Chef knife operation process is very complicated. The time for producing a knife is longer than that of an ordinary knife. It needs constant in the production process. In the quenching, Hammer tempering, clamping steel, Hammer quenching, tempering, and other continuous cycle operations. This is normal because it is handmade high carbon steel. The quenching splash is 780 degrees and the tempering is 180 degrees - 200 degrees. This operation guarantees the hardness and sharpness of this knife.
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Material - First you need to know this is a knife forged from high carbon steel and high manganese steel, SAN MAI construction. The best chef knife is not made of stainless steel, so after each use, you need to clean it and keep it dry to resist rust. But high carbon steel has a better ability to maintain sharp edges than stainless steel. Reasonable maintenance after every use, it will last a lifetime.
San Mai construction knife - Japanese chef knives is an ancient forging knife technique originating from Asia in the Middle Ages. The core of SAN MAI construction is harder high carbon steel, and both sides are mild steel. Wear-resistant effective cutting and strength on the blade are provided by high carbon steel, while the necessary toughness so that the knife does not split during long use, is provided by high manganese steel.
Full made by hand - These professional chef knives are full hand-forged from a piece of iron to a full-function knife, and keeping ancient forging ways and sharpening techniques. We are obsessed with the hope that this knife will bring you a perfect cutting experience with nearly a thousand years history. In today's highly developed industry, it's very difficult for people to buy full handmade knives in stores with such a high performance-price.
Special sharping technique - The sharping technique will directly affect the sharpness of the knife and the difficulty of maintenance after long use. We used five different angles to sharping from the back of the knife to the blade on the whetstone. Unlike the knives sharpen by machine, we pay a lot of time in sharping and get a perfectly sharp blade.
A thousand years of history - The kind of best chefs knife has a history of nearly a thousand years in Asia. It could capable of all the work in your kitchen, no matter slicing, dicing, or chopping. Trust me, the knife is not as bulky as it looks, the special shape of the blade not only looks cool but also gives you a different cutting experience easier than before, it will shock you!
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