Damascus Kitchen Knife Chef Knives – TheTrendWillOut

67-layer steel V gold 10 Damascus Kitchen Knife Chef Knives  Gyuto Santoku Cleaver Paring Steak Slicing Utility Boning Salmon Material:Damascus SteelCertification:CE / EUCertification:CIQCertification:EECCertification:FDACertification:LFGBCertification:SGSKnife Type:Chef KnivesFeature:Eco-Friendly Please check the inst.
67-layer steel V gold 10 Damascus Kitchen Knife
Chef Knives  Gyuto Santoku

Cleaver Paring Steak Slicing Utility Boning Salmon

Material:Damascus Steel
Certification:CE / EU
Certification:CIQ
Certification:EEC
Certification:FDA
Certification:LFGB
Certification:SGS
Knife Type:Chef Knives
Feature:Eco-Friendly

Please check the instructions carefully before purchasing 1：According to the purchase of the knife type, with the gift of solid wood scabbard Product performance introduction 1：The product uses 67 layers of Damascus VG10 steel. The steel with good performance can guarantee the hardness, toughness, sharpness and durability of the kitchen knife. 2：With a 15° blade angle, a high-sharp kitchen knife is required for the processing of fine kitchen ingredients. A high-sharp kitchen knife will not destroy the fleshy fiber of the ingredients and will not destroy the taste of the ingredients. It doesn't crush the intact tomato. The danger of a blunt knife is far more than a sharp knife. 3：The hardness of the kitchen knife steel core is HRC60±1. The high quality steel can ensure the stability of the hardness of the product and improve the durability. 4：The product is forged with 3.5mm thick steel. After multiple forging processes, the blade body is gradually thinned from 2.5mm to 1.7mm, which can achieve both the sharpness and the weight of the blade. 5：SGS Swiss authoritative testing agency tested the product, the metal content reached the standard, carbon content of 1.01%, chromium content of 14.9%, molybdenum content of 0.90%, cobalt content of 1.78%, vanadium content of 0.28%. Good steel is the foundation for a good knife 6：The product has been tested to meet razor standards below 100N, and the average kitchen knife test has a sharpness of 210N. Special machining processes produce a mirrored edge and a high sharpness kitchen knife.

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