厨刀 - Chef's knife - Pakka wood 高质量钢材，带粉末涂层 - 日本

Condition: new, unused
Age 2020+
Material: pakka wood, high quality steel
Origin: Japan

These are very special knives that you must have in your kitchen very sharp and very elegant. They are 5 in different types and usage. powder code is done on knives to make them more beautiful and elegant.

Powder coating:
is applied as a dry powder that is electrostatically charged and then baked onto the blade at high temperatures. This creates a hard bonded finish that is resistant to scratches, chipping and fading. An extremely hard and wear resistant coating that enhances cutting performance and durability

Stainless steel : that contains a high percentage of chromium than carbon steel which gives steel blades their corrosion resistance
easy to maintain
not as brittle as carbon steel

Chef knife: is the most versatile type of kitchen knife making it a must have item in every kitchen.
Chopping herbs and nuts
dicing and slicing fruits, vegetables and meat
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.
Chopping vegetables
Slicing and tenderizing meat
Crushing garlic

Butcher knife: have a along curved blade with a sharp point at the end which helps with cutting through cleanly and easily with a sawing motion.
Cutting through skin, cartilage and bones
portioning large potions of meat, ribs and beef primal cuts
trimming fat and sinew

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

Paring knife: are light weight and have a short blade with a pointed tip to make them useful for delicate knifework
peeling skins for garnishes
deveining shrimp
trimming excess fat off meat


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

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