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KBK Chef’s Knives Professional Chef Knife 8 Inch Japanese VG10 67 Damascus Stainless Steel Layers 62 HRC Blade Ergonomic with Sharp Cut Edge Best for Kitchen (Hammer Finish G10 Red Handle)
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*Packaging of actual item may differ from photo shown
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- 7 Day Return Policy
- All products are genuine and original
About KBK Chef’s Knives Professional Chef Knife 8 Inch
Balance- our chef knife have a great balance design with comfortable hold. An unbalanced knife will make you work harder. The knife should be well balanced. Not only does this make the knife nimbler, but also, if you use the knife for hours on end, you'll discover how much less fatigue your hand develops than when you use a clunky knife. Handle: Our chef knife handle is use with G10 material. G10 glass fiber laminate is based on epoxy resins and fiberglass which is light weight, strong and provide both a badass aesthetic and a sturdy grip. It was easy to maintain, quickly clean with dish soap and warm water. Durable no need to worried about handle expand. The bolster and blade spine: Our chef knife adopt new bolster design slope from the bolster to the blade which allow full use of the blade. The bolster can add strength and stability to a knife as well as act as a finger guard for your gripping hand. And, the blade spine of our chef knife is adopt smooth round tapered design which great to protect your finger, don't hurt finger for a long time use. The edge: Our chef knife sharpened as the Japanese knives in 18-16° angle which make impressively sharp. And our chef's knife can be sharp right out of the box. If try slicing through a sheet of paper will make a clean, swift cut. And the line of the blade is a gentle curve from the tip to the heel can help the knife smoothly rock back and forth during chopping and mincing. 6 tips for care your kitchen knife 1. Don't leave your chef knives in the kitchen sink2. Don't store your chef's knives in the utensil drawer. 3. Always wash your chef knives by hand, don't put in dishwasher. 4. Don't leave your kitchen knives to dry in the dish rack. 5. Sharpen the chef knife blade using a honing steel, a knife stone. 6. Always cut on cutting boards.
