        \u003cspan class=\"pd-hs6c-vs-size\"\u003e8\"\u003c\/span\u003e\n        \u003cp class=\"pd-hs6c-vs-name\"\u003e8-inch Chef Knife\u003c\/p\u003e\n        \u003cdiv class=\"pd-hs6c-vs-items\"\u003e\n          \u003cdiv class=\"pd-hs6c-vs-item\"\u003eMore reach for large produce and bulk chopping\u003c\/div\u003e\n          \u003cdiv class=\"pd-hs6c-vs-item\"\u003eBetter for large quantities of a single ingredient\u003c\/div\u003e\n          \u003cdiv class=\"pd-hs6c-vs-item\"\u003eThe industry standard length for kitchen chef knives\u003c\/div\u003e\n          \u003cdiv class=\"pd-hs6c-vs-item\"\u003eMore momentum per stroke on heavy-duty tasks\u003c\/div\u003e\n          \u003cdiv class=\"pd-hs6c-vs-item\"\u003eSame steel and construction as the 6-inch\u003c\/div\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003ch3 class=\"pd-hs6c-heading\"\u003eFeatures\u003c\/h3\u003e\n  \u003cdiv class=\"pd-hs6c-features\"\u003e\n\n    \u003cdiv class=\"pd-hs6c-feature\"\u003e\n      \u003cspan class=\"pd-hs6c-feature-num\"\u003eFeature 01\u003c\/span\u003e\n      \u003ch4 class=\"pd-hs6c-feature-title\"\u003eShorter Blade for Greater Control\u003c\/h4\u003e\n      \u003cp class=\"pd-hs6c-feature-body\"\u003eA shorter blade requires less wrist rotation to complete a cut and provides a shorter lever arm between the grip and the tip. \u003cstrong\u003eThe result is more precise directional control\u003c\/strong\u003e through the cut, particularly for tasks that require accuracy rather than reach: herb chopping, trimming, small portioning, and any work where the knife needs to follow a precise line.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs6c-feature\"\u003e\n      \u003cspan class=\"pd-hs6c-feature-num\"\u003eFeature 02\u003c\/span\u003e\n      \u003ch4 class=\"pd-hs6c-feature-title\"\u003eSloped Bolster and Pinch Grip\u003c\/h4\u003e\n      \u003cp class=\"pd-hs6c-feature-body\"\u003eThe sloped bolster positions the fingers naturally into a pinch grip on the blade rather than a hammer grip on the handle. \u003cstrong\u003eA pinch grip provides better control of blade angle\u003c\/strong\u003e and reduces wrist tension through repetitive cutting. On a 6-inch blade, the pinch grip is even more natural because the shorter reach makes the grip position more comfortable for a wider range of hand sizes.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs6c-feature\"\u003e\n      \u003cspan class=\"pd-hs6c-feature-num\"\u003eFeature 03\u003c\/span\u003e\n      \u003ch4 class=\"pd-hs6c-feature-title\"\u003eQuad Tang for Balance\u003c\/h4\u003e\n      \u003cp class=\"pd-hs6c-feature-body\"\u003eThe steel runs through the handle and is exposed on all four sides. On a shorter blade, the balance point sits closer to the hand, which produces a \u003cstrong\u003emore responsive feel during quick, precise cutting tasks\u003c\/strong\u003e. The Quad Tang gives the knife a centre of gravity that matches the blade length rather than the heavier bias of a standard full tang two-sided handle.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs6c-feature\"\u003e\n      \u003cspan class=\"pd-hs6c-feature-num\"\u003eFeature 04\u003c\/span\u003e\n      \u003ch4 class=\"pd-hs6c-feature-title\"\u003eGerman X50CrMoV15 at 20 Degrees\u003c\/h4\u003e\n      \u003cp class=\"pd-hs6c-feature-body\"\u003eThe same high-carbon stainless steel and 20-degree laser-set bevel as every other Hammer Stahl knife. \u003cstrong\u003eAt 55 to 57 HRC, the blade holds a working edge through regular use\u003c\/strong\u003e and responds well to honing and home sharpening. The shorter blade does not compromise the steel specification or the edge geometry.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n  \u003ch3 class=\"pd-hs6c-heading\"\u003eWhat It Is Used For\u003c\/h3\u003e\n  \u003cdiv class=\"pd-hs6c-uses\"\u003e\n    \u003cp class=\"pd-hs6c-uses-label\"\u003eTasks Where the 6-Inch Excels\u003c\/p\u003e\n    \u003cdiv class=\"pd-hs6c-uses-grid\"\u003e\n      \u003cdiv class=\"pd-hs6c-use-item\"\u003eHerb and aromatics chopping\u003c\/div\u003e\n      \u003cdiv class=\"pd-hs6c-use-item\"\u003eShallots, garlic, and small produce\u003c\/div\u003e\n      \u003cdiv class=\"pd-hs6c-use-item\"\u003eTrimming individual portions\u003c\/div\u003e\n      \u003cdiv class=\"pd-hs6c-use-item\"\u003ePortioning smaller cuts of meat\u003c\/div\u003e\n      \u003cdiv class=\"pd-hs6c-use-item\"\u003ePrecision slicing at medium scale\u003c\/div\u003e\n      \u003cdiv class=\"pd-hs6c-use-item\"\u003eRub and marinade prep ingredients\u003c\/div\u003e\n      \u003cdiv class=\"pd-hs6c-use-item\"\u003eGeneral prep on smaller boards\u003c\/div\u003e\n      \u003cdiv class=\"pd-hs6c-use-item\"\u003eEveryday quick kitchen tasks\u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- CRAFT STRIP --\u003e\n  \u003cdiv class=\"pd-hs6c-craft\"\u003e\n    \u003cdiv class=\"pd-hs6c-craft-item\"\u003e\n      \u003cspan class=\"pd-hs6c-craft-label\"\u003eSteel\u003c\/span\u003e\n      \u003cspan class=\"pd-hs6c-craft-value\"\u003eGerman X50CrMoV15\u003c\/span\u003e\n      \u003cspan class=\"pd-hs6c-craft-detail\"\u003eHigh-carbon stainless. Same spec as Wusthof.\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs6c-craft-item\"\u003e\n      \u003cspan class=\"pd-hs6c-craft-label\"\u003eHardness\u003c\/span\u003e\n      \u003cspan class=\"pd-hs6c-craft-value\"\u003eRockwell 55-57\u003c\/span\u003e\n      \u003cspan class=\"pd-hs6c-craft-detail\"\u003eOptimal daily-use range. Hones and sharpens at home.\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs6c-craft-item\"\u003e\n      \u003cspan class=\"pd-hs6c-craft-label\"\u003eEdge\u003c\/span\u003e\n      \u003cspan class=\"pd-hs6c-craft-value\"\u003e20° Bevel\u003c\/span\u003e\n      \u003cspan class=\"pd-hs6c-craft-detail\"\u003eLaser measured. European standard. Razor sharp from the box.\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs6c-craft-item\"\u003e\n      \u003cspan class=\"pd-hs6c-craft-label\"\u003eHandle\u003c\/span\u003e\n      \u003cspan class=\"pd-hs6c-craft-value\"\u003eQuad Tang Pakkawood\u003c\/span\u003e\n      \u003cspan class=\"pd-hs6c-craft-detail\"\u003eSteel on all four sides. Phenolic-infused timber.\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- SPECS --\u003e\n  \u003ch3 class=\"pd-hs6c-heading\"\u003eSpecifications\u003c\/h3\u003e\n  \u003ctable class=\"pd-hs6c-specs-table\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd\u003eProduct Name\u003c\/td\u003e\n\u003ctd\u003eHammer Stahl 6-Inch Chef Knife\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSKU\u003c\/td\u003e\n\u003ctd\u003e6CHEF\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBlade Length\u003c\/td\u003e\n\u003ctd\u003e6 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSteel\u003c\/td\u003e\n\u003ctd\u003eGerman X50CrMoV15 high-carbon stainless\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eRockwell Hardness\u003c\/td\u003e\n\u003ctd\u003e55 to 57 HRC\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBevel Angle\u003c\/td\u003e\n\u003ctd\u003e20 degrees (laser measured)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eHandle\u003c\/td\u003e\n\u003ctd\u003eQuad Tang Pakkawood, phenolic resin infused\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBolster\u003c\/td\u003e\n\u003ctd\u003eSloped, for pinch grip\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eWarranty\u003c\/td\u003e\n\u003ctd\u003eLifetime (defects in materials and workmanship)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eFoam-padded gift box with magnetic latch closure\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eCare\u003c\/td\u003e\n\u003ctd\u003eHand wash only. Dry immediately.\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eHammer Stahl\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003c!-- FAQ --\u003e\n  \u003ch3 class=\"pd-hs6c-heading\"\u003eCommon Questions\u003c\/h3\u003e\n\n  \u003cdetails class=\"pd-hs6c-faq-item\"\u003e\n    \u003csummary\u003eShould I get the 6-inch or the 8-inch chef knife?\u003cspan class=\"pd-hs6c-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs6c-faq-answer\"\u003e\n      \u003cp\u003eIt depends on your hand size, your dominant tasks, and whether you want one knife or two. \u003cstrong\u003eThe 6-inch is better for smaller hands, precision work, and cooks who find the 8-inch too long for everyday tasks.\u003c\/strong\u003e The 8-inch is better for bulk prep, large produce, and cooks who work with a lot of volume and need the reach. Many serious cooks own both: the 8-inch for production prep and the 6-inch for the more controlled work. Both share the same steel and construction.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-hs6c-faq-item\"\u003e\n    \u003csummary\u003eIs a 6-inch chef knife a beginner knife?\u003cspan class=\"pd-hs6c-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs6c-faq-answer\"\u003e\n      \u003cp\u003eNo. The 6-inch is more accessible for beginners because the shorter blade is less intimidating and easier to control before knife technique is fully developed. But it is equally appropriate as a specialist tool for experienced cooks who want a dedicated shorter blade for precision tasks. \u003cstrong\u003eProfessional kitchens use 6-inch chef knives alongside 8-inch and 10-inch versions\u003c\/strong\u003e for different tasks. The size is a function decision, not a skill level decision.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-hs6c-faq-item\"\u003e\n    \u003csummary\u003eCan I put this in the Hammer Stahl 12 Slot Bamboo Block?\u003cspan class=\"pd-hs6c-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs6c-faq-answer\"\u003e\n      \u003cp\u003eYes. The 12-slot bamboo block accommodates the full Hammer Stahl range including the 6-inch chef knife. The horizontal slots are sized to fit blades from the 3.5-inch paring knife through to the 10-inch slicer. \u003cstrong\u003eThe 6-inch sits comfortably in any of the main knife slots\u003c\/strong\u003e in the block.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-hs6c-faq-item\"\u003e\n    \u003csummary\u003eIs this a good knife for BBQ prep work?\u003cspan class=\"pd-hs6c-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs6c-faq-answer\"\u003e\n      \u003cp\u003eYes, particularly for the prep side. The aromatics for a marinade, the vegetables for a side dish, the herbs for a rub, the shallots and garlic for a braise: these are all tasks where the 6-inch is the right size. \u003cstrong\u003eFor the larger meat preparation tasks\u003c\/strong\u003e that come with BBQ cooking (trimming fat caps, breaking down primals, portioning whole cuts), the scimitar, boning knife, and 8-inch chef are better suited. The 6-inch works alongside those larger knives as the agile prep blade rather than the heavy-duty one.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003c!-- CTA --\u003e\n  \u003cdiv class=\"pd-hs6c-cta\"\u003e\n    \u003cdiv class=\"pd-hs6c-cta-text\"\u003e\n\u003cstrong\u003eThe full Hammer Stahl range is in stock at our Wetherill Park showroom.\u003c\/strong\u003e Hold the 6-inch and 8-inch alongside each other before deciding. Open Monday and Wednesday to Friday 10am to 5pm, Saturday 9am to 2pm.\u003c\/div\u003e\n    \u003ca href=\"tel:0434010411\" class=\"pd-hs6c-cta-btn\"\u003e\n      \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpath d=\"M22 16.92v3a2 2 0 01-2.18 2 19.79 19.79 0 01-8.63-3.07A19.5 19.5 0 013.07 9.81a19.79 19.79 0 01-3.07-8.63A2 2 0 012 .18h3a2 2 0 012 1.72 12.84 12.84 0 00.7 2.81 2 2 0 01-.45 2.11L6.09 7.91a16 16 0 006 6l1.09-1.09a2 2 0 012.11-.45 12.84 12.84 0 002.81.7A2 2 0 0122 14.92z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n      Call 0434 010 411\n    \u003c\/a\u003e\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Hammer Stahl","offers":[{"title":"Default Title","offer_id":46730932813996,"sku":"HS6CK","price":119.9,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/7KkXzp5H_web.jpg?v=1783334441"},{"product_id":"hammer-stahl-5-5-inch-santoku-knife","title":"Hammer Stahl 5.5 Inch Santoku Knife","description":"\u003cstyle\u003e\n.pd-hs55s-wrap {\n  --pd-bg: #ffffff;\n  --pd-bg-alt: #f8f6f3;\n  --pd-bg-dark: #1a1a1a;\n  --pd-border: #e4e0da;\n  --pd-accent: #c8102e;\n  --pd-accent-dim: rgba(200,16,46,0.07);\n  --pd-text: #1a1a1a;\n  --pd-muted: #5a5550;\n  --pd-radius: 8px;\n  font-family: inherit;\n  box-sizing: border-box;\n  width: 100%;\n  color: var(--pd-text);\n}\n.pd-hs55s-wrap * { box-sizing: border-box; }\n\n.pd-hs55s-stats {\n  display: grid;\n  grid-template-columns: repeat(4, 1fr);\n  gap: 0;\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 32px;\n}\n.pd-hs55s-stat {\n  padding: 20px 14px;\n  text-align: center;\n  border-right: 1px solid rgba(255,255,255,0.07);\n  display: flex;\n  flex-direction: column;\n  gap: 4px;\n}\n.pd-hs55s-stat:last-child { border-right: none; }\n.pd-hs55s-stat-val {\n  font-size: 1.05rem;\n  font-weight: 800;\n  color: #c8102e;\n  line-height: 1;\n  letter-spacing: -0.02em;\n}\n.pd-hs55s-stat-label {\n  font-size: 0.6rem;\n  font-weight: 600;\n  color: #9a9590;\n  letter-spacing: 0.12em;\n  text-transform: uppercase;\n}\n\n.pd-hs55s-intro {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-left: 4px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 22px 24px;\n  margin-bottom: 28px;\n  font-size: 0.96rem;\n  color: var(--pd-muted);\n  line-height: 1.8;\n}\n.pd-hs55s-intro strong { color: var(--pd-text); font-weight: 700; }\n\n.pd-hs55s-heading {\n  font-size: 1.05rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0 0 16px;\n  letter-spacing: -0.01em;\n  display: flex;\n  align-items: center;\n  gap: 10px;\n}\n.pd-hs55s-heading::after {\n  content: '';\n  flex: 1;\n  height: 2px;\n  background: var(--pd-border);\n  border-radius: 2px;\n}\n\n\/* GRANTON HERO *\/\n.pd-hs55s-granton {\n  background: var(--pd-bg-dark);\n  border-left: 4px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 24px 28px;\n  margin-bottom: 28px;\n}\n.pd-hs55s-granton-eyebrow {\n  font-size: 0.62rem;\n  font-weight: 700;\n  letter-spacing: 0.2em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n  margin: 0 0 10px;\n  display: block;\n}\n.pd-hs55s-granton h3 {\n  font-size: 1.1rem;\n  font-weight: 800;\n  color: #f0ece4;\n  margin: 0 0 12px;\n  line-height: 1.2;\n}\n.pd-hs55s-granton p {\n  font-size: 0.9rem;\n  color: #a8a39e;\n  line-height: 1.75;\n  margin: 0 0 10px;\n}\n.pd-hs55s-granton p:last-child { margin: 0; }\n.pd-hs55s-granton strong { color: #f0ece4; font-weight: 700; }\n\n\/* THREE VIRTUES *\/\n.pd-hs55s-virtues {\n  display: grid;\n  grid-template-columns: repeat(3, 1fr);\n  gap: 10px;\n  margin-bottom: 28px;\n}\n.pd-hs55s-virtue {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-top: 3px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 18px 16px;\n  text-align: center;\n  display: flex;\n  flex-direction: column;\n  gap: 6px;\n}\n.pd-hs55s-virtue-jp {\n  font-size: 1.4rem;\n  font-weight: 800;\n  color: var(--pd-accent);\n  line-height: 1;\n  letter-spacing: -0.02em;\n}\n.pd-hs55s-virtue-en {\n  font-size: 0.9rem;\n  font-weight: 800;\n  color: var(--pd-text);\n}\n.pd-hs55s-virtue-desc {\n  font-size: 0.78rem;\n  color: var(--pd-muted);\n  line-height: 1.5;\n}\n\n\/* SANTOKU vs CHEF *\/\n.pd-hs55s-vs {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-radius: var(--pd-radius);\n  padding: 22px 24px;\n  margin-bottom: 28px;\n}\n.pd-hs55s-vs-label {\n  font-size: 0.68rem;\n  font-weight: 700;\n  letter-spacing: 0.16em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n  margin: 0 0 14px;\n}\n.pd-hs55s-vs-grid {\n  display: grid;\n  grid-template-columns: 1fr 1fr;\n  gap: 14px;\n}\n.pd-hs55s-vs-col { display: flex; flex-direction: column; gap: 6px; }\n.pd-hs55s-vs-col-title {\n  font-size: 0.84rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0 0 4px;\n}\n.pd-hs55s-vs-item {\n  display: flex;\n  gap: 8px;\n  font-size: 0.82rem;\n  color: var(--pd-muted);\n  line-height: 1.4;\n  align-items: baseline;\n}\n.pd-hs55s-vs-item::before {\n  content: '';\n  width: 5px;\n  height: 5px;\n  border-radius: 50%;\n  background: var(--pd-accent);\n  flex-shrink: 0;\n  margin-top: 5px;\n}\n\n\/* FEATURES *\/\n.pd-hs55s-features {\n  display: grid;\n  grid-template-columns: repeat(2, 1fr);\n  gap: 12px;\n  margin-bottom: 28px;\n}\n.pd-hs55s-feature {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-top: 3px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 18px 18px 16px;\n  display: flex;\n  flex-direction: column;\n  gap: 8px;\n}\n.pd-hs55s-feature-num {\n  font-size: 0.58rem;\n  font-weight: 800;\n  letter-spacing: 0.18em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n}\n.pd-hs55s-feature-title {\n  font-size: 0.92rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0;\n  line-height: 1.3;\n}\n.pd-hs55s-feature-body {\n  font-size: 0.84rem;\n  color: var(--pd-muted);\n  line-height: 1.65;\n  margin: 0;\n}\n.pd-hs55s-feature-body strong { color: var(--pd-text); font-weight: 700; }\n\n\/* CRAFT STRIP *\/\n.pd-hs55s-craft {\n  display: grid;\n  grid-template-columns: repeat(4, 1fr);\n  gap: 0;\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 28px;\n}\n.pd-hs55s-craft-item {\n  padding: 18px 14px;\n  border-right: 1px solid rgba(255,255,255,0.07);\n  display: flex;\n  flex-direction: column;\n  gap: 4px;\n}\n.pd-hs55s-craft-item:last-child { border-right: none; }\n.pd-hs55s-craft-label {\n  font-size: 0.58rem;\n  font-weight: 700;\n  letter-spacing: 0.14em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n}\n.pd-hs55s-craft-value {\n  font-size: 0.86rem;\n  font-weight: 800;\n  color: #f0ece4;\n  line-height: 1.2;\n}\n.pd-hs55s-craft-detail {\n  font-size: 0.72rem;\n  color: #a8a39e;\n  line-height: 1.4;\n}\n\n\/* SPECS *\/\n.pd-hs55s-specs-table {\n  width: 100%;\n  border-collapse: collapse;\n  font-size: 0.88rem;\n  margin-bottom: 28px;\n}\n.pd-hs55s-specs-table tr { border-bottom: 1px solid var(--pd-border); }\n.pd-hs55s-specs-table tr:last-child { border-bottom: none; }\n.pd-hs55s-specs-table tr:nth-child(even) td { background: var(--pd-bg-alt); }\n.pd-hs55s-specs-table td { padding: 11px 14px; vertical-align: top; line-height: 1.5; }\n.pd-hs55s-specs-table td:first-child { font-weight: 700; color: var(--pd-text); width: 40%; }\n.pd-hs55s-specs-table td:last-child { color: var(--pd-muted); }\n\n\/* FAQ *\/\n.pd-hs55s-faq-item {\n  border: 1px solid var(--pd-border);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 8px;\n  background: var(--pd-bg-alt);\n  transition: border-color 0.2s;\n}\n.pd-hs55s-faq-item[open] { border-color: var(--pd-accent); }\n.pd-hs55s-faq-item summary {\n  display: flex;\n  justify-content: space-between;\n  align-items: center;\n  gap: 14px;\n  padding: 16px 20px;\n  font-size: 0.9rem;\n  font-weight: 700;\n  color: var(--pd-text);\n  cursor: pointer;\n  list-style: none;\n  line-height: 1.4;\n}\n.pd-hs55s-faq-item summary::-webkit-details-marker { display: none; }\n.pd-hs55s-faq-icon {\n  width: 24px;\n  height: 24px;\n  border-radius: 50%;\n  background: var(--pd-accent-dim);\n  border: 1px solid rgba(200,16,46,0.2);\n  display: flex;\n  align-items: center;\n  justify-content: center;\n  color: var(--pd-accent);\n  flex-shrink: 0;\n  transition: transform 0.22s;\n}\n.pd-hs55s-faq-icon svg { width: 12px; height: 12px; }\n.pd-hs55s-faq-item[open] .pd-hs55s-faq-icon { transform: rotate(180deg); background: var(--pd-accent); color: #fff; border-color: var(--pd-accent); }\n.pd-hs55s-faq-answer {\n  padding: 0 20px 16px;\n  font-size: 0.87rem;\n  color: var(--pd-muted);\n  line-height: 1.7;\n  border-top: 1px solid var(--pd-border);\n}\n.pd-hs55s-faq-answer p { margin: 10px 0 0; }\n.pd-hs55s-faq-answer p:first-child { margin-top: 12px; }\n.pd-hs55s-faq-answer strong { color: var(--pd-text); font-weight: 700; }\n\n\/* CTA *\/\n.pd-hs55s-cta {\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  padding: 20px 24px;\n  display: flex;\n  align-items: center;\n  justify-content: space-between;\n  gap: 16px;\n  flex-wrap: wrap;\n  margin-top: 8px;\n}\n.pd-hs55s-cta-text { font-size: 0.88rem; color: #a8a39e; line-height: 1.5; }\n.pd-hs55s-cta-text strong { color: #f0ece4; font-weight: 700; }\n.pd-hs55s-cta-btn {\n  display: inline-flex;\n  align-items: center;\n  gap: 7px;\n  background: var(--pd-accent);\n  color: #fff;\n  font-size: 0.76rem;\n  font-weight: 700;\n  letter-spacing: 0.06em;\n  text-transform: uppercase;\n  text-decoration: none;\n  padding: 11px 20px;\n  border-radius: var(--pd-radius);\n  transition: background 0.18s;\n  white-space: nowrap;\n}\n.pd-hs55s-cta-btn:hover { background: #a50d25; }\n.pd-hs55s-cta-btn svg { width: 11px; height: 11px; }\n\n@media (max-width: 640px) {\n  .pd-hs55s-stats { grid-template-columns: repeat(2, 1fr); }\n  .pd-hs55s-stat:nth-child(2) { border-right: none; }\n  .pd-hs55s-stat:nth-child(-n+2) { border-bottom: 1px solid rgba(255,255,255,0.07); }\n  .pd-hs55s-craft { grid-template-columns: repeat(2, 1fr); }\n  .pd-hs55s-craft-item:nth-child(2) { border-right: none; }\n  .pd-hs55s-craft-item:nth-child(-n+2) { border-bottom: 1px solid rgba(255,255,255,0.07); }\n  .pd-hs55s-features { grid-template-columns: 1fr; }\n  .pd-hs55s-virtues { grid-template-columns: 1fr; }\n  .pd-hs55s-vs-grid { grid-template-columns: 1fr; }\n  .pd-hs55s-granton { padding: 20px; }\n}\n\u003c\/style\u003e\n\n\u003cdiv class=\"pd-hs55s-wrap\"\u003e\n\n  \u003cdiv class=\"pd-hs55s-stats\"\u003e\n    \u003cdiv class=\"pd-hs55s-stat\"\u003e\n      \u003cspan class=\"pd-hs55s-stat-val\"\u003e5.5 Inch\u003c\/span\u003e\n      \u003cspan class=\"pd-hs55s-stat-label\"\u003eBlade Length\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs55s-stat\"\u003e\n      \u003cspan class=\"pd-hs55s-stat-val\"\u003eGranton Edge\u003c\/span\u003e\n      \u003cspan class=\"pd-hs55s-stat-label\"\u003eNon-Stick Hollows\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs55s-stat\"\u003e\n      \u003cspan class=\"pd-hs55s-stat-val\"\u003eX50CrMoV15\u003c\/span\u003e\n      \u003cspan class=\"pd-hs55s-stat-label\"\u003eGerman Steel\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs55s-stat\"\u003e\n      \u003cspan class=\"pd-hs55s-stat-val\"\u003eLifetime\u003c\/span\u003e\n      \u003cspan class=\"pd-hs55s-stat-label\"\u003eWarranty\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-hs55s-intro\"\u003e\n    The Hammer Stahl 5.5-inch Santoku is a \u003cstrong\u003ecompact Japanese-profile knife designed for three specific tasks: slicing, dicing, and mincing\u003c\/strong\u003e. The flat edge and sheepsfoot blade profile deliver clean, precise cuts with a vertical chopping motion rather than the rocking action of a chef knife. The deep granton edge, a series of oval hollows along both sides of the blade, creates air pockets between the blade and food that prevent soft or wet ingredients from sticking during rapid chopping. German X50CrMoV15 steel, Quad Tang Pakkawood handle, 20-degree laser-set bevel, sloped bolster, and a lifetime warranty.\n  \u003c\/div\u003e\n\n  \u003c!-- THREE VIRTUES --\u003e\n  \u003ch3 class=\"pd-hs55s-heading\"\u003eThe Three Virtues\u003c\/h3\u003e\n  \u003cdiv class=\"pd-hs55s-virtues\"\u003e\n    \u003cdiv class=\"pd-hs55s-virtue\"\u003e\n      \u003cspan class=\"pd-hs55s-virtue-jp\"\u003e1\u003c\/span\u003e\n      \u003cspan class=\"pd-hs55s-virtue-en\"\u003eSlicing\u003c\/span\u003e\n      \u003cp class=\"pd-hs55s-virtue-desc\"\u003eLong, smooth passes through proteins, vegetables, and boneless cuts. The flat edge maintains even contact along the full blade length through each slice.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs55s-virtue\"\u003e\n      \u003cspan class=\"pd-hs55s-virtue-jp\"\u003e2\u003c\/span\u003e\n      \u003cspan class=\"pd-hs55s-virtue-en\"\u003eDicing\u003c\/span\u003e\n      \u003cp class=\"pd-hs55s-virtue-desc\"\u003eVertical chopping with a slight forward push. The flat profile contacts the board fully on each downstroke for consistent, even dice without the rocking motion of a chef knife.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs55s-virtue\"\u003e\n      \u003cspan class=\"pd-hs55s-virtue-jp\"\u003e3\u003c\/span\u003e\n      \u003cspan class=\"pd-hs55s-virtue-en\"\u003eMincing\u003c\/span\u003e\n      \u003cp class=\"pd-hs55s-virtue-desc\"\u003eRapid fine chopping of herbs, garlic, and aromatics. The wide blade keeps the tip on the board as a pivot while the heel rocks, covering ground quickly with consistent contact.