CSS Konstanz 18cm Carving Knife Japanese Steel with Wood Handle
Konstanz 18cm Carving Knife Japanese Steel w/ Wood Handle For prepping delicious ingredients when making creative gourmet meals, the Konstanz Knife Range by Carl Schmidt Sohn provides the cutting-edge trio of kitchen knife essentials.
KONSTANZ Kitchen Knives are made of the 67 layers of finest Japanese Steel and wooden handles are ice-harden and guarantee a perfect cut. Blades are made of high-quality material VG 10 HRC 60 /- 2 and Equipped with ergonomically shaped with real wood that is smooth and slightly rounded for a comfortable grip allow a perfect grip.
The Konstanz knife will prove impressive in its ability to aid in a variety of tasks in the kitchen such as cubing, cutting, slicing or chopping of meat, fish or vegetables as well as disjointing large cuts. Features: Konstanz collection Forged from top quality Japanese stainless steel for exceptional durability. With fine taper-grounded edges for outstanding cutting performance.
Full bolster and stainless steel end caps promote knife balance. Hand-sharpening and handwashing is recommended
Specification: Blade Material: Japanese steel
Handle Material: Real Wood
Size approx.: Blade:17.5cm Handle:13cm Total:30.5 x 3cm
Use & Care: Choosing the Right Knife for the Job Using the right knife for each kitchen task is important knife that is too big or too small could result in a cut from too much force or over cutting, and a knife with the wrong edge for the task might mean a slip resulting in a cut. Simple Knife Cleaning Use mild dish soap and clean water to remove bacteria and food residue from your knives. Do not let your knives sit dirty or wetthey may rust.
A dishwasher will damage knives (dulling and rust) and can also cause injury if a unsuspecting hand is caught on the sharp blade, so always hand wash your knives.
Never allow your knives to soak in a sink of water or sit dirty in the sinkallowing a knife to lay out unattended may also result in an accidental cut. Keeping a Sharp Edge Many people might be surprised to know that a razor sharp knife is safer than a dull knifedull knives require force that can easily result in a slip or surprise cut that can stab or slice a finger. Quality knives will hold a sharp edge longer than cheaper knives.Your knives should be sharpened about every 60 days if you use them on a frequent basis.
