LauKingdom Damascus Chefs Knife, 8-inch Japanese VG10 & 67 Layers High carbon stainless Steel Blade
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- *The LauKingdom Knife is settings new levels for Chef’s Knives. Impress your guests with the antiqued styled blade. Made using the lost historical art of Damascus steel making. This stunning knife also guarantees the best performance and cleanest cuts. Adds refinement and style to any modern kitchen. This full tang knife is made from premium materials. It has a satisfying heft and offers minimal slicing resistance.
- *Classic Stainless Steel. This Chef’s knife is 8 inches long. The Damascus steel has 67 layers, which is twice as sharp as most Damascus blade with only 33 layers. Manufactured painstakingly over a long period of time, this knife is a joy to work with. It will make the preparation of a complex dish a culinary delight.
- *Wooden Handle. BEST VALUE, PREMIUM PACKAGING, UNRIVALLED PERFORMANCE Don't compare on Price, You get what you Pay for!
- *12-15 degrees razor sharp edge. This gives the knife maximum sharpness as well as safety. Whether chopping meat, fish, vegetables, or fruit each piece is sliced with precision. No squishing. No tearing. This knife guarantees efficient and fast slicing and chopping every single time. With the LauKingdom Classic Steel Chef’s Knife, you are sure to slice, dice, and chop like a Master Chef. Best Value Damascus Knife. No need to compare prices, this knife is worth every cent you pay.
- *At LauKingdom, we place the customer's wishes at the first place. With the LauKingdom Classic Steel Chef's Knife, you also receive a LIFETIME WARRANTY. This opportunity is limited. We also offer you a 60-Day, MONEY BACK GUARANTEE with no hassle. Buy now and enjoy your high quality chef's knife. There is no risk, if you are unsatisfied, return the knife and we will return your money.
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LauKingdom Wooden Chef’s Knife - Good Grips 8 Inch Full Tang Japanese VG10 Damascus Steel Blade How to choose a superior chef’s knife? BALANCE Most knives should balance near the front of the handle. If it doesn't, you'll end up doing more work at the wrist to keep the knife in control, which will tire you out. The blade should be full tang which means that the blade continues all the way to the end of the handle, giving it a better connection to the handle while improving the balance. In knives with a full tang it goes all the way through the handle. This improves stability, control, and durability. Cheaper knives with partial tangs will have the handle break off over time.yes, we are full tang. HEAVY Knives for slicing should be fairly heavy. They shouldn't be cleaver-heavy, but you want the weight of the knife to do the work, and not have to be pressing forward with your wrist as you slice. yes,we are heavy . Care and Sharpening of this Damascus Chef’s knife If you're buying a quality knife, then you ought to be buying quality tools to maintain it. A smooth steel or ceramic sharpening/honing rod is absolutely critical, and costs under $30. The knife should be honed regularly at an angle slightly steeper than the primary bevel. generally daily or before a major task. Regular honing prevents the edge from coming out of alignment and folding over. Cheap and grooved butcher's steels can rapidly worsen a knife, by chipping it away with their coarse surface. When the knife becomes dull enough that honing won't restore it, after a year or two, get the knife sharpened by a professional, or invest in a professional-grade sharpening system. Putting a more acute angle on the knife (15 degrees per side instead of 20-23) will produce an even sharper result than normal; in many cases this will produce slicing power superior to the original factory edge.
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