japanese - キッチンナイフ - Kitchen knife set - シェフナイフ - 本革, エキゾチックな木材 - North America - BBQシェフ、シェフナイフ038

folded steel: 高品質の折り返し鋼の刃を特徴とし、木製の柄は鋼のモザイクピンで固定されています。手に馴染み、今夜の料理長を志願したくなるでしょう。コレクターやシェフマスター向けには、この包丁セットはスタイリッシュで長く使える作りです。切る・刻む・薄く切る・彫るスキルをこの万能のシェフナイフで磨き、プロの料理長への道を切り開きましょう。

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

Cleaver: easily breakdown meat bones 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 motion

there size differ from 6 to 12 inches

Paring knife: are light weight and have a short blade with a pointed tip that makes them useful for delicate knifework
cut , chop and slice fruits
peeling skins for garnishes
deveining shrimp
trimming excess fat of meat

A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish.

Knife Maintenance: Carbon steel knives require a few extra steps to maintain your blade.

Carbon steel is particularly reactive to high acid products. Therefore, it is imperative that you rinse your blade and wipe it dry after cutting anything acidic, such as citrus, tomatoes, and onions. If not rinsed, the acid will begin to corrode the steel and damage your blade.

After washing and drying your knife, we recommend oiling it with a food safe knife was or neutral oil, such as camellia oil, to protect your blade and encourage a slow and even patina. The oil will act as a barrier to help protect against future exposure to moisture and acids. We like camellia oil because it is food safe, has no flavor, no smell, and will not dry out or build up on steel as easily.

Apply a pea-sized amount of oil to the blade and evenly distribute in a thin layer from spine to edge. Oiling the edge of the knife can help keep your knife sharper longer, however, DO NOT DIRECTLY TOUCH THE EDGE OF YOUR KNIFE WITH YOUR FINGERS. To oil the edge of your knife, apply a small amount of oil to a thick towel and gently run the oiled towel over the edge. Wipe off any excess oil and store

wash knives before using them as oil is used to keep it safe from rust
you should also keep the knifes oiled as you keep them after use