Seki Tobei 関藤平 - Küchenmesser - Mehrzweckmesser und Schälmesser - Gehämmerte Klinge, Tsuiki 鎚起 - Edelstahl für Klingen - Japan
Nr. 83173689
Küchenmesser - Nakiri bōchō - Harz und Kohlenstoffstahl - Japan
Nr. 83173689
Küchenmesser - Nakiri bōchō - Harz und Kohlenstoffstahl - Japan
Condition: As new ,unused
Age :2020+
Material: Resin and high carbon steel
Origin: Japan
It is made of stainless steel Its handle is resin . It is high carbon steel.
steel: is a type of steel alloy that contains a higher percentage of chromium then carbon steel which gives stainless steel blades there corrosion resistance.
Easy to maintain
Not as brittle as carbon steel
Chef knife: is the most versatile type of kitchen knife making it a must have item in every kitchen.
Chopping herbs and nuts
dicing and slicing fruits, vegetables and meat
Mincing and crushing garlic
Cutting through melons
Paring knife: are light weight and have a short blade with a pointed tip to make them useful for delicate knifework
peeling skins for garnishes
deveining shrimp
trimming excess fat off meat
Knife Maintenance: proper sharpening cleaning and storage are all important knife safety tips
Clean your knife as soon as you are done using it to prevent cross contamination
Wash your knives by hand rather than running them through the dish washer
Regularly sharpen and hone your knives to keep the blade sharp
Allow knives to air dry completely before storing them
always wash the knives before using them as they are oiled to keep them rust free
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