Santoku , Nakiri,Japanese Knife , Gyuto Chef Knife, Hand forged knife for hotsell the kitchen, Sharp and durable with Solid Handle, Wood Easy to Use

My Asia series NAKIRI chef's knife model was produced from 440m stainless steel with banded system oxygen-free heat treatment. The cutting edge was grinded at 0.2 mm extra thin and at 1.7 degrees from both sides for a sharper and better time to come to the table and blunt. The surface was left matte for easier separation of vegetables. Protective stainless bracelet on the front, imported paduk wood, industrial black wood, linear and 8 mm mosaic pins were used on the handle.
Sharp blade length : 190 mm
Sharp mouth width : 60 mm
Handle length : 120-130 mm
Steel thickness 2.5 mm
Kocakaya Chef knives are specially produced as a single edition personalized chef knife and handmade. It is a great choice for him as a very good father's day, mother's day, valentine's day, birthday, New Year's Day, special day, graduation or Christmas gift.

BE NICE TO YOUR KNIFE
We do not recommend washing the knives in the dishwasher. Because washing in the dishwasher can reduce the service life of the blades or the stickiness of the cutting edge. Clean under warm water with a mild detergent and a non-abrasive cloth or sponge. Then dry immediately.
Our knives are not suitable for splitting bones, except for rows. Also, do not use the blades to cut or split frozen or semi-frozen food.
The surfaces you cut on should be smooth, easy to clean and do not "resist" when in contact with the blade. We recommend using wooden or quality plastic cutting boards. Whichever cutting board you use, make sure to clean the board after each use.

CORROSION
No metal is completely "stainless". Therefore, please do not allow acidic foods to remain on the blade. This can cause your knife to darken. Carbon steel and damascus damascus steel have a low corrosion resistance because the hotsell carbon content is high. We recommend that you dry and lubricate your knife after each use.