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R-606 3-layer NEW IMPROVEMENT

Chef Knife, Steel Handle.
Blade size: 7.0″ X 3.0″
Handle size: 4.3″

Description:

The new improvement chef knife combines with the best of French knife (light weight but not easy to slice) and Oriental knife (easy to slice, dicing, and mincing but too heavy and too big to handle) together to create the easy and comfort to use also very easy to sharpen. This 3-layer blade designed edge will stay sharper 10 times longer than any other knife in the market.

Our recommendation is to buy two of this knife. The professional Japanese cooks usually own two sets of knives, which they use alternately each other day. After sharpening a knife in the evening after use, the user normally lets the knife ‘rest’ for a day to restore it’s patina and remove any metallic odor or taste that might otherwise transmitted to the food.

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J-509

3-layer Japanese Style, Usuba Knife, Wood Handle
Blade size: 7.0″ X 2.0″
Handle size: 5.0″

Description:

Usuba in Japanese means thin blade knife. This knife is designed to cut food without changing sharpness. Ex: Sushi roll is very easy to smash only this knife can prevent it and get clear cut every time. Chinese egg roll has soft filling inside and crispy hard shell. This is the only knife can clean cut through it without smashing or changing shape of the food.

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J-511

3-layer Japanese Style, Santoku Knife, Wood Handle
Blade size: 7.0″ X 2.0″
Handle size: 5.0″

Description:

The santoku was originally designed as a modification of the Western (especially French) beef or chef’s knife, adapted for preparing Japanese cuisine. Shorter than most chef’s knives, the blade’s cutting edge is normally hardened above the latter. The word santoku loosely translates as ‘three good things’ or ‘three uses’, a reference to the knife’s three cutting tasks it performs so well: slicing, dicing, and mincing.

J-509 and J-511 working together for best performance.

Our recommendation is to buy two sets of those knives as professional Japanese cooks usually do. Which they use alternately each other day, the user normally lets the knife ‘rest’ for the day to restore it’s patina and remove any metallic odor or taste that might otherwise be passed on to the food.

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Master Grade 3-layer stainless steel knife is the only knife that was built using TRIPLEX TECHNOLOGY.

Master Grade has laminated a thin layer of a very hard high speed stainless steel HRC 65° (about as thick as a business card) with two layers of soft steel about HRC 5°.
It is designed to reduce resistance as the knife cut through the food. So, you have the advantage of the blade edge staying sharper 10 times longer than any other knives in the market.

Master Grade is one of two manufactures left in the world that still manufacturing 3-layer knives, each took 7 hours craftsmanship finish to produce such a perfect blade edge.