KYOKU Samurai Series Knives
In cooking, a chef's knife, also known as a cook's knife, is a cutting tool used in food preparation. The chef's knife was originally designed primarily to slice and disjoint large cuts of beef.
The fine tip, used for precision work such as mincing, might be ground with a very sharp, acute cutting bevel; the midsection or belly of the blade receives a moderately sharp edge for general cutting, chopping and slicing, while the heavy heel or back of the cutting edge is given a strong, thick edge for such heavy-duty tasks as disjointing beef.
Why choose Kyoku Knives?
√ Steel core at 56-58 Rockwell, ensure years of use.
√ The edge is painstakingly hand sharpened to 13-15° per side, provide a smooth cutting.
√ Perfect balance between blade sharpness and maximum resilience.
√ Precisely tempered for added durability.
√ Premium quality laminated Pakkawood handles imported from Spain, for superior strength, refinement, and beauty. Sanitary build perfect for busy kitchens.
√ Ergonomic handle shape for maximum comfort, grip and maneuverability.
√ Cleans easily for low maintenance.
√ Includes chef's knife sheath with flocking inside for protection.
√ Life-time Warranty
KYOKU Samurai Series Knives
In cooking, a chef's knife, also known as a cook's knife, is a cutting tool used in food preparation. The chef's knife was originally designed primarily to slice and disjoint large ...
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