Description

Hezhen PM8S Kitchen Chef Knife Set 10cr Steel Core Stainless Steel VG10 equiv 10Cr15CoMoV Steel Core ensures long term durability and sharpness SuS410 Stainless Steel Damascus sides add to the corrosion resistance 3 total layers of composite steel 60-62 HRC rating allows for better edge retention Red Wood and Black Buffalo Horn Handle Aesthetically pleasing Hamon line Ergonomic Handle design Set comes with 7 inch/180 mm Nakiri (Cleaver), 8 inch/210 mm Kiritsuke (Chef’s Knife), 7 inch/180 mm Santoku knife, and 5 inch/150 mm Petty (Utility knife) This 4 piece knife set combines function and artistry with these Japanese themed blade styles. Each XINZUO blade features three layers of steel in each knife. These layers consist of two outer layers made of SuS410 Stainless Damascus Steel and a single inner core made of 10Cr15CoMoV Steel. This allows for different properties to be combined without compromising the steel used for each layer. The 10Cr15CoMoV Steel used in the core provides a sharp primary cutting edge. This high carbon steel is heat treated to provide a durable cutting edge that isn’t too brittle. To ensure this, the steel is only hardened to a 60-62 HRC on the Rockwell scale which allows for the edge to be very hard but not hard enough to be brittle. The outer SuS410 Stainless Damascus Steel is used as an anti-corrosion layer. This allows for a beautiful stonewashed finish that features a hammered look and traditional Hamon line without compromising the primary edge. The handle features a Black Buffalo horn section that leads into a rich Red Wood. This offsets the coloration of the blade as it transitions from a light steel edge to a stone washed design, finishing with the horn and lighter red wood. The handle design itself is based on more traditional Japanese cooking knives. This provides longer term comfort while using these knives and better control for safer handling. The 8 inch Kiritsuke blade is similar in use to a Chef’s Knife. The blade design is primarily used for thinly slicing fish, but it is generally considered a universal knife when it comes to food processing. It does take some time to get used to the design and is usually reserved for the head chef of a professional kitchen. The 7 inch cleaver style blade, usually referred to as a Nakiri, allows you to process large sets of vegetables and is primarily used for dicing, chopping, and slicing. This design is great for those who have a lot of salads or similar dishes to make. The 7 inch Santoku knife is another general purpose design. It can be used to mince, dice, and slice food with ease and is considered to be easier to use than a standard Chef’s knife or a Kiritsuke style blade. This makes it a great option for those who are beginners or are not confident in their cutting skills. The 5 inch Petty or Utility knife is used for a little bit of everything. It can be used to mince herbs, peel fruit, and debone meat or poultry. Since it is a relatively short blade it can handle a wider set of tasks that a large blade might struggle with. While longer knives bring more power, utility knives allow you to handle tasks that require more finesse in addition to larger tasks.