japanese - 厨刀 - Kitchen knife set - 厨师刀 - 纯皮革 - 北美 - 烧烤厨师 ,厨师刀 030

folded steel: 采用高等级折叠钢刀身，木制手柄固定有钢制镶珠钉。手感舒适，今晚你会愿意扮演厨师。对于收藏家或大师级厨师来说，这套刀具时尚耐用。用这套多功能厨师刀来剁、切、切丁、切片，成为大师级厨师的路上你将更加从容。

Chef knife: 除去切香草和坚果
dicing and slicing fruits ,vegetables and meats
mincing and crushing garlic
cutting through melons

Cleaver: 轻松分解肉骨和密实食材，它们的刀片短而宽，像斧头一样，直刃设计使其在上下敲砍时更为实用。

它们的尺寸从6到12英寸不等

Paring knife: 轻巧，刀片短，尖头，适用于细腻刀工
切、剁、切片水果
给装饰用去皮
去虾线
修整肉类多余脂肪

Boning knife: 去骨刀是一种具有尖锐刀尖和窄长刀身的厨房刀具，用于去除家禽、肉类和鱼类的骨头。

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

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