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

$129.00 $34.00

Availability: 3 in stock

SKU: 402 Category:
  • Brand Name: SHUOJI
  • Material: Other
  • Feature: Eco-Friendly
  • Feature: Stocked
  • Certification: CE / EU
  • Knife Type: Chef Knives
  • Function 1: Meat Slicing Knife Nakiri Kiritsuke Cleaver Knife
  • Function 2: Meat Cleaver Cutter Cooking Cutlery Tool
  • Scenes: Home Kitchen, Bar, Restaurant, Picnic
  • Multi-functional: Chopping, Slicing, Paring, Boning, Carving, Filleting,Dicing,Mincing
  • Blade hardness: 60-62 HRC
  • Production Method: Handmade
  • Application: Meat Cleaver Cutter Cooking Cutlery Tool
  • Full Length: 30cm
  • Blade Length: 19cm
  • Weight: 340g
Blade length: 19 cm 
Blade width: 9.5 cm
Blade thickness: 0.5 cm 
Net weight: 340 g 
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 and good ductility.
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. No immerse it in water or corrosive liquid for a long time.

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