廚刀 - Chef's knife - 折叠钢，Micarta板材 - 北美

状况：全新未使用
年龄：2020年及以后
材料：折叠钢、麦卡达树脂片

folded steel: featuring high grade folded steel blade the micarta 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

折叠钢：采用高等级折叠钢刀片，麦卡达手柄固定。在手感上带来舒适的握感，你会自愿今晚担任大厨。无论是收藏家还是厨艺大师，这套刀具都时尚耐用。用这把多用途厨师刀切、砍、切、片，向成为大厨的目标迈进


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 herb 藤和坚果
切丁、切片水果、蔬菜和肉类
剁碎并碾碎大蒜
切割甜瓜


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

菜刀（切肉刀/大刀）：能够轻松粉碎肉骨和密集食物，刃口短而宽，形状类似斧头，边缘笔直，适合上下挥动时进行切碎与劈砍

there size differ from 6 to 12 inches

尺寸从6英寸到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，刀刃较短，尖端尖，适合精细刀工
切割、剁碎、切片水果
用于装饰的去皮和剥皮
去除虾线
修整肉类多余的脂肪

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.

去骨刀是一种厨房刀具，刀尖锐利、刀身狭窄。用于食品加工中去除家禽、肉类和鱼类的骨头。

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

刀具维护：碳钢刀需要额外的步骤来维护刀刃。

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.

碳钢对高酸性食品特别敏感。因此，切完任何酸性物质（如柑橘、番茄、洋葱）后，务必清洗并擦干刀身。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，建议使用食品安全的刀具油或中性油（如茶花油）上油，以保护刀刃并促进缓慢而均匀的包浆形成。油脂能起到屏障作用，帮助防止未来暴露于潮气和酸性环境。我们偏好茶花油，因为它食品安全、无味无嗅、也不易在钢上干燥或积聚。

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

将豌豆大小的油滴涂抹在刀刃上，并从刀背向刃口均匀薄薄一层。给刀刃上油可以帮助刀子更长时间保持锋利，但请务必避免用手指直接接触刀口。要给刀口上油，请将少量油涂在厚毛巾上，轻轻沿刀口擦拭。抹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。