japanese - 廚刀 - Kitchen knife set - 厨师刀 - 花梨木, 纯皮革 - 北美 - BBQ 大厨，厨师刀 021

folded steel: 采用高等级折叠钢刀身，木质刀柄固定在钢制镶嵌钉上。手感舒适，让你愿意今晚担纲厨师。对于收藏家或厨艺大师来说，这套刀具时尚且耐用。用这把多功能厨师刀切、骰、片、刻出成为顶级厨师的路。

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

Cleaver: 轻松劈开肉骨和密集食材，它们有一把短而宽的刀刃，类似斧头，刀背直边，便于上下挥砍时的切割与劈砍。

their size differ from 6 to 12 inches

Paring knife: 轻量化，刀刃短、尖端尖，适合精细刀工
cut , chop and slice fruits
peeling skins for garnishes
deveining shrimp
trimming excess fat of meat

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.

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