Stainless Steel Chef's Knife (12-Piece-Black)
Mega Sale! Free Shipping Included! Save 28% on the Stainless Steel Chef's Knife (12-Piece-Black) by J and J at Butternut Squash Restaurant. MPN: DRN-12SET-KNF. Hurry! Limited time offer. Offer valid only while supplies last. Ingenuity Forging, High QualityForged by edible high carbon stainless steel, the knife has a high content of carbon and chromium, this ensures its great performance on sharpness, wear-resistant and anti-rust.Craft by Air-hardening and Tempering methods, quench under 1060 degrees to improve the tenacity of knives.Tempering under -180 degrees to ensure the sharpness.V-shape Manual Sharpened Blade, Smooth and SharpManual sharpened blade,in line with people's habit of using knives.35% of sharpness
Product Description & Reviews
Ingenuity Forging, High QualityForged by edible high carbon stainless steel, the knife has a high content of carbon and chromium, this ensures its great performance on sharpness, wear-resistant and anti-rust.Craft by Air-hardening and Tempering methods, quench under 1060 degrees to improve the tenacity of knives.Tempering under -180 degrees to ensure the sharpness.V-shape Manual Sharpened Blade, Smooth and SharpManual sharpened blade,in line with people's habit of using knives.35% of sharpness are improved. Put the force-point in the Golden point of the blade, less effort to cut.Sharp blade ensures that the fiber of food wasn't damaged, less gravy to loss when cutting meat and less water and nutrients to loss when cutting fruits.Ergonomic Handle, Comfortable in HandInspired by the shape of fish belly, convex shape, our knives fit your palm well. User-friendly design, user's subtle feelings are taking into account, matte non-slip more smoothly to use.The handle is riveted by high hardness POM handle material and integral steel handle,won't slip easily.Knife Set Includes:8" Chef knife8" Bread knife8" Carving knife4.5" Utility knife4" Paring knife6.5" Santoku knife4-piece 4.5" Steak knivesScissorsSharpening steelWooden blockRegular Maintenance Methods1.Wipe the blade with a clean dry cloth after every using and put it back in the knife seat.2.Store in ventilated and dry area.3.Keep it away from acids, alkalis and other corrosive substances and keep away from flame.4.After using for a while, please resharpening the knife with a right sharpening method.
Features & Highlights
- Edible high carbon stainless steel, high intensity, wear-resistant, anti-rust, and anti-corrosion
- Full-tang ergonomically designed, non-slip frosted handle with great balance, safe and comfort to use
- Knife blade and handle are seamless connected, firm and secure, easy to clean
- Eight processes,combine manual and mechanical polishing methods, V-shape cutting edge, sharper than ever
- Knife set includes 8" chef knife, 8" bread knife, 8" carving knife, 4.5" utility knife, 4" paring knife, 6.5" santoku knife, 4-piece 4.5" steak knives, scissors, sharpening steel and wooden block
0.047 x 0.143 x 0.09 inches
9.37 x 4.72 x 14.41 inches
Have questions about this item, or would like to inquire about a custom or bulk order?
If you have any questions about this product by J and J, contact us by completing and submitting the form below. If you are looking for a specif part number, please include it with your message.
Related Best Sellers
mpn: 5823716930, ean: 0649152975714,
What are the four commandments for cutting meat? Always cut meat across the grain, be clean and sanitary, keep the cutting table in order, and make sure to always use sharp knives for top speed and quality workmanship. You may know your way around a square cut and a brisket like the back of your hand, but a good chef never underestimates the value of a great knife. Your knife is the MVP in the kitchen, and if you don't have the best player on the field, you might not be playing up to your full
mpn: GEKCSCM80, ean: 4652850227029,
KYOKU Samurai Series Knives In cooking, a chef's knife, also known as a cook's knife, is a cutting tool used in food preparation. The chef's knife was originally designed primarily to slice and disjoint large cuts of beef. The fine tip, used for precision work such as mincing, might be ground with a very sharp, acute cutting bevel; the midsection or belly of the blade receives a moderately sharp edge for general cutting, chopping and slicing, while the heavy heel or back of the cutting edge is
mpn: 32911-203, ean: 0035886339180,
The Miyabi Mizu SG2 Chef's Knife is used for chopping, dicing, mincing, and slicing meats and vegetables. Miyabi Mizu SG2 starts off with the Tsuchime method, consisting of 3-layers of SG2 steel with a hammered finish to allow food from sticking to the blade. Next, the Honbazuke process involves the Katana edge being sharpened with an ancient 3-step process, which sharpens the blade twice on whetstones, followed by mirror polishing on a leather wheel. This process was used over 1000 years ago
By Daddy chef
mpn: model-VR-101, ean: 0669439612552,
Japanese knive with Wood HandleIMPRESS GUESTS WITH YOUR VISUALLY STUNNING - Extreme Performance Best Chefs Knife adding Refinement and Style to any Modern Kitchen! Minimal Slicing Resistance, Satisfying Heft, Full Tang & Premium Materials! Set in a Premium Packaged Box!. RAZOR SHARP BLADES - Imported Japanese AUS-10 Super Steel with 67-layer High Carbon Stainless Steel - our AUS 10 Chef Knife Asian Gyutou is Non-Stick, has an Exquisite Japan Tsunami Rose Damascus Pattern and is Liquid Nitrogen