キッチンナイフ - Chef's knife - ウェンジ材の木材と、折りたたみ鋼 - North America

状態: 新品同様、未使用
Age: 2020: ウェンジ材木、折り返し鋼
Origin: NORTH AMERICA

低炭素と高炭素の混合材を何度も溶接・鍛造・打撃を繰り返し、最大で200層まで積層しました

木製ハンドルは握りやすく、黒色の G10 ボルスターが取り付けられており、ナイフの美しさを引き立てます

Boning knife; can have either a narrow or wide blade that comes in flexible and semi flexible options
Separating meat from bones while reducing the amount of wasted meat
Cutting through cartilage
Precisely trimming fat
Filleting fish

ナイフ機能:
- ブーニングナイフ（骨抜き包丁）には、狭い刃と広い刃があり、柔軟タイプと半柔軟タイプの選択肢があります
- 肉と骨を分けつつ、無駄な肉を減らします
- 軟骨を切断します
- 脂肪を正確にそぎ落とします
- 魚のフィレ取り

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 knifes by hand rather than running them through the dishwasher
Regularly sharpen and hone your knives to keep the blade sharp
Allow knives to air dry completely before storing them

包丁の手入れ: 正しい研ぎ方、清掃、保管はすべて重要な包丁の安全ポイントです
使用後はすぐに包丁を清掃して交差汚染を防ぎます
包丁は食洗機にかけず、手で洗ってください
定期的に研ぎと砥ぎを行い、刃を鋭く保ちます
保管する前に包丁を完全に自然乾燥させてください

Always wash your knives when you receive the shipment because oil is used to keep them safe from rust
We recommend a professional tune-up at least once a year, even if you are sharpening at home. If you do not sharpen your own knives, we recommend you have them sharpened when they start to feel dull. A sharp knife is always safer than a dull knife.