Cuchillo de cocina - Madera Pakka, acero D2 con código en polvo - Japón - Cuchillos de chef especiales

Condition: As new ,unused
Age :2020+
Material: steel and pakka wood
Origin: NORTH AMERICA

It is made of stainless steel Its handle is of blue stone .It has powder code on it.

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

Boning knife: separating meat from bones while reducing the amount of wasted meat
cutting through cartilage
precisely trimming fat
filleting fish


Chef knife: chopping herbs and nuts
dicing and slicing fruits ,vegetables and meats
mincing and crushing garlic
cutting through melons


Cleaver: easily breakdown meat, bone and dense foods. they have a short wide blade that resembles an ax with a straight edge that makes them useful for chopping and hacking with an up and down. A cleavers blade length ranges in size from 4 to10 inches with 7 inches being the most popular size


Butcher knife: have a long curved blade with a sharp point at the end which helps with cutting through meat cleanly and easily with a sawing motion.
Cutting through skin cartilage and bones
Portioning large portions of meat including whole carcasses racks of ribs and beef primal cuts
Trimming fats and sinew

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