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- GRANTON EDGE --\u003e\n  \u003cdiv class=\"pd-hs55s-granton\"\u003e\n    \u003cspan class=\"pd-hs55s-granton-eyebrow\"\u003eThe Defining Feature\u003c\/span\u003e\n    \u003ch3\u003eThe Deep Granton Edge.\u003c\/h3\u003e\n    \u003cp\u003eThe granton edge is a series of deep oval hollows ground along both sides of the blade between the edge and the spine. When the blade passes through food, the hollows create small air pockets at the contact point between the blade face and the ingredient. \u003cstrong\u003eThat air breaks the suction that causes soft or wet foods to stick to a flat blade.\u003c\/strong\u003e\u003c\/p\u003e\n    \u003cp\u003eCucumber slices, soft cheese, cooked potato, mushrooms, fresh herbs, and any ingredient that would normally adhere to a flat blade after each stroke slide cleanly off the granton surface. On a knife used for dicing and mincing where the blade contacts food in rapid, repeated strokes, \u003cstrong\u003ethe granton edge makes a noticeable difference to the speed and fluency of the prep work.\u003c\/strong\u003e Less pausing to clear food from the blade. Fewer interrupted strokes.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- SANTOKU vs CHEF --\u003e\n  \u003cdiv class=\"pd-hs55s-vs\"\u003e\n    \u003cp class=\"pd-hs55s-vs-label\"\u003eSantoku vs Chef Knife — When to Use Each\u003c\/p\u003e\n    \u003cdiv class=\"pd-hs55s-vs-grid\"\u003e\n      \u003cdiv class=\"pd-hs55s-vs-col\"\u003e\n        \u003cp class=\"pd-hs55s-vs-col-title\"\u003eReach for the Santoku\u003c\/p\u003e\n        \u003cdiv class=\"pd-hs55s-vs-item\"\u003eDicing and mincing vegetables in volume\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs55s-vs-item\"\u003eFine herb chopping for rubs and marinades\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs55s-vs-item\"\u003eThin, even slices of boneless protein\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs55s-vs-item\"\u003eSoft produce that sticks to flat blades\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs55s-vs-item\"\u003eQuick repetitive chopping on a busy board\u003c\/div\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-hs55s-vs-col\"\u003e\n        \u003cp class=\"pd-hs55s-vs-col-title\"\u003eReach for the Chef Knife\u003c\/p\u003e\n        \u003cdiv class=\"pd-hs55s-vs-item\"\u003eLarge produce that needs full blade length\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs55s-vs-item\"\u003eRocking cuts through piles of ingredients\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs55s-vs-item\"\u003eBreaking down larger or denser cuts\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs55s-vs-item\"\u003eTasks requiring a pointed tip\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs55s-vs-item\"\u003eBulk chopping at production scale\u003c\/div\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- FEATURES --\u003e\n  \u003ch3 class=\"pd-hs55s-heading\"\u003eFeatures\u003c\/h3\u003e\n  \u003cdiv class=\"pd-hs55s-features\"\u003e\n\n    \u003cdiv class=\"pd-hs55s-feature\"\u003e\n      \u003cspan class=\"pd-hs55s-feature-num\"\u003eFeature 01\u003c\/span\u003e\n      \u003ch4 class=\"pd-hs55s-feature-title\"\u003eFlat Edge for Vertical Chopping\u003c\/h4\u003e\n      \u003cp class=\"pd-hs55s-feature-body\"\u003eThe santoku blade is flat or very gently curved compared to the pronounced curve of a German chef knife. \u003cstrong\u003eThe flat profile contacts the board fully on each downstroke\u003c\/strong\u003e, which produces more consistent slices and dice without the rocking motion that a curved blade requires. This is why the santoku feels faster and more precise for fine dicing tasks.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs55s-feature\"\u003e\n      \u003cspan class=\"pd-hs55s-feature-num\"\u003eFeature 02\u003c\/span\u003e\n      \u003ch4 class=\"pd-hs55s-feature-title\"\u003eSheepsfoot Blade Profile\u003c\/h4\u003e\n      \u003cp class=\"pd-hs55s-feature-body\"\u003eThe santoku tip curves down to meet the flat edge rather than sweeping up to a point like a chef knife. \u003cstrong\u003eThis profile keeps more of the edge usable for slicing across the full blade length\u003c\/strong\u003e and makes the knife safer for rapid chopping where the tip stays lower. The wide blade provides knuckle clearance during vertical chopping strokes.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs55s-feature\"\u003e\n      \u003cspan class=\"pd-hs55s-feature-num\"\u003eFeature 03\u003c\/span\u003e\n      \u003ch4 class=\"pd-hs55s-feature-title\"\u003e5.5-Inch Compact Length\u003c\/h4\u003e\n      \u003cp class=\"pd-hs55s-feature-body\"\u003eThe 5.5-inch length sits between the 4.5-inch mini santoku and the 7.5-inch full-size santoku. It is long enough to handle medium and large prep tasks with authority but compact enough for \u003cstrong\u003eprecise, controlled work in tighter prep spaces\u003c\/strong\u003e. Suits smaller hands particularly well and works on smaller boards without requiring the full reach of a 7-inch or longer blade.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs55s-feature\"\u003e\n      \u003cspan class=\"pd-hs55s-feature-num\"\u003eFeature 04\u003c\/span\u003e\n      \u003ch4 class=\"pd-hs55s-feature-title\"\u003eGerman Steel in a Japanese Profile\u003c\/h4\u003e\n      \u003cp class=\"pd-hs55s-feature-body\"\u003eThe santoku blade shape originated in Japan, but the steel and construction here are entirely German: X50CrMoV15, Quad Tang, 20-degree bevel. \u003cstrong\u003eThe result combines the ergonomic advantage of the santoku profile\u003c\/strong\u003e with the durability and ease of sharpening of German high-carbon stainless. More forgiving than a Japanese steel santoku, without sacrificing edge quality.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n  \u003c!-- CRAFT STRIP --\u003e\n  \u003cdiv class=\"pd-hs55s-craft\"\u003e\n    \u003cdiv class=\"pd-hs55s-craft-item\"\u003e\n      \u003cspan class=\"pd-hs55s-craft-label\"\u003eSteel\u003c\/span\u003e\n      \u003cspan class=\"pd-hs55s-craft-value\"\u003eGerman X50CrMoV15\u003c\/span\u003e\n      \u003cspan class=\"pd-hs55s-craft-detail\"\u003eHigh-carbon stainless. Forged and tempered to spec.\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs55s-craft-item\"\u003e\n      \u003cspan class=\"pd-hs55s-craft-label\"\u003eHardness\u003c\/span\u003e\n      \u003cspan class=\"pd-hs55s-craft-value\"\u003eRockwell 55-57\u003c\/span\u003e\n      \u003cspan class=\"pd-hs55s-craft-detail\"\u003eDaily-use range. Hones well. Sharpens at home.\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs55s-craft-item\"\u003e\n      \u003cspan class=\"pd-hs55s-craft-label\"\u003eEdge\u003c\/span\u003e\n      \u003cspan class=\"pd-hs55s-craft-value\"\u003e20° Granton\u003c\/span\u003e\n      \u003cspan class=\"pd-hs55s-craft-detail\"\u003eLaser-set bevel. Deep hollow granton to prevent sticking.\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs55s-craft-item\"\u003e\n      \u003cspan class=\"pd-hs55s-craft-label\"\u003eHandle\u003c\/span\u003e\n      \u003cspan class=\"pd-hs55s-craft-value\"\u003eQuad Tang Pakkawood\u003c\/span\u003e\n      \u003cspan class=\"pd-hs55s-craft-detail\"\u003eSteel on all four sides. Phenolic-infused timber handle.\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- SPECS --\u003e\n  \u003ch3 class=\"pd-hs55s-heading\"\u003eSpecifications\u003c\/h3\u003e\n  \u003ctable class=\"pd-hs55s-specs-table\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd\u003eProduct Name\u003c\/td\u003e\n\u003ctd\u003eHammer Stahl 5.5-Inch Santoku Knife\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSKU\u003c\/td\u003e\n\u003ctd\u003e55SANTOKU\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBlade Length\u003c\/td\u003e\n\u003ctd\u003e5.5 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBlade Profile\u003c\/td\u003e\n\u003ctd\u003eSantoku (sheepsfoot, flat to minimal curve)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eEdge\u003c\/td\u003e\n\u003ctd\u003eDeep granton (hollow-ground scallops to prevent sticking)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSteel\u003c\/td\u003e\n\u003ctd\u003eGerman X50CrMoV15 high-carbon stainless\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eRockwell Hardness\u003c\/td\u003e\n\u003ctd\u003e55 to 57 HRC\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBevel Angle\u003c\/td\u003e\n\u003ctd\u003e20 degrees (laser measured)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eHandle\u003c\/td\u003e\n\u003ctd\u003eQuad Tang Pakkawood, phenolic resin infused\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBolster\u003c\/td\u003e\n\u003ctd\u003eSloped, for pinch grip\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBest For\u003c\/td\u003e\n\u003ctd\u003eSlicing, dicing, mincing. Vegetables, herbs, boneless protein.\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eFoam-padded gift box with magnetic latch closure\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eWarranty\u003c\/td\u003e\n\u003ctd\u003eLifetime (defects in materials and workmanship)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eCare\u003c\/td\u003e\n\u003ctd\u003eHand wash only. Dry immediately.\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eHammer Stahl\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003c!-- FAQ --\u003e\n  \u003ch3 class=\"pd-hs55s-heading\"\u003eCommon Questions\u003c\/h3\u003e\n\n  \u003cdetails class=\"pd-hs55s-faq-item\"\u003e\n    \u003csummary\u003eWhat does granton edge actually mean?\u003cspan class=\"pd-hs55s-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs55s-faq-answer\"\u003e\n      \u003cp\u003eA granton edge is a series of oval or teardrop-shaped hollows ground along both sides of the blade between the spine and the cutting edge. When the blade slides through food, \u003cstrong\u003ethe hollow sections create small air pockets that break the suction between the blade and the ingredient\u003c\/strong\u003e. This is why food slides off a granton blade instead of adhering to it. Particularly effective with wet, soft, or starchy ingredients (cucumber, mushroom, soft cheese, cooked potato) that would otherwise stick to a standard flat blade and require a shake or wipe to remove between strokes.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-hs55s-faq-item\"\u003e\n    \u003csummary\u003eHow is a santoku different from a chef knife?\u003cspan class=\"pd-hs55s-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs55s-faq-answer\"\u003e\n      \u003cp\u003eThe chef knife has a pronounced curved edge designed for a rocking motion from heel to tip. The santoku has a flat or minimally curved edge designed for a vertical chopping motion with a slight forward push. \u003cstrong\u003eThe santoku contacts the board fully on the downstroke\u003c\/strong\u003e, making it faster for dicing and mincing where consistent full-blade contact matters. The chef knife is more versatile for a wider range of tasks including those that require reach and rocking. Many cooks keep both and choose between them based on the task.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-hs55s-faq-item\"\u003e\n    \u003csummary\u003eShould I get the 5.5-inch or the larger 7.5-inch santoku?\u003cspan class=\"pd-hs55s-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs55s-faq-answer\"\u003e\n      \u003cp\u003eThe 5.5-inch is better for precision work, smaller hands, and cooks who prefer a more compact blade that handles medium-scale tasks with strong control. The 7.5-inch (available in the 21-piece Classic Collection) suits higher-volume prep and larger produce where the extra reach matters. \u003cstrong\u003eFor everyday prep tasks including herb work, aromatics, and slicing through medium-sized vegetables and proteins\u003c\/strong\u003e, the 5.5-inch handles everything well without feeling like a compromise.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-hs55s-faq-item\"\u003e\n    \u003csummary\u003eCan the granton edge be sharpened?\u003cspan class=\"pd-hs55s-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs55s-faq-answer\"\u003e\n      \u003cp\u003eYes. The granton hollows are ground into the flat of the blade, not into the cutting edge itself. \u003cstrong\u003eThe cutting edge is sharpened the same way as any straight-edged knife\u003c\/strong\u003e, using a whetstone, pull-through sharpener, or honing steel at the factory-set 20-degree angle. The granton hollows do not interfere with sharpening and do not wear away in normal use. Regular honing keeps the edge performing well between annual sharpening sessions.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003c!-- CTA --\u003e\n  \u003cdiv class=\"pd-hs55s-cta\"\u003e\n    \u003cdiv class=\"pd-hs55s-cta-text\"\u003e\n\u003cstrong\u003eThe full Hammer Stahl range is in stock at our Wetherill Park showroom.\u003c\/strong\u003e Hold the santoku alongside the chef knife before deciding which is right for your prep style. Open Monday and Wednesday to Friday 10am to 5pm, Saturday 9am to 2pm.\u003c\/div\u003e\n    \u003ca href=\"tel:0434010411\" class=\"pd-hs55s-cta-btn\"\u003e\n      \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpath d=\"M22 16.92v3a2 2 0 01-2.18 2 19.79 19.79 0 01-8.63-3.07A19.5 19.5 0 013.07 9.81a19.79 19.79 0 01-3.07-8.63A2 2 0 012 .18h3a2 2 0 012 1.72 12.84 12.84 0 00.7 2.81 2 2 0 01-.45 2.11L6.09 7.91a16 16 0 006 6l1.09-1.09a2 2 0 012.11-.45 12.84 12.84 0 002.81.7A2 2 0 0122 14.92z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n      Call 0434 010 411\n    \u003c\/a\u003e\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Hammer Stahl","offers":[{"title":"Default Title","offer_id":46730947362988,"sku":"HS5.5SK","price":119.9,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/VDigSeAZ_web.jpg?v=1783335954"},{"product_id":"hammer-stahl-7-5-santoku-knife","title":"Hammer Stahl 7.5” Santoku Knife","description":"\u003cstyle\u003e\n.pd-hs75s-wrap {\n  --pd-bg: #ffffff;\n  --pd-bg-alt: #f8f6f3;\n  --pd-bg-dark: #1a1a1a;\n  --pd-border: #e4e0da;\n  --pd-accent: #c8102e;\n  --pd-accent-dim: rgba(200,16,46,0.07);\n  --pd-text: #1a1a1a;\n  --pd-muted: #5a5550;\n  --pd-radius: 8px;\n  font-family: inherit;\n  box-sizing: border-box;\n  width: 100%;\n  color: var(--pd-text);\n}\n.pd-hs75s-wrap * { box-sizing: border-box; }\n\n.pd-hs75s-stats {\n  display: grid;\n  grid-template-columns: repeat(4, 1fr);\n  gap: 0;\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 32px;\n}\n.pd-hs75s-stat {\n  padding: 20px 14px;\n  text-align: center;\n  border-right: 1px solid rgba(255,255,255,0.07);\n  display: flex;\n  flex-direction: column;\n  gap: 4px;\n}\n.pd-hs75s-stat:last-child { border-right: none; }\n.pd-hs75s-stat-val {\n  font-size: 1.05rem;\n  font-weight: 800;\n  color: #c8102e;\n  line-height: 1;\n  letter-spacing: -0.02em;\n}\n.pd-hs75s-stat-label {\n  font-size: 0.6rem;\n  font-weight: 600;\n  color: #9a9590;\n  letter-spacing: 0.12em;\n  text-transform: uppercase;\n}\n\n.pd-hs75s-intro {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-left: 4px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 22px 24px;\n  margin-bottom: 28px;\n  font-size: 0.96rem;\n  color: var(--pd-muted);\n  line-height: 1.8;\n}\n.pd-hs75s-intro strong { color: var(--pd-text); font-weight: 700; }\n\n.pd-hs75s-heading {\n  font-size: 1.05rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0 0 16px;\n  letter-spacing: -0.01em;\n  display: flex;\n  align-items: center;\n  gap: 10px;\n}\n.pd-hs75s-heading::after {\n  content: '';\n  flex: 1;\n  height: 2px;\n  background: var(--pd-border);\n  border-radius: 2px;\n}\n\n\/* SIZE COMPARISON *\/\n.pd-hs75s-sizes {\n  display: grid;\n  grid-template-columns: 1fr 1fr;\n  gap: 12px;\n  margin-bottom: 28px;\n}\n.pd-hs75s-size-card {\n  border-radius: var(--pd-radius);\n  padding: 20px 20px 18px;\n  display: flex;\n  flex-direction: column;\n  gap: 8px;\n}\n.pd-hs75s-size-card.current {\n  background: var(--pd-accent-dim);\n  border: 1px solid rgba(200,16,46,0.25);\n}\n.pd-hs75s-size-card.other {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n}\n.pd-hs75s-size-label {\n  font-size: 0.58rem;\n  font-weight: 800;\n  letter-spacing: 0.16em;\n  text-transform: uppercase;\n}\n.pd-hs75s-size-card.current .pd-hs75s-size-label { color: var(--pd-accent); }\n.pd-hs75s-size-card.other .pd-hs75s-size-label { color: var(--pd-muted); }\n.pd-hs75s-size-inches {\n  font-size: 2rem;\n  font-weight: 800;\n  color: var(--pd-accent);\n  line-height: 1;\n  letter-spacing: -0.03em;\n}\n.pd-hs75s-size-card.other .pd-hs75s-size-inches { color: var(--pd-muted); font-size: 1.6rem; }\n.pd-hs75s-size-name {\n  font-size: 0.92rem;\n  font-weight: 700;\n  color: var(--pd-text);\n  margin: 0;\n}\n.pd-hs75s-size-items {\n  display: flex;\n  flex-direction: column;\n  gap: 5px;\n  margin-top: 4px;\n}\n.pd-hs75s-size-item {\n  display: flex;\n  gap: 8px;\n  font-size: 0.82rem;\n  color: var(--pd-muted);\n  line-height: 1.4;\n  align-items: baseline;\n}\n.pd-hs75s-size-item::before {\n  content: '';\n  width: 5px;\n  height: 5px;\n  border-radius: 50%;\n  background: var(--pd-accent);\n  flex-shrink: 0;\n  margin-top: 5px;\n}\n.pd-hs75s-size-card.other .pd-hs75s-size-item::before { background: var(--pd-muted); }\n\n\/* GRANTON *\/\n.pd-hs75s-granton {\n  background: var(--pd-bg-dark);\n  border-left: 4px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 22px 26px;\n  margin-bottom: 28px;\n}\n.pd-hs75s-granton-eyebrow {\n  font-size: 0.62rem;\n  font-weight: 700;\n  letter-spacing: 0.2em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n  margin: 0 0 10px;\n  display: block;\n}\n.pd-hs75s-granton h3 {\n  font-size: 1.05rem;\n  font-weight: 800;\n  color: #f0ece4;\n  margin: 0 0 10px;\n}\n.pd-hs75s-granton p {\n  font-size: 0.9rem;\n  color: #a8a39e;\n  line-height: 1.75;\n  margin: 0;\n}\n.pd-hs75s-granton strong { color: #f0ece4; font-weight: 700; }\n\n\/* THREE VIRTUES *\/\n.pd-hs75s-virtues {\n  display: grid;\n  grid-template-columns: repeat(3, 1fr);\n  gap: 10px;\n  margin-bottom: 28px;\n}\n.pd-hs75s-virtue {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-top: 3px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 16px 14px;\n  text-align: center;\n  display: flex;\n  flex-direction: column;\n  gap: 6px;\n}\n.pd-hs75s-virtue-num {\n  font-size: 1.3rem;\n  font-weight: 800;\n  color: var(--pd-accent);\n  line-height: 1;\n}\n.pd-hs75s-virtue-en {\n  font-size: 0.88rem;\n  font-weight: 800;\n  color: var(--pd-text);\n}\n.pd-hs75s-virtue-desc {\n  font-size: 0.76rem;\n  color: var(--pd-muted);\n  line-height: 1.5;\n}\n\n\/* FEATURES *\/\n.pd-hs75s-features {\n  display: grid;\n  grid-template-columns: repeat(2, 1fr);\n  gap: 12px;\n  margin-bottom: 28px;\n}\n.pd-hs75s-feature {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-top: 3px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 18px 18px 16px;\n  display: flex;\n  flex-direction: column;\n  gap: 8px;\n}\n.pd-hs75s-feature-num {\n  font-size: 0.58rem;\n  font-weight: 800;\n  letter-spacing: 0.18em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n}\n.pd-hs75s-feature-title {\n  font-size: 0.92rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0;\n  line-height: 1.3;\n}\n.pd-hs75s-feature-body {\n  font-size: 0.84rem;\n  color: var(--pd-muted);\n  line-height: 1.65;\n  margin: 0;\n}\n.pd-hs75s-feature-body strong { color: var(--pd-text); font-weight: 700; }\n\n\/* CRAFT STRIP *\/\n.pd-hs75s-craft {\n  display: grid;\n  grid-template-columns: repeat(4, 1fr);\n  gap: 0;\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 28px;\n}\n.pd-hs75s-craft-item {\n  padding: 18px 14px;\n  border-right: 1px solid rgba(255,255,255,0.07);\n  display: flex;\n  flex-direction: column;\n  gap: 4px;\n}\n.pd-hs75s-craft-item:last-child { border-right: none; }\n.pd-hs75s-craft-label {\n  font-size: 0.58rem;\n  font-weight: 700;\n  letter-spacing: 0.14em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n}\n.pd-hs75s-craft-value {\n  font-size: 0.86rem;\n  font-weight: 800;\n  color: #f0ece4;\n  line-height: 1.2;\n}\n.pd-hs75s-craft-detail {\n  font-size: 0.72rem;\n  color: #a8a39e;\n  line-height: 1.4;\n}\n\n\/* SPECS *\/\n.pd-hs75s-specs-table {\n  width: 100%;\n  border-collapse: collapse;\n  font-size: 0.88rem;\n  margin-bottom: 28px;\n}\n.pd-hs75s-specs-table tr { border-bottom: 1px solid var(--pd-border); }\n.pd-hs75s-specs-table tr:last-child { border-bottom: none; }\n.pd-hs75s-specs-table tr:nth-child(even) td { background: var(--pd-bg-alt); }\n.pd-hs75s-specs-table td { padding: 11px 14px; vertical-align: top; line-height: 1.5; }\n.pd-hs75s-specs-table td:first-child { font-weight: 700; color: var(--pd-text); width: 40%; }\n.pd-hs75s-specs-table td:last-child { color: var(--pd-muted); }\n\n\/* FAQ *\/\n.pd-hs75s-faq-item {\n  border: 1px solid var(--pd-border);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 8px;\n  background: var(--pd-bg-alt);\n  transition: border-color 0.2s;\n}\n.pd-hs75s-faq-item[open] { border-color: var(--pd-accent); }\n.pd-hs75s-faq-item summary {\n  display: flex;\n  justify-content: space-between;\n  align-items: center;\n  gap: 14px;\n  padding: 16px 20px;\n  font-size: 0.9rem;\n  font-weight: 700;\n  color: var(--pd-text);\n  cursor: pointer;\n  list-style: none;\n  line-height: 1.4;\n}\n.pd-hs75s-faq-item summary::-webkit-details-marker { display: none; }\n.pd-hs75s-faq-icon {\n  width: 24px;\n  height: 24px;\n  border-radius: 50%;\n  background: var(--pd-accent-dim);\n  border: 1px solid rgba(200,16,46,0.2);\n  display: flex;\n  align-items: center;\n  justify-content: center;\n  color: var(--pd-accent);\n  flex-shrink: 0;\n  transition: transform 0.22s;\n}\n.pd-hs75s-faq-icon svg { width: 12px; height: 12px; }\n.pd-hs75s-faq-item[open] .pd-hs75s-faq-icon { transform: rotate(180deg); background: var(--pd-accent); color: #fff; border-color: var(--pd-accent); }\n.pd-hs75s-faq-answer {\n  padding: 0 20px 16px;\n  font-size: 0.87rem;\n  color: var(--pd-muted);\n  line-height: 1.7;\n  border-top: 1px solid var(--pd-border);\n}\n.pd-hs75s-faq-answer p { margin: 10px 0 0; }\n.pd-hs75s-faq-answer p:first-child { margin-top: 12px; }\n.pd-hs75s-faq-answer strong { color: var(--pd-text); font-weight: 700; }\n\n\/* CTA *\/\n.pd-hs75s-cta {\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  padding: 20px 24px;\n  display: flex;\n  align-items: center;\n  justify-content: space-between;\n  gap: 16px;\n  flex-wrap: wrap;\n  margin-top: 8px;\n}\n.pd-hs75s-cta-text { font-size: 0.88rem; color: #a8a39e; line-height: 1.5; }\n.pd-hs75s-cta-text strong { color: #f0ece4; font-weight: 700; }\n.pd-hs75s-cta-btn {\n  display: inline-flex;\n  align-items: center;\n  gap: 7px;\n  background: var(--pd-accent);\n  color: #fff;\n  font-size: 0.76rem;\n  font-weight: 700;\n  letter-spacing: 0.06em;\n  text-transform: uppercase;\n  text-decoration: none;\n  padding: 11px 20px;\n  border-radius: var(--pd-radius);\n  transition: background 0.18s;\n  white-space: nowrap;\n}\n.pd-hs75s-cta-btn:hover { background: #a50d25; }\n.pd-hs75s-cta-btn svg { width: 11px; height: 11px; }\n\n@media (max-width: 640px) {\n  .pd-hs75s-stats { grid-template-columns: repeat(2, 1fr); }\n  .pd-hs75s-stat:nth-child(2) { border-right: none; }\n  .pd-hs75s-stat:nth-child(-n+2) { border-bottom: 1px solid rgba(255,255,255,0.07); }\n  .pd-hs75s-craft { grid-template-columns: repeat(2, 1fr); }\n  .pd-hs75s-craft-item:nth-child(2) { border-right: none; }\n  .pd-hs75s-craft-item:nth-child(-n+2) { border-bottom: 1px solid rgba(255,255,255,0.07); }\n  .pd-hs75s-features { grid-template-columns: 1fr; }\n  .pd-hs75s-sizes { grid-template-columns: 1fr; }\n  .pd-hs75s-virtues { grid-template-columns: 1fr; }\n}\n\u003c\/style\u003e\n\n\u003cdiv class=\"pd-hs75s-wrap\"\u003e\n\n  \u003cdiv class=\"pd-hs75s-stats\"\u003e\n    \u003cdiv class=\"pd-hs75s-stat\"\u003e\n      \u003cspan class=\"pd-hs75s-stat-val\"\u003e7.5 Inch\u003c\/span\u003e\n      \u003cspan class=\"pd-hs75s-stat-label\"\u003eBlade Length\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs75s-stat\"\u003e\n      \u003cspan class=\"pd-hs75s-stat-val\"\u003eGranton Edge\u003c\/span\u003e\n      \u003cspan class=\"pd-hs75s-stat-label\"\u003eNon-Stick Hollows\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs75s-stat\"\u003e\n      \u003cspan class=\"pd-hs75s-stat-val\"\u003eX50CrMoV15\u003c\/span\u003e\n      \u003cspan class=\"pd-hs75s-stat-label\"\u003eGerman Steel\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs75s-stat\"\u003e\n      \u003cspan class=\"pd-hs75s-stat-val\"\u003eLifetime\u003c\/span\u003e\n      \u003cspan class=\"pd-hs75s-stat-label\"\u003eWarranty\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-hs75s-intro\"\u003e\n    The Hammer Stahl 7.5-inch Santoku is the \u003cstrong\u003efull-size configuration of the Japanese-profile blade in the Hammer Stahl range\u003c\/strong\u003e. At 7.5 inches it is the standard santoku length, covering the complete range of slicing, dicing, and mincing tasks from fine herb work through to large produce and boneless protein in single passes. The deep granton edge prevents soft and wet ingredients from adhering to the blade during rapid chopping. German X50CrMoV15 steel, Quad Tang Pakkawood handle, 20-degree laser-set bevel, sloped bolster for pinch grip, and a lifetime warranty.