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Key features:
The chef's knife is an extremely versatile, long-length knife, suitable for both slicing and dicing (e.g., into cubes) your food. Ideal for cutting meat or fish and for finely chopping your vegetables.
The knife blade, after being heated, is exposed to a temperature of -70°C to undergo thermal shock and ensure flawless finish, additional strength, and greater resistance to corrosion.
It is made from German stainless steel for greater durability, more resilience and performance.
The handle is made of ABS plastic which offers durability, abrasion resistance, and corrosion resistance. The three rivets on the handle of the knife contribute to increased stability and control during use.
It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable, as they can cause permanent damage to the knife blades.
Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife without delay (with a simple detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you must wash the knife immediately after use.
For your own safety, you should always wipe the knife away from your body and away from the edge, with a cloth or towel.
No matter how sharp a knife is initially, after some use it needs sharpening, which you can achieve with a sharpener, whetstone, or honing rod.
You can tell if your knife cuts well with an easy test using the knife and a piece of paper. A sharp knife can easily and cleanly cut a piece of paper. In contrast, a knife that needs sharpening will struggle and its cut will be jagged.
It is also recommended to occasionally have your knives sharpened by a professional to repair any potential damage to the blade edge and to maintain sharpness.
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.
