About this product
Jenis Pisau DapurSlicing Knife
Bahan5Cr15MoV Srainless Steel
CiriTahan Lama
Kuantiti Setiap Pek1
Brandjaya mata
Product description
Chinese knives are sold under three classifications: Slicers, Choppers, and Cleavers. The general distinction lies in the thickness of the blade. Slicers have the thinnest and sharpest blades. Slicers may have the same shape as choppers or they may have less width. Slicers are used for cutting vegetables and mincing and slicing thin strips of boneless meat for stir-frying. The thin blade makes slicers unsuitable for chopping any bones.
Dimension: L 308mm xW 82mm xH 19mm
Blade : L 7½" L 190mm x W 82mm
Material: 5 Cr 15 MoV Stainless Steel
Handle: Polyoxymethylene (POM)
Color Family: RED, BLUE, GREEN
Hazard Analysis Critical Control Points (HACCP) color-coded knives are designed to help you implement food safety best practices in your kitchen, with different color handles for different types of food.
1. For better performance of the product, it is recommended to wash and dry it very carefully before storing.
2. To increase the life span of the knife, do not use it on glass or ceramic worktop.
3. For safety, do not take it by hand when knife drop down.
4. Do not test the sharpness by finger.
5. Keep out of reach ofchildren.
The role of metal elements in steel structure:
(C, carbon)is the most important alloying element in steel. With increased carbon content, steel becomes harder and stronger.
(Cr, chromium)is added to the steel to increase resistance to oxidation. The resistance of steel increases as more chromium is added.
(Mo, molybdenum)can promote gain-refinement in steel. It is used efficiently in steel to improve hardenability and strength.
(V, vanadium)is characterized by high fire resistance and is added to steel as a gain-refining agent. Vanadium is added to steel for strengthening purposes.