Color:Customized color accept;Logo:Customized Logo accept;Sample time:1-3 days;Transportation time:15-45 days;OEM/ODM service:Accept;Certifications:BSCI/sedex/ISO9001;Type:Knives;Knife Blade Material:Carbon steel;Knife Type:Chef Knives;Material:metal;Met
Just as a single wok can be used by a Chinese chef for a variety of cooking purposes, it's often the case in Asian cookery that a single cleaver can be employed to perform a variety of tasks, rather than a full set of knives. Cleavers, when properly used, can chop, scrape, scoop...
Carbon steel Knife Type Chef Knives Material steel Feature Sustainable Other attributes Place of Origin Thai Binh, Vietnam Type Knives Brand Name Dao Vua Model Number 0001 Size 8inch MOQ 20 Handle material Wood + Copper Product Name 8" Chef Knife Hardness 61 HRC Knife type petty Technical 100...
Specifications: Blade Material: 7CR17 High Carbon Stainless Steel Handle Length: 12.5 cm Blade Length: 20.5 cm Sharp Blade: Yes Knife Type: Chef Knives, Santoku Knife, Bread, Boning, Utility, Paring Knife Suitable For: Cleaver steak, vegetables, meat, sushi, fish, fruit, Bread, sashimi Featur...
Chef Knife High Carbon Stainless Steel 440C Japanese Kitchen knife Professional Kiritsuke Gyuto Cleaver Knives for Kitchen 2.3 4 ReviewsColor: PR-018 C blade onlyProduct sellpoints Sharpness Level: 6.0-8.0 N,Achieves a cutting force level of 6.0-8.0 N, ensuring effortless slicing through ingredients...
into cooking. But intended usage isn’t the only thing that sets knives apart. There’s also the material of the blade. And every pro and diehard hobbyist knows that if you’re looking for a top-quality knife that will last you for years, you’ll want one made from carbon steel. ...
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- Hitachi high carbon steel, specifically developed for tools and knives. Aogami Super Steel Composition. Another solid performer from Aogami family. This one has highest wear resistance and lowest toughness of three. I have Takeda Chukabocho(cleaver) and Takeda Deba in Aogami super. Both knives ...
Why You Don't Want a Carbon Steel Pan One reason you might not want one is that they're as finicky as carbon steel knives and cast iron pans and will never develop their best magical qualities such as a nonstick surface if you don't season them well, keep them dry and lightly oiled...
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