\n  \u003c\/div\u003e\n\n  \u003c!-- SIZE COMPARISON --\u003e\n  \u003ch3 class=\"pd-hs75s-heading\"\u003e7.5 Inch vs 5.5 Inch\u003c\/h3\u003e\n  \u003cdiv class=\"pd-hs75s-sizes\"\u003e\n    \u003cdiv class=\"pd-hs75s-size-card current\"\u003e\n      \u003cspan class=\"pd-hs75s-size-label\"\u003eThis Knife\u003c\/span\u003e\n      \u003cspan class=\"pd-hs75s-size-inches\"\u003e7.5\"\u003c\/span\u003e\n      \u003cp class=\"pd-hs75s-size-name\"\u003eFull-Size Santoku\u003c\/p\u003e\n      \u003cdiv class=\"pd-hs75s-size-items\"\u003e\n        \u003cdiv class=\"pd-hs75s-size-item\"\u003eCovers large produce in a single pass\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs75s-size-item\"\u003eBetter for high-volume prep and longer sessions\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs75s-size-item\"\u003eMore presence and momentum through the cut\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs75s-size-item\"\u003eSuits standard and large cutting boards\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs75s-size-item\"\u003eSits better in larger hands\u003c\/div\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs75s-size-card other\"\u003e\n      \u003cspan class=\"pd-hs75s-size-label\"\u003eAlso Available\u003c\/span\u003e\n      \u003cspan class=\"pd-hs75s-size-inches\"\u003e5.5\"\u003c\/span\u003e\n      \u003cp class=\"pd-hs75s-size-name\"\u003eCompact Santoku\u003c\/p\u003e\n      \u003cdiv class=\"pd-hs75s-size-items\"\u003e\n        \u003cdiv class=\"pd-hs75s-size-item\"\u003eMore control for precision and detail work\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs75s-size-item\"\u003eBetter suited to smaller hands\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs75s-size-item\"\u003eWorks comfortably on smaller boards\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs75s-size-item\"\u003eMore agile for quick, repetitive tasks\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs75s-size-item\"\u003eSame steel and granton construction\u003c\/div\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- GRANTON --\u003e\n  \u003cdiv class=\"pd-hs75s-granton\"\u003e\n    \u003cspan class=\"pd-hs75s-granton-eyebrow\"\u003eThe Defining Feature\u003c\/span\u003e\n    \u003ch3\u003eDeep Granton Edge. Food Slides Off.\u003c\/h3\u003e\n    \u003cp\u003eOval hollows are ground along both sides of the blade between the edge and the spine. When the blade passes through food, the hollows create air pockets that \u003cstrong\u003ebreak the suction between the blade face and the ingredient\u003c\/strong\u003e. Soft or wet foods (cucumber, soft cheese, herbs, mushrooms, cooked potato) slide cleanly off the blade rather than sticking after each stroke. On a 7.5-inch blade handling large volumes of continuous chopping, the granton edge makes the difference between a knife that flows through prep work and one that needs constant clearing.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- THREE VIRTUES --\u003e\n  \u003ch3 class=\"pd-hs75s-heading\"\u003eThe Three Virtues at Full Size\u003c\/h3\u003e\n  \u003cdiv class=\"pd-hs75s-virtues\"\u003e\n    \u003cdiv class=\"pd-hs75s-virtue\"\u003e\n      \u003cspan class=\"pd-hs75s-virtue-num\"\u003e1\u003c\/span\u003e\n      \u003cspan class=\"pd-hs75s-virtue-en\"\u003eSlicing\u003c\/span\u003e\n      \u003cp class=\"pd-hs75s-virtue-desc\"\u003eAt 7.5 inches, the blade covers a full onion, a large zucchini, or a substantial boneless cut in one clean pass. No repositioning mid-ingredient.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs75s-virtue\"\u003e\n      \u003cspan class=\"pd-hs75s-virtue-num\"\u003e2\u003c\/span\u003e\n      \u003cspan class=\"pd-hs75s-virtue-en\"\u003eDicing\u003c\/span\u003e\n      \u003cp class=\"pd-hs75s-virtue-desc\"\u003eVertical chopping with a slight forward push. The full-length flat edge contacts the board on each downstroke for consistent, even dice across large volumes.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs75s-virtue\"\u003e\n      \u003cspan class=\"pd-hs75s-virtue-num\"\u003e3\u003c\/span\u003e\n      \u003cspan class=\"pd-hs75s-virtue-en\"\u003eMincing\u003c\/span\u003e\n      \u003cp class=\"pd-hs75s-virtue-desc\"\u003eFine chopping of herbs and aromatics. The wider blade clears a larger area per stroke, making high-volume mincing faster without sacrificing precision.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- FEATURES --\u003e\n  \u003ch3 class=\"pd-hs75s-heading\"\u003eFeatures\u003c\/h3\u003e\n  \u003cdiv class=\"pd-hs75s-features\"\u003e\n\n    \u003cdiv class=\"pd-hs75s-feature\"\u003e\n      \u003cspan class=\"pd-hs75s-feature-num\"\u003eFeature 01\u003c\/span\u003e\n      \u003ch4 class=\"pd-hs75s-feature-title\"\u003eFull Reach for Large Produce\u003c\/h4\u003e\n      \u003cp class=\"pd-hs75s-feature-body\"\u003eAt 7.5 inches, the blade handles whole onions, large zucchini, capsicum, and substantial boneless cuts in a single pass. \u003cstrong\u003eNo mid-ingredient repositioning\u003c\/strong\u003e, no partial cuts that require a second stroke to complete. Particularly valuable for BBQ prep where large quantities of aromatics and vegetables go into a single smoking session.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs75s-feature\"\u003e\n      \u003cspan class=\"pd-hs75s-feature-num\"\u003eFeature 02\u003c\/span\u003e\n      \u003ch4 class=\"pd-hs75s-feature-title\"\u003eHigh-Volume Prep Efficiency\u003c\/h4\u003e\n      \u003cp class=\"pd-hs75s-feature-body\"\u003eThe extra two inches over the 5.5-inch santoku translate directly to how much ground the blade covers per stroke. \u003cstrong\u003eFor extended prep sessions\u003c\/strong\u003e covering large quantities of a single ingredient, the 7.5-inch is faster and less fatiguing than a shorter blade that requires more strokes to cover the same volume.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs75s-feature\"\u003e\n      \u003cspan class=\"pd-hs75s-feature-num\"\u003eFeature 03\u003c\/span\u003e\n      \u003ch4 class=\"pd-hs75s-feature-title\"\u003eSheepsfoot Profile with Flat Edge\u003c\/h4\u003e\n      \u003cp class=\"pd-hs75s-feature-body\"\u003eThe blade spine curves down to meet the flat cutting edge at the tip rather than sweeping to a point. \u003cstrong\u003eThe flat edge contacts the board fully\u003c\/strong\u003e on the vertical downstroke, producing more consistent dice than the rocking motion a curved chef knife uses. The wide blade provides knuckle clearance through each stroke.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs75s-feature\"\u003e\n      \u003cspan class=\"pd-hs75s-feature-num\"\u003eFeature 04\u003c\/span\u003e\n      \u003ch4 class=\"pd-hs75s-feature-title\"\u003eGerman Steel, Japanese Profile\u003c\/h4\u003e\n      \u003cp class=\"pd-hs75s-feature-body\"\u003eThe santoku blade shape is Japanese but the steel and construction are entirely German: X50CrMoV15, Quad Tang, 20-degree bevel. \u003cstrong\u003eMore durable and easier to sharpen at home\u003c\/strong\u003e than a Japanese steel santoku at equivalent sharpness, without sacrificing the edge quality that makes the profile worth using.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n  \u003c!-- CRAFT STRIP --\u003e\n  \u003cdiv class=\"pd-hs75s-craft\"\u003e\n    \u003cdiv class=\"pd-hs75s-craft-item\"\u003e\n      \u003cspan class=\"pd-hs75s-craft-label\"\u003eSteel\u003c\/span\u003e\n      \u003cspan class=\"pd-hs75s-craft-value\"\u003eGerman X50CrMoV15\u003c\/span\u003e\n      \u003cspan class=\"pd-hs75s-craft-detail\"\u003eHigh-carbon stainless. Forged and tempered to spec.\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs75s-craft-item\"\u003e\n      \u003cspan class=\"pd-hs75s-craft-label\"\u003eHardness\u003c\/span\u003e\n      \u003cspan class=\"pd-hs75s-craft-value\"\u003eRockwell 55-57\u003c\/span\u003e\n      \u003cspan class=\"pd-hs75s-craft-detail\"\u003eDaily-use range. Hones well. Sharpens at home.\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs75s-craft-item\"\u003e\n      \u003cspan class=\"pd-hs75s-craft-label\"\u003eEdge\u003c\/span\u003e\n      \u003cspan class=\"pd-hs75s-craft-value\"\u003e20° Granton\u003c\/span\u003e\n      \u003cspan class=\"pd-hs75s-craft-detail\"\u003eLaser-set bevel. Deep hollow granton to prevent sticking.\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs75s-craft-item\"\u003e\n      \u003cspan class=\"pd-hs75s-craft-label\"\u003eHandle\u003c\/span\u003e\n      \u003cspan class=\"pd-hs75s-craft-value\"\u003eQuad Tang Pakkawood\u003c\/span\u003e\n      \u003cspan class=\"pd-hs75s-craft-detail\"\u003eSteel on all four sides. Phenolic-infused timber.\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- SPECS --\u003e\n  \u003ch3 class=\"pd-hs75s-heading\"\u003eSpecifications\u003c\/h3\u003e\n  \u003ctable class=\"pd-hs75s-specs-table\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd\u003eProduct Name\u003c\/td\u003e\n\u003ctd\u003eHammer Stahl 7.5-Inch Santoku Knife\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSKU\u003c\/td\u003e\n\u003ctd\u003e75SANTOKU\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBlade Length\u003c\/td\u003e\n\u003ctd\u003e7.5 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBlade Profile\u003c\/td\u003e\n\u003ctd\u003eSantoku (sheepsfoot, flat to minimal curve)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eEdge\u003c\/td\u003e\n\u003ctd\u003eDeep granton (hollow-ground scallops to prevent sticking)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSteel\u003c\/td\u003e\n\u003ctd\u003eGerman X50CrMoV15 high-carbon stainless\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eRockwell Hardness\u003c\/td\u003e\n\u003ctd\u003e55 to 57 HRC\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBevel Angle\u003c\/td\u003e\n\u003ctd\u003e20 degrees (laser measured)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eHandle\u003c\/td\u003e\n\u003ctd\u003eQuad Tang Pakkawood, phenolic resin infused\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBolster\u003c\/td\u003e\n\u003ctd\u003eSloped, for pinch grip\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBest For\u003c\/td\u003e\n\u003ctd\u003eSlicing, dicing, mincing. Large produce, high-volume prep, boneless protein.\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eFoam-padded gift box with magnetic latch closure\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eWarranty\u003c\/td\u003e\n\u003ctd\u003eLifetime (defects in materials and workmanship)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eCare\u003c\/td\u003e\n\u003ctd\u003eHand wash only. Dry immediately.\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eHammer Stahl\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003c!-- FAQ --\u003e\n  \u003ch3 class=\"pd-hs75s-heading\"\u003eCommon Questions\u003c\/h3\u003e\n\n  \u003cdetails class=\"pd-hs75s-faq-item\"\u003e\n    \u003csummary\u003eShould I get the 7.5-inch or the 5.5-inch santoku?\u003cspan class=\"pd-hs75s-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs75s-faq-answer\"\u003e\n      \u003cp\u003eThe 7.5-inch is better for high-volume prep, larger hands, large produce, and standard or large cutting boards. The 5.5-inch is better for precision work, smaller hands, and more compact prep environments. \u003cstrong\u003eIf you regularly prep large quantities of a single ingredient\u003c\/strong\u003e or cook for groups, the 7.5-inch will be noticeably faster and less tiring. If most of your prep is at smaller scale and you value control over reach, the 5.5-inch is a better fit. Both share the same granton edge, steel, and construction.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-hs75s-faq-item\"\u003e\n    \u003csummary\u003eHow is the santoku different from the chef knife?\u003cspan class=\"pd-hs75s-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs75s-faq-answer\"\u003e\n      \u003cp\u003eThe chef knife has a pronounced curved edge designed for a rocking heel-to-tip motion. The santoku has a flat or minimally curved edge designed for a vertical downstroke with a slight forward push. \u003cstrong\u003eThe santoku contacts the board fully on each stroke\u003c\/strong\u003e, which produces more consistent and precise dice. The chef knife is more versatile for a wider range of tasks and has a pointed tip that the santoku lacks. Many serious cooks keep both and choose based on the task.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-hs75s-faq-item\"\u003e\n    \u003csummary\u003eDoes the granton edge affect how I sharpen the knife?\u003cspan class=\"pd-hs75s-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs75s-faq-answer\"\u003e\n      \u003cp\u003eNo. The granton hollows are ground into the flat of the blade, not into the cutting edge itself. \u003cstrong\u003eSharpening is done exactly the same way as any non-granton knife\u003c\/strong\u003e: whetstone, pull-through sharpener, or honing steel at the 20-degree factory angle. The hollows do not interfere with sharpening and do not wear away in normal use.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-hs75s-faq-item\"\u003e\n    \u003csummary\u003eIs this a good choice for BBQ prep work specifically?\u003cspan class=\"pd-hs75s-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs75s-faq-answer\"\u003e\n      \u003cp\u003eYes, particularly for the vegetable and aromatics side of a BBQ prep session. Breaking down large quantities of onion, capsicum, garlic, herbs, and root vegetables for a smoking session is exactly what the 7.5-inch santoku does efficiently. \u003cstrong\u003eFor the larger meat preparation tasks\u003c\/strong\u003e that come with serious BBQ cooking, the scimitar and boning knife in the 5-piece leather roll set are the more appropriate tools. The 7.5-inch santoku handles everything before the meat hits the board.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003c!-- CTA --\u003e\n  \u003cdiv class=\"pd-hs75s-cta\"\u003e\n    \u003cdiv class=\"pd-hs75s-cta-text\"\u003e\n\u003cstrong\u003eThe full Hammer Stahl range is in stock at our Wetherill Park showroom.\u003c\/strong\u003e Hold the 7.5-inch and 5.5-inch santoku alongside each other before deciding. Open Monday and Wednesday to Friday 10am to 5pm, Saturday 9am to 2pm.\u003c\/div\u003e\n    \u003ca href=\"tel:0434010411\" class=\"pd-hs75s-cta-btn\"\u003e\n      \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpath d=\"M22 16.92v3a2 2 0 01-2.18 2 19.79 19.79 0 01-8.63-3.07A19.5 19.5 0 013.07 9.81a19.79 19.79 0 01-3.07-8.63A2 2 0 012 .18h3a2 2 0 012 1.72 12.84 12.84 0 00.7 2.81 2 2 0 01-.45 2.11L6.09 7.91a16 16 0 006 6l1.09-1.09a2 2 0 012.11-.45 12.84 12.84 0 002.81.7A2 2 0 0122 14.92z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n      Call 0434 010 411\n    \u003c\/a\u003e\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Hammer Stahl","offers":[{"title":"Default Title","offer_id":46732450136236,"sku":null,"price":189.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/9-DqVDo_web.jpg?v=1783379233"},{"product_id":"hammer-stahl-7-boning-fillet-knife","title":"Hammer Stahl 7″ Boning \/ Fillet Knife","description":"\u003cstyle\u003e\n.pd-hs7bf-wrap {\n  --pd-bg: #ffffff;\n  --pd-bg-alt: #f8f6f3;\n  --pd-bg-dark: #1a1a1a;\n  --pd-border: #e4e0da;\n  --pd-accent: #c8102e;\n  --pd-accent-dim: rgba(200,16,46,0.07);\n  --pd-text: #1a1a1a;\n  --pd-muted: #5a5550;\n  --pd-radius: 8px;\n  font-family: inherit;\n  box-sizing: border-box;\n  width: 100%;\n  color: var(--pd-text);\n}\n.pd-hs7bf-wrap * { box-sizing: border-box; }\n\n.pd-hs7bf-stats {\n  display: grid;\n  grid-template-columns: repeat(4, 1fr);\n  gap: 0;\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 32px;\n}\n.pd-hs7bf-stat {\n  padding: 20px 14px;\n  text-align: center;\n  border-right: 1px solid rgba(255,255,255,0.07);\n  display: flex;\n  flex-direction: column;\n  gap: 4px;\n}\n.pd-hs7bf-stat:last-child { border-right: none; }\n.pd-hs7bf-stat-val {\n  font-size: 1.05rem;\n  font-weight: 800;\n  color: #c8102e;\n  line-height: 1;\n  letter-spacing: -0.02em;\n}\n.pd-hs7bf-stat-label {\n  font-size: 0.6rem;\n  font-weight: 600;\n  color: #9a9590;\n  letter-spacing: 0.12em;\n  text-transform: uppercase;\n}\n\n.pd-hs7bf-intro {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-left: 4px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 22px 24px;\n  margin-bottom: 28px;\n  font-size: 0.96rem;\n  color: var(--pd-muted);\n  line-height: 1.8;\n}\n.pd-hs7bf-intro strong { color: var(--pd-text); font-weight: 700; }\n\n.pd-hs7bf-heading {\n  font-size: 1.05rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0 0 16px;\n  letter-spacing: -0.01em;\n  display: flex;\n  align-items: center;\n  gap: 10px;\n}\n.pd-hs7bf-heading::after {\n  content: '';\n  flex: 1;\n  height: 2px;\n  background: var(--pd-border);\n  border-radius: 2px;\n}\n\n\/* FLEXIBILITY EXPLAINER *\/\n.pd-hs7bf-flex {\n  background: var(--pd-bg-dark);\n  border-left: 4px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 24px 28px;\n  margin-bottom: 28px;\n}\n.pd-hs7bf-flex-eyebrow {\n  font-size: 0.62rem;\n  font-weight: 700;\n  letter-spacing: 0.2em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n  margin: 0 0 10px;\n  display: block;\n}\n.pd-hs7bf-flex h3 {\n  font-size: 1.1rem;\n  font-weight: 800;\n  color: #f0ece4;\n  margin: 0 0 12px;\n  line-height: 1.2;\n}\n.pd-hs7bf-flex p {\n  font-size: 0.9rem;\n  color: #a8a39e;\n  line-height: 1.75;\n  margin: 0 0 10px;\n}\n.pd-hs7bf-flex p:last-child { margin: 0; }\n.pd-hs7bf-flex strong { color: #f0ece4; font-weight: 700; }\n\n\/* TWO TASKS *\/\n.pd-hs7bf-tasks {\n  display: grid;\n  grid-template-columns: 1fr 1fr;\n  gap: 12px;\n  margin-bottom: 28px;\n}\n.pd-hs7bf-task {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-top: 3px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 20px 20px 18px;\n  display: flex;\n  flex-direction: column;\n  gap: 8px;\n}\n.pd-hs7bf-task-num {\n  font-size: 0.58rem;\n  font-weight: 800;\n  letter-spacing: 0.18em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n}\n.pd-hs7bf-task-title {\n  font-size: 0.96rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0;\n  line-height: 1.2;\n}\n.pd-hs7bf-task-body {\n  font-size: 0.84rem;\n  color: var(--pd-muted);\n  line-height: 1.65;\n  margin: 0;\n}\n.pd-hs7bf-task-body strong { color: var(--pd-text); font-weight: 700; }\n.pd-hs7bf-task-uses {\n  display: flex;\n  flex-wrap: wrap;\n  gap: 5px;\n  margin-top: 4px;\n}\n.pd-hs7bf-task-use {\n  font-size: 0.68rem;\n  font-weight: 600;\n  color: var(--pd-muted);\n  background: rgba(0,0,0,0.04);\n  border: 1px solid var(--pd-border);\n  padding: 3px 9px;\n  border-radius: 100px;\n}\n\n\/* VS BONING KNIFE *\/\n.pd-hs7bf-vs {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-radius: var(--pd-radius);\n  padding: 22px 24px;\n  margin-bottom: 28px;\n}\n.pd-hs7bf-vs-label {\n  font-size: 0.68rem;\n  font-weight: 700;\n  letter-spacing: 0.16em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n  margin: 0 0 14px;\n}\n.pd-hs7bf-vs-grid {\n  display: grid;\n  grid-template-columns: 1fr 1fr;\n  gap: 14px;\n}\n.pd-hs7bf-vs-col { display: flex; flex-direction: column; gap: 6px; }\n.pd-hs7bf-vs-col-title {\n  font-size: 0.84rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0 0 2px;\n  padding-bottom: 6px;\n  border-bottom: 1px dashed var(--pd-border);\n}\n.pd-hs7bf-vs-item {\n  display: flex;\n  gap: 8px;\n  font-size: 0.82rem;\n  color: var(--pd-muted);\n  line-height: 1.4;\n  align-items: baseline;\n}\n.pd-hs7bf-vs-item::before {\n  content: '';\n  width: 5px;\n  height: 5px;\n  border-radius: 50%;\n  background: var(--pd-accent);\n  flex-shrink: 0;\n  margin-top: 5px;\n}\n\n\/* BBQ ANGLE *\/\n.pd-hs7bf-bbq {\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  padding: 22px 26px;\n  margin-bottom: 28px;\n}\n.pd-hs7bf-bbq-eyebrow {\n  font-size: 0.62rem;\n  font-weight: 700;\n  letter-spacing: 0.2em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n  margin: 0 0 10px;\n  display: block;\n}\n.pd-hs7bf-bbq p {\n  font-size: 0.9rem;\n  color: #a8a39e;\n  line-height: 1.75;\n  margin: 0 0 10px;\n}\n.pd-hs7bf-bbq p:last-child { margin: 0; }\n.pd-hs7bf-bbq strong { color: #f0ece4; font-weight: 700; }\n\n\/* CRAFT STRIP *\/\n.pd-hs7bf-craft {\n  display: grid;\n  grid-template-columns: repeat(4, 1fr);\n  gap: 0;\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 28px;\n}\n.pd-hs7bf-craft-item {\n  padding: 18px 14px;\n  border-right: 1px solid rgba(255,255,255,0.07);\n  display: flex;\n  flex-direction: column;\n  gap: 4px;\n}\n.pd-hs7bf-craft-item:last-child { border-right: none; }\n.pd-hs7bf-craft-label {\n  font-size: 0.58rem;\n  font-weight: 700;\n  letter-spacing: 0.14em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n}\n.pd-hs7bf-craft-value {\n  font-size: 0.86rem;\n  font-weight: 800;\n  color: #f0ece4;\n  line-height: 1.2;\n}\n.pd-hs7bf-craft-detail {\n  font-size: 0.72rem;\n  color: #a8a39e;\n  line-height: 1.4;\n}\n\n\/* SPECS *\/\n.pd-hs7bf-specs-table {\n  width: 100%;\n  border-collapse: collapse;\n  font-size: 0.88rem;\n  margin-bottom: 28px;\n}\n.pd-hs7bf-specs-table tr { border-bottom: 1px solid var(--pd-border); }\n.pd-hs7bf-specs-table tr:last-child { border-bottom: none; }\n.pd-hs7bf-specs-table tr:nth-child(even) td { background: var(--pd-bg-alt); }\n.pd-hs7bf-specs-table td { padding: 11px 14px; vertical-align: top; line-height: 1.5; }\n.pd-hs7bf-specs-table td:first-child { font-weight: 700; color: var(--pd-text); width: 40%; }\n.pd-hs7bf-specs-table td:last-child { color: var(--pd-muted); }\n\n\/* FAQ *\/\n.pd-hs7bf-faq-item {\n  border: 1px solid var(--pd-border);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 8px;\n  background: var(--pd-bg-alt);\n  transition: border-color 0.2s;\n}\n.pd-hs7bf-faq-item[open] { border-color: var(--pd-accent); }\n.pd-hs7bf-faq-item summary {\n  display: flex;\n  justify-content: space-between;\n  align-items: center;\n  gap: 14px;\n  padding: 16px 20px;\n  font-size: 0.9rem;\n  font-weight: 700;\n  color: var(--pd-text);\n  cursor: pointer;\n  list-style: none;\n  line-height: 1.4;\n}\n.pd-hs7bf-faq-item summary::-webkit-details-marker { display: none; }\n.pd-hs7bf-faq-icon {\n  width: 24px;\n  height: 24px;\n  border-radius: 50%;\n  background: var(--pd-accent-dim);\n  border: 1px solid rgba(200,16,46,0.2);\n  display: flex;\n  align-items: center;\n  justify-content: center;\n  color: var(--pd-accent);\n  flex-shrink: 0;\n  transition: transform 0.22s;\n}\n.pd-hs7bf-faq-icon svg { width: 12px; height: 12px; }\n.pd-hs7bf-faq-item[open] .pd-hs7bf-faq-icon { transform: rotate(180deg); background: var(--pd-accent); color: #fff; border-color: var(--pd-accent); }\n.pd-hs7bf-faq-answer {\n  padding: 0 20px 16px;\n  font-size: 0.87rem;\n  color: var(--pd-muted);\n  line-height: 1.7;\n  border-top: 1px solid var(--pd-border);\n}\n.pd-hs7bf-faq-answer p { margin: 10px 0 0; }\n.pd-hs7bf-faq-answer p:first-child { margin-top: 12px; }\n.pd-hs7bf-faq-answer strong { color: var(--pd-text); font-weight: 700; }\n\n\/* CTA *\/\n.pd-hs7bf-cta {\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  padding: 20px 24px;\n  display: flex;\n  align-items: center;\n  justify-content: space-between;\n  gap: 16px;\n  flex-wrap: wrap;\n  margin-top: 8px;\n}\n.pd-hs7bf-cta-text { font-size: 0.88rem; color: #a8a39e; line-height: 1.5; }\n.pd-hs7bf-cta-text strong { color: #f0ece4; font-weight: 700; }\n.pd-hs7bf-cta-btn {\n  display: inline-flex;\n  align-items: center;\n  gap: 7px;\n  background: var(--pd-accent);\n  color: #fff;\n  font-size: 0.76rem;\n  font-weight: 700;\n  letter-spacing: 0.06em;\n  text-transform: uppercase;\n  text-decoration: none;\n  padding: 11px 20px;\n  border-radius: var(--pd-radius);\n  transition: background 0.18s;\n  white-space: nowrap;\n}\n.pd-hs7bf-cta-btn:hover { background: #a50d25; }\n.pd-hs7bf-cta-btn svg { width: 11px; height: 11px; }\n\n@media (max-width: 640px) {\n  .pd-hs7bf-stats { grid-template-columns: repeat(2, 1fr); }\n  .pd-hs7bf-stat:nth-child(2) { border-right: none; }\n  .pd-hs7bf-stat:nth-child(-n+2) { border-bottom: 1px solid rgba(255,255,255,0.07); }\n  .pd-hs7bf-craft { grid-template-columns: repeat(2, 1fr); }\n  .pd-hs7bf-craft-item:nth-child(2) { border-right: none; }\n  .pd-hs7bf-craft-item:nth-child(-n+2) { border-bottom: 1px solid rgba(255,255,255,0.07); }\n  .pd-hs7bf-tasks { grid-template-columns: 1fr; }\n  .pd-hs7bf-vs-grid { grid-template-columns: 1fr; }\n  .pd-hs7bf-flex { padding: 20px; }\n  .pd-hs7bf-bbq { padding: 20px; }\n}\n\u003c\/style\u003e\n\n\u003cdiv class=\"pd-hs7bf-wrap\"\u003e\n\n  \u003cdiv class=\"pd-hs7bf-stats\"\u003e\n    \u003cdiv class=\"pd-hs7bf-stat\"\u003e\n      \u003cspan class=\"pd-hs7bf-stat-val\"\u003e7 Inch\u003c\/span\u003e\n      \u003cspan class=\"pd-hs7bf-stat-label\"\u003eBlade Length\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs7bf-stat\"\u003e\n      \u003cspan class=\"pd-hs7bf-stat-val\"\u003eFlexible\u003c\/span\u003e\n      \u003cspan class=\"pd-hs7bf-stat-label\"\u003eBlade Type\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs7bf-stat\"\u003e\n      \u003cspan class=\"pd-hs7bf-stat-val\"\u003eX50CrMoV15\u003c\/span\u003e\n      \u003cspan class=\"pd-hs7bf-stat-label\"\u003eGerman Steel\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs7bf-stat\"\u003e\n      \u003cspan class=\"pd-hs7bf-stat-val\"\u003eLifetime\u003c\/span\u003e\n      \u003cspan class=\"pd-hs7bf-stat-label\"\u003eWarranty\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-hs7bf-intro\"\u003e\n    The Hammer Stahl 7-inch Boning and Fillet Knife is built around a \u003cstrong\u003ethin, flexible blade that moves cleanly along fish bones and slides evenly along skin\u003c\/strong\u003e, separating it from the flesh in one smooth pass. The flexibility is not incidental. It is the functional requirement of a fillet knife. German X50CrMoV15 steel, Quad Tang Pakkawood handle, 20-degree laser-set bevel, sloped bolster, and a lifetime warranty. Packaged in a foam-padded gift box with magnetic latches.