Products Description:

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. Today it is the primary general-utility knife for most western cooks.

Chef's knives are most commonly available from 15cm to 30cm (6 to 12 inches), though 20cm (8 inches) is the most common size. There are two common types of blade shape in western chef's knives, French and German. German style knives are more deeply and continuously curved along the whole cutting edge; the French style has an edge that is straighter until the end and then curves up to the tip. Neither style is inherently superior; personal preference will dictate the choice.

Chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing and chopping vegetables, slicing meat and disjointing large cuts.

Dimension : L 340mm x W 50mm x H 27mm

Blade : L 8" ♦ L 205mm x W 45mm

Blade Thickness : 2mm

Weight : 170g

Material : Germany Steel 1.4116

Handle : Polypropylene (PP) + Thermoplastic rubbers (TPR)

• Knife type: Chef knife

• Used to mincing, slicing and chopping vegetables, slicing meat and disjointing large cuts.

• Germany stainless steel

• Suitable for chef.

• Color coded knife - prevent cross contamination.

• Safety cover designed for safety, portable and hygiene purpose.

• Blade hardness is between 54º and 58º - Durable and long lasting.

• Rustproof and extra hardened.

• Ergonomically designed and comfortable handle which provides great comfort.

• Ideal for home, hawker, hotel and restaurant use.

Technique for use:

Technique for the use of a chef's knife is an individual preference. For more precise control, most chefs prefer to grip the blade itself, with the thumb and the index finger grasping the blade just to the front of the finger guard and the middle finger placed just opposite, on the handle side of the finger guard. This is commonly referred to as a "pinch grip". Those without culinary training often grip the handle, with all four fingers and the thumb gathered underneath.

For fine slicing, the handle is raised up and down while the tip remains in contact with the cutting board and the cut object is pushed under the blade.

Caution:

1. For better performance of the product, it is recommended to wash and dry it very carefully before storing.

2. To increase the life span of the knife, do not use it on glass or ceramic worktop.

3. For safety, do not take it by hand when knife drop down.

4. Do not test the sharpness by finger.

5. Keep out of reach of children.