Cuțit bucătărie - Chef's knife - Lemn de trandafir și Pakkawood și oțel damasc - America de Nord

Condition: new, unused
Age: 2020+
Material: Rose wood, Pakkawood and damascus steel
Origin: NORTH AMERICA
Meticulously handcrafted with precision and passion, these knives are a true testament to the art of knife-making. With stunning handles that exude elegance and charm, this set is a must-have for any discerning chef or cooking enthusiast. The knives have perfect weight and balance.

The largest knife is 14inches to8inches

cleaver :a heavy, broad-bladed knife or long-bladed hatchet, especially one used by butchers for cutting meat into joints or pieces.

A chef's knife is a multi-purpose kitchen tool that can be used to slice, dice, and chop ingredients with precision. Chef's knives typically have a sharp point and a prominent edge that features a sloping curve. The curve facilitates cutting and allows you to execute the knife's signature rocking motion.

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.

Butcher's knives are kitchen knives featuring a curved blade. They are used to butcher large animal carcasses into smaller portions. There are various types of butcher's knives, as well as different sizes and shapes.

A paring knife is basically a mini chef's knife with a small blade that offers greater versatility and precision. While the chef's knife works for cutting hard vegetables, paring knives are great for peeling apples and potatoes, mincing small amounts of garlic and onions, and coring tomatoes

knife maintenance: Always keep your knife dry and clean!

Hand wash with warm soapy water. No abrasive sponges.

Never put your knife in the dishwasher or leave it soaking in water.

Dry your knife completely using an absorbent towel. We find paper towels work the best.

All stainless steel contains some level of carbon, which is important for sharpness and performance. Because of this, light hueing can develop on stainless steel if not cleaned and dried properly.

We recommend storing your knives on a magnetic wooden strip, keeping it protected in a saya, or storing them in your knife roll or wrap.
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.