\n  \u003c\/div\u003e\n\n  \u003c!-- FLEXIBILITY EXPLAINER --\u003e\n  \u003cdiv class=\"pd-hs7bf-flex\"\u003e\n    \u003cspan class=\"pd-hs7bf-flex-eyebrow\"\u003eWhy Flexibility Matters\u003c\/span\u003e\n    \u003ch3\u003eA rigid blade tears. A flexible blade follows.\u003c\/h3\u003e\n    \u003cp\u003eA rigid blade pressing against a fish bone will depart from the surface as it encounters resistance, tearing at the flesh or losing contact with the bone and cutting through it rather than along it. \u003cstrong\u003eA flexible blade bends to follow the contour of the bone\u003c\/strong\u003e, maintaining consistent contact along its full length without departing from the surface. The result is more flesh recovered per fillet and a cleaner cut face with no tearing or ragged edges.\u003c\/p\u003e\n    \u003cp\u003eThe same principle applies to skin removal. \u003cstrong\u003eRunning the flexible blade flat under fish skin\u003c\/strong\u003e with the knife angled low allows even pressure along the full blade length as it separates skin from flesh in a single stroke. A stiffer blade would lift or buckle against the resistance, requiring multiple repositioned passes that leave irregular amounts of flesh on the skin.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- TWO TASKS --\u003e\n  \u003ch3 class=\"pd-hs7bf-heading\"\u003eTwo Tasks, One Blade\u003c\/h3\u003e\n  \u003cdiv class=\"pd-hs7bf-tasks\"\u003e\n\n    \u003cdiv class=\"pd-hs7bf-task\"\u003e\n      \u003cspan class=\"pd-hs7bf-task-num\"\u003eTask 01\u003c\/span\u003e\n      \u003cp class=\"pd-hs7bf-task-title\"\u003eFish Filleting\u003c\/p\u003e\n      \u003cp class=\"pd-hs7bf-task-body\"\u003eThe flexible blade runs along the spine and rib bones of a whole fish, following the bone structure precisely without departing from the surface. \u003cstrong\u003eSingle clean passes separate the fillet from the frame\u003c\/strong\u003e in the same motion a professional fishmonger uses, recovering maximum flesh with minimum waste.\u003c\/p\u003e\n      \u003cdiv class=\"pd-hs7bf-task-uses\"\u003e\n        \u003cspan class=\"pd-hs7bf-task-use\"\u003eWhole snapper\u003c\/span\u003e\n        \u003cspan class=\"pd-hs7bf-task-use\"\u003eSalmon sides\u003c\/span\u003e\n        \u003cspan class=\"pd-hs7bf-task-use\"\u003eFlathead\u003c\/span\u003e\n        \u003cspan class=\"pd-hs7bf-task-use\"\u003eBarramundi\u003c\/span\u003e\n        \u003cspan class=\"pd-hs7bf-task-use\"\u003eTrout\u003c\/span\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs7bf-task\"\u003e\n      \u003cspan class=\"pd-hs7bf-task-num\"\u003eTask 02\u003c\/span\u003e\n      \u003cp class=\"pd-hs7bf-task-title\"\u003eSkin Removal\u003c\/p\u003e\n      \u003cp class=\"pd-hs7bf-task-body\"\u003eThe narrow, flexible blade runs directly under fish skin with the knife angled flat, keeping even pressure against the skin surface as it separates cleanly from the flesh. \u003cstrong\u003eCold-smoked salmon, smoked trout, and whole fish prepared for the EGG\u003c\/strong\u003e all benefit from clean skin removal that a stiff blade cannot deliver in a single even pass.\u003c\/p\u003e\n      \u003cdiv class=\"pd-hs7bf-task-uses\"\u003e\n        \u003cspan class=\"pd-hs7bf-task-use\"\u003eCold-smoked salmon\u003c\/span\u003e\n        \u003cspan class=\"pd-hs7bf-task-use\"\u003eSmoked trout fillets\u003c\/span\u003e\n        \u003cspan class=\"pd-hs7bf-task-use\"\u003ePre-smoke prep\u003c\/span\u003e\n        \u003cspan class=\"pd-hs7bf-task-use\"\u003ePresentation\u003c\/span\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n  \u003c!-- VS BONING KNIFE --\u003e\n  \u003cdiv class=\"pd-hs7bf-vs\"\u003e\n    \u003cp class=\"pd-hs7bf-vs-label\"\u003eHow This Differs From the 6-Inch Boning Knife\u003c\/p\u003e\n    \u003cdiv class=\"pd-hs7bf-vs-grid\"\u003e\n      \u003cdiv class=\"pd-hs7bf-vs-col\"\u003e\n        \u003cp class=\"pd-hs7bf-vs-col-title\"\u003e7\" Boning \/ Fillet Knife (This Knife)\u003c\/p\u003e\n        \u003cdiv class=\"pd-hs7bf-vs-item\"\u003eGenuinely flexible blade follows fish bone contours\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs7bf-vs-item\"\u003eThin, narrow profile for precision fish work\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs7bf-vs-item\"\u003eDesigned primarily for fish filleting and skin removal\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs7bf-vs-item\"\u003eLonger reach suits larger whole fish and full salmon sides\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs7bf-vs-item\"\u003eAlso used for delicate boning tasks on smaller cuts\u003c\/div\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-hs7bf-vs-col\"\u003e\n        \u003cp class=\"pd-hs7bf-vs-col-title\"\u003e6\" Boning Knife (in the 5-Piece Roll)\u003c\/p\u003e\n        \u003cdiv class=\"pd-hs7bf-vs-item\"\u003eSemi-flexible, curved blade for meat boning\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs7bf-vs-item\"\u003eDesigned for chicken jointing and butterflying\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs7bf-vs-item\"\u003eWorks around joints and cartilage in poultry\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs7bf-vs-item\"\u003eMore suited to butchery tasks than fish work\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs7bf-vs-item\"\u003ePart of the 5-piece leather roll configuration\u003c\/div\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- BBQ CONTEXT --\u003e\n  \u003cdiv class=\"pd-hs7bf-bbq\"\u003e\n    \u003cspan class=\"pd-hs7bf-bbq-eyebrow\"\u003eFor BBQ Cooks Who Also Cook Fish\u003c\/span\u003e\n    \u003cp\u003eCold-smoked salmon on the Big Green Egg, whole snapper or barramundi baked over charcoal, smoked trout for a starter at a gathering: all of these require clean preparation before they hit the cooker. \u003cstrong\u003eSkin removal on a salmon side before cold smoking requires a flexible fillet blade\u003c\/strong\u003e, not the scimitar or the boning knife in the roll. The scimitar is for fat trimming on large cuts of meat. The boning knife is for poultry and red meat. The 7-inch fillet knife is the specific tool for fish.\u003c\/p\u003e\n    \u003cp\u003eFor BBQ Republic customers who fish as well as smoke and grill, this knife completes the full protein preparation capability alongside the Hammer Stahl range. \u003cstrong\u003eHold it alongside the scimitar, the boning knife, and the slicer\u003c\/strong\u003e in the showroom and it becomes obvious that these are four different tools for four distinct jobs, not variations of the same blade.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- CRAFT STRIP --\u003e\n  \u003cdiv class=\"pd-hs7bf-craft\"\u003e\n    \u003cdiv class=\"pd-hs7bf-craft-item\"\u003e\n      \u003cspan class=\"pd-hs7bf-craft-label\"\u003eSteel\u003c\/span\u003e\n      \u003cspan class=\"pd-hs7bf-craft-value\"\u003eGerman X50CrMoV15\u003c\/span\u003e\n      \u003cspan class=\"pd-hs7bf-craft-detail\"\u003eForged and tempered. Same spec as the full range.\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs7bf-craft-item\"\u003e\n      \u003cspan class=\"pd-hs7bf-craft-label\"\u003eHardness\u003c\/span\u003e\n      \u003cspan class=\"pd-hs7bf-craft-value\"\u003eRockwell 55-57\u003c\/span\u003e\n      \u003cspan class=\"pd-hs7bf-craft-detail\"\u003eDaily-use range. Hones and sharpens at home.\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs7bf-craft-item\"\u003e\n      \u003cspan class=\"pd-hs7bf-craft-label\"\u003eEdge\u003c\/span\u003e\n      \u003cspan class=\"pd-hs7bf-craft-value\"\u003e20° Bevel\u003c\/span\u003e\n      \u003cspan class=\"pd-hs7bf-craft-detail\"\u003eLaser measured. Razor sharp out of the box.\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs7bf-craft-item\"\u003e\n      \u003cspan class=\"pd-hs7bf-craft-label\"\u003eHandle\u003c\/span\u003e\n      \u003cspan class=\"pd-hs7bf-craft-value\"\u003eQuad Tang Pakkawood\u003c\/span\u003e\n      \u003cspan class=\"pd-hs7bf-craft-detail\"\u003eSteel on all four sides. Phenolic-infused timber.\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- SPECS --\u003e\n  \u003ch3 class=\"pd-hs7bf-heading\"\u003eSpecifications\u003c\/h3\u003e\n  \u003ctable class=\"pd-hs7bf-specs-table\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd\u003eProduct Name\u003c\/td\u003e\n\u003ctd\u003eHammer Stahl 7-Inch Boning and Fillet Knife\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eProduct Code\u003c\/td\u003e\n\u003ctd\u003eHS-6305\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBlade Length\u003c\/td\u003e\n\u003ctd\u003e7 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBlade Type\u003c\/td\u003e\n\u003ctd\u003eThin, flexible, narrow\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSteel\u003c\/td\u003e\n\u003ctd\u003eGerman X50CrMoV15 high-carbon stainless\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eRockwell Hardness\u003c\/td\u003e\n\u003ctd\u003e55 to 57 HRC\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBevel Angle\u003c\/td\u003e\n\u003ctd\u003e20 degrees (laser measured)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eHandle\u003c\/td\u003e\n\u003ctd\u003eQuad Tang Pakkawood, phenolic resin infused\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBolster\u003c\/td\u003e\n\u003ctd\u003eSloped, for comfortable grip\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003ePrimary Use\u003c\/td\u003e\n\u003ctd\u003eFish filleting, skin removal\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSecondary Use\u003c\/td\u003e\n\u003ctd\u003eDelicate boning, trimming, slicing\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eFoam-padded gift box with magnetic latch closure\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eWarranty\u003c\/td\u003e\n\u003ctd\u003eLifetime (defects in materials and workmanship)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eCare\u003c\/td\u003e\n\u003ctd\u003eHand wash only. Dry immediately.\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eHammer Stahl\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003c!-- FAQ --\u003e\n  \u003ch3 class=\"pd-hs7bf-heading\"\u003eCommon Questions\u003c\/h3\u003e\n\n  \u003cdetails class=\"pd-hs7bf-faq-item\"\u003e\n    \u003csummary\u003eWhy does a fillet knife need to be flexible?\u003cspan class=\"pd-hs7bf-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs7bf-faq-answer\"\u003e\n      \u003cp\u003eFish bones are curved and irregular. A rigid blade pressing against them loses contact as it encounters resistance, departing from the bone surface and cutting through flesh rather than along it. \u003cstrong\u003eA flexible blade bends to follow the bone contour\u003c\/strong\u003e, maintaining consistent contact along its full length and recovering significantly more flesh per fillet. The same flexibility allows the blade to run flat under skin with even pressure across the full length, separating it cleanly without tearing or leaving flesh on the skin.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-hs7bf-faq-item\"\u003e\n    \u003csummary\u003eHow does this differ from the boning knife in the 5-piece roll set?\u003cspan class=\"pd-hs7bf-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs7bf-faq-answer\"\u003e\n      \u003cp\u003eThe 6-inch boning knife in the 5-piece leather roll is semi-flexible and designed for meat boning tasks: working around chicken joints, butterflying legs of lamb, removing silver skin from tenderloins. It is a meat butchery knife. \u003cstrong\u003eThe 7-inch boning and fillet knife is genuinely flexible and designed primarily for fish\u003c\/strong\u003e: filleting whole fish, removing skin, and working along the fine bone structure that meat boning knives are too stiff to follow precisely. They are different tools for different proteins.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-hs7bf-faq-item\"\u003e\n    \u003csummary\u003eWhat size fish does the 7-inch handle?\u003cspan class=\"pd-hs7bf-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs7bf-faq-answer\"\u003e\n      \u003cp\u003eThe 7-inch is the most versatile fillet knife length, handling the majority of fish encountered in home and BBQ cooking: whole snapper, flathead, trout, bream, salmon fillets, and most whole reef fish up to around 50cm. \u003cstrong\u003eFor very large whole fish like a full barramundi or whole salmon\u003c\/strong\u003e, a 9-inch fillet knife provides more reach per pass. Ask us in the showroom if you regularly work with large whole fish and want to compare the two lengths.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-hs7bf-faq-item\"\u003e\n    \u003csummary\u003eCan I use it on meat as well as fish?\u003cspan class=\"pd-hs7bf-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs7bf-faq-answer\"\u003e\n      \u003cp\u003eYes, for delicate tasks. The thin flexible blade works well for removing silver skin from beef tenderloin, trimming delicate cuts, and any boning task where the flexibility is an advantage rather than a hindrance. \u003cstrong\u003eFor heavier meat boning tasks\u003c\/strong\u003e like working through cartilage, jointing poultry, or butterflying lamb legs, the semi-flexible 6-inch boning knife is a better tool because it provides more resistance and control on denser tissue.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003c!-- CTA --\u003e\n  \u003cdiv class=\"pd-hs7bf-cta\"\u003e\n    \u003cdiv class=\"pd-hs7bf-cta-text\"\u003e\n\u003cstrong\u003eThe full Hammer Stahl range is in stock at our Wetherill Park showroom.\u003c\/strong\u003e Open Monday and Wednesday to Friday 10am to 5pm, Saturday 9am to 2pm.\u003c\/div\u003e\n    \u003ca href=\"tel:0434010411\" class=\"pd-hs7bf-cta-btn\"\u003e\n      \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpath d=\"M22 16.92v3a2 2 0 01-2.18 2 19.79 19.79 0 01-8.63-3.07A19.5 19.5 0 013.07 9.81a19.79 19.79 0 01-3.07-8.63A2 2 0 012 .18h3a2 2 0 012 1.72 12.84 12.84 0 00.7 2.81 2 2 0 01-.45 2.11L6.09 7.91a16 16 0 006 6l1.09-1.09a2 2 0 012.11-.45 12.84 12.84 0 002.81.7A2 2 0 0122 14.92z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n      Call 0434 010 411\n    \u003c\/a\u003e\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Hammer Stahl","offers":[{"title":"Default Title","offer_id":46734385119404,"sku":"HS7FK","price":179.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/B732TemF_web.jpg?v=1783409112"},{"product_id":"hammer-stahl-8-chef-knife","title":"Hammer Stahl 8″ Chef Knife","description":"\u003cstyle\u003e\n.pd-hs8c-wrap {\n  --pd-bg: #ffffff;\n  --pd-bg-alt: #f8f6f3;\n  --pd-bg-dark: #1a1a1a;\n  --pd-border: #e4e0da;\n  --pd-accent: #c8102e;\n  --pd-accent-dim: rgba(200,16,46,0.07);\n  --pd-text: #1a1a1a;\n  --pd-muted: #5a5550;\n  --pd-radius: 8px;\n  font-family: inherit;\n  box-sizing: border-box;\n  width: 100%;\n  color: var(--pd-text);\n}\n.pd-hs8c-wrap * { box-sizing: border-box; }\n\n.pd-hs8c-stats {\n  display: grid;\n  grid-template-columns: repeat(4, 1fr);\n  gap: 0;\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 32px;\n}\n.pd-hs8c-stat {\n  padding: 20px 14px;\n  text-align: center;\n  border-right: 1px solid rgba(255,255,255,0.07);\n  display: flex;\n  flex-direction: column;\n  gap: 4px;\n}\n.pd-hs8c-stat:last-child { border-right: none; }\n.pd-hs8c-stat-val {\n  font-size: 1.05rem;\n  font-weight: 800;\n  color: #c8102e;\n  line-height: 1;\n  letter-spacing: -0.02em;\n}\n.pd-hs8c-stat-label {\n  font-size: 0.6rem;\n  font-weight: 600;\n  color: #9a9590;\n  letter-spacing: 0.12em;\n  text-transform: uppercase;\n}\n\n.pd-hs8c-intro {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-left: 4px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 22px 24px;\n  margin-bottom: 28px;\n  font-size: 0.96rem;\n  color: var(--pd-muted);\n  line-height: 1.8;\n}\n.pd-hs8c-intro strong { color: var(--pd-text); font-weight: 700; }\n\n.pd-hs8c-heading {\n  font-size: 1.05rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0 0 16px;\n  letter-spacing: -0.01em;\n  display: flex;\n  align-items: center;\n  gap: 10px;\n}\n.pd-hs8c-heading::after {\n  content: '';\n  flex: 1;\n  height: 2px;\n  background: var(--pd-border);\n  border-radius: 2px;\n}\n\n\/* THE STANDARD *\/\n.pd-hs8c-standard {\n  background: var(--pd-bg-dark);\n  border-left: 4px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 24px 28px;\n  margin-bottom: 28px;\n}\n.pd-hs8c-standard-eyebrow {\n  font-size: 0.62rem;\n  font-weight: 700;\n  letter-spacing: 0.2em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n  margin: 0 0 10px;\n  display: block;\n}\n.pd-hs8c-standard h3 {\n  font-size: 1.1rem;\n  font-weight: 800;\n  color: #f0ece4;\n  margin: 0 0 12px;\n  line-height: 1.2;\n}\n.pd-hs8c-standard p {\n  font-size: 0.9rem;\n  color: #a8a39e;\n  line-height: 1.75;\n  margin: 0 0 10px;\n}\n.pd-hs8c-standard p:last-child { margin: 0; }\n.pd-hs8c-standard strong { color: #f0ece4; font-weight: 700; }\n\n\/* ROCKING MOTION *\/\n.pd-hs8c-rock {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-radius: var(--pd-radius);\n  padding: 22px 24px;\n  margin-bottom: 28px;\n}\n.pd-hs8c-rock-label {\n  font-size: 0.68rem;\n  font-weight: 700;\n  letter-spacing: 0.16em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n  margin: 0 0 12px;\n}\n.pd-hs8c-rock-grid {\n  display: grid;\n  grid-template-columns: 1fr 1fr;\n  gap: 14px;\n}\n.pd-hs8c-rock-col { display: flex; flex-direction: column; gap: 6px; }\n.pd-hs8c-rock-col-title {\n  font-size: 0.84rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0 0 2px;\n  padding-bottom: 6px;\n  border-bottom: 1px dashed var(--pd-border);\n}\n.pd-hs8c-rock-item {\n  display: flex;\n  gap: 8px;\n  font-size: 0.82rem;\n  color: var(--pd-muted);\n  line-height: 1.4;\n  align-items: baseline;\n}\n.pd-hs8c-rock-item::before {\n  content: '';\n  width: 5px;\n  height: 5px;\n  border-radius: 50%;\n  background: var(--pd-accent);\n  flex-shrink: 0;\n  margin-top: 5px;\n}\n\n\/* FEATURES *\/\n.pd-hs8c-features {\n  display: grid;\n  grid-template-columns: repeat(2, 1fr);\n  gap: 12px;\n  margin-bottom: 28px;\n}\n.pd-hs8c-feature {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-top: 3px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 18px 18px 16px;\n  display: flex;\n  flex-direction: column;\n  gap: 8px;\n}\n.pd-hs8c-feature-num {\n  font-size: 0.58rem;\n  font-weight: 800;\n  letter-spacing: 0.18em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n}\n.pd-hs8c-feature-title {\n  font-size: 0.92rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0;\n  line-height: 1.3;\n}\n.pd-hs8c-feature-body {\n  font-size: 0.84rem;\n  color: var(--pd-muted);\n  line-height: 1.65;\n  margin: 0;\n}\n.pd-hs8c-feature-body strong { color: var(--pd-text); font-weight: 700; }\n\n\/* WHERE IT FITS *\/\n.pd-hs8c-fits {\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  padding: 22px 26px;\n  margin-bottom: 28px;\n}\n.pd-hs8c-fits-eyebrow {\n  font-size: 0.62rem;\n  font-weight: 700;\n  letter-spacing: 0.2em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n  margin: 0 0 14px;\n  display: block;\n}\n.pd-hs8c-fits-grid {\n  display: grid;\n  grid-template-columns: repeat(2, 1fr);\n  gap: 10px;\n}\n.pd-hs8c-fits-item {\n  background: rgba(255,255,255,0.04);\n  border: 1px solid rgba(255,255,255,0.07);\n  border-radius: 6px;\n  padding: 14px 16px;\n  display: flex;\n  flex-direction: column;\n  gap: 4px;\n}\n.pd-hs8c-fits-knife {\n  font-size: 0.8rem;\n  font-weight: 800;\n  color: var(--pd-accent);\n}\n.pd-hs8c-fits-role {\n  font-size: 0.78rem;\n  color: #a8a39e;\n  line-height: 1.4;\n}\n\n\/* CRAFT STRIP *\/\n.pd-hs8c-craft {\n  display: grid;\n  grid-template-columns: repeat(4, 1fr);\n  gap: 0;\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 28px;\n}\n.pd-hs8c-craft-item {\n  padding: 18px 14px;\n  border-right: 1px solid rgba(255,255,255,0.07);\n  display: flex;\n  flex-direction: column;\n  gap: 4px;\n}\n.pd-hs8c-craft-item:last-child { border-right: none; }\n.pd-hs8c-craft-label {\n  font-size: 0.58rem;\n  font-weight: 700;\n  letter-spacing: 0.14em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n}\n.pd-hs8c-craft-value {\n  font-size: 0.86rem;\n  font-weight: 800;\n  color: #f0ece4;\n  line-height: 1.2;\n}\n.pd-hs8c-craft-detail {\n  font-size: 0.72rem;\n  color: #a8a39e;\n  line-height: 1.4;\n}\n\n\/* SPECS *\/\n.pd-hs8c-specs-table {\n  width: 100%;\n  border-collapse: collapse;\n  font-size: 0.88rem;\n  margin-bottom: 28px;\n}\n.pd-hs8c-specs-table tr { border-bottom: 1px solid var(--pd-border); }\n.pd-hs8c-specs-table tr:last-child { border-bottom: none; }\n.pd-hs8c-specs-table tr:nth-child(even) td { background: var(--pd-bg-alt); }\n.pd-hs8c-specs-table td { padding: 11px 14px; vertical-align: top; line-height: 1.5; }\n.pd-hs8c-specs-table td:first-child { font-weight: 700; color: var(--pd-text); width: 40%; }\n.pd-hs8c-specs-table td:last-child { color: var(--pd-muted); }\n\n\/* FAQ *\/\n.pd-hs8c-faq-item {\n  border: 1px solid var(--pd-border);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 8px;\n  background: var(--pd-bg-alt);\n  transition: border-color 0.2s;\n}\n.pd-hs8c-faq-item[open] { border-color: var(--pd-accent); }\n.pd-hs8c-faq-item summary {\n  display: flex;\n  justify-content: space-between;\n  align-items: center;\n  gap: 14px;\n  padding: 16px 20px;\n  font-size: 0.9rem;\n  font-weight: 700;\n  color: var(--pd-text);\n  cursor: pointer;\n  list-style: none;\n  line-height: 1.4;\n}\n.pd-hs8c-faq-item summary::-webkit-details-marker { display: none; }\n.pd-hs8c-faq-icon {\n  width: 24px;\n  height: 24px;\n  border-radius: 50%;\n  background: var(--pd-accent-dim);\n  border: 1px solid rgba(200,16,46,0.2);\n  display: flex;\n  align-items: center;\n  justify-content: center;\n  color: var(--pd-accent);\n  flex-shrink: 0;\n  transition: transform 0.22s;\n}\n.pd-hs8c-faq-icon svg { width: 12px; height: 12px; }\n.pd-hs8c-faq-item[open] .pd-hs8c-faq-icon { transform: rotate(180deg); background: var(--pd-accent); color: #fff; border-color: var(--pd-accent); }\n.pd-hs8c-faq-answer {\n  padding: 0 20px 16px;\n  font-size: 0.87rem;\n  color: var(--pd-muted);\n  line-height: 1.7;\n  border-top: 1px solid var(--pd-border);\n}\n.pd-hs8c-faq-answer p { margin: 10px 0 0; }\n.pd-hs8c-faq-answer p:first-child { margin-top: 12px; }\n.pd-hs8c-faq-answer strong { color: var(--pd-text); font-weight: 700; }\n\n\/* CTA *\/\n.pd-hs8c-cta {\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  padding: 20px 24px;\n  display: flex;\n  align-items: center;\n  justify-content: space-between;\n  gap: 16px;\n  flex-wrap: wrap;\n  margin-top: 8px;\n}\n.pd-hs8c-cta-text { font-size: 0.88rem; color: #a8a39e; line-height: 1.5; }\n.pd-hs8c-cta-text strong { color: #f0ece4; font-weight: 700; }\n.pd-hs8c-cta-btn {\n  display: inline-flex;\n  align-items: center;\n  gap: 7px;\n  background: var(--pd-accent);\n  color: #fff;\n  font-size: 0.76rem;\n  font-weight: 700;\n  letter-spacing: 0.06em;\n  text-transform: uppercase;\n  text-decoration: none;\n  padding: 11px 20px;\n  border-radius: var(--pd-radius);\n  transition: background 0.18s;\n  white-space: nowrap;\n}\n.pd-hs8c-cta-btn:hover { background: #a50d25; }\n.pd-hs8c-cta-btn svg { width: 11px; height: 11px; }\n\n@media (max-width: 640px) {\n  .pd-hs8c-stats { grid-template-columns: repeat(2, 1fr); }\n  .pd-hs8c-stat:nth-child(2) { border-right: none; }\n  .pd-hs8c-stat:nth-child(-n+2) { border-bottom: 1px solid rgba(255,255,255,0.07); }\n  .pd-hs8c-craft { grid-template-columns: repeat(2, 1fr); }\n  .pd-hs8c-craft-item:nth-child(2) { border-right: none; }\n  .pd-hs8c-craft-item:nth-child(-n+2) { border-bottom: 1px solid rgba(255,255,255,0.07); }\n  .pd-hs8c-features { grid-template-columns: 1fr; }\n  .pd-hs8c-rock-grid { grid-template-columns: 1fr; }\n  .pd-hs8c-fits-grid { grid-template-columns: 1fr; }\n  .pd-hs8c-standard { padding: 20px; }\n}\n\u003c\/style\u003e\n\n\u003cdiv class=\"pd-hs8c-wrap\"\u003e\n\n  \u003cdiv class=\"pd-hs8c-stats\"\u003e\n    \u003cdiv class=\"pd-hs8c-stat\"\u003e\n      \u003cspan class=\"pd-hs8c-stat-val\"\u003e8 Inch\u003c\/span\u003e\n      \u003cspan class=\"pd-hs8c-stat-label\"\u003eBlade Length\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs8c-stat\"\u003e\n      \u003cspan class=\"pd-hs8c-stat-val\"\u003eX50CrMoV15\u003c\/span\u003e\n      \u003cspan class=\"pd-hs8c-stat-label\"\u003eGerman Steel\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs8c-stat\"\u003e\n      \u003cspan class=\"pd-hs8c-stat-val\"\u003e55-57 HRC\u003c\/span\u003e\n      \u003cspan class=\"pd-hs8c-stat-label\"\u003eRockwell Hardness\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs8c-stat\"\u003e\n      \u003cspan class=\"pd-hs8c-stat-val\"\u003eLifetime\u003c\/span\u003e\n      \u003cspan class=\"pd-hs8c-stat-label\"\u003eWarranty\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-hs8c-intro\"\u003e\n    The Hammer Stahl 8-inch Chef Knife is \u003cstrong\u003ethe industry standard. Professional kitchens worldwide are organised around an 8-inch chef knife as the primary workhorse blade.