Have you ever wondered how famous restaurants are able to effortlessly chop meat away from the bones?
Hand-forged and hardened the process involves quenching tempering and hammering, The quenching splash temperature is 780 degrees and the tempering is 180 degrees - 200 degrees, the finished result produces a knife that has a life span of anything from 15-20 years.
A high carbon steel blade Gives a long-lasting sharp knife.
The high heat quenching technique increases the durability and wear of the knife.
Ideal for delicate vegetable work or heavy chopping.
Serves as a multipurpose knife by letting you cut from veggies to the meat to everything!
This is the last knife you’re ever going to need – Don’t take our words. Experience it yourself.
Minimal Wrist Fatigue & Incredible Control: With the wood & steel shank the knife provides anyone with great control over chopping
Easily Separates Meat Away: The carbon blade which is thoroughly tested with ancient techniques is sharp enough to throw away any bone from meat.
Handmade & Forged in 20 years: Made up of high carbon steel the knife provides toughness and resistance.
This knife has proven its ability to withstand the rigours of tough restaurant use.
The knives are sharpened manually by workers with more than 30 years of experience by using natural knife grinders mined from Mount Emei.
- Blade length: 16.5 cm
- Blade width: 10.5 cm (The widest point)
- Blade thickness: 5 mm
- Net weight: 440 g
- Material: Handmade Forged High-carbon Clad Steel.
- Handle: Full Tang integrated steel shank rivet fixing G10 Handle