terbaik barang dah sampai.tajam pisau nie.raya nie kita try guna.🤩🤩🤩🤩🤩
June 12, 2024
a**9
Item: Default
pisau yg ringan dan agak tajam
May 26, 2024
S**o R**i
Item: Default
Sedap dipegang ringan dan tajam, saya beli ya.
March 19, 2024
b**m
Item: Default
Terima kasih. Pembelian yang ke dua. TERBAIK.
February 13, 2025
m**6
Item: Default
Pisau tajam,slice kertas pon ok...trbaik
June 19, 2024
M**u
Item: Default
Memang padu. Pakai melapah raya korban.
June 26, 2024
A**G
Item: Default
Terbaik...pisau tajam
April 27, 2024
J**4
Item: Default
Pisau tajam bangat mantap insyaallah
June 27, 2024
S**i N** S**
Item: Default
tajam pisau harap bertahan lama
May 19, 2024
h**r
Item: Lalai
Nice knife and sharp too. Tq
3w ago
A** N**o
Item: Lalai
belum cuba lagi harap tajam
March 13, 2025
K**N
Item: Default
Terbaik
June 5, 2024
T** ** A**
Item: Default
Terbaik
June 1, 2024
Jaya Mata
276 items
Shop performance
Better than 88% of other shops
Ships within 2 days
85%
Responds within 24 hours
94%
About this product
Jenis Pisau DapurPisau Chef
BahanInox Stainless Steel
Kuantiti Setiap Pek1
Brandjaya mata
Product description
In cooking, a chef's knife, also known as a cook's knife, is a cutting tool used in food preparation. The chef's knife was originally designed primarily to slice and disjoint large cuts of beef. Today it is the primary general-utility knife for most Western cooks. Chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at anyone in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
•Polywood handle - Cured wood - Classy and stylish designed
•Used to mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
•Impact-resistant
•Dishwasher safe
•High temperatures resistant
•Ergonomically designed and comfortable triple riveted wooden handle which provides excellent comfort.
•Made in Brazil
Technique for use:
The technique for the use of a chef's knife is an individual preference. For more precise control, most chefs prefer to grip the blade itself, with the thumb and the index finger grasping the blade just to the front of the finger guard and the middle finger placed just opposite, on the handle side of the finger guard. This is commonly referred to as a "pinch grip". Those without culinary training often grip the handle, with all four fingers and the thumb gathered underneath.
For fine slicing, the handle is raised up and down while the tip remains in contact with the cutting board, and the cut object is pushed under the blade.
Caution:
1. For better performance of the product, it is recommended to wash and dry it very carefully before storing it.
2. To increase the life span of the knife, do not use it on a glass or ceramic worktop.
3. For safety, do not take it by hand when the knife dropdown.