Product Detail

Description

Product Details

Blade Length: Utility 6″, Boning 6″, Carving 7″, Paring 4″, Cleaver 7″
Blade Material: 52100 Steel, 5160 Steel, 203E Steel, 15N20 Steel
Blade Thickness: 0.13″
Blade Hardness: 58 HRC
Blade Style: Chef
Blade Grind: Flat Grind
Blade Type: Fixed Blade
Blade Finish: Damascus
Handle Material: Rose Wood + Blue Wood
Handle Thickness: 0.5″
Overall Length: Utility 11″, Boning 11″, Carving 12″, Paring 9″, Cleaver 12″
Weight: ~12.8 oz. Each
Sheath Material: Vegetable Tanned Leather

Uses of the Japanese Pro Cut Knife Set

1. Utility Knife (6″): Ideal for everyday tasks such as slicing, dicing, and mincing fruits, vegetables, and proteins. Its versatility makes it a must-have in any kitchen.
2. Boning Knife (6″): Designed specifically for separating meat from bones, the boning knife allows for precise cuts, making it perfect for filleting fish or deboning poultry.
3. Carving Knife (7″): Excellent for slicing cooked meats, such as roasts and hams, into thin, even pieces. Its long, narrow blade provides control and stability for achieving perfect presentation.
4. Paring Knife (4″): Perfect for intricate tasks such as peeling, trimming, and detailing fruits and vegetables. This knife is essential for precision work in the kitchen.
5. Cleaver (7″): A powerful tool designed for cutting through bone and tough meats. Its weight and sturdy design make it suitable for chopping and slicing a variety of ingredients.

Care and Cleaning Instructions

• Hand Wash Only: To preserve the integrity of the blade and handle, always wash your knives by hand. Avoid soaking them in water for extended periods.
• Use Mild Soap: Clean the blades with warm water and a few drops of mild dish soap. Avoid using abrasive sponges or harsh chemicals, which can damage the blade finish.
• Dry Immediately: After washing, dry the knives immediately with a soft cloth to prevent moisture buildup, which can lead to rust or damage.
• Storage: Store your knives in a designated knife block, magnetic strip, or sheaths to protect the blades and prevent accidents. Avoid storing them loosely in drawers.
• Sharpening: Regularly sharpen your knives using a whetstone or honing steel to maintain their cutting performance. Aim to sharpen them after every few uses or when you notice a decrease in sharpness.
• Inspect for Damage: Periodically check the blades and handles for any signs of wear or damage. Address any issues immediately to ensure safety and performance.

By following these care instructions, your Japanese Pro Cut Knife Set will remain in excellent condition, providing you with the best performance in the kitchen for years to come!