厨刀 - Chef's knife - 高品质钢材、木材，以及手工锻造刀具 - 日本

Condition: as new unused
Age : 2020+
Material : High quality steel , wood and hand forged knives

Stainless steel: 是一种钢合金，含铬量高于碳钢，从而赋予不锈钢刀具的耐腐蚀性。不锈钢不像碳钢那样脆弱。

Hand-forged knives are created by skilled artisans who use traditional methods to heat, hammer, and shape a single piece of steel into a blade, resulting in a unique, high-quality, and durable tool. This process includes shaping the blade by hand, followed by hardening, grinding, and sharpening to a fine edge. Hand-forged knives are often more expensive than mass-produced ones due to the time, skill, and individual craftsmanship involved in their creation.

Boning knife: 去骨刀用于去骨、修整和切割各种动物（或鱼类）蛋白质。它们的刀片狭窄，可从刚性（用于切断厚软骨）到柔性（便于在骨头与周围肉之间弯曲）不等。

Chef knife: 厨师刀用于切碎香草和坚果
切丁及切片水果、蔬菜和肉类
剁碎和捣碎大蒜
切开瓜类

Cleaver: 砍肉刀：易于分解肉骨和密集食材，刀片短而宽， resemble 一把直刃斧，上下向下的切割动作很实用

这些刀具的尺寸从 6 到 12 英寸不等

Paring knife: 小刀/削皮刀：重量轻，刀片短，尖端锋利，适合细致刀工
切、剁、切片水果
为装饰去皮
去虾线
修整肉的多余脂肪

Knife Maintenance: 维护刀具
Clean your knife as soon as your are done using it to prevent cross contamination
Wash your knives 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

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