Kbk Gyutou Knife Forged SUS304 Stainless Steel Blade and Hard Alloy Edge 63 HRC Super Sharp with Ebony Wooden Handle Comfort Hold: Home & Kitchen

Description

6 tips for care your kitchen knife (NOTE our chef knife don’t support dishwasher clean, and do not use for chopping bones as like chickens, fish bones, and hard ingredients such as frozen meat) 1.Don’t leave your chef knives in the kitchen sink (NOTE: Any wooden handle will expand after soaking a long time) 2.Don’t store your chef’s knives in the utensil drawer. 3. Always wash your chef knives by hand, don’t put in dishwasher. 4. Don’t leave your kitchen knives to dry in the dish rack. 5. Sharpen the chef knife blade using a honing steel, a knife stone, or even send it out to a professional. 6. Always cut on cutting boards. Blade- SUS304 stainless steel, SUS304 material is a Japanese JIS standard and the most commonly used stainless steel, containing 18% Cr and 8% Ni. It can maintain good strength and heat resistance in high temperature and low temperature environments, and also has good corrosion resistance, weldability, cold workability and mechanical properties in the mild atmosphere. Blade edge- hard alloy powder forged steel, its fine structure and good distribution of the elements makes it possible to add more alloy elements than in ordinary stainless steel. That increases the hardness and cutting characteristics. And it can reach 63 Rockwell hardness (HRC). It depends deal different food ingredient take different holing way. Full use bolster heel design can better cut through the food to avoid touching it. Most Japanese chef like to take Pull Cut skill. The “pull cut” is commonly used for slicing fish and sashimi. Also, sometimes meats like chicken and beef. It is basically the opposite of the “push cut”. Start with ingredient touching closer to the base of the blade edge, and pull the knife downwards and towards yourself. The motion should finish at, or near, the tip of the blade. Some chefs will also add a curved slicing motion.

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