\u003c\/strong\u003e The length provides enough reach to handle large produce in a single pass, enough heft for heavy-duty chopping through dense vegetables and large cuts, and a curved blade geometry that enables the rocking motion at the foundation of Western knife technique. German X50CrMoV15 steel, Quad Tang Pakkawood handle, 20-degree laser-set bevel, sloped bolster, and a lifetime warranty.\n  \u003c\/div\u003e\n\n  \u003c!-- THE STANDARD --\u003e\n  \u003cdiv class=\"pd-hs8c-standard\"\u003e\n    \u003cspan class=\"pd-hs8c-standard-eyebrow\"\u003eWhy 8 Inches Is the Standard\u003c\/span\u003e\n    \u003ch3\u003eThe length professional kitchens are built around.\u003c\/h3\u003e\n    \u003cp\u003eThe 8-inch chef knife became the professional kitchen standard for a specific reason: it balances reach, mass, and control in a single length that covers the majority of cutting tasks without being too long to manoeuvre precisely or too short to handle large produce comfortably. \u003cstrong\u003eA 6-inch chef knife trades reach and momentum for control.\u003c\/strong\u003e A 10-inch or 12-inch chef knife provides more reach but requires more board space and more wrist effort to control precisely. At 8 inches, the knife handles everything from fine herb mincing to breaking down a whole cabbage without being specialised for either extreme.\u003c\/p\u003e\n    \u003cp\u003eFor BBQ cooks who do extended prep sessions for large smoking cooks, \u003cstrong\u003ethe 8-inch is the blade that covers the most ground with the least effort\u003c\/strong\u003e. Breaking down several kilograms of aromatics, dicing large quantities of a single vegetable, portioning raw meat: the heft and balance of the 8-inch means momentum from the curved blade does the work rather than force from the cook's wrist.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- ROCKING MOTION vs SANTOKU --\u003e\n  \u003cdiv class=\"pd-hs8c-rock\"\u003e\n    \u003cp class=\"pd-hs8c-rock-label\"\u003e8-Inch Chef Knife vs 7.5-Inch Santoku\u003c\/p\u003e\n    \u003cdiv class=\"pd-hs8c-rock-grid\"\u003e\n      \u003cdiv class=\"pd-hs8c-rock-col\"\u003e\n        \u003cp class=\"pd-hs8c-rock-col-title\"\u003eChef Knife: Rocking Motion\u003c\/p\u003e\n        \u003cdiv class=\"pd-hs8c-rock-item\"\u003eCurved blade rocks heel to tip in a continuous arc\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs8c-rock-item\"\u003eTip stays close to board as a pivot point\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs8c-rock-item\"\u003eCovers ground quickly in continuous motion\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs8c-rock-item\"\u003ePointed tip for in-cut starts, scoring, coring\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs8c-rock-item\"\u003eMore versatile across a wider range of tasks\u003c\/div\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-hs8c-rock-col\"\u003e\n        \u003cp class=\"pd-hs8c-rock-col-title\"\u003eSantoku: Vertical Chop\u003c\/p\u003e\n        \u003cdiv class=\"pd-hs8c-rock-item\"\u003eFlat blade contacts the board fully on the downstroke\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs8c-rock-item\"\u003eBetter for precise, consistent dice\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs8c-rock-item\"\u003eGranton edge prevents soft foods sticking\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs8c-rock-item\"\u003eSheepsfoot tip: no pointed tip capability\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs8c-rock-item\"\u003eOptimised for slice, dice, and mince\u003c\/div\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- FEATURES --\u003e\n  \u003ch3 class=\"pd-hs8c-heading\"\u003eFeatures\u003c\/h3\u003e\n  \u003cdiv class=\"pd-hs8c-features\"\u003e\n\n    \u003cdiv class=\"pd-hs8c-feature\"\u003e\n      \u003cspan class=\"pd-hs8c-feature-num\"\u003eFeature 01\u003c\/span\u003e\n      \u003ch4 class=\"pd-hs8c-feature-title\"\u003eCurved Blade for the Rocking Motion\u003c\/h4\u003e\n      \u003cp class=\"pd-hs8c-feature-body\"\u003eThe blade rises from a wide heel through a long arc to a fine pointed tip. The tip stays on or near the board as a pivot while the heel rises and falls. \u003cstrong\u003eEach stroke traces the full arc of the blade through the ingredient in a continuous rocking motion\u003c\/strong\u003e that covers ground faster than the lifted vertical stroke of a santoku.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs8c-feature\"\u003e\n      \u003cspan class=\"pd-hs8c-feature-num\"\u003eFeature 02\u003c\/span\u003e\n      \u003ch4 class=\"pd-hs8c-feature-title\"\u003ePointed Tip for Detail Work\u003c\/h4\u003e\n      \u003cp class=\"pd-hs8c-feature-body\"\u003eThe pointed tip enables tasks neither the santoku nor the shorter chef knives can do well: starting cuts in the middle of an ingredient, scoring meat and skin before smoking, coring tomatoes and capsicum, and any task where working from the tip inward is the correct approach. \u003cstrong\u003eThe tip is the capability that makes the chef knife the most versatile single blade\u003c\/strong\u003e in the kitchen.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs8c-feature\"\u003e\n      \u003cspan class=\"pd-hs8c-feature-num\"\u003eFeature 03\u003c\/span\u003e\n      \u003ch4 class=\"pd-hs8c-feature-title\"\u003eHeft and Momentum for Heavy-Duty Work\u003c\/h4\u003e\n      \u003cp class=\"pd-hs8c-feature-body\"\u003eThe mass of an 8-inch blade means momentum from the curve does the work on heavy-duty tasks rather than force from the wrist. \u003cstrong\u003eBreaking down large quantities of hard vegetables\u003c\/strong\u003e, splitting a whole cabbage, or portioning dense root vegetables all benefit from the blade's own weight carrying through the cut without the cook having to drive it.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs8c-feature\"\u003e\n      \u003cspan class=\"pd-hs8c-feature-num\"\u003eFeature 04\u003c\/span\u003e\n      \u003ch4 class=\"pd-hs8c-feature-title\"\u003eSloped Bolster for Pinch Grip\u003c\/h4\u003e\n      \u003cp class=\"pd-hs8c-feature-body\"\u003eThe sloped bolster positions the fingers naturally into a pinch grip directly on the blade rather than a hammer grip on the handle. \u003cstrong\u003eA pinch grip provides better directional control\u003c\/strong\u003e and reduces wrist tension through extended prep sessions. The blade can also be sharpened all the way to the heel, which a full flat bolster prevents.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n  \u003c!-- WHERE IT FITS --\u003e\n  \u003cdiv class=\"pd-hs8c-fits\"\u003e\n    \u003cspan class=\"pd-hs8c-fits-eyebrow\"\u003eWhere the 8-Inch Chef Sits in the Hammer Stahl Range\u003c\/span\u003e\n    \u003cdiv class=\"pd-hs8c-fits-grid\"\u003e\n      \u003cdiv class=\"pd-hs8c-fits-item\"\u003e\n        \u003cspan class=\"pd-hs8c-fits-knife\"\u003e10\" Scimitar (Roll Set)\u003c\/span\u003e\n        \u003cspan class=\"pd-hs8c-fits-role\"\u003eFat trimming, breaking down large meat primals\u003c\/span\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-hs8c-fits-item\"\u003e\n        \u003cspan class=\"pd-hs8c-fits-knife\"\u003e8\" Chef Knife (This Knife)\u003c\/span\u003e\n        \u003cspan class=\"pd-hs8c-fits-role\"\u003eGeneral prep, bulk veg, portioning, everything else\u003c\/span\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-hs8c-fits-item\"\u003e\n        \u003cspan class=\"pd-hs8c-fits-knife\"\u003e7.5\" Santoku\u003c\/span\u003e\n        \u003cspan class=\"pd-hs8c-fits-role\"\u003ePrecise dicing and mincing, non-stick granton edge\u003c\/span\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-hs8c-fits-item\"\u003e\n        \u003cspan class=\"pd-hs8c-fits-knife\"\u003e6\" Chef Knife\u003c\/span\u003e\n        \u003cspan class=\"pd-hs8c-fits-role\"\u003eCompact control for smaller hands and detail work\u003c\/span\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-hs8c-fits-item\"\u003e\n        \u003cspan class=\"pd-hs8c-fits-knife\"\u003e7\" Boning \/ Fillet Knife\u003c\/span\u003e\n        \u003cspan class=\"pd-hs8c-fits-role\"\u003eFish filleting and skin removal\u003c\/span\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-hs8c-fits-item\"\u003e\n        \u003cspan class=\"pd-hs8c-fits-knife\"\u003e10\" Slicer\u003c\/span\u003e\n        \u003cspan class=\"pd-hs8c-fits-role\"\u003eBrisket slicing and smoked protein presentation\u003c\/span\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- CRAFT STRIP --\u003e\n  \u003cdiv class=\"pd-hs8c-craft\"\u003e\n    \u003cdiv class=\"pd-hs8c-craft-item\"\u003e\n      \u003cspan class=\"pd-hs8c-craft-label\"\u003eSteel\u003c\/span\u003e\n      \u003cspan class=\"pd-hs8c-craft-value\"\u003eGerman X50CrMoV15\u003c\/span\u003e\n      \u003cspan class=\"pd-hs8c-craft-detail\"\u003eHigh-carbon stainless. Same spec as Wusthof.\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs8c-craft-item\"\u003e\n      \u003cspan class=\"pd-hs8c-craft-label\"\u003eHardness\u003c\/span\u003e\n      \u003cspan class=\"pd-hs8c-craft-value\"\u003eRockwell 55-57\u003c\/span\u003e\n      \u003cspan class=\"pd-hs8c-craft-detail\"\u003eOptimal daily-use range. Hones and sharpens at home.\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs8c-craft-item\"\u003e\n      \u003cspan class=\"pd-hs8c-craft-label\"\u003eEdge\u003c\/span\u003e\n      \u003cspan class=\"pd-hs8c-craft-value\"\u003e20° Bevel\u003c\/span\u003e\n      \u003cspan class=\"pd-hs8c-craft-detail\"\u003eLaser measured. European standard. Razor sharp from box.\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs8c-craft-item\"\u003e\n      \u003cspan class=\"pd-hs8c-craft-label\"\u003eHandle\u003c\/span\u003e\n      \u003cspan class=\"pd-hs8c-craft-value\"\u003eQuad Tang Pakkawood\u003c\/span\u003e\n      \u003cspan class=\"pd-hs8c-craft-detail\"\u003eSteel on all four sides. Phenolic-infused timber.\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- SPECS --\u003e\n  \u003ch3 class=\"pd-hs8c-heading\"\u003eSpecifications\u003c\/h3\u003e\n  \u003ctable class=\"pd-hs8c-specs-table\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd\u003eProduct Name\u003c\/td\u003e\n\u003ctd\u003eHammer Stahl 8-Inch Chef Knife\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSKU\u003c\/td\u003e\n\u003ctd\u003e8CHEF\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBlade Length\u003c\/td\u003e\n\u003ctd\u003e8 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBlade Profile\u003c\/td\u003e\n\u003ctd\u003eCurved, German-style with pointed tip\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eCutting Motion\u003c\/td\u003e\n\u003ctd\u003eRocking heel-to-tip\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSteel\u003c\/td\u003e\n\u003ctd\u003eGerman X50CrMoV15 high-carbon stainless\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eRockwell Hardness\u003c\/td\u003e\n\u003ctd\u003e55 to 57 HRC\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBevel Angle\u003c\/td\u003e\n\u003ctd\u003e20 degrees (laser measured)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eHandle\u003c\/td\u003e\n\u003ctd\u003eQuad Tang Pakkawood, phenolic resin infused\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBolster\u003c\/td\u003e\n\u003ctd\u003eSloped, for pinch grip and full-blade sharpening\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBest For\u003c\/td\u003e\n\u003ctd\u003eGeneral all-purpose prep, bulk chopping, dicing, mincing, slicing, portioning\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eFoam-padded gift box with magnetic latch closure\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eWarranty\u003c\/td\u003e\n\u003ctd\u003eLifetime (defects in materials and workmanship)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eCare\u003c\/td\u003e\n\u003ctd\u003eHand wash only. Dry immediately.\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eHammer Stahl\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003c!-- FAQ --\u003e\n  \u003ch3 class=\"pd-hs8c-heading\"\u003eCommon Questions\u003c\/h3\u003e\n\n  \u003cdetails class=\"pd-hs8c-faq-item\"\u003e\n    \u003csummary\u003eIs the 8-inch the right chef knife to start with?\u003cspan class=\"pd-hs8c-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs8c-faq-answer\"\u003e\n      \u003cp\u003eFor most people, yes. The 8-inch is the professional and culinary school standard because it covers the widest range of tasks without being specialised. \u003cstrong\u003eIf you have larger hands and do a lot of bulk prep work\u003c\/strong\u003e, the 8-inch is the right starting point. If you have smaller hands or find longer blades difficult to control, the 6-inch is worth considering instead. Both share identical steel, construction, and edge geometry. The difference is purely the reach and mass.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-hs8c-faq-item\"\u003e\n    \u003csummary\u003eShould I get the 8-inch chef knife or the 7.5-inch santoku?\u003cspan class=\"pd-hs8c-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs8c-faq-answer\"\u003e\n      \u003cp\u003eThey are complementary rather than competing. The 8-inch chef knife excels at rocking cuts, tasks that need the pointed tip, and heavy-duty chopping where blade momentum is an advantage. The 7.5-inch santoku excels at precise, consistent dicing and mincing, and its granton edge prevents soft foods sticking. \u003cstrong\u003eMany serious cooks own both and choose based on the task.\u003c\/strong\u003e If you can only choose one, the 8-inch chef knife covers more tasks overall. If your prep is heavily vegetable and herb focused with a lot of dicing, the santoku may feel faster.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-hs8c-faq-item\"\u003e\n    \u003csummary\u003eHow does this knife fit with the 5-piece leather roll set?\u003cspan class=\"pd-hs8c-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs8c-faq-answer\"\u003e\n      \u003cp\u003eThe 5-piece leather roll set includes an 8-inch chef knife as one of the five blades, alongside the scimitar, slicer, boning knife, and utility knife. \u003cstrong\u003eIf you already own the roll set, you already have this knife.\u003c\/strong\u003e This individual listing is for buyers who want to add the 8-inch chef knife to an existing collection, replace a damaged blade, or add it to the 12-slot bamboo block as a second all-purpose blade on the counter.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-hs8c-faq-item\"\u003e\n    \u003csummary\u003eWhat makes the Hammer Stahl 8-inch different from other chef knives?\u003cspan class=\"pd-hs8c-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs8c-faq-answer\"\u003e\n      \u003cp\u003eThe primary differentiators from most competitor chef knives at this price point are the Quad Tang design and the Pakkawood handle. The Quad Tang exposes the steel on all four sides of the handle rather than two, providing more direct connection between blade and hand and a balance point that matches the blade. \u003cstrong\u003eThe Pakkawood handle combines the warmth and grain of natural timber with the moisture resistance and hygiene of a synthetic material\u003c\/strong\u003e. The X50CrMoV15 steel and 20-degree bevel are consistent with Wusthof and other premium German brands at significantly higher prices.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003c!-- CTA --\u003e\n  \u003cdiv class=\"pd-hs8c-cta\"\u003e\n    \u003cdiv class=\"pd-hs8c-cta-text\"\u003e\n\u003cstrong\u003eThe full Hammer Stahl range is in stock at our Wetherill Park showroom.\u003c\/strong\u003e Hold the 8-inch alongside the 6-inch and the 7.5-inch santoku before deciding. Open Monday and Wednesday to Friday 10am to 5pm, Saturday 9am to 2pm.\u003c\/div\u003e\n    \u003ca href=\"tel:0434010411\" class=\"pd-hs8c-cta-btn\"\u003e\n      \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpath d=\"M22 16.92v3a2 2 0 01-2.18 2 19.79 19.79 0 01-8.63-3.07A19.5 19.5 0 013.07 9.81a19.79 19.79 0 01-3.07-8.63A2 2 0 012 .18h3a2 2 0 012 1.72 12.84 12.84 0 00.7 2.81 2 2 0 01-.45 2.11L6.09 7.91a16 16 0 006 6l1.09-1.09a2 2 0 012.11-.45 12.84 12.84 0 002.81.7A2 2 0 0122 14.92z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n      Call 0434 010 411\n    \u003c\/a\u003e\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Hammer Stahl","offers":[{"title":"Default Title","offer_id":46734401241260,"sku":"HS8CK","price":189.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/lOVishtS_web_web.jpg?v=1783409902"},{"product_id":"hammer-stahl-10-chef-knife","title":"Hammer Stahl 10″ Chef Knife","description":"\u003cstyle\u003e\n.pd-hs10c-wrap {\n  --pd-bg: #ffffff;\n  --pd-bg-alt: #f8f6f3;\n  --pd-bg-dark: #1a1a1a;\n  --pd-border: #e4e0da;\n  --pd-accent: #c8102e;\n  --pd-accent-dim: rgba(200,16,46,0.07);\n  --pd-text: #1a1a1a;\n  --pd-muted: #5a5550;\n  --pd-radius: 8px;\n  font-family: inherit;\n  box-sizing: border-box;\n  width: 100%;\n  color: var(--pd-text);\n}\n.pd-hs10c-wrap * { box-sizing: border-box; }\n\n.pd-hs10c-stats {\n  display: grid;\n  grid-template-columns: repeat(4, 1fr);\n  gap: 0;\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 32px;\n}\n.pd-hs10c-stat {\n  padding: 20px 14px;\n  text-align: center;\n  border-right: 1px solid rgba(255,255,255,0.07);\n  display: flex;\n  flex-direction: column;\n  gap: 4px;\n}\n.pd-hs10c-stat:last-child { border-right: none; }\n.pd-hs10c-stat-val {\n  font-size: 1.05rem;\n  font-weight: 800;\n  color: #c8102e;\n  line-height: 1;\n  letter-spacing: -0.02em;\n}\n.pd-hs10c-stat-label {\n  font-size: 0.6rem;\n  font-weight: 600;\n  color: #9a9590;\n  letter-spacing: 0.12em;\n  text-transform: uppercase;\n}\n\n.pd-hs10c-intro {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-left: 4px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 22px 24px;\n  margin-bottom: 28px;\n  font-size: 0.96rem;\n  color: var(--pd-muted);\n  line-height: 1.8;\n}\n.pd-hs10c-intro strong { color: var(--pd-text); font-weight: 700; }\n\n.pd-hs10c-heading {\n  font-size: 1.05rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0 0 16px;\n  letter-spacing: -0.01em;\n  display: flex;\n  align-items: center;\n  gap: 10px;\n}\n.pd-hs10c-heading::after {\n  content: '';\n  flex: 1;\n  height: 2px;\n  background: var(--pd-border);\n  border-radius: 2px;\n}\n\n\/* THE PRODUCTION KNIFE *\/\n.pd-hs10c-production {\n  background: var(--pd-bg-dark);\n  border-left: 4px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 24px 28px;\n  margin-bottom: 28px;\n}\n.pd-hs10c-production-eyebrow {\n  font-size: 0.62rem;\n  font-weight: 700;\n  letter-spacing: 0.2em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n  margin: 0 0 10px;\n  display: block;\n}\n.pd-hs10c-production h3 {\n  font-size: 1.1rem;\n  font-weight: 800;\n  color: #f0ece4;\n  margin: 0 0 12px;\n  line-height: 1.2;\n}\n.pd-hs10c-production p {\n  font-size: 0.9rem;\n  color: #a8a39e;\n  line-height: 1.75;\n  margin: 0 0 10px;\n}\n.pd-hs10c-production p:last-child { margin: 0; }\n.pd-hs10c-production strong { color: #f0ece4; font-weight: 700; }\n\n\/* 10 vs 8 vs 6 *\/\n.pd-hs10c-compare {\n  display: grid;\n  grid-template-columns: repeat(3, 1fr);\n  gap: 10px;\n  margin-bottom: 28px;\n}\n.pd-hs10c-compare-card {\n  border-radius: var(--pd-radius);\n  padding: 18px 16px;\n  display: flex;\n  flex-direction: column;\n  gap: 7px;\n}\n.pd-hs10c-compare-card.current {\n  background: var(--pd-accent-dim);\n  border: 1px solid rgba(200,16,46,0.25);\n}\n.pd-hs10c-compare-card.other {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n}\n.pd-hs10c-compare-label {\n  font-size: 0.58rem;\n  font-weight: 800;\n  letter-spacing: 0.16em;\n  text-transform: uppercase;\n}\n.pd-hs10c-compare-card.current .pd-hs10c-compare-label { color: var(--pd-accent); }\n.pd-hs10c-compare-card.other .pd-hs10c-compare-label { color: var(--pd-muted); }\n.pd-hs10c-compare-size {\n  font-size: 1.5rem;\n  font-weight: 800;\n  color: var(--pd-accent);\n  line-height: 1;\n  letter-spacing: -0.03em;\n}\n.pd-hs10c-compare-card.other .pd-hs10c-compare-size { color: var(--pd-muted); font-size: 1.2rem; }\n.pd-hs10c-compare-name {\n  font-size: 0.84rem;\n  font-weight: 700;\n  color: var(--pd-text);\n  margin: 0;\n}\n.pd-hs10c-compare-items {\n  display: flex;\n  flex-direction: column;\n  gap: 4px;\n  margin-top: 2px;\n}\n.pd-hs10c-compare-item {\n  font-size: 0.76rem;\n  color: var(--pd-muted);\n  line-height: 1.4;\n  display: flex;\n  gap: 6px;\n}\n.pd-hs10c-compare-item::before {\n  content: '';\n  width: 4px;\n  height: 4px;\n  border-radius: 50%;\n  background: var(--pd-accent);\n  flex-shrink: 0;\n  margin-top: 5px;\n}\n.pd-hs10c-compare-card.other .pd-hs10c-compare-item::before { background: var(--pd-muted); }\n\n\/* TRADE-OFFS *\/\n.pd-hs10c-tradeoff {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-radius: var(--pd-radius);\n  padding: 20px 22px;\n  margin-bottom: 28px;\n}\n.pd-hs10c-tradeoff-label {\n  font-size: 0.68rem;\n  font-weight: 700;\n  letter-spacing: 0.16em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n  margin: 0 0 14px;\n}\n.pd-hs10c-tradeoff-grid {\n  display: grid;\n  grid-template-columns: 1fr 1fr;\n  gap: 14px;\n}\n.pd-hs10c-tradeoff-col { display: flex; flex-direction: column; gap: 6px; }\n.pd-hs10c-tradeoff-col-title {\n  font-size: 0.82rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0 0 2px;\n  padding-bottom: 6px;\n  border-bottom: 1px dashed var(--pd-border);\n}\n.pd-hs10c-tradeoff-item {\n  display: flex;\n  gap: 8px;\n  font-size: 0.82rem;\n  color: var(--pd-muted);\n  line-height: 1.4;\n  align-items: baseline;\n}\n.pd-hs10c-tradeoff-item::before {\n  content: '';\n  width: 5px;\n  height: 5px;\n  border-radius: 50%;\n  background: var(--pd-accent);\n  flex-shrink: 0;\n  margin-top: 5px;\n}\n\n\/* FEATURES *\/\n.pd-hs10c-features {\n  display: grid;\n  