SHUOJI Handmade Kitchen Knives High Carbon Forged Cleaver Wood Handle Slicing Knife Cooking Tools

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Price:
Sale price$41.98 Regular price$69.98

Description

SHUOJI Handmade Chinese Kitchen Knives High Carbon Forged Kitchen Cleaver Wood Handle Slicing Knife Traditional Cooking Tools

Estimated Delivery Time: 14-20 Days

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SPECIFICATIONS

Weight: 12 oz.
Type: Knives
Sharp Blade: YES
Scenes: Home Kitchen, Bar, Restaurant, Picnic
Production Method: Handmade
Multi-functional: Chopping, Slicing, Paring, Boning, Carving, Filleting, Dicing, Mincing
Material: Stainless Steel
Knife Type: Chef Knives
Handle Length: 4.33" inches
Function 2: Meat Cleaver Cutter Cooking Cutlery Tool
Function 1: Meat Slicing Knife Nakiri Kiritsuke Cleaver Knife
Full Length: 11.81" inches
Feature: Eco-Friendly
Certifications: CE / EU, CIQ, EEC, LFGB, SGS
Brand Name: SHUOJI
Blade hardness: 60-62 HRC
Blade Material: Carbon Steel
Blade Length: 7.48" inches
Blade Angle: >60°
Application: Meat Cleaver Cutter Cooking Cutlery Tool
Characteristics: Razor Sharp for easy paper cutting. You see the rust on the surface of the blade. This is normal because it is handmade high carbon steel. 
 
1. Hand forged: Ancient forging, adhere to the ingenuity. Hand-forged by the blacksmith master, with fine steel.
2. Carbon steel material: Selected high-quality high-carbon steel, repeated forging, high quality, high hardness and sharp blade. The quenching technology. Passed down from generations to generations, makes the knife rigidity as high as HRC60±2, which is much higher than HRC52±2, the standard for knives made mechanically. In addition, the physical density and rigidity of such knives are greatly enhanced by the repeated hammering performed by experienced blacksmiths. 
3. Non-slip Ergonomic Handle: Solid wood handle. Which can prevent the blade of this chefs cleaver from falling easily, help you get good hold feeling and non-slip effect. 
4. Use and maintenance: Receive the product, use it with water and dry it. Forged knives have higher carbon content. dry the water after use, put it in a ventilated and dry place. Apply a layer of cooking oil to the blade if it is not used for a long time. Do not bring the cutlery close to the open flame. Do not immerse it in water or corrosive liquid for a long time.

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