Surmene Surbisa 61115 Butcher Slicing Knife

Surmene Knives – Historical Heritage of Sharpness
The roots of Surmene, Trabısa, extend to the Surmene district of Trabzon, Turkey. This is where the heart of knife craftsmanship has beaten for centuries. We act with the mission of keeping this traditional craft alive and adapting it to modern kitchen needs. We are here to support you, our valued customers, in the best way possible regarding knives and kitchen equipment. As the Trabısa family, we are proud to always offer you the highest quality products and service. Because you deserve the best and the most beautiful.

Inspired by the natural beauties and rich history of the Black Sea, it has been the center of knife production for centuries. As Surmene Knives, we carry this deep-rooted and valuable tradition to the modern world. The mastery of knife making in Surmene has developed over centuries with original techniques using local labor and natural resources. Our brand, which combines this deep-rooted history with superior quality and workmanship, aims to make each knife an indispensable part of your culinary arts.

By combining traditional production methods with modern design and technology, we offer products that meet the expectations of both professional chefs and home cooks. Surmene Knives are not only cutting tools but also carriers of history and culture. Each Surmene knife offers both aesthetics and functionality with designs inspired by the rich nature of Trabzon. While bringing Surmene's heritage together with the modern world, we shape each knife as a work of art without compromising on quality.

• Do not wash your knife in the dishwasher, it may damage its sharpness and structure.
• Do not perform ice cutting or breaking operations, heavy work may damage the structure of the blade.
• Keep the blade clean and dry after use, it will prevent rust and extend its life.
• After each use, wash the blade with warm soapy water and dry it with a dry towel.
• Avoid washing at high temperature, excessive heat may damage the structure of the metal.
• Do not use the knife in a hard or forceful manner, as this will cause the blade to become dull more quickly.
• Have your dull knife sharpened by a professional sharpener; incorrect sharpening techniques can damage its sharpness.
• Do not cut on hard surfaces such as marble or terrazzo, as this may damage the sharpness of the blade.
• Use hygienic cutting boards or wooden cutting boards, they extend the life of both the blade and the cutting surface.
• Do not use the knife for purposes other than its intended use, as this may damage its structure.