Description
- HIGH-CARBON MATERIALS - This kitchen chefs knife use Japanese AUS-10 San Mai stainless steel which is made of high-strength, corrosion resistant steel, which is 100% food grade and won’t react with your food in any way, hence no bad odors or tastes left in your food, enhance the overall malleability of the chef knife is very difficult to break. thus giving you a best-in-class kitchen companion.
- For Great Cutting Experience: Our chef knife is great design in blade ergonomic, its full tank balanced blade ensures smooth chopping every single time and avoided hand fatigue. It is results in a very sharp edge and means that less force needs to be applied to cut through aliments. The blade joins at the best length to the premium ergonomic handle that offers the max control on its movements with minimum efforts.
- HIGH QUALITY AND ANTI-CORROSION - Exceptionally durable and perfectly balanced kitchen knife to improve performance, reduce fatigue and facilitate precise control for professional use. Resistant to stains, wear and corrosion. Suitable for cutting any fish, meat, vegetables do not have to worry about damage the knife because of different materials to use different knives. This blade is up to perform the job with the least efforts and enjoyable.
- Beauty wooden handle- To make it more professional and minimize any fatigue, finger numbness or aches after holding it continuously for an extended time the knife's handle is made from Indonesia wooden. And this wooden is well known for the luxury professional chef knife handle.
- Our Guarantee: We are promise use the high quality material and keep in the affordable price. We provide 3 months no reason back warranty. If your meet any questions, just have a contact with us, and we will positive to solve your problems.
Colour:Aus8-handmade
Product description Product detail : Product material: Japanese AUS-10 San Mai stainless steel Product Dimensions: 34.0 x 4.8 x 0.25 cm Net Weight: 250g Product +packaging Weight: 455g How to maintain your chef knife Cleaning Kitchen Knives 1. Keep your knife clean during use. Rinse it off with hot water and wipe it dry several times. This will keep food particles from sticking to the knife and making it cut less efficiently. 2. Keeping it wiped down will also keep you from mixing ingredients and flavors that you don’t want to be mixed. 3. Never leave your knife in the sink or leave food on it to dry. Always rinse it and wipe it down if it is going to be awhile before you have the chance to wash it. 4. Use hot water and a mild soap. 5. If food is sticking to it let it soak in hot water for a few minutes before washing it. 6. Keep the water clear and shallow so that you can see the knife clearly. 7. Knives should never be washed in the dishwasher.
