KONOLL Chef Knife Forged Handmade 8 inch Professional Kitchen Knife, HC Stainless Steel with Full Tang Wood Handle
Konoll knives are made of high-quality hc german steel, which resists rust, corrosion, and discoloration. The razor-sharp edge is easy to maintain and makes cutting and chopping a breeze. High-quality hc german steel, 2.5mm stainless steel blade sturdy, real solid wood handle with an ergonomic design for comfortable cutting,and use konoll ultra high-pressure strengthening-tech . Ultra sharp, curved edge for easy slicing, mincing & dicing multi-functional design for cutting anything & everything in the kitchen, from meat to tough vegetables the hammering pattern and black oxide coating make it looks very personalized
Germany high quality steel ➦ konoll series uses germany steel: 1.4116 . A great steel for the everyday use of any chef. With an hrc of 56+/-2 it will take an angled edge and hold it for long enough to help extend the life of your knife (w/ general maintenance). The clad dimple allow for easy food release while slicing or dicing. This blade is great for vegetables, fruits, fish, and meats. [please refrain from cutting frozen products as this may detriment the knife's edge.
Weight/balance ➦ the balance point runs heel to spine up the billet. Allowing the user a comfortable grip with precise cuts, and less wear and tear on the users hands. The weight is towards the blade of the knife making for efficient use during rock chopping motion.
Stainless steel blade with high-carbon ➦ the professional knife is made from high-quality stainless steel. And to boost its sturdiness, the steel contains 0.6%-0.75% carbon, making it two times as hard as other knives in its class as they contain just 0.3% carbon.
Multifunctional sharp knife ➦this professional 8 inch chefs knife is classified and designed to be a multipurpose kitchen knives for professional applications. This sharp knife can easily handle your daily kitchen tasks like chopping, slicing, dicing, mincing for vegetables, fruits, meat, and cheese.
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