grid-template-columns: repeat(2, 1fr);\n  gap: 12px;\n  margin-bottom: 28px;\n}\n.pd-hs10c-feature {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-top: 3px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 18px 18px 16px;\n  display: flex;\n  flex-direction: column;\n  gap: 8px;\n}\n.pd-hs10c-feature-num {\n  font-size: 0.58rem;\n  font-weight: 800;\n  letter-spacing: 0.18em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n}\n.pd-hs10c-feature-title {\n  font-size: 0.92rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0;\n  line-height: 1.3;\n}\n.pd-hs10c-feature-body {\n  font-size: 0.84rem;\n  color: var(--pd-muted);\n  line-height: 1.65;\n  margin: 0;\n}\n.pd-hs10c-feature-body strong { color: var(--pd-text); font-weight: 700; }\n\n\/* CRAFT STRIP *\/\n.pd-hs10c-craft {\n  display: grid;\n  grid-template-columns: repeat(4, 1fr);\n  gap: 0;\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 28px;\n}\n.pd-hs10c-craft-item {\n  padding: 18px 14px;\n  border-right: 1px solid rgba(255,255,255,0.07);\n  display: flex;\n  flex-direction: column;\n  gap: 4px;\n}\n.pd-hs10c-craft-item:last-child { border-right: none; }\n.pd-hs10c-craft-label {\n  font-size: 0.58rem;\n  font-weight: 700;\n  letter-spacing: 0.14em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n}\n.pd-hs10c-craft-value {\n  font-size: 0.86rem;\n  font-weight: 800;\n  color: #f0ece4;\n  line-height: 1.2;\n}\n.pd-hs10c-craft-detail {\n  font-size: 0.72rem;\n  color: #a8a39e;\n  line-height: 1.4;\n}\n\n\/* SPECS *\/\n.pd-hs10c-specs-table {\n  width: 100%;\n  border-collapse: collapse;\n  font-size: 0.88rem;\n  margin-bottom: 28px;\n}\n.pd-hs10c-specs-table tr { border-bottom: 1px solid var(--pd-border); }\n.pd-hs10c-specs-table tr:last-child { border-bottom: none; }\n.pd-hs10c-specs-table tr:nth-child(even) td { background: var(--pd-bg-alt); }\n.pd-hs10c-specs-table td { padding: 11px 14px; vertical-align: top; line-height: 1.5; }\n.pd-hs10c-specs-table td:first-child { font-weight: 700; color: var(--pd-text); width: 40%; }\n.pd-hs10c-specs-table td:last-child { color: var(--pd-muted); }\n\n\/* FAQ *\/\n.pd-hs10c-faq-item {\n  border: 1px solid var(--pd-border);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 8px;\n  background: var(--pd-bg-alt);\n  transition: border-color 0.2s;\n}\n.pd-hs10c-faq-item[open] { border-color: var(--pd-accent); }\n.pd-hs10c-faq-item summary {\n  display: flex;\n  justify-content: space-between;\n  align-items: center;\n  gap: 14px;\n  padding: 16px 20px;\n  font-size: 0.9rem;\n  font-weight: 700;\n  color: var(--pd-text);\n  cursor: pointer;\n  list-style: none;\n  line-height: 1.4;\n}\n.pd-hs10c-faq-item summary::-webkit-details-marker { display: none; }\n.pd-hs10c-faq-icon {\n  width: 24px;\n  height: 24px;\n  border-radius: 50%;\n  background: var(--pd-accent-dim);\n  border: 1px solid rgba(200,16,46,0.2);\n  display: flex;\n  align-items: center;\n  justify-content: center;\n  color: var(--pd-accent);\n  flex-shrink: 0;\n  transition: transform 0.22s;\n}\n.pd-hs10c-faq-icon svg { width: 12px; height: 12px; }\n.pd-hs10c-faq-item[open] .pd-hs10c-faq-icon { transform: rotate(180deg); background: var(--pd-accent); color: #fff; border-color: var(--pd-accent); }\n.pd-hs10c-faq-answer {\n  padding: 0 20px 16px;\n  font-size: 0.87rem;\n  color: var(--pd-muted);\n  line-height: 1.7;\n  border-top: 1px solid var(--pd-border);\n}\n.pd-hs10c-faq-answer p { margin: 10px 0 0; }\n.pd-hs10c-faq-answer p:first-child { margin-top: 12px; }\n.pd-hs10c-faq-answer strong { color: var(--pd-text); font-weight: 700; }\n\n\/* CTA *\/\n.pd-hs10c-cta {\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  padding: 20px 24px;\n  display: flex;\n  align-items: center;\n  justify-content: space-between;\n  gap: 16px;\n  flex-wrap: wrap;\n  margin-top: 8px;\n}\n.pd-hs10c-cta-text { font-size: 0.88rem; color: #a8a39e; line-height: 1.5; }\n.pd-hs10c-cta-text strong { color: #f0ece4; font-weight: 700; }\n.pd-hs10c-cta-btn {\n  display: inline-flex;\n  align-items: center;\n  gap: 7px;\n  background: var(--pd-accent);\n  color: #fff;\n  font-size: 0.76rem;\n  font-weight: 700;\n  letter-spacing: 0.06em;\n  text-transform: uppercase;\n  text-decoration: none;\n  padding: 11px 20px;\n  border-radius: var(--pd-radius);\n  transition: background 0.18s;\n  white-space: nowrap;\n}\n.pd-hs10c-cta-btn:hover { background: #a50d25; }\n.pd-hs10c-cta-btn svg { width: 11px; height: 11px; }\n\n@media (max-width: 680px) {\n  .pd-hs10c-stats { grid-template-columns: repeat(2, 1fr); }\n  .pd-hs10c-stat:nth-child(2) { border-right: none; }\n  .pd-hs10c-stat:nth-child(-n+2) { border-bottom: 1px solid rgba(255,255,255,0.07); }\n  .pd-hs10c-craft { grid-template-columns: repeat(2, 1fr); }\n  .pd-hs10c-craft-item:nth-child(2) { border-right: none; }\n  .pd-hs10c-craft-item:nth-child(-n+2) { border-bottom: 1px solid rgba(255,255,255,0.07); }\n  .pd-hs10c-features { grid-template-columns: 1fr; }\n  .pd-hs10c-compare { grid-template-columns: 1fr; }\n  .pd-hs10c-tradeoff-grid { grid-template-columns: 1fr; }\n  .pd-hs10c-production { padding: 20px; }\n}\n\u003c\/style\u003e\n\n\u003cdiv class=\"pd-hs10c-wrap\"\u003e\n\n  \u003cdiv class=\"pd-hs10c-stats\"\u003e\n    \u003cdiv class=\"pd-hs10c-stat\"\u003e\n      \u003cspan class=\"pd-hs10c-stat-val\"\u003e10 Inch\u003c\/span\u003e\n      \u003cspan class=\"pd-hs10c-stat-label\"\u003eBlade Length\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs10c-stat\"\u003e\n      \u003cspan class=\"pd-hs10c-stat-val\"\u003eX50CrMoV15\u003c\/span\u003e\n      \u003cspan class=\"pd-hs10c-stat-label\"\u003eGerman Steel\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs10c-stat\"\u003e\n      \u003cspan class=\"pd-hs10c-stat-val\"\u003e55-57 HRC\u003c\/span\u003e\n      \u003cspan class=\"pd-hs10c-stat-label\"\u003eRockwell Hardness\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs10c-stat\"\u003e\n      \u003cspan class=\"pd-hs10c-stat-val\"\u003eLifetime\u003c\/span\u003e\n      \u003cspan class=\"pd-hs10c-stat-label\"\u003eWarranty\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-hs10c-intro\"\u003e\n    The Hammer Stahl 10-inch Chef Knife is the \u003cstrong\u003eproduction-scale configuration of the range's workhorse blade\u003c\/strong\u003e. Two inches longer than the industry standard 8-inch, it covers more ground per stroke, carries more blade mass and momentum through the cut, and handles very large produce without repositioning. The same German X50CrMoV15 steel, Quad Tang Pakkawood handle, 20-degree laser-set bevel, sloped bolster, and lifetime warranty as the 8-inch and 6-inch chef knives.\n  \u003c\/div\u003e\n\n  \u003c!-- THE PRODUCTION KNIFE --\u003e\n  \u003cdiv class=\"pd-hs10c-production\"\u003e\n    \u003cspan class=\"pd-hs10c-production-eyebrow\"\u003eWhat Two Extra Inches Delivers\u003c\/span\u003e\n    \u003ch3\u003eMore reach. More momentum. Less effort at scale.\u003c\/h3\u003e\n    \u003cp\u003eThe additional mass of a 10-inch blade means the knife does more of the work on each downstroke. On an extended prep session covering several kilograms of a single ingredient, \u003cstrong\u003ethe blade's own weight carries through the cut\u003c\/strong\u003e rather than requiring force from the wrist. Professional cooks gravitate to longer chef knives for this reason: the reduction in effort per stroke compounds across hundreds of strokes in a single session.\u003c\/p\u003e\n    \u003cp\u003e\u003cstrong\u003eThe extra reach handles very large produce without repositioning.\u003c\/strong\u003e A full large cabbage, a whole pumpkin, a very large bunch of kale, or long root vegetables that require the tip to overhang the board on an 8-inch blade all sit comfortably within the 10-inch's working length. For a BBQ cook doing prep for a large gathering or a catering event, this is the knife that matches the scale of the work.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- 3-WAY COMPARISON --\u003e\n  \u003ch3 class=\"pd-hs10c-heading\"\u003eChoosing the Right Chef Knife Length\u003c\/h3\u003e\n  \u003cdiv class=\"pd-hs10c-compare\"\u003e\n\n    \u003cdiv class=\"pd-hs10c-compare-card other\"\u003e\n      \u003cspan class=\"pd-hs10c-compare-label\"\u003eAlso Available\u003c\/span\u003e\n      \u003cspan class=\"pd-hs10c-compare-size\"\u003e6\"\u003c\/span\u003e\n      \u003cp class=\"pd-hs10c-compare-name\"\u003eChef Knife\u003c\/p\u003e\n      \u003cdiv class=\"pd-hs10c-compare-items\"\u003e\n        \u003cdiv class=\"pd-hs10c-compare-item\"\u003eMaximum control and precision\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs10c-compare-item\"\u003eSmaller hands and compact boards\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs10c-compare-item\"\u003eDetail and medium-scale work\u003c\/div\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs10c-compare-card other\"\u003e\n      \u003cspan class=\"pd-hs10c-compare-label\"\u003eAlso Available\u003c\/span\u003e\n      \u003cspan class=\"pd-hs10c-compare-size\"\u003e8\"\u003c\/span\u003e\n      \u003cp class=\"pd-hs10c-compare-name\"\u003eChef Knife\u003c\/p\u003e\n      \u003cdiv class=\"pd-hs10c-compare-items\"\u003e\n        \u003cdiv class=\"pd-hs10c-compare-item\"\u003eThe industry standard length\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs10c-compare-item\"\u003eMost versatile for everyday use\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs10c-compare-item\"\u003eBalances reach, mass and control\u003c\/div\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs10c-compare-card current\"\u003e\n      \u003cspan class=\"pd-hs10c-compare-label\"\u003eThis Knife\u003c\/span\u003e\n      \u003cspan class=\"pd-hs10c-compare-size\"\u003e10\"\u003c\/span\u003e\n      \u003cp class=\"pd-hs10c-compare-name\"\u003eChef Knife\u003c\/p\u003e\n      \u003cdiv class=\"pd-hs10c-compare-items\"\u003e\n        \u003cdiv class=\"pd-hs10c-compare-item\"\u003eProduction and catering scale\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs10c-compare-item\"\u003eMaximum reach and momentum\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs10c-compare-item\"\u003eHigh-volume extended sessions\u003c\/div\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n  \u003c!-- TRADE-OFFS --\u003e\n  \u003cdiv class=\"pd-hs10c-tradeoff\"\u003e\n    \u003cp class=\"pd-hs10c-tradeoff-label\"\u003eThe Trade the 10-Inch Makes vs the 8-Inch\u003c\/p\u003e\n    \u003cdiv class=\"pd-hs10c-tradeoff-grid\"\u003e\n      \u003cdiv class=\"pd-hs10c-tradeoff-col\"\u003e\n        \u003cp class=\"pd-hs10c-tradeoff-col-title\"\u003eWhat the 10-Inch Does Better\u003c\/p\u003e\n        \u003cdiv class=\"pd-hs10c-tradeoff-item\"\u003eMore reach per stroke for large produce\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs10c-tradeoff-item\"\u003eMore mass and momentum through the cut\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs10c-tradeoff-item\"\u003eLess effort over high-volume extended sessions\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs10c-tradeoff-item\"\u003eHandles very large ingredients without repositioning\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs10c-tradeoff-item\"\u003eBetter suited to large hands\u003c\/div\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-hs10c-tradeoff-col\"\u003e\n        \u003cp class=\"pd-hs10c-tradeoff-col-title\"\u003eWhere the 8-Inch Has the Edge\u003c\/p\u003e\n        \u003cdiv class=\"pd-hs10c-tradeoff-item\"\u003eMore manoeuvrable for precision detail work\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs10c-tradeoff-item\"\u003eRequires less board space\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs10c-tradeoff-item\"\u003eMore comfortable for smaller hands\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs10c-tradeoff-item\"\u003eThe more versatile all-rounder for everyday cooking\u003c\/div\u003e\n        \u003cdiv class=\"pd-hs10c-tradeoff-item\"\u003eFaster to learn to control well\u003c\/div\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- FEATURES --\u003e\n  \u003ch3 class=\"pd-hs10c-heading\"\u003eFeatures\u003c\/h3\u003e\n  \u003cdiv class=\"pd-hs10c-features\"\u003e\n\n    \u003cdiv class=\"pd-hs10c-feature\"\u003e\n      \u003cspan class=\"pd-hs10c-feature-num\"\u003eFeature 01\u003c\/span\u003e\n      \u003ch4 class=\"pd-hs10c-feature-title\"\u003eMaximum Reach Per Stroke\u003c\/h4\u003e\n      \u003cp class=\"pd-hs10c-feature-body\"\u003eAt 10 inches, the blade covers the full width of large produce in a single pass. \u003cstrong\u003eWhole large cabbages, pumpkins, watermelons, and long root vegetables\u003c\/strong\u003e that require the tip to overhang the board on an 8-inch blade all sit within the working length of the 10-inch without needing to reposition mid-cut.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs10c-feature\"\u003e\n      \u003cspan class=\"pd-hs10c-feature-num\"\u003eFeature 02\u003c\/span\u003e\n      \u003ch4 class=\"pd-hs10c-feature-title\"\u003eMomentum Through the Cut\u003c\/h4\u003e\n      \u003cp class=\"pd-hs10c-feature-body\"\u003eThe additional mass of a 10-inch blade generates more momentum per stroke. \u003cstrong\u003eThe blade's weight carries it through dense ingredients\u003c\/strong\u003e without requiring the cook to drive it with additional wrist force. On extended high-volume sessions, the reduction in effort per stroke across hundreds of cuts is meaningful and noticeable.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs10c-feature\"\u003e\n      \u003cspan class=\"pd-hs10c-feature-num\"\u003eFeature 03\u003c\/span\u003e\n      \u003ch4 class=\"pd-hs10c-feature-title\"\u003eGerman X50CrMoV15 Steel\u003c\/h4\u003e\n      \u003cp class=\"pd-hs10c-feature-body\"\u003eThe same specification as the 8-inch and 6-inch chef knives: German X50CrMoV15 high-carbon stainless, forged and tempered to a Rockwell hardness of 55 to 57. \u003cstrong\u003e20-degree laser-set bevel\u003c\/strong\u003e, Quad Tang Pakkawood handle with sloped bolster. Extending the blade to 10 inches does not alter the steel or the edge geometry.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs10c-feature\"\u003e\n      \u003cspan class=\"pd-hs10c-feature-num\"\u003eFeature 04\u003c\/span\u003e\n      \u003ch4 class=\"pd-hs10c-feature-title\"\u003eThe Right Tool for Large-Scale BBQ Prep\u003c\/h4\u003e\n      \u003cp class=\"pd-hs10c-feature-body\"\u003eFor BBQ cooks who prep for large gatherings, cater, or run extended smoking sessions requiring high volumes of aromatics and vegetables, \u003cstrong\u003ethe 10-inch handles that scale of work more efficiently than the 8-inch\u003c\/strong\u003e. The knife that catering and competition BBQ cooks choose for the prep station is typically a 10-inch or longer chef knife for this reason.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n  \u003c!-- CRAFT STRIP --\u003e\n  \u003cdiv class=\"pd-hs10c-craft\"\u003e\n    \u003cdiv class=\"pd-hs10c-craft-item\"\u003e\n      \u003cspan class=\"pd-hs10c-craft-label\"\u003eSteel\u003c\/span\u003e\n      \u003cspan class=\"pd-hs10c-craft-value\"\u003eGerman X50CrMoV15\u003c\/span\u003e\n      \u003cspan class=\"pd-hs10c-craft-detail\"\u003eSame spec as the 8\" and 6\" chef knives.\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs10c-craft-item\"\u003e\n      \u003cspan class=\"pd-hs10c-craft-label\"\u003eHardness\u003c\/span\u003e\n      \u003cspan class=\"pd-hs10c-craft-value\"\u003eRockwell 55-57\u003c\/span\u003e\n      \u003cspan class=\"pd-hs10c-craft-detail\"\u003eOptimal range. Hones and sharpens at home.\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs10c-craft-item\"\u003e\n      \u003cspan class=\"pd-hs10c-craft-label\"\u003eEdge\u003c\/span\u003e\n      \u003cspan class=\"pd-hs10c-craft-value\"\u003e20° Bevel\u003c\/span\u003e\n      \u003cspan class=\"pd-hs10c-craft-detail\"\u003eLaser measured. Razor sharp from the box.\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs10c-craft-item\"\u003e\n      \u003cspan class=\"pd-hs10c-craft-label\"\u003eHandle\u003c\/span\u003e\n      \u003cspan class=\"pd-hs10c-craft-value\"\u003eQuad Tang Pakkawood\u003c\/span\u003e\n      \u003cspan class=\"pd-hs10c-craft-detail\"\u003eSteel on all four sides. Phenolic-infused timber.\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- SPECS --\u003e\n  \u003ch3 class=\"pd-hs10c-heading\"\u003eSpecifications\u003c\/h3\u003e\n  \u003ctable class=\"pd-hs10c-specs-table\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd\u003eProduct Name\u003c\/td\u003e\n\u003ctd\u003eHammer Stahl 10-Inch Chef Knife\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSKU\u003c\/td\u003e\n\u003ctd\u003e10CHEF\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBlade Length\u003c\/td\u003e\n\u003ctd\u003e10 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBlade Profile\u003c\/td\u003e\n\u003ctd\u003eCurved, German-style with pointed tip\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSteel\u003c\/td\u003e\n\u003ctd\u003eGerman X50CrMoV15 high-carbon stainless\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eRockwell Hardness\u003c\/td\u003e\n\u003ctd\u003e55 to 57 HRC\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBevel Angle\u003c\/td\u003e\n\u003ctd\u003e20 degrees (laser measured)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eHandle\u003c\/td\u003e\n\u003ctd\u003eQuad Tang Pakkawood, phenolic resin infused\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBolster\u003c\/td\u003e\n\u003ctd\u003eSloped, for pinch grip and full-blade sharpening\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBest For\u003c\/td\u003e\n\u003ctd\u003eHigh-volume prep, large produce, extended sessions, catering scale\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eFoam-padded gift box with magnetic latch closure\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eWarranty\u003c\/td\u003e\n\u003ctd\u003eLifetime (defects in materials and workmanship)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eCare\u003c\/td\u003e\n\u003ctd\u003eHand wash only. Dry immediately.\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eHammer Stahl\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003c!-- FAQ --\u003e\n  \u003ch3 class=\"pd-hs10c-heading\"\u003eCommon Questions\u003c\/h3\u003e\n\n  \u003cdetails class=\"pd-hs10c-faq-item\"\u003e\n    \u003csummary\u003eShould I get the 10-inch or the 8-inch chef knife?\u003cspan class=\"pd-hs10c-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs10c-faq-answer\"\u003e\n      \u003cp\u003eThe 8-inch is the more versatile all-rounder for everyday home cooking. It balances reach, control, and mass for the widest range of tasks. The 10-inch is better for cooks who regularly prep large volumes, cook for large groups, cater, or work with very large produce. \u003cstrong\u003eIf you find yourself repositioning an 8-inch blade mid-ingredient, or feeling like the knife is working harder than it should on extended prep sessions\u003c\/strong\u003e, the 10-inch is the correct upgrade. If most of your cooking is at everyday household scale, the 8-inch covers it more comfortably.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-hs10c-faq-item\"\u003e\n    \u003csummary\u003eIs a 10-inch chef knife difficult to control?\u003cspan class=\"pd-hs10c-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs10c-faq-answer\"\u003e\n      \u003cp\u003eA 10-inch chef knife requires a larger cutting board and slightly more deliberate control through precision tasks than an 8-inch. \u003cstrong\u003eFor experienced cooks who are comfortable with a pinch grip and rocking motion\u003c\/strong\u003e, the transition from 8-inch to 10-inch is straightforward. For beginner cooks still building knife technique, the 8-inch or 6-inch is a better starting point. The 10-inch rewards experience and works best with a board large enough to accommodate the full blade length.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-hs10c-faq-item\"\u003e\n    \u003csummary\u003eIs the 10-inch chef knife the same as the 10-inch scimitar?\u003cspan class=\"pd-hs10c-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs10c-faq-answer\"\u003e\n      \u003cp\u003eNo. Both are 10 inches but they are completely different blade geometries for completely different tasks. The 10-inch scimitar has a pronounced curved blade designed for trimming fat caps and breaking down large meat primals. The 10-inch chef knife has the standard German chef knife profile for general cooking prep. \u003cstrong\u003eThe scimitar is a butchery and BBQ trimming knife. The chef knife is an all-purpose prep blade.\u003c\/strong\u003e They do not overlap in function.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003c!-- CTA --\u003e\n  \u003cdiv class=\"pd-hs10c-cta\"\u003e\n    \u003cdiv class=\"pd-hs10c-cta-text\"\u003e\n\u003cstrong\u003eThe full Hammer Stahl range is in stock at our Wetherill Park showroom.\u003c\/strong\u003e Hold the 10-inch, 8-inch, and 6-inch chef knives alongside each other before deciding. Open Monday and Wednesday to Friday 10am to 5pm, Saturday 9am to 2pm.\u003c\/div\u003e\n    \u003ca href=\"tel:0434010411\" class=\"pd-hs10c-cta-btn\"\u003e\n      \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpath d=\"M22 16.92v3a2 2 0 01-2.18 2 19.79 19.79 0 01-8.63-3.07A19.5 19.5 0 013.07 9.81a19.79 19.79 0 01-3.07-8.63A2 2 0 012 .18h3a2 2 0 012 1.72 12.84 12.84 0 00.7 2.81 2 2 0 01-.45 2.11L6.09 7.91a16 16 0 006 6l1.09-1.09a2 2 0 012.11-.45 12.84 12.84 0 002.81.7A2 2 0 0122 14.92z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n      Call 0434 010 411\n    \u003c\/a\u003e\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Hammer Stahl","offers":[{"title":"Default Title","offer_id":46734761492652,"sku":"HS10CK","price":219.