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Introducing the SHAN ZU Damascus Fruit Knife in a 3.7" (9.5 cm) size. This knife is designed specifically for peeling fruits and vegetables, and is part of the GYO Series made with Japanese AUS10 Damascus steel, consisting of 67 layers for professional quality.
The SHAN ZU Damascus Fruit Knife is crafted with precision and attention to detail. The Japanese AUS10 Damascus steel used in its construction provides exceptional durability, sharpness, and resistance to corrosion. The 67 layers of steel create a beautiful, wave-like pattern on the blade, making it not only a high-performing tool, but also a stunning piece in any kitchen.
With a 3.7" (9.5 cm) blade, this knife is perfect for intricate tasks such as peeling and slicing fruits and vegetables. The compact size and sharp edge allow for precise and effortless cutting, making it a versatile tool for any cook or chef. The ergonomic handle of the knife is designed for comfort and control, reducing hand fatigue during prolonged use.
The SHAN ZU Damascus Fruit Knife is an essential addition to any kitchen. Whether you're a professional chef or a home cook, this knife will elevate your culinary experience. Its exceptional sharpness and precision make it ideal for peeling, slicing, and dicing a wide variety of fruits and vegetables. The durability of the Damascus steel ensures that this knife will be a long-lasting and reliable tool in your kitchen.
When it comes to quality, performance, and beauty, the SHAN ZU Damascus Fruit Knife truly stands out. Its Japanese AUS10 Damascus steel construction, 67-layer blade, and ergonomic design make it a top choice for professional and amateur chefs alike. Add this exceptional knife to your kitchen collection and experience the difference it can make in your cooking.
product information:
Attribute | Value |
---|---|
package_dimensions | 9.8 x 3.3 x 1.2 inches |
item_weight | 9.6 ounces |
best_sellers_rank | #1,424,670 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #6,703 in Chef's Knives |
date_first_available | February 13, 2023 |
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