Tim Yip Craftsman Series Eight-Inch Chef's Knife 8-ich Chef

https://live.staticflickr.com/65535/53149288256_1273ba0a36_h.jpg Tim Yip Craftsman Eight Inch Chef's Knife ㄧDesign Conceptㄧ Longer, wider and fuller than the average chef's knife. The design of the front length and the rear width allows a knife body to change from "narrow front" to "wide rear", which is highly variable and can adapt to various knife techniques, so that chefs can operate more freely on the same knife. It is suitable for dicing, slicing, shredding, mincing, etc. of various ingredients. Steel Type: Composite Steel Steel material: steel core VG10; outer layer 430 Stainless Steel Handle Material: Red Sandalwood ▌Composite steel technology Composite steel, that is, clamping steel technology, a technology learned by Ye Tim from Japan, a method of combining the characteristics of different steel materials to complement each other. Generally, the materials used are steel materials with lower hardness and better toughness on both sides; steel materials with better toughness in the middle The blade part uses a high-hardness high-carbon steel core as the inner material. Although high-carbon steel has high hardness, it is brittle in texture. It is difficult to use and has a high risk of damage. The outer layer of high-toughness and high-rust-resistant steel can make the knife not easy to break or rust, making the knife sharp and durable. ▌Extremely sharp #Blade Angle: Ye Tim uses the manual cutting method, and the blade angle is between 15-17 degrees. #Knife hardness: Yetian compound steel, the steel core uses high-chromium high-carbon steel, the carbon content is as high as 1%, the chromium content is as high as 18%, and the hardness reaches HRC60±2. ▌Durable #KnifemakingTechnology: Ye Tim’s professional heat treatment process balances the carbon and chromium elements of the steel core used for blades. It not only has excellent sharpness, but also has good rust resistance. #Clamping steel technology: Ye Tian’s composite steel clamping steel technology uses high-hardness, high-carbon, high-chromium steel as the steel core, and uses 430 food-grade Stainless Steel as the blade surface. In addition to being sharp and rust-proof, it has the characteristics of being hard on the inside and soft on the outside. Improve the toughness of the whole knife. Daily maintenance: [Reminder about cleaning knives] 1. Just clean with water or a neutral detergent. It is not recommended to use a dishwasher or a dish dryer for cleaning, which will affect the life of the wooden handle. 2. After cleaning, please dry the knife and place it in a cool place. It is not recommended to let the sun directly affect the life of the wooden handle. Do not use steel wool and other cleaning tools for cleaning, as it will easily damage the appearance of the knife surface and affect the service life. 【About maintenance when handling food】 1. If acidic food and sticky food are removed, be sure to wash them clean. 2. Frozen food must be thawed before processing with knives to avoid damage to the knives. 3. Please use the knives on the chopping board. If you use the knives on hard countertops (such as Cement, tiles, porcelain plates), the wear of the blade will be accelerated. 4. The slicer knife is suitable for sharpening and cutting, but it cannot be used for chopping or chopping hard food, so as to avoid curling the edge or missing corners. For bone-in ingredients, it is recommended to use a chopping knife. 【About the maintenance of the handle】 1. Under normal use, the wooden handle does not require special maintenance. If you want to improve the texture and lifespan of the wooden handle, you can use edible beeswax for maintenance. 2. Precautions: *It is not recommended for non-professionals to sharpen their own knives with tools such as Stone. *It is not recommended to use a dishwasher or a dish dryer for cleaning.