Japanese Imported Damascus Steel Slicing Knife Kitchen Knife For Cutting Meat

CJCJ1225810 JAPANESE IMPORTED DAMASCUS STEEL SLICING KNIFE KITCHEN KNIFE FOR CUTTING MEAT OVERVIEW

Japanese Imported Damascus Steel Slicing Knife Kitchen Knife For Cutting Meat

Japanese Damascus Steel Slicing Knife – AUS10+316L, G10 Twist Handle, 60±2 HRC Hardness, 2.0mm Thickness, Ideal for Cutting Meat

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DAMASCUS SLICING KNIFE: JAPANESE STEEL PRODUCT FEATURES

Product Information:

hardness: 60±2 HRC
thickness:2.0m m
Product material:AUS10+316L
Handle material:G10 twist octagonal
Material: Japan imported AUS10+S430 60±2 HRC

Packing list
Kitchen supplies*1

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AVAILABLE CJCJ1225810 DAMASCUS SLICING KNIFE: JAPANESE STEEL VARIATIONS

• CJCJ122581001AZ Japanese Imported Damascus Steel Slicing Knife Kitchen Knife For Cutting Meat

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FREQUENTLY ASKED QUESTIONS ABOUT DAMASCUS SLICING KNIFE: JAPANESE STEEL

What makes the Japanese Imported Damascus Steel Slicing Knife a high-quality kitchen tool?

The knife is crafted from Japan imported AUS10+S430 steel, known for its exceptional strength and durability. With a hardness of 60±2 HRC, it offers superior performance for slicing meat effortlessly.

How thick is the blade of the Damascus Slicing Knife?

The blade of the knife has a thickness of 2.0mm, providing a perfect balance between precision slicing and robustness for cutting through various meats with ease.

Can you tell me more about the handle of the Japanese Steel Slicing Knife?

The handle of the knife is made of G10 twist octagonal material, offering a comfortable grip and ergonomic design for prolonged use in the kitchen. It ensures optimal control and stability while slicing meat.

What type of packaging can I expect when purchasing the Damascus Slicing Knife?

When you purchase the Japanese Imported Damascus Steel Slicing Knife, you will receive one kitchen knife in the packaging. The knife is carefully packed to ensure its safety during shipping and delivery.

How does the AUS10+316L material used in the knife contribute to its performance?

The combination of Japan imported AUS10 and 316L materials in the knife results in a blade with a hardness of 60±2 HRC, making it exceptionally sharp and resistant to wear. This ensures precise and efficient meat slicing every time.

How can I maintain the sharpness and longevity of the Japanese Steel Slicing Knife?

To maintain the sharpness and longevity of the knife, it is recommended to hand wash and dry it immediately after use. Avoid cutting on hard surfaces and store the knife properly in a knife block or sheath when not in use to protect the blade. Regular honing and occasional sharpening will also help keep the blade in optimal condition for slicing meat.