- High-carbon stainless steel blade – It is manufactured from high-quality 3-layer laminated stainless steel (Core steel: 80Cr13, HRC: 56-58) that maintains a long time serving life
- Heavy duty multi-functional knife – it is designed to be multipurpose knife for professional homes and restaurants with ease
- Ergonomic hygienic rosewood handle – the wide strong bolster and finger guard is to avoid any harms to the finger in using. Rosewood full tang handle is easy to grip and minimize any fatigue in cutting
- Ultimate sharp blade edge – The blade edge is well grind to achieve its best performance in sharpness. Upward blade tip is perfect for rocking, slicing, mincing and dicing. Non-stick coating on the edge avoids food sticking
- Product Guarantee – SHI BA ZI ZUO is 100% quality guarantee for its products and hand wash is recommended
Product Description
Product details
- Product Name: 7 inch Chinese Chef Knife
- Material: 3-Layer compound steel (core steel: 80Cr13, outer layers: low carbon steel), C: 0.70-0.80, Cromium: 13.00-14.50
- Hardness: 55-57 HRC
- Blade edge angle: 25-30°
- Blade: Non-stick coating on the edge, extended finger guard
- Handle: Circular patterm rosewood and full-length tang handle
Functions
- This slicer is suitable for slicing, dicing or mincing meat and vegetable
- Please donot use it to chop hard bones or any hard materials.
Features
- Clad steel (Ferritic Stainless+Martensite Stainless Steel) as raw material performs excellent in durability and corrosion resistance.
- Well polished rosewood wooden handle looks more attractive and give users better grip and delighting cutting experience.
- Ideal for various tasks including mincing, chopping, dicing and slicing vegetables, fruits, fish, meat and other food materials.
- Perfectly for households, restaurants, outdoors and other situations.
- Wide blade could be served as a spatula to carry prepared ingredients to the wok, bowl and used to crush garlic.
Maintenance
- The knife should be washed and cleaned with running water after using. Then dry the knife with a towel and sotre it in a knife stand or block.
- The knife should be stored in a dry and airy place, better in a knife block.
- Keep the knife away from acidic, alkaline or any corrosive substance.
- To keep the blade edge sharp, the knife blade edge should be sharpened with a sharpening tool in an appropriate way after a period.
- The blade edge is extremely sharp. Keep the knife out of reach of children.
High quality clad steel3 – layer cald steel (core steel: 80Cr13, outer layers: low carbon steel). Strong and thick blade adds more force to the knife. Strong blade could be used to crush garlic and ginger. | Non-stick finished bladeNon-sticking coating on the blade avoids the dissected ingredients from sticking on the blade. The wide blade could be served as a spatula to deliver prepared food to a wok or a bowl and keeps the cook’s fingers well off the cutting surface. | Full tang rosewood handleRound rosewood handle plays well in antislip and gives the cook a nice “pivot point” for the cutting stroke. Carving pattern on the surface helps the cook grip the handle tightly. The full tang blade goes through the blade keep the knife strong and firm. |
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