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Japanese Damascus VG-10 Steel Mini Chef Knife 4" Cutlery | ||||||||||||||
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‧PICTURE‧ | ||||||||||||||
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‧SPECIFICATION‧ | ||||||||||||||
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‧FEATURE ‧ | ||||||||||||||
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"Good knives are one of the best gifts you can give" ● Blade: The Senzo Collection knives are constructed from a 33 layer complex Damascus ● Edge: with unparalleled toughness and sharpness, a beautiful clean-cut is made instantly. ● Handle: the high-quality pakkawood handle is beautiful and hold comfortable, ● This knife is Not designed for Cutting Bones, hard food, you will damage the cutting edge, ● It is better to use sharpening stones rather than a sharpening steel. ● This knife is Thin thickness design only for Slice, do not hunting, do not bend or distort the blade. Description: SENZO 33 Layers COLLECTION The Senzo Collection knives are constructed from a 33 layer complex Damascus with a VG10 core clad with 16 soft layers on either side. These outstanding knives exemplify Japanese sharpness but with more weight than associated with most Japanese knives. The surgically sharp edge is easy to maintain and will outperform most other knives in this price bracket. The added weight has been achieved by cold forging the blade from a thicker than normal blank and compressing it with 3000 pounds per sq. in. of pressure and then pressed again with a mould. The resulting knife is both dense (extremely tough) and breathtakingly sharp with indents on the top part of the knife that reduces sticking of fatty, oily or starchy foods. The stainless bolster and oval hardwood handle have a thin red ring of a heat resistant polymer between them that acts as a cushion if the steel bolster and wood handle expand and contract differently in extreme conditions. Japanese steel high sharpness and retention enable users to Slice food easily and neatly. A Japanese chef's knife is known as a gyuto literally meaning 'beef knife'. Professional Japanese cooks usually own their personal set of knives, which are not used by other cooks. Some cooks even own two sets of knives, which they alternate every other day.[citation needed] After sharpening a carbon-steel knife in the evening after use, the user normally lets the knife "rest" for a day to restore its patina and remove any metallic odour or taste that might otherwise be passed on to the food. "Japanese Steel is better than other Steel. Knives made of normal steel will not hold an edge as long as Japanese knives." | ||||||||||||||
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‧PAYMENT ‧ | ||||||||||||||
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● We only accept paypal.
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‧SHIPPING ‧ | ||||||||||||||
| International Buyers, Please Note:
If you did not get the parcel please use ● The item 15USD shipping fees. ● We ship to Worldwide. ● We ship all the items from Taiwan Post through Registered International Air Parcel and provide you a tracking number to check goods. ● items usually ship within 1-3 working days of cleared payment. ● All countries delivery time:13-17 working days.
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‧CONTACT US ‧ | ||||||||||||||
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If there is any question,please contact us ,we will do our best to provide the best service!
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^_^ - Thanks For Looking - ^_^ |