Μαχαίρι κουζίνας - Chef's knife - Ξύλο Pakka και μαύρο g 10 - Βόρεια Αμερική

Condition: as new unused
Age : 2020+
Material : , pakka wood and black g 10

pakka wood and black g 10 scale is fixed .Comfortable in your hand you will volunteer to be the cook tonight. For the collector or the chef master this set of knives are stylish and built to last. Chop, dice slice and carve your way to being a master chef with this versatile chef.


Boning knife: separating meat from bones while reducing the amount of wasted meat
cutting through cartilage
precisely trimming fat
filleting fish

Nakiri knife: The nakiri is best known for cutting vegetables, but it can also be used on boneless proteins as well. While the nakiri bears a resemblance to a Chinese cleaver, its rectangular blade tends to be made of more brittle steel and can chip against hard ingredients like bones.

Butcher knife: Butcher's knives are designed for cutting, slicing and boning meats. But you can also use them for cutting vegetables and for various other purposes. Use it to cut ropes or branches in case your camping


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

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