Chef 270mm

Molibdeno:

El molibdeno es un material preciado utilizado en la elaboración de cuchillos japoneses de alta gama.Es conocido por su durabilidad, y fuerza, creando un acero resistente que mantiene su nitidez con el tiempo.

Longitud hoja: 270 mm

Knife Handle Material: Rosewood

Knife Bevel: Double

Hand feature: Ambidextrous

Made in: Japan

Origin: Sakai City, Osaka Japan

Knife Purpose: All-purpose heavy-duty cutting. Chopping and slicing vegetables, fruits, and meats

Caring for your knife is a top priority to maintain its exceptional performance. Japanese kitchen knives, renowned for their cutting precision, have been handcrafted for centuries. To ensure a long-lasting, high-quality addition to your kitchen, proper care is essential. With a little extra love and attention, your Japanese knife will provide a lifetime of cutting pleasure.

• Do not put your Japanese knife in the dishwasher.
• Hand wash only in soapy water with a soft dishcloth or sponge.
• Never leave your knives sitting in a sink submerged in soapy water
• Use your knife only for cutting food
• Do not attempt to cut, hit or chop frozen products, bones, hard seeds or stoned fruits or any other hard vegetables or fruit as this could cause the blade to chip or break.
• Always use a wooden or plastic chopping board. 
• Store your knives in a way so that blades don’t knock into each other.
• Never use the cutting edge to scrape food off your chopping board, always flip the knife and use the spine (top edge) as this will dramatically increase how long your knife stays sharp.
• Never twist or wrench the blade sideways.
• Do not flex or bend the blade.
• Do not use pull through, electric, or any handheld sharpeners. For periodic maintenance, a ceramic honing rod is advisable to realign the cutting edge between professional sharpening.

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