厨刀 - Chef's knife - 折叠钢、帕卡木和黑色 G10 - 北美

状态：全新未使用
年龄：2020年及以后
材质：折叠钢、Pakka 木材与黑色 G10

folded steel: Featuring high grade folded steel blade the wooden scale is fixed .Comfortable in your hand you will volunteer to be the cook tonight. For the collector or the chef master this set of knives are stylish and built to last. Chop, dice slice and carve your way to being a master chef with this versatile chef

folded steel: 高级折叠钢刀片，木柄固定在本体上。握感舒适，今晚你会主动成为厨师。对收藏家或大师级厨师来说，这套餐刀具时尚耐用。用它切碎、切丁、切片并雕刻，向成为主厨迈进。

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

厨师刀：切碎香草和坚果
切丁、切片水果、蔬菜和肉类
剁碎和捣碎大蒜
切穿瓜类

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

砍肉刀：轻松劈开肉骨和结实食材，刀 blade 短而宽，像斧头，直刃设计便于上下提动时的切砍。

there size differ from 6 to 12 inches

它们的长度从 6 至 12 英寸不等。

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

削皮小刀：重量轻，刀身较短，尖头设计便于精细刀作
切割、剁碎、切片水果
去皮用于装饰的表皮 peeled
去除虾线
修整肉类多余脂肪

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.

去骨刀是一种刀具，刀尖尖锐、刀身窄窄的，用于食物准备时去除家禽、肉类和鱼类的骨头。

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

刀具保养：碳钢刀需要额外的保养步骤来维护刀刃。

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.

碳钢对高酸性物质尤为敏感。因此，切割任何酸性物质（如柑橘、番茄、洋葱）后务必清洗并擦干刀面。若不清洗，酸性物质会开始腐蚀钢材，损坏刀刃。

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.

清洗并擦干刀具后，我们建议用食品安全刀油或中性油（如山茶花油）为刀具上油，以保护刀刃并促进形成缓慢而均匀的包钢膜。油脂可形成屏障，帮助防止未来接触水分和酸性物质。我们偏好山茶花油，因为它食品安全、无味无气味，且不易在钢材上干燥或堆积。

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

在刀片上涂抹豌豆大小的油，沿刀背到刀刃均匀薄薄一层。给刀刃上油可以让刀更锋利更久，但请切勿直接用手指触碰刀刃。要给刀刃上油，请在厚毛巾上涂少量油，轻轻在刀刃上擦拭。擦去多余的油并妥善存放。

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

在首次使用前清洗刀具，因为油脂用于防锈。使用后也应保持刀具上油以防腐蚀。