japanese - 厨刀 - Kitchen knife set - 厨师刀 - 纯皮革 - 北美 - BBQ厨师，厨师刀 009

folded steel: 采用高等级折叠钢刀刃，木柄固定着钢镶花钉。手感舒适，你将自愿今晚担任厨师。对于收藏家或厨艺大师，这套餐刀具时尚耐用。用这把多功能厨师刀来切碎、切丁、切片和雕刻，向成为大厨迈进。

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
切丁并切片水果、蔬菜和肉类
剁碎并捣碎大蒜
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

砍骨刀：能够轻松分解肉骨和密实食材，刀身短宽，直边类似斧头，在上下挥动时非常适合切砍。

there size differ from 6 to 12 inches

它们的尺寸从6到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

削皮刀：重量轻，刀刃短，尖端锋利，适合细致刀工
切、剁和切片水果
去皮装饰用的果皮
去除虾线
修整肉上的多余脂肪

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：一种尖端锋利、刀身较窄的厨房刀具，用于在备餐时去除家禽、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：碳钢刀需要额外的步骤来维护刀锋。

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.

碳钢对高酸性物质特别敏感。因此，在切完任何酸性物质（如柑橘类、番茄、洋葱）后，务必冲洗并擦干刀面。若不冲洗，酸会开始腐蚀钢材，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.

洗净并擦干刀具后，建议用食品安全的刀具油或中性油进行上油，如山茶花油，以保护刀刃并促进缓慢而均匀的包浆。油脂会形成屏障，帮助防护未来的潮湿和酸性物质接触。我们喜欢山茶花油，因为它食品安全、无味无气味，并且不易在钢面上干燥或积聚。

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

在刀刃上涂抹豌豆大小的油，沿刀背至刃缘均匀涂抹成薄层。为刀刃上油有助于保持刀锋更久锐利，但切勿用手指直接触碰刀刃。要给刀刃上油，请在厚毛巾上涂少量油，轻轻用带油的毛巾擦拭刀刃。擦去多余的油后保存。

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

使用前请先清洗刀具，因为油用于防锈。使用后也应保持刀具上油。