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/xaFrrbTx_web.jpg?v=1783410165"},{"product_id":"hammer-stahl-7-vegetable-cleaver","title":"Hammer Stahl 7″ Vegetable Cleaver","description":"\u003cstyle\u003e\n.pd-hs7vc-wrap {\n  --pd-bg: #ffffff;\n  --pd-bg-alt: #f8f6f3;\n  --pd-bg-dark: #1a1a1a;\n  --pd-border: #e4e0da;\n  --pd-accent: #c8102e;\n  --pd-accent-dim: rgba(200,16,46,0.07);\n  --pd-text: #1a1a1a;\n  --pd-muted: #5a5550;\n  --pd-radius: 8px;\n  font-family: inherit;\n  box-sizing: border-box;\n  width: 100%;\n  color: var(--pd-text);\n}\n.pd-hs7vc-wrap * { box-sizing: border-box; }\n\n.pd-hs7vc-stats {\n  display: grid;\n  grid-template-columns: repeat(4, 1fr);\n  gap: 0;\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 32px;\n}\n.pd-hs7vc-stat {\n  padding: 20px 14px;\n  text-align: center;\n  border-right: 1px solid rgba(255,255,255,0.07);\n  display: flex;\n  flex-direction: column;\n  gap: 4px;\n}\n.pd-hs7vc-stat:last-child { border-right: none; }\n.pd-hs7vc-stat-val {\n  font-size: 1.05rem;\n  font-weight: 800;\n  color: #c8102e;\n  line-height: 1;\n  letter-spacing: -0.02em;\n}\n.pd-hs7vc-stat-label {\n  font-size: 0.6rem;\n  font-weight: 600;\n  color: #9a9590;\n  letter-spacing: 0.12em;\n  text-transform: uppercase;\n}\n\n.pd-hs7vc-intro {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-left: 4px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 22px 24px;\n  margin-bottom: 28px;\n  font-size: 0.96rem;\n  color: var(--pd-muted);\n  line-height: 1.8;\n}\n.pd-hs7vc-intro strong { color: var(--pd-text); font-weight: 700; }\n\n.pd-hs7vc-heading {\n  font-size: 1.05rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0 0 16px;\n  letter-spacing: -0.01em;\n  display: flex;\n  align-items: center;\n  gap: 10px;\n}\n.pd-hs7vc-heading::after {\n  content: '';\n  flex: 1;\n  height: 2px;\n  background: var(--pd-border);\n  border-radius: 2px;\n}\n\n\/* WHAT THE WIDE BLADE DOES *\/\n.pd-hs7vc-wide {\n  background: var(--pd-bg-dark);\n  border-left: 4px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 24px 28px;\n  margin-bottom: 28px;\n}\n.pd-hs7vc-wide-eyebrow {\n  font-size: 0.62rem;\n  font-weight: 700;\n  letter-spacing: 0.2em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n  margin: 0 0 10px;\n  display: block;\n}\n.pd-hs7vc-wide h3 {\n  font-size: 1.1rem;\n  font-weight: 800;\n  color: #f0ece4;\n  margin: 0 0 12px;\n  line-height: 1.2;\n}\n.pd-hs7vc-wide p {\n  font-size: 0.9rem;\n  color: #a8a39e;\n  line-height: 1.75;\n  margin: 0 0 10px;\n}\n.pd-hs7vc-wide p:last-child { margin: 0; }\n.pd-hs7vc-wide strong { color: #f0ece4; font-weight: 700; }\n\n\/* FOUR FUNCTIONS *\/\n.pd-hs7vc-functions {\n  display: grid;\n  grid-template-columns: repeat(2, 1fr);\n  gap: 10px;\n  margin-bottom: 28px;\n}\n.pd-hs7vc-function {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-top: 3px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 18px 18px 16px;\n  display: flex;\n  flex-direction: column;\n  gap: 8px;\n}\n.pd-hs7vc-function-num {\n  font-size: 0.58rem;\n  font-weight: 800;\n  letter-spacing: 0.18em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n}\n.pd-hs7vc-function-title {\n  font-size: 0.92rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0;\n  line-height: 1.3;\n}\n.pd-hs7vc-function-body {\n  font-size: 0.84rem;\n  color: var(--pd-muted);\n  line-height: 1.65;\n  margin: 0;\n}\n.pd-hs7vc-function-body strong { color: var(--pd-text); font-weight: 700; }\n\n\/* NOT A BONE CLEAVER *\/\n.pd-hs7vc-notbone {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-left: 4px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 18px 22px;\n  margin-bottom: 28px;\n  font-size: 0.88rem;\n  color: var(--pd-muted);\n  line-height: 1.7;\n}\n.pd-hs7vc-notbone strong { color: var(--pd-text); font-weight: 700; }\n\n\/* BBQ USES *\/\n.pd-hs7vc-bbq {\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  padding: 22px 26px;\n  margin-bottom: 28px;\n}\n.pd-hs7vc-bbq-eyebrow {\n  font-size: 0.62rem;\n  font-weight: 700;\n  letter-spacing: 0.2em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n  margin: 0 0 12px;\n  display: block;\n}\n.pd-hs7vc-bbq-grid {\n  display: grid;\n  grid-template-columns: repeat(2, 1fr);\n  gap: 6px 20px;\n}\n.pd-hs7vc-bbq-item {\n  display: flex;\n  gap: 8px;\n  font-size: 0.84rem;\n  color: #a8a39e;\n  line-height: 1.5;\n  align-items: baseline;\n}\n.pd-hs7vc-bbq-item::before {\n  content: '';\n  width: 5px;\n  height: 5px;\n  border-radius: 50%;\n  background: var(--pd-accent);\n  flex-shrink: 0;\n  margin-top: 5px;\n}\n\n\/* CRAFT STRIP *\/\n.pd-hs7vc-craft {\n  display: grid;\n  grid-template-columns: repeat(4, 1fr);\n  gap: 0;\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 28px;\n}\n.pd-hs7vc-craft-item {\n  padding: 18px 14px;\n  border-right: 1px solid rgba(255,255,255,0.07);\n  display: flex;\n  flex-direction: column;\n  gap: 4px;\n}\n.pd-hs7vc-craft-item:last-child { border-right: none; }\n.pd-hs7vc-craft-label {\n  font-size: 0.58rem;\n  font-weight: 700;\n  letter-spacing: 0.14em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n}\n.pd-hs7vc-craft-value {\n  font-size: 0.86rem;\n  font-weight: 800;\n  color: #f0ece4;\n  line-height: 1.2;\n}\n.pd-hs7vc-craft-detail {\n  font-size: 0.72rem;\n  color: #a8a39e;\n  line-height: 1.4;\n}\n\n\/* SPECS *\/\n.pd-hs7vc-specs-table {\n  width: 100%;\n  border-collapse: collapse;\n  font-size: 0.88rem;\n  margin-bottom: 28px;\n}\n.pd-hs7vc-specs-table tr { border-bottom: 1px solid var(--pd-border); }\n.pd-hs7vc-specs-table tr:last-child { border-bottom: none; }\n.pd-hs7vc-specs-table tr:nth-child(even) td { background: var(--pd-bg-alt); }\n.pd-hs7vc-specs-table td { padding: 11px 14px; vertical-align: top; line-height: 1.5; }\n.pd-hs7vc-specs-table td:first-child { font-weight: 700; color: var(--pd-text); width: 40%; }\n.pd-hs7vc-specs-table td:last-child { color: var(--pd-muted); }\n\n\/* FAQ *\/\n.pd-hs7vc-faq-item {\n  border: 1px solid var(--pd-border);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 8px;\n  background: var(--pd-bg-alt);\n  transition: border-color 0.2s;\n}\n.pd-hs7vc-faq-item[open] { border-color: var(--pd-accent); }\n.pd-hs7vc-faq-item summary {\n  display: flex;\n  justify-content: space-between;\n  align-items: center;\n  gap: 14px;\n  padding: 16px 20px;\n  font-size: 0.9rem;\n  font-weight: 700;\n  color: var(--pd-text);\n  cursor: pointer;\n  list-style: none;\n  line-height: 1.4;\n}\n.pd-hs7vc-faq-item summary::-webkit-details-marker { display: none; }\n.pd-hs7vc-faq-icon {\n  width: 24px;\n  height: 24px;\n  border-radius: 50%;\n  background: var(--pd-accent-dim);\n  border: 1px solid rgba(200,16,46,0.2);\n  display: flex;\n  align-items: center;\n  justify-content: center;\n  color: var(--pd-accent);\n  flex-shrink: 0;\n  transition: transform 0.22s;\n}\n.pd-hs7vc-faq-icon svg { width: 12px; height: 12px; }\n.pd-hs7vc-faq-item[open] .pd-hs7vc-faq-icon { transform: rotate(180deg); background: var(--pd-accent); color: #fff; border-color: var(--pd-accent); }\n.pd-hs7vc-faq-answer {\n  padding: 0 20px 16px;\n  font-size: 0.87rem;\n  color: var(--pd-muted);\n  line-height: 1.7;\n  border-top: 1px solid var(--pd-border);\n}\n.pd-hs7vc-faq-answer p { margin: 10px 0 0; }\n.pd-hs7vc-faq-answer p:first-child { margin-top: 12px; }\n.pd-hs7vc-faq-answer strong { color: var(--pd-text); font-weight: 700; }\n\n\/* CTA *\/\n.pd-hs7vc-cta {\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  padding: 20px 24px;\n  display: flex;\n  align-items: center;\n  justify-content: space-between;\n  gap: 16px;\n  flex-wrap: wrap;\n  margin-top: 8px;\n}\n.pd-hs7vc-cta-text { font-size: 0.88rem; color: #a8a39e; line-height: 1.5; }\n.pd-hs7vc-cta-text strong { color: #f0ece4; font-weight: 700; }\n.pd-hs7vc-cta-btn {\n  display: inline-flex;\n  align-items: center;\n  gap: 7px;\n  background: var(--pd-accent);\n  color: #fff;\n  font-size: 0.76rem;\n  font-weight: 700;\n  letter-spacing: 0.06em;\n  text-transform: uppercase;\n  text-decoration: none;\n  padding: 11px 20px;\n  border-radius: var(--pd-radius);\n  transition: background 0.18s;\n  white-space: nowrap;\n}\n.pd-hs7vc-cta-btn:hover { background: #a50d25; }\n.pd-hs7vc-cta-btn svg { width: 11px; height: 11px; }\n\n@media (max-width: 640px) {\n  .pd-hs7vc-stats { grid-template-columns: repeat(2, 1fr); }\n  .pd-hs7vc-stat:nth-child(2) { border-right: none; }\n  .pd-hs7vc-stat:nth-child(-n+2) { border-bottom: 1px solid rgba(255,255,255,0.07); }\n  .pd-hs7vc-craft { grid-template-columns: repeat(2, 1fr); }\n  .pd-hs7vc-craft-item:nth-child(2) { border-right: none; }\n  .pd-hs7vc-craft-item:nth-child(-n+2) { border-bottom: 1px solid rgba(255,255,255,0.07); }\n  .pd-hs7vc-functions { grid-template-columns: 1fr; }\n  .pd-hs7vc-bbq-grid { grid-template-columns: 1fr; }\n  .pd-hs7vc-wide { padding: 20px; }\n}\n\u003c\/style\u003e\n\n\u003cdiv class=\"pd-hs7vc-wrap\"\u003e\n\n  \u003cdiv class=\"pd-hs7vc-stats\"\u003e\n    \u003cdiv class=\"pd-hs7vc-stat\"\u003e\n      \u003cspan class=\"pd-hs7vc-stat-val\"\u003e7 Inch\u003c\/span\u003e\n      \u003cspan class=\"pd-hs7vc-stat-label\"\u003eBlade Length\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs7vc-stat\"\u003e\n      \u003cspan class=\"pd-hs7vc-stat-val\"\u003eWide Rigid\u003c\/span\u003e\n      \u003cspan class=\"pd-hs7vc-stat-label\"\u003eBlade Type\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs7vc-stat\"\u003e\n      \u003cspan class=\"pd-hs7vc-stat-val\"\u003eX50CrMoV15\u003c\/span\u003e\n      \u003cspan class=\"pd-hs7vc-stat-label\"\u003eGerman Steel\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs7vc-stat\"\u003e\n      \u003cspan class=\"pd-hs7vc-stat-val\"\u003eLifetime\u003c\/span\u003e\n      \u003cspan class=\"pd-hs7vc-stat-label\"\u003eWarranty\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-hs7vc-intro\"\u003e\n    The Hammer Stahl 7-inch Vegetable Cleaver is a \u003cstrong\u003ewide, rigid blade for chopping, shredding, pounding, and crushing\u003c\/strong\u003e. The large flat blade surface does things a chef knife cannot: smash a garlic clove flat with a single press, crack lemongrass open before slicing, crush peppercorns for a dry rub, and transfer piles of chopped aromatics off the board in one clean sweep. German X50CrMoV15 steel, Quad Tang Pakkawood handle, 20-degree bevel, sloped bolster, and a lifetime warranty.\n  \u003c\/div\u003e\n\n  \u003c!-- WHAT THE WIDE BLADE DOES --\u003e\n  \u003cdiv class=\"pd-hs7vc-wide\"\u003e\n    \u003cspan class=\"pd-hs7vc-wide-eyebrow\"\u003eWhat the Wide Flat Blade Enables\u003c\/span\u003e\n    \u003ch3\u003eFour things a chef knife cannot do.\u003c\/h3\u003e\n    \u003cp\u003eThe wide rectangular blade of a vegetable cleaver is a different tool geometry from any other knife in the Hammer Stahl range. The tall blade height gives knuckle clearance during continuous vertical chopping without needing to curl the fingers back. \u003cstrong\u003eThe large flat face crushes ingredients in a single press\u003c\/strong\u003e, which is the fastest way to peel garlic and the correct way to open lemongrass or crack whole peppercorns for a rub.\u003c\/p\u003e\n    \u003cp\u003eThe flat blade also works as a bench scraper. When chopping is done, \u003cstrong\u003ethe wide face scoops the entire pile off the board and transfers it to the pan or bowl in one motion\u003c\/strong\u003e. A chef knife requires multiple scooping passes with the blade angled sideways, collecting a fraction of the pile at a time. The cleaver does it in one.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- FOUR FUNCTIONS --\u003e\n  \u003ch3 class=\"pd-hs7vc-heading\"\u003eFour Functions\u003c\/h3\u003e\n  \u003cdiv class=\"pd-hs7vc-functions\"\u003e\n\n    \u003cdiv class=\"pd-hs7vc-function\"\u003e\n      \u003cspan class=\"pd-hs7vc-function-num\"\u003eFunction 01\u003c\/span\u003e\n      \u003ch4 class=\"pd-hs7vc-function-title\"\u003eChopping and Shredding\u003c\/h4\u003e\n      \u003cp class=\"pd-hs7vc-function-body\"\u003eThe wide blade covers a large chopping surface per stroke. \u003cstrong\u003eCabbage, leafy greens, large root vegetables, and dense brassicas\u003c\/strong\u003e are broken down in broad, efficient strokes. The tall blade height keeps the knuckles clear of the board during rapid vertical chopping without requiring the cook to curl the fingers inward.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs7vc-function\"\u003e\n      \u003cspan class=\"pd-hs7vc-function-num\"\u003eFunction 02\u003c\/span\u003e\n      \u003ch4 class=\"pd-hs7vc-function-title\"\u003eCrushing and Pounding\u003c\/h4\u003e\n      \u003cp class=\"pd-hs7vc-function-body\"\u003ePlace the flat blade over a garlic clove and press firmly. The clove crushes and the skin separates. \u003cstrong\u003eThe same technique opens lemongrass stalks, cracks whole peppercorns, and bruises ginger\u003c\/strong\u003e to release aromatics for marinades, before fine slicing or mincing on the edge of the blade.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs7vc-function\"\u003e\n      \u003cspan class=\"pd-hs7vc-function-num\"\u003eFunction 03\u003c\/span\u003e\n      \u003ch4 class=\"pd-hs7vc-function-title\"\u003eSlicing and Dicing\u003c\/h4\u003e\n      \u003cp class=\"pd-hs7vc-function-body\"\u003eThe cutting edge slices cleanly through vegetables and boneless proteins with a straight vertical chopping motion. \u003cstrong\u003eThe rigid blade does not flex against dense ingredients\u003c\/strong\u003e. It goes through them with consistent authority, which makes it particularly effective on hard root vegetables and firm squash that a lighter blade would struggle to cut evenly.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-hs7vc-function\"\u003e\n      \u003cspan class=\"pd-hs7vc-function-num\"\u003eFunction 04\u003c\/span\u003e\n      \u003ch4 class=\"pd-hs7vc-function-title\"\u003eBoard Cleanup and Transfer\u003c\/h4\u003e\n      \u003cp class=\"pd-hs7vc-function-body\"\u003eAfter chopping, hold the cleaver flat and use the wide blade face as a bench scraper to \u003cstrong\u003ecollect and transfer the entire pile of chopped ingredients in one stroke\u003c\/strong\u003e. This is the fastest and most practical board-to-pan transfer method in any kitchen, and it is only possible with a blade this wide.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n  \u003c!-- NOT A BONE CLEAVER --\u003e\n  \u003cdiv class=\"pd-hs7vc-notbone\"\u003e\n    \u003cstrong\u003eThis is a vegetable cleaver, not a bone cleaver.\u003c\/strong\u003e A bone-splitting cleaver is thick, heavy, and blunt by comparison, designed to drive through bone and cartilage with mass and impact rather than precision cutting. The Hammer Stahl Vegetable Cleaver is a precision cooking knife with a wide blade profile, a 20-degree laser-set bevel, and the same premium steel as the rest of the range. It is not designed for and should not be used on bones.\n  \u003c\/div\u003e\n\n  \u003c!-- BBQ USES --\u003e\n  \u003cdiv class=\"pd-hs7vc-bbq\"\u003e\n    \u003cspan class=\"pd-hs7vc-bbq-eyebrow\"\u003eBBQ Prep Applications\u003c\/span\u003e\n    \u003cdiv class=\"pd-hs7vc-bbq-grid\"\u003e\n      \u003cdiv class=\"pd-hs7vc-bbq-item\"\u003eSmashing and mincing garlic for marinades\u003c\/div\u003e\n      \u003cdiv class=\"pd-hs7vc-bbq-item\"\u003eCracking peppercorns for dry rubs\u003c\/div\u003e\n      \u003cdiv class=\"pd-hs7vc-bbq-item\"\u003eBruising and slicing lemongrass\u003c\/div\u003e\n      \u003cdiv class=\"pd-hs7vc-bbq-item\"\u003eShredding cabbage for coleslaw sides\u003c\/div\u003e\n      \u003cdiv class=\"pd-hs7vc-bbq-item\"\u003eChopping spring onion and herb bunches\u003c\/div\u003e\n      \u003cdiv class=\"pd-hs7vc-bbq-item\"\u003eDicing large volumes of aromatics\u003c\/div\u003e\n      \u003cdiv class=\"pd-hs7vc-bbq-item\"\u003eBreaking down large root vegetables\u003c\/div\u003e\n      \u003cdiv class=\"pd-hs7vc-bbq-item\"\u003eBoard-to-pan transfer after chopping\u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- CRAFT STRIP --\u003e\n  \u003cdiv class=\"pd-hs7vc-craft\"\u003e\n    \u003cdiv class=\"pd-hs7vc-craft-item\"\u003e\n      \u003cspan class=\"pd-hs7vc-craft-label\"\u003eSteel\u003c\/span\u003e\n      \u003cspan class=\"pd-hs7vc-craft-value\"\u003eGerman X50CrMoV15\u003c\/span\u003e\n      \u003cspan class=\"pd-hs7vc-craft-detail\"\u003eSame specification as the full Hammer Stahl range.\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs7vc-craft-item\"\u003e\n      \u003cspan class=\"pd-hs7vc-craft-label\"\u003eHardness\u003c\/span\u003e\n      \u003cspan class=\"pd-hs7vc-craft-value\"\u003eRockwell 55-57\u003c\/span\u003e\n      \u003cspan class=\"pd-hs7vc-craft-detail\"\u003eOptimal daily-use range. Hones and sharpens at home.\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs7vc-craft-item\"\u003e\n      \u003cspan class=\"pd-hs7vc-craft-label\"\u003eEdge\u003c\/span\u003e\n      \u003cspan class=\"pd-hs7vc-craft-value\"\u003e20° Bevel\u003c\/span\u003e\n      \u003cspan class=\"pd-hs7vc-craft-detail\"\u003eLaser measured. Precise cutting edge on a wide blade.\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hs7vc-craft-item\"\u003e\n      \u003cspan class=\"pd-hs7vc-craft-label\"\u003eHandle\u003c\/span\u003e\n      \u003cspan class=\"pd-hs7vc-craft-value\"\u003eQuad Tang Pakkawood\u003c\/span\u003e\n      \u003cspan class=\"pd-hs7vc-craft-detail\"\u003eSteel on all four sides. Phenolic-infused timber.\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- SPECS --\u003e\n  \u003ch3 class=\"pd-hs7vc-heading\"\u003eSpecifications\u003c\/h3\u003e\n  \u003ctable class=\"pd-hs7vc-specs-table\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd\u003eProduct Name\u003c\/td\u003e\n\u003ctd\u003eHammer Stahl 7-Inch Vegetable Cleaver\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSKU\u003c\/td\u003e\n\u003ctd\u003e7VC\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBlade Length\u003c\/td\u003e\n\u003ctd\u003e7 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBlade Type\u003c\/td\u003e\n\u003ctd\u003eWide, rigid, rectangular\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSteel\u003c\/td\u003e\n\u003ctd\u003eGerman X50CrMoV15 high-carbon stainless\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eRockwell Hardness\u003c\/td\u003e\n\u003ctd\u003e55 to 57 HRC\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBevel Angle\u003c\/td\u003e\n\u003ctd\u003e20 degrees (laser measured)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eHandle\u003c\/td\u003e\n\u003ctd\u003eQuad Tang Pakkawood, phenolic resin infused\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBolster\u003c\/td\u003e\n\u003ctd\u003eSloped\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003ePrimary Functions\u003c\/td\u003e\n\u003ctd\u003eChopping, shredding, crushing, board transfer\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eNot Suitable For\u003c\/td\u003e\n\u003ctd\u003eBones or cartilage\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eFoam-padded gift box with magnetic latch closure\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eWarranty\u003c\/td\u003e\n\u003ctd\u003eLifetime (defects in materials and workmanship)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eCare\u003c\/td\u003e\n\u003ctd\u003eHand wash only. Dry immediately.\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eHammer Stahl\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003c!-- FAQ --\u003e\n  \u003ch3 class=\"pd-hs7vc-heading\"\u003eCommon Questions\u003c\/h3\u003e\n\n  \u003cdetails class=\"pd-hs7vc-faq-item\"\u003e\n    \u003csummary\u003eWhat is a vegetable cleaver used for?\u003cspan class=\"pd-hs7vc-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs7vc-faq-answer\"\u003e\n      \u003cp\u003eA vegetable cleaver is a wide, rectangular blade used for chopping and shredding vegetables, crushing and bruising aromatics like garlic, ginger, and lemongrass, dicing large quantities of a single ingredient efficiently, and using the flat blade face as a bench scraper to transfer chopped ingredients off the board. \u003cstrong\u003eThe wide blade does things a standard chef knife cannot\u003c\/strong\u003e: crushing garlic flat in a single press, cracking peppercorns without a mortar and pestle, and collecting and transferring an entire pile of chopped ingredients in one stroke.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-hs7vc-faq-item\"\u003e\n    \u003csummary\u003eCan I use it to cut through bones?\u003cspan class=\"pd-hs7vc-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs7vc-faq-answer\"\u003e\n      \u003cp\u003eNo. The Hammer Stahl Vegetable Cleaver is a precision cooking knife with a 20-degree bevel, not a bone-splitting cleaver. \u003cstrong\u003eUsing it on bones will damage the blade edge\u003c\/strong\u003e and potentially chip or crack the steel. A bone-splitting cleaver has a much thicker, heavier blade with a blunt geometry designed to drive through bone with force. For bone splitting, use a dedicated meat cleaver. Never use a vegetable cleaver on bones or cartilage.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-hs7vc-faq-item\"\u003e\n    \u003csummary\u003eHow does a vegetable cleaver differ from a chef knife?\u003cspan class=\"pd-hs7vc-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs7vc-faq-answer\"\u003e\n      \u003cp\u003eA chef knife has a curved blade profile, pointed tip, and is designed for a rocking cutting motion across a wide range of tasks. A vegetable cleaver has a wide, flat, rectangular blade designed for vertical chopping with more surface area per stroke. \u003cstrong\u003eThe cleaver can crush and scrape; the chef knife cannot.\u003c\/strong\u003e The chef knife can rock through piles of ingredients and perform tip-based tasks; the cleaver is less suited to these. They are complementary tools that serve different functions, which is why the vegetable cleaver appears alongside the chef knife in the 21-piece Classic Collection.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-hs7vc-faq-item\"\u003e\n    \u003csummary\u003eIs this the same as a Chinese cleaver or nakiri?\u003cspan class=\"pd-hs7vc-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-hs7vc-faq-answer\"\u003e\n      \u003cp\u003eThe wide rectangular blade geometry is similar to a Chinese vegetable cleaver (cai dao) and shares functional similarities with a Japanese nakiri. All three feature a wide, flat blade optimised for vegetable prep rather than the curved, rocking profile of a Western chef knife. \u003cstrong\u003eThe Hammer Stahl version is built to the same German X50CrMoV15 specification\u003c\/strong\u003e as the rest of the range with the Quad Tang Pakkawood handle, which differs from the thinner Japanese steel and different handle constructions typically found on authentic nakiri knives.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003c!-- CTA --\u003e\n  \u003cdiv class=\"pd-hs7vc-cta\"\u003e\n    \u003cdiv class=\"pd-hs7vc-cta-text\"\u003e\n\u003cstrong\u003eThe full Hammer Stahl range is in stock at our Wetherill Park showroom.\u003c\/strong\u003e Open Monday and Wednesday to Friday 10am to 5pm, Saturday 9am to 2pm.\u003c\/div\u003e\n    \u003ca href=\"tel:0434010411\" class=\"pd-hs7vc-cta-btn\"\u003e\n      \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpath d=\"M22 16.92v3a2 2 0 01-2.18 2 19.79 19.79 0 01-8.63-3.07A19.5 19.5 0 013.07 9.81a19.79 19.79 0 01-3.07-8.63A2 2 0 012 .18h3a2 2 0 012 1.72 12.84 12.84 0 00.7 2.81 2 2 0 01-.45 2.11L6.09 7.91a16 16 0 006 6l1.09-1.09a2 2 0 012.11-.45 12.84 12.84 0 002.81.7A2 2 0 0122 14.92z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n      Call 0434 010 411\n    \u003c\/a\u003e\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Hammer Stahl","offers":[{"title":"Default Title","offer_id":46734786560172,"sku":"HS7VC","price":219.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/ksNkQi-u_web.jpg?v=1783410676"},{"product_id":"tramontina-churrasco-black-12-brisket-slicer","title":"Tramontina Churrasco Black 12\" Brisket Slicer","description":"\u003cstyle\u003e\n.pd-trbs-wrap { max-width: 1180px; margin: 0 auto; font-family: inherit; color: #1a1a1a; box-sizing: border-box; }\n.pd-trbs-wrap * { box-sizing: border-box; }\n.pd-trbs-stats { display: grid; grid-template-columns: repeat(3, 1fr); gap: 0; background: #1a1a1a; border-radius: 8px; overflow: hidden; margin-bottom: 32px; }\n.pd-trbs-stat { padding: 26px 20px; text-align: center; border-right: 1px solid rgba(255,255,255,0.1); }\n.pd-trbs-stat:last-child { border-right: none; }\n.pd-trbs-stat-num { font-size: 1.5rem; font-weight: 800; color: #fff; margin-bottom: 6px; line-height: 1.1; }\n.pd-trbs-stat-label { font-size: 0.66rem; font-weight: 700; letter-spacing: 0.12em; text-transform: uppercase; color: #c8102e; }\n.pd-trbs-intro { background: #f7f5f3; border-left: 4px solid #c8102e; border-radius: 6px; padding: 26px 30px; margin-bottom: 28px; }\n.pd-trbs-intro p { font-size: 1.02rem; line-height: 1.7; margin: 0 0 12px; color: #3a3632; }\n.pd-trbs-intro p:last-child { margin-bottom: 0; }\n.pd-trbs-hero { background: #1a1a1a; border-left: 4px solid #c8102e; border-radius: 8px; padding: 34px 34px; margin-bottom: 28px; }\n.pd-trbs-hero h3 { color: #fff; font-size: 1.35rem; font-weight: 800; margin: 0 0 14px; letter-spacing: -0.01em; }\n.pd-trbs-hero p { color: #d8d3cc; font-size: 0.98rem; line-height: 1.7; margin: 0; }\n.pd-trbs-features { display: grid; grid-template-columns: repeat(2, 1fr); gap: 18px; margin-bottom: 28px; }\n.pd-trbs-card { background: #fff; border: 1px solid #e0d9ce; border-top: 3px solid #c8102e; border-radius: 6px; padding: 24px 24px; }\n.pd-trbs-card h4 { font-size: 1.05rem; font-weight: 800; margin: 0 0 10px; color: #1a1a1a; }\n.pd-trbs-card p { font-size: 0.9rem; line-height: 1.65; color: #5a5550; margin: 0; }\n.pd-trbs-note { background: rgba(200,16,46,0.05); border: 1px solid rgba(200,16,46,0.2); border-radius: 8px; padding: 22px 26px; margin-bottom: 28px; }\n.pd-trbs-note h3 { font-size: 1rem; font-weight: 800; margin: 0 0 8px; color: #c8102e; }\n.pd-trbs-note p { font-size: 0.88rem; line-height: 1.6; color: #5a5550; margin: 0; }\n.pd-trbs-specs { width: 100%; border-collapse: collapse; margin-bottom: 28px; font-size: 0.9rem; }\n.pd-trbs-specs th, .pd-trbs-specs td { text-align: left; padding: 12px 16px; border-bottom: 1px solid #e0d9ce; }\n.pd-trbs-specs th { background: #f7f5f3; font-weight: 700; color: #1a1a1a; width: 40%; }\n.pd-trbs-specs td { color: #5a5550; }\n.pd-trbs-cta { background: #1a1a1a; border-radius: 8px; padding: 32px 34px; text-align: center; }\n.pd-trbs-cta h3 { color: #fff; font-size: 1.3rem; font-weight: 800; margin: 0 0 10px; }\n.pd-trbs-cta p { color: #d8d3cc; font-size: 0.95rem; line-height: 1.6; margin: 0 0 20px; }\n.pd-trbs-btn { display: inline-flex; align-items: center; gap: 8px; background: #c8102e; color: #fff; font-size: 0.85rem; font-weight: 700; letter-spacing: 0.04em; text-transform: uppercase; padding: 14px 28px; border-radius: 100px; text-decoration: none; transition: background 0.18s ease; }\n.pd-trbs-btn:hover { background: #a50d25; }\n.pd-trbs-btn svg { width: 15px; height: 15px; }\n@media (max-width: 580px) {\n  .pd-trbs-stats { grid-template-columns: 1fr; }\n  .pd-trbs-stat { border-right: none; border-bottom: 1px solid rgba(255,255,255,0.1); }\n  .pd-trbs-features { grid-template-columns: 1fr; }\n}\n\u003c\/style\u003e\n\n\u003cdiv class=\"pd-trbs-wrap\"\u003e\n\n  \u003cdiv class=\"pd-trbs-stats\"\u003e\n    \u003cdiv class=\"pd-trbs-stat\"\u003e\n      \u003cdiv class=\"pd-trbs-stat-num\"\u003e12 inch\u003c\/div\u003e\n      \u003cdiv class=\"pd-trbs-stat-label\"\u003eSlicing Blade\u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-trbs-stat\"\u003e\n      \u003cdiv class=\"pd-trbs-stat-num\"\u003eBlackened Steel\u003c\/div\u003e\n      \u003cdiv class=\"pd-trbs-stat-label\"\u003eStainless Blade\u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-trbs-stat\"\u003e\n      \u003cdiv class=\"pd-trbs-stat-num\"\u003eFriction Grooves\u003c\/div\u003e\n      \u003cdiv class=\"pd-trbs-stat-label\"\u003eClean Slices\u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-trbs-intro\"\u003e\n    \u003cp\u003eBuilt to prepare delicious, thin slices, the Tramontina Churrasco Black 12-inch slicing knife is made for brisket and large barbecue cuts.