Product Detail

Description

Product Details

Blade Length: Cleaver 8″, Cleaver 8″, Utility 7″, Boning 4.5″, Paring 4.5″, Carving 4″
Blade Material: 52100 Steel, 5160 Steel, 203E Steel, 15N20 Steel
Blade Thickness: 0.12″
Blade Hardness: 58 HRC
Blade Style: Chef
Blade Grind: Flat Grind
Blade Type: Fixed Blade
Blade Finish: Damascus
Handle Material: Red Wood Sheet
Handle Thickness: 0.5″
Overall Length: Cleaver 13″, Cleaver 13″, Utility 12″, Boning 9.5″, Paring 9.5″, Carving 9″
Weight: ~6.4 oz. Each

Uses

1. Cleaver (8″): Perfect for chopping through bones, joints, and large cuts of meat. Its weight and sharp edge make it ideal for heavy-duty tasks in the kitchen.
2. Utility Knife (7″): Versatile for various tasks, from slicing fruits and vegetables to trimming meats. Great for any job that requires precision without the bulk of a larger knife.
3. Boning Knife (4.5″): Designed specifically for removing bones from cuts of meat and fish. Its flexible blade allows for intricate work, making it easier to navigate around bones.
4. Paring Knife (4.5″): Perfect for peeling, trimming, and intricate work like deveining shrimp or coring fruits. A must-have for any chef needing precision in their cutting tasks.
5. Carving Knife (4″): Ideal for slicing cooked meats and poultry into thin, even pieces. Its design ensures that you get clean cuts without tearing the meat.

Cleaning and Care

• Hand Wash Only: To maintain the quality and lifespan of your knives, hand wash them with warm, soapy water immediately after use. Avoid using a dishwasher as the heat and moisture can damage the blades and handles.
• Dry Thoroughly: After washing, dry the knives with a soft cloth to prevent rust and water spots.
• Storage: Store your knives in a knife block, magnetic strip, or sheaths to protect the blades and prevent accidents. Avoid tossing them into a drawer, as this can dull the edges.
• Sharpen Regularly: For optimal performance, regularly sharpen your knives using a whetstone or honing steel. A well-maintained edge will enhance your cooking experience and ensure safety.
• Avoid Harsh Chemicals: Do not use abrasive cleaners or scrubbers on the blades or handles, as these can scratch and damage the surface.

By following these care instructions, you can ensure your modern chef knife set remains in excellent condition for years to come