Chinese Traditional Hand-forged Kitchen Knife Chopper for Bones, Wood, Fish, Vegetables
You Save 33% ($20.00)
sold in last
Since many fans sent emails saying: They want the knife in the Ziqi’s videos. This hand-forged knife is ideal for cutting meat with bones, wood, fish, and using it in daily use in the kitchen. It is also a favorite knife used by Ziqi. It is a very common kitchen knife in Sichuan, China, but not in other countries. Therefore, we contacted a local hand-built knife supplier in Sichuan to purchase a batch of the same knife to meet the fans' desire.
Before buying, we need to tell you about its shortcomings: It is more likely to rust than stainless steel kitchen knives. The material of this knife is spring steel, which has a relatively high carbon content of about 0.6%-0.9%. It has high strength resistance to stretching and fatigue resistance compared to stainless steel kitchen knives. Therefore it is harder and more durable, but it is also more likely to rust. After each use, it is necessary to clean the stains of the blade and dry the water. Apply a layer of cooking oil for a long time without using it. If you're just cutting vegetables, fruits, and bread, ordinary stainless steel knives may be better for you.
It is made using traditional Chinese hand forging technology.
Made from a single piece of spring steel, without any solder joints, it is more durable than traditional stainless steel kitchen knives.
The curved top of the knife is designed so that the center of gravity of the knife is concentrated on the head of the knife. This design makes it like a hammer, and it is very labor-saving when you cut things, just like tapping something with a hammer. It is ideal for cutting meat with bones, wood, fish, and using it in daily use in the kitchen.
Material: spring steel
Length of the knife: 23.5 cm
Length of the shank: 13 cm
Width: 9.7 cm
Thickness of the top of the knife: 0.9 cm
Weight: 0.81 kg.
Suitable: Cutting meat with bones, wood, fish, and using it in daily use in the kitchen.
Note: The oxide layer produced during forging is retained on the knife body, which is a protective layer. All knives are factory coated with a layer of protective oil to prevent rust. Before using it for the first time, you can soak it in boiling water and clean it with a steel ball. It is recommended to clean and dry the water to prevent rust after each use.