Basic Info
Model NO.
SE-D38
Usage
for Chef
Trademark
OEM and ODM
Origin
Guangdong China
HS Code
8211920000
Product Description
6.5 Inches Dmasscus SKD-11 Steel Blade with Micarta Handle Vegetable Cleaver Japanese Nakiri Knife (SE-D38)
1. Unique Selling Point
(1) Edging Way
Japanese"V-shaped"edging way with angle 9-11 degree for each side. which makes knife edge very thin and smooth, plump, delicate, uniform, mighty sharp.
(2) Japanese Grinding wheel makes knife edge more delicate, and the "Drop pouring Water Edging" way makes the life of knife can be extended 2-3 times longer than traditional grinding way.
(3) Vacuum Heat Treatment and minus 80 Degree Cryogenic Treatment promotes knife blade hardness 1-2 degree and greatly improves toughness and rust resistance of knife
(4) CNC Water Mill Machine for more efficient and less tolerance in operating process.
(5) Focus on balance of the knife. We use the positioning machine to assemble the handle and blade. Knife has better balance.
(6) We have accumulated some experience in making Japanese knives. Our knife varieties rank top three in knife industry.
2. Parameters
3.Images
Thank you for your reading!
1. Unique Selling Point
(1) Edging Way
Japanese"V-shaped"edging way with angle 9-11 degree for each side. which makes knife edge very thin and smooth, plump, delicate, uniform, mighty sharp.
(2) Japanese Grinding wheel makes knife edge more delicate, and the "Drop pouring Water Edging" way makes the life of knife can be extended 2-3 times longer than traditional grinding way.
(3) Vacuum Heat Treatment and minus 80 Degree Cryogenic Treatment promotes knife blade hardness 1-2 degree and greatly improves toughness and rust resistance of knife
(4) CNC Water Mill Machine for more efficient and less tolerance in operating process.
(5) Focus on balance of the knife. We use the positioning machine to assemble the handle and blade. Knife has better balance.
(6) We have accumulated some experience in making Japanese knives. Our knife varieties rank top three in knife industry.
2. Parameters
3.Images
Thank you for your reading!