Hua Series 8-Inch Kiritsuke Chef Knife with Damascus Steel Blade and Resin Handle

At SHANGDAO, our top priority is ensuring high-quality products and delivering excellence to our customers. Your satisfaction is our utmost concern.

Introducing our exceptional kitchen knives:

【Ultimate Precision and Quality】Meticulously crafted using high-quality 67 layers Damascus steel, our knives undergo a specialized heat treatment process of vacuum heat treatment and liquid nitrogen cooling. The result is a Rockwell hardness exceeding 60, thanks to the 10Cr15CoMoV composition, ensuring exceptional durability. With a cutting edge set at 14-15 degrees, these knives strike the perfect balance between edge strength and razor-sharpness, making them ideal for a wide range of cutting tasks.

【Comfortable Hand-feeling】Our Kiritsuke chef knife features an ergonomic resin handle, ensuring effortless cutting, slicing, dicing, and peeling. Its versatility makes it perfect for meats, fish, and delicate sushi preparations. The stainless steel bolster adds toughness and reliability.

【Full Tang Construction】Designed with a full tang for enhanced balance and stability, this chef knife is a reliable companion in both family kitchens and professional restaurants.

【Why SHANGDAO】Featuring a one-of-a-kind ink painting design on the handle, our knives boast a beautiful and artistic appearance. The exquisite damascus pattern on the blade resembles fish bone, adding an extra touch of elegance. Hand-forged with precision, these knives are a perfect choice for a thoughtful and visually stunning gift. Their versatility makes them ideal for effortlessly slicing, cutting, and mincing vegetables, fish, fruit, and meat, making them an indispensable tool in any kitchen.

【What SHANGDAO Care】At SHANGDAO, we prioritize quality and are dedicated to delivering excellence. If you experience any issues with your knife, please contact us for a replacement. Your satisfaction is our utmost concern, and we are committed to ensuring your happiness with our products.

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