japanese - 廚刀 - Kitchen knife set - 厨师刀 - 纯皮革 - 北美 - BBQ 厨师，厨师刀 090

folded steel: 采用高等级折叠钢刀刃，木质刀鞘以钢马赛克钉固定。握感舒适，你会自愿今晚担任厨师。对于收藏家或厨艺大师来说，这套刀具既时尚又耐用。用这把多功能厨师刀 chopping、dice、slice、carve，成就你的厨艺大师之路。

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

Cleaver: 轻松分解肉骨与密实食材，它们有一把短宽的刀身，类似斧头，直边设计使其适合上下提刀时的砍切与劈砍

there size differ from 6 to 12 inches

Paring knife: 轻量短刀，尖端利，便于精细刀工
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