\u003c\/p\u003e\n    \u003cp\u003eGrooves along the blade reduce friction between the meat and the steel, and the wooden handle with rivets adds quality, durability and comfort in the hand.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-trbs-hero\"\u003e\n    \u003ch3\u003eLong, clean slices across the whole cut\u003c\/h3\u003e\n    \u003cp\u003eA proper brisket deserves a proper slicer. This 12-inch blade is long enough to cross a full packer in a single, smooth stroke, and the friction-reducing grooves stop slices dragging and tearing as they come off. Paired with an anatomically shaped wooden handle, it gives you the control to carve brisket, roasts and large cuts cleanly, every time.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-trbs-features\"\u003e\n    \u003cdiv class=\"pd-trbs-card\"\u003e\n      \u003ch4\u003eLong 12-inch blade\u003c\/h4\u003e\n      \u003cp\u003eA 12-inch slicing blade spans large cuts in one pass, for even, unbroken slices across a full brisket or roast.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-trbs-card\"\u003e\n      \u003ch4\u003eFriction-reducing grooves\u003c\/h4\u003e\n      \u003cp\u003eGrooves along the blade reduce friction between the meat and the steel, so slices release cleanly instead of tearing.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-trbs-card\"\u003e\n      \u003ch4\u003eDurable blackened stainless\u003c\/h4\u003e\n      \u003cp\u003eA durable, robust blackened stainless steel blade that holds an edge and stands up to heavy slicing on the cutting board.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-trbs-card\"\u003e\n      \u003ch4\u003eAnatomic wooden handle\u003c\/h4\u003e\n      \u003cp\u003eAn anatomically designed wooden handle with blackened steel rivets, for a comfortable, secure and durable grip.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-trbs-note\"\u003e\n    \u003ch3\u003eCare\u003c\/h3\u003e\n    \u003cp\u003eThis knife is not dishwasher safe. Hand wash in warm soapy water and dry straight away to protect the blade and the wooden handle. A 90-day warranty against manufacturing defects applies.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003ctable class=\"pd-trbs-specs\"\u003e\n    \u003ctr\u003e\n\u003cth\u003eBrand\u003c\/th\u003e\n\u003ctd\u003eTramontina\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eProduct\u003c\/th\u003e\n\u003ctd\u003eChurrasco Black 12\" Brisket Slicer\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eBlade\u003c\/th\u003e\n\u003ctd\u003e12 inch blackened stainless steel\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eBlade style\u003c\/th\u003e\n\u003ctd\u003ePlain edge with friction-reducing grooves\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eHandle\u003c\/th\u003e\n\u003ctd\u003eAnatomic wood with blackened steel rivets\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eCertification\u003c\/th\u003e\n\u003ctd\u003eFSC certified\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eCare\u003c\/th\u003e\n\u003ctd\u003eHand wash only, not dishwasher safe\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eModel\u003c\/th\u003e\n\u003ctd\u003e22842112\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003e90-day warranty against manufacturing defects\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003c\/table\u003e\n\n  \u003cdiv class=\"pd-trbs-cta\"\u003e\n    \u003ch3\u003eIn stock at our Wetherill Park showroom\u003c\/h3\u003e\n    \u003cp\u003eGrab the Tramontina Churrasco Black Brisket Slicer in store, or call the team if you would like it put aside.\u003c\/p\u003e\n    \u003ca class=\"pd-trbs-btn\" href=\"tel:0434010411\"\u003e\n      \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpath d=\"M22 16.92v3a2 2 0 0 1-2.18 2 19.79 19.79 0 0 1-8.63-3.07 19.5 19.5 0 0 1-6-6 19.79 19.79 0 0 1-3.07-8.67A2 2 0 0 1 4.11 2h3a2 2 0 0 1 2 1.72 12.84 12.84 0 0 0 .7 2.81 2 2 0 0 1-.45 2.11L8.09 9.91a16 16 0 0 0 6 6l1.27-1.27a2 2 0 0 1 2.11-.45 12.84 12.84 0 0 0 2.81.7A2 2 0 0 1 22 16.92z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n      Call 0434 010 411\n    \u003c\/a\u003e\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Tramontina","offers":[{"title":"Default Title","offer_id":47636829798572,"sku":"22842112","price":52.46,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/22842112_1.webp?v=1792187346"},{"product_id":"hammer-stahl-7-nakiri-damascus-knife","title":"Hammer Stahl 7\" Nakiri Damascus Knife","description":"\u003cstyle\u003e\n.pd-hsnk-wrap { max-width: 1180px; margin: 0 auto; font-family: inherit; color: #1a1a1a; box-sizing: border-box; }\n.pd-hsnk-wrap * { box-sizing: border-box; }\n.pd-hsnk-stats { display: grid; grid-template-columns: repeat(3, 1fr); gap: 0; background: #1a1a1a; border-radius: 8px; overflow: hidden; margin-bottom: 32px; }\n.pd-hsnk-stat { padding: 26px 20px; text-align: center; border-right: 1px solid rgba(255,255,255,0.1); }\n.pd-hsnk-stat:last-child { border-right: none; }\n.pd-hsnk-stat-num { font-size: 1.5rem; font-weight: 800; color: #fff; margin-bottom: 6px; line-height: 1.1; }\n.pd-hsnk-stat-label { font-size: 0.66rem; font-weight: 700; letter-spacing: 0.12em; text-transform: uppercase; color: #c8102e; }\n.pd-hsnk-intro { background: #f7f5f3; border-left: 4px solid #c8102e; border-radius: 6px; padding: 26px 30px; margin-bottom: 28px; }\n.pd-hsnk-intro p { font-size: 1.02rem; line-height: 1.7; margin: 0 0 12px; color: #3a3632; }\n.pd-hsnk-intro p:last-child { margin-bottom: 0; }\n.pd-hsnk-hero { background: #1a1a1a; border-left: 4px solid #c8102e; border-radius: 8px; padding: 34px 34px; margin-bottom: 28px; }\n.pd-hsnk-hero h3 { color: #fff; font-size: 1.35rem; font-weight: 800; margin: 0 0 14px; letter-spacing: -0.01em; }\n.pd-hsnk-hero p { color: #d8d3cc; font-size: 0.98rem; line-height: 1.7; margin: 0; }\n.pd-hsnk-features { display: grid; grid-template-columns: repeat(2, 1fr); gap: 18px; margin-bottom: 28px; }\n.pd-hsnk-card { background: #fff; border: 1px solid #e0d9ce; border-top: 3px solid #c8102e; border-radius: 6px; padding: 24px 24px; }\n.pd-hsnk-card h4 { font-size: 1.05rem; font-weight: 800; margin: 0 0 10px; color: #1a1a1a; }\n.pd-hsnk-card p { font-size: 0.9rem; line-height: 1.65; color: #5a5550; margin: 0; }\n.pd-hsnk-pairing { background: #f7f5f3; border-radius: 8px; padding: 28px 30px; margin-bottom: 28px; }\n.pd-hsnk-pairing h3 { font-size: 1.15rem; font-weight: 800; margin: 0 0 16px; color: #1a1a1a; }\n.pd-hsnk-pairing-list { display: flex; flex-wrap: wrap; gap: 10px; }\n.pd-hsnk-tag { background: #fff; border: 1px solid #e0d9ce; border-radius: 100px; padding: 8px 16px; font-size: 0.85rem; font-weight: 600; color: #3a3632; }\n.pd-hsnk-note { background: rgba(200,16,46,0.05); border: 1px solid rgba(200,16,46,0.2); border-radius: 8px; padding: 22px 26px; margin-bottom: 28px; }\n.pd-hsnk-note h3 { font-size: 1rem; font-weight: 800; margin: 0 0 8px; color: #c8102e; }\n.pd-hsnk-note p { font-size: 0.88rem; line-height: 1.6; color: #5a5550; margin: 0; }\n.pd-hsnk-specs { width: 100%; border-collapse: collapse; margin-bottom: 28px; font-size: 0.9rem; }\n.pd-hsnk-specs th, .pd-hsnk-specs td { text-align: left; padding: 12px 16px; border-bottom: 1px solid #e0d9ce; }\n.pd-hsnk-specs th { background: #f7f5f3; font-weight: 700; color: #1a1a1a; width: 40%; }\n.pd-hsnk-specs td { color: #5a5550; }\n.pd-hsnk-cta { background: #1a1a1a; border-radius: 8px; padding: 32px 34px; text-align: center; }\n.pd-hsnk-cta h3 { color: #fff; font-size: 1.3rem; font-weight: 800; margin: 0 0 10px; }\n.pd-hsnk-cta p { color: #d8d3cc; font-size: 0.95rem; line-height: 1.6; margin: 0 0 20px; }\n.pd-hsnk-btn { display: inline-flex; align-items: center; gap: 8px; background: #c8102e; color: #fff; font-size: 0.85rem; font-weight: 700; letter-spacing: 0.04em; text-transform: uppercase; padding: 14px 28px; border-radius: 100px; text-decoration: none; transition: background 0.18s ease; }\n.pd-hsnk-btn:hover { background: #a50d25; }\n.pd-hsnk-btn svg { width: 15px; height: 15px; }\n@media (max-width: 580px) {\n  .pd-hsnk-stats { grid-template-columns: 1fr; }\n  .pd-hsnk-stat { border-right: none; border-bottom: 1px solid rgba(255,255,255,0.1); }\n  .pd-hsnk-features { grid-template-columns: 1fr; }\n}\n\u003c\/style\u003e\n\n\u003cdiv class=\"pd-hsnk-wrap\"\u003e\n\n  \u003cdiv class=\"pd-hsnk-stats\"\u003e\n    \u003cdiv class=\"pd-hsnk-stat\"\u003e\n      \u003cdiv class=\"pd-hsnk-stat-num\"\u003e67 Layers\u003c\/div\u003e\n      \u003cdiv class=\"pd-hsnk-stat-label\"\u003eAUS10 Damascus\u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hsnk-stat\"\u003e\n      \u003cdiv class=\"pd-hsnk-stat-num\"\u003e58-62 HRC\u003c\/div\u003e\n      \u003cdiv class=\"pd-hsnk-stat-label\"\u003eRockwell Hardness\u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hsnk-stat\"\u003e\n      \u003cdiv class=\"pd-hsnk-stat-num\"\u003e15° Edge\u003c\/div\u003e\n      \u003cdiv class=\"pd-hsnk-stat-label\"\u003eRazor Sharp\u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-hsnk-intro\"\u003e\n    \u003cp\u003eThe Hammer Stahl 7 inch Nakiri from the Damascus Series is a specialist vegetable knife, Japanese-forged from 67-layer AUS10 Damascus steel.\u003c\/p\u003e\n    \u003cp\u003eA staple of Japanese cuisine, the Nakiri uses straight, symmetrical edges that make clean work of chopping and dicing.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-hsnk-hero\"\u003e\n    \u003ch3\u003eBuilt for vegetables, done properly\u003c\/h3\u003e\n    \u003cp\u003eThe Nakiri is the knife serious cooks reach for when there is a board full of vegetables to get through. Its straight edge meets the board cleanly from heel to tip, so you chop straight down without the rocking motion a chef knife needs. Every cut lands flat and even, which means neat slices and faster prep.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-hsnk-features\"\u003e\n    \u003cdiv class=\"pd-hsnk-card\"\u003e\n      \u003ch4\u003e67-layer AUS10 Damascus\u003c\/h4\u003e\n      \u003cp\u003eJapanese-forged from 67 layers of AUS10 Damascus steel, for a hard, keen edge wrapped in a distinctive layered pattern.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hsnk-card\"\u003e\n      \u003ch4\u003e58 to 62 Rockwell\u003c\/h4\u003e\n      \u003cp\u003eHardened to 58-62 HRC, so the edge holds its sharpness through heavy prep and takes a fine point when honed.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hsnk-card\"\u003e\n      \u003ch4\u003e15 degree razor edge\u003c\/h4\u003e\n      \u003cp\u003eGround to a fine 15 degree angle for a razor-sharp edge that glides through produce with almost no effort.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hsnk-card\"\u003e\n      \u003ch4\u003eRosewood handle\u003c\/h4\u003e\n      \u003cp\u003eFinished with a rosewood handle for a warm, balanced feel in the hand through long prep sessions.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-hsnk-pairing\"\u003e\n    \u003ch3\u003eGreat For\u003c\/h3\u003e\n    \u003cdiv class=\"pd-hsnk-pairing-list\"\u003e\n      \u003cspan class=\"pd-hsnk-tag\"\u003eChopping vegetables\u003c\/span\u003e\n      \u003cspan class=\"pd-hsnk-tag\"\u003eDicing\u003c\/span\u003e\n      \u003cspan class=\"pd-hsnk-tag\"\u003eClean, even slices\u003c\/span\u003e\n      \u003cspan class=\"pd-hsnk-tag\"\u003eEveryday prep\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-hsnk-note\"\u003e\n    \u003ch3\u003ePlease Note\u003c\/h3\u003e\n    \u003cp\u003eThis knife is backed by a Lifetime Warranty. The 7 inch size refers to the blade as listed by Hammer Stahl. A Damascus blade is best hand washed and dried, not put through the dishwasher. If you would like the exact blade length or handling advice before you buy, call the team on 0434 010 411.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003ctable class=\"pd-hsnk-specs\"\u003e\n    \u003ctr\u003e\n\u003cth\u003eBrand\u003c\/th\u003e\n\u003ctd\u003eHammer Stahl\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eProduct\u003c\/th\u003e\n\u003ctd\u003e7 inch Nakiri, Damascus Series\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eBlade steel\u003c\/th\u003e\n\u003ctd\u003eJapanese-forged 67-layer AUS10 Damascus\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eHardness\u003c\/th\u003e\n\u003ctd\u003e58 to 62 Rockwell (HRC)\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eEdge angle\u003c\/th\u003e\n\u003ctd\u003e15 degrees\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eHandle\u003c\/th\u003e\n\u003ctd\u003eRosewood\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eBest for\u003c\/th\u003e\n\u003ctd\u003eChopping and dicing vegetables\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003eLifetime Warranty\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003c\/table\u003e\n\n  \u003cdiv class=\"pd-hsnk-cta\"\u003e\n    \u003ch3\u003eIn stock at BBQ Republic\u003c\/h3\u003e\n    \u003cp\u003eA proper Japanese vegetable knife for your kitchen. Order online, or call the team if you have a question before you buy.\u003c\/p\u003e\n    \u003ca class=\"pd-hsnk-btn\" href=\"tel:0434010411\"\u003e\n      \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpath d=\"M22 16.92v3a2 2 0 0 1-2.18 2 19.79 19.79 0 0 1-8.63-3.07 19.5 19.5 0 0 1-6-6 19.79 19.79 0 0 1-3.07-8.67A2 2 0 0 1 4.11 2h3a2 2 0 0 1 2 1.72 12.84 12.84 0 0 0 .7 2.81 2 2 0 0 1-.45 2.11L8.09 9.91a16 16 0 0 0 6 6l1.27-1.27a2 2 0 0 1 2.11-.45 12.84 12.84 0 0 0 2.81.7A2 2 0 0 1 22 16.92z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n      Call 0434 010 411\n    \u003c\/a\u003e\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Hammer Stahl","offers":[{"title":"Default Title","offer_id":47637185167532,"sku":"HS-5002","price":299.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/7-Damascus-Nakiri-1-600x911.jpg?v=1792203335"},{"product_id":"hammer-stahl-5-utility-knife-damascus","title":"Hammer Stahl 5\" Utility Knife Damascus","description":"\u003cstyle\u003e\n.pd-hsut-wrap { max-width: 1180px; margin: 0 auto; font-family: inherit; color: #1a1a1a; box-sizing: border-box; }\n.pd-hsut-wrap * { box-sizing: border-box; }\n.pd-hsut-stats { display: grid; grid-template-columns: repeat(3, 1fr); gap: 0; background: #1a1a1a; border-radius: 8px; overflow: hidden; margin-bottom: 32px; }\n.pd-hsut-stat { padding: 26px 20px; text-align: center; border-right: 1px solid rgba(255,255,255,0.1); }\n.pd-hsut-stat:last-child { border-right: none; }\n.pd-hsut-stat-num { font-size: 1.5rem; font-weight: 800; color: #fff; margin-bottom: 6px; line-height: 1.1; }\n.pd-hsut-stat-label { font-size: 0.66rem; font-weight: 700; letter-spacing: 0.12em; text-transform: uppercase; color: #c8102e; }\n.pd-hsut-intro { background: #f7f5f3; border-left: 4px solid #c8102e; border-radius: 6px; padding: 26px 30px; margin-bottom: 28px; }\n.pd-hsut-intro p { font-size: 1.02rem; line-height: 1.7; margin: 0 0 12px; color: #3a3632; }\n.pd-hsut-intro p:last-child { margin-bottom: 0; }\n.pd-hsut-hero { background: #1a1a1a; border-left: 4px solid #c8102e; border-radius: 8px; padding: 34px 34px; margin-bottom: 28px; }\n.pd-hsut-hero h3 { color: #fff; font-size: 1.35rem; font-weight: 800; margin: 0 0 14px; letter-spacing: -0.01em; }\n.pd-hsut-hero p { color: #d8d3cc; font-size: 0.98rem; line-height: 1.7; margin: 0; }\n.pd-hsut-features { display: grid; grid-template-columns: repeat(2, 1fr); gap: 18px; margin-bottom: 28px; }\n.pd-hsut-card { background: #fff; border: 1px solid #e0d9ce; border-top: 3px solid #c8102e; border-radius: 6px; padding: 24px 24px; }\n.pd-hsut-card h4 { font-size: 1.05rem; font-weight: 800; margin: 0 0 10px; color: #1a1a1a; }\n.pd-hsut-card p { font-size: 0.9rem; line-height: 1.65; color: #5a5550; margin: 0; }\n.pd-hsut-pairing { background: #f7f5f3; border-radius: 8px; padding: 28px 30px; margin-bottom: 28px; }\n.pd-hsut-pairing h3 { font-size: 1.15rem; font-weight: 800; margin: 0 0 16px; color: #1a1a1a; }\n.pd-hsut-pairing-list { display: flex; flex-wrap: wrap; gap: 10px; }\n.pd-hsut-tag { background: #fff; border: 1px solid #e0d9ce; border-radius: 100px; padding: 8px 16px; font-size: 0.85rem; font-weight: 600; color: #3a3632; }\n.pd-hsut-note { background: rgba(200,16,46,0.05); border: 1px solid rgba(200,16,46,0.2); border-radius: 8px; padding: 22px 26px; margin-bottom: 28px; }\n.pd-hsut-note h3 { font-size: 1rem; font-weight: 800; margin: 0 0 8px; color: #c8102e; }\n.pd-hsut-note p { font-size: 0.88rem; line-height: 1.6; color: #5a5550; margin: 0; }\n.pd-hsut-specs { width: 100%; border-collapse: collapse; margin-bottom: 28px; font-size: 0.9rem; }\n.pd-hsut-specs th, .pd-hsut-specs td { text-align: left; padding: 12px 16px; border-bottom: 1px solid #e0d9ce; }\n.pd-hsut-specs th { background: #f7f5f3; font-weight: 700; color: #1a1a1a; width: 40%; }\n.pd-hsut-specs td { color: #5a5550; }\n.pd-hsut-cta { background: #1a1a1a; border-radius: 8px; padding: 32px 34px; text-align: center; }\n.pd-hsut-cta h3 { color: #fff; font-size: 1.3rem; font-weight: 800; margin: 0 0 10px; }\n.pd-hsut-cta p { color: #d8d3cc; font-size: 0.95rem; line-height: 1.6; margin: 0 0 20px; }\n.pd-hsut-btn { display: inline-flex; align-items: center; gap: 8px; background: #c8102e; color: #fff; font-size: 0.85rem; font-weight: 700; letter-spacing: 0.04em; text-transform: uppercase; padding: 14px 28px; border-radius: 100px; text-decoration: none; transition: background 0.18s ease; }\n.pd-hsut-btn:hover { background: #a50d25; }\n.pd-hsut-btn svg { width: 15px; height: 15px; }\n@media (max-width: 580px) {\n  .pd-hsut-stats { grid-template-columns: 1fr; }\n  .pd-hsut-stat { border-right: none; border-bottom: 1px solid rgba(255,255,255,0.1); }\n  .pd-hsut-features { grid-template-columns: 1fr; }\n}\n\u003c\/style\u003e\n\n\u003cdiv class=\"pd-hsut-wrap\"\u003e\n\n  \u003cdiv class=\"pd-hsut-stats\"\u003e\n    \u003cdiv class=\"pd-hsut-stat\"\u003e\n      \u003cdiv class=\"pd-hsut-stat-num\"\u003e67 Layers\u003c\/div\u003e\n      \u003cdiv class=\"pd-hsut-stat-label\"\u003eAUS10 Damascus\u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hsut-stat\"\u003e\n      \u003cdiv class=\"pd-hsut-stat-num\"\u003e58-62 HRC\u003c\/div\u003e\n      \u003cdiv class=\"pd-hsut-stat-label\"\u003eRockwell Hardness\u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hsut-stat\"\u003e\n      \u003cdiv class=\"pd-hsut-stat-num\"\u003e15° Edge\u003c\/div\u003e\n      \u003cdiv class=\"pd-hsut-stat-label\"\u003eRazor Sharp\u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-hsut-intro\"\u003e\n    \u003cp\u003eThe Hammer Stahl 5 inch Utility Knife from the Damascus Series is the knife you reach for most, Japanese-forged from 67-layer AUS10 Damascus steel.\u003c\/p\u003e\n    \u003cp\u003eLight and centre-balanced with a razor-sharp edge, it handles the in-between jobs that are too small for a chef knife and too big for a paring knife.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-hsut-hero\"\u003e\n    \u003ch3\u003eThe everyday workhorse\u003c\/h3\u003e\n    \u003cp\u003eA good utility knife earns its spot on the bench by doing a bit of everything. This one slices sandwiches, trims meat, portions smaller cuts and works through fruit and veg with ease. The 5 inch blade is nimble and controlled, so it feels natural for the quick jobs you do a dozen times a day.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-hsut-features\"\u003e\n    \u003cdiv class=\"pd-hsut-card\"\u003e\n      \u003ch4\u003e67-layer AUS10 Damascus\u003c\/h4\u003e\n      \u003cp\u003eJapanese-forged from 67 layers of AUS10 Damascus steel, for a hard, keen edge wrapped in a distinctive layered pattern.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hsut-card\"\u003e\n      \u003ch4\u003eExcellent edge retention\u003c\/h4\u003e\n      \u003cp\u003eHardened to 58-62 HRC for excellent edge retention, so it stays sharp through daily use.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hsut-card\"\u003e\n      \u003ch4\u003e15 degree razor edge\u003c\/h4\u003e\n      \u003cp\u003eGround to a fine 15 degree angle for a razor-sharp edge that makes light, clean cuts.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-hsut-card\"\u003e\n      \u003ch4\u003eRosewood handle, great control\u003c\/h4\u003e\n      \u003cp\u003eThe ergonomic rosewood handle is light and centre-balanced, giving you excellent control for precise work.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-hsut-pairing\"\u003e\n    \u003ch3\u003eGreat For\u003c\/h3\u003e\n    \u003cdiv class=\"pd-hsut-pairing-list\"\u003e\n      \u003cspan class=\"pd-hsut-tag\"\u003eEveryday prep\u003c\/span\u003e\n      \u003cspan class=\"pd-hsut-tag\"\u003eSlicing and trimming\u003c\/span\u003e\n      \u003cspan class=\"pd-hsut-tag\"\u003eFruit and vegetables\u003c\/span\u003e\n      \u003cspan class=\"pd-hsut-tag\"\u003eSmaller cuts of meat\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-hsut-note\"\u003e\n    \u003ch3\u003ePlease Note\u003c\/h3\u003e\n    \u003cp\u003eThis knife is backed by a Lifetime Warranty. A Damascus blade is best hand washed and dried, not put through the dishwasher. If you would like handling advice before you buy, call the team on 0434 010 411.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003ctable class=\"pd-hsut-specs\"\u003e\n    \u003ctr\u003e\n\u003cth\u003eBrand\u003c\/th\u003e\n\u003ctd\u003eHammer Stahl\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eProduct\u003c\/th\u003e\n\u003ctd\u003e5 inch Utility Knife, Damascus Series\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eBlade length\u003c\/th\u003e\n\u003ctd\u003e5 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eBlade steel\u003c\/th\u003e\n\u003ctd\u003eJapanese-forged 67-layer AUS10 Damascus\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eHardness\u003c\/th\u003e\n\u003ctd\u003e58 to 62 Rockwell (HRC)\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eEdge angle\u003c\/th\u003e\n\u003ctd\u003e15 degrees\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eHandle\u003c\/th\u003e\n\u003ctd\u003eErgonomic rosewood\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eBest for\u003c\/th\u003e\n\u003ctd\u003eVersatile everyday use\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003cth\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003eLifetime Warranty\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003c\/table\u003e\n\n  \u003cdiv class=\"pd-hsut-cta\"\u003e\n    \u003ch3\u003eIn stock at BBQ Republic\u003c\/h3\u003e\n    \u003cp\u003eThe knife you will use more than any other. Order online, or call the team if you have a question before you buy.\u003c\/p\u003e\n    \u003ca class=\"pd-hsut-btn\" href=\"tel:0434010411\"\u003e\n      \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpath d=\"M22 16.92v3a2 2 0 0 1-2.18 2 19.79 19.79 0 0 1-8.63-3.07 19.5 19.5 0 0 1-6-6 19.79 19.79 0 0 1-3.07-8.67A2 2 0 0 1 4.11 2h3a2 2 0 0 1 2 1.72 12.84 12.84 0 0 0 .7 2.81 2 2 0 0 1-.45 2.11L8.09 9.91a16 16 0 0 0 6 6l1.27-1.27a2 2 0 0 1 2.11-.45 12.84 12.84 0 0 0 2.81.7A2 2 0 0 1 22 16.92z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n      Call 0434 010 411\n    \u003c\/a\u003e\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Hammer Stahl","offers":[{"title":"Default Title","offer_id":47637191524524,"sku":"HS-5004","price":199.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/5-Damascus-Utility-1-600x913.jpg?v=1792203847"}],"url":"https:\/\/bbqrepublic.com.au\/collections\/knives.oembed?page=2","provider":"BBQ Republic","version":"1.0","type":"link"}