Product Description
PAXMER SANTOKU
PAXMER knife is handmade forged from high carbon steel,by traditional iron workers with their own hands for those who want high quality and performance, with Handmade Forged Technology The knives are sharpened manually by workers with more years of experience by using natural knife grinders mined from the Earth. Compared with kitchen knives made in mechanical ways, the service life of such knives is longer. The knife’s single-brass riveted construction securely attaches the handle to the iron-steel , which runs from the blade through the end of the wooden handle hard enough for the whole blade for the hard work and durability. It can offer comfortable to grip and non-slip effect.
QUALITY YOU CAN TRUST
ALL-PURPOSE KITCHEN KNIFE – The handmade wooden knife is perfect for fish, vegetables, and fruit, perfect for all of your kitchen tasks.
ERGONOMIC PAKKAWOOD HANDLE — This chef cleaver knife is well designed with a beautiful and practical liner, the superbly balanced and the weight simply makes the cutting more pleasurable and powerful
INCREDIBLY SHARP – This knife is so sharp that it will cut right through tomatoes and other delicate vegetables without squishing or damaging its soft skin in the process. It’s also ideal for creating paper-thin, even slices. Ultra sharp edge sharpness is the most important to achieve the best cuts and this is evident in the knife’s blade
The 6.5-inch chef knife with a large blade will easily manage your everyday kitchen and restaurant activities. Chopping, slicing, dicing, mincing, and cutting through Fsh, fruits, and vegetables etc. It is heavier than traditional chef knives, which makes cutting easier
【Maintenance】Due to the high carbon content of forged knives, please keep the knife blade away from acidic, alkaline, or corrosive substances, and make sure to clean the knife on a regular basis. Be sure to rinse it with running water, and wipe off the water stains subsequently with a cotton cloth. Cooking oil can be smeared on the blade for added effects. When no longer in use, store the knife in a dry place.
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