japanese - 廚刀 - Kitchen knife set - 厨师刀 - 纯皮革 - 北美 - 烧烤厨师，厨师刀 040

folded steel: 高级折叠钢刀片，木柄用钢镶嵌钉固定。手感舒适，你会主动愿意今晚担任厨师。对于收藏家或主厨来说，这套刀具时尚且耐用。挥刀切碎、骰切、切片和雕刻，凭借这把多功能厨师刀成为大师厨师的路上更稳妥。

Chef knife: chopping herbs and nuts
dicing and slicing fruits ,vegetables and meats
mincing and crushing garlic
cutting through melons

厨师刀：切碎香草与坚果
切丁与切片水果、蔬菜和肉类
剁碎和捣碎大蒜
切割瓜类

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

切肉砍骨刀：易于分解肉骨和密实食材，刀片短而宽，形似斧头，直刃设计使其适用于上下撬砍。

there size differ from 6 to 12 inches

其尺寸从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：轻巧，刀身短，尖端锋利，适合细致刀工
切、剁、切片水果
去皮用于装饰
去除虾线
去除多余脂肪

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.

去骨刀是一种刀尖尖锐、刀身窄的厨房刀具，用于在食品准备中去除家禽、肉类和鱼类的骨头。

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

刀具保养：碳钢刀需要额外的步骤来维持刀身。

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.

碳钢对高酸性物质反应较强，因此在切割柑橘、番茄、洋葱等酸性物质后，务必清洗并擦干刀面。若不冲洗，酸会腐蚀钢材，损坏刀片。

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，建议用食品级油或中性油（如山茶油）润滑，保护刀片并促进慢而均匀的包覆。油脂可形成屏障，帮助防止未来接触到水分和酸性物质。我们偏好山茶油，因为它食品安全、无味无气味且不易在钢材上干涸或堆积。

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

在刀背至刃部涂抹豌豆大小的油脂，均匀薄层覆盖。为刀刃上油有助于保持锋利，但切勿直接用手指触碰刀刃。要给刀刃上油，请将少量油涂在厚毛巾上，轻轻让涂油的毛巾擦过刀刃。抹去多余的油脂后存放。

wash knives before using them as oil is used to keep it safe from rust

在使用前请先清洗刀具，因为油脂用于防锈

you should also keep the knifes oiled as you keep them after use

使用后也应保持刀具的油脂状态以防干燥和生锈。