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“ Bomb knife! Rough surface treatment only adds beauty, sharp as a razor, blade material surprisingly-stainless steel, i advise everyone!! Great knife”
Forged with High Carbon Steel for better wear resistance and toughness, making it currently the best chef knife.
It is forged and ground by hand and heat treated using traditional Master Smithing techniques.
Each knife is handmade to withstand even the toughest of situations anytime, anywhere.
The handle is made of wood and steel, allowing for a deft and comfortable touch. This Chinese kitchen knife is Forged manually, Made of High-carbon Clad Steel steel, the handle and the blade are integrated without soldering. These knives are forged and sharpened manually by workers that keep using their traditional methods for decades. Due to the quenching skill made by experienced workers and unique forming technology with different heating methods, the equilibrium between the rigidity and tenacity of such knives is guaranteed to make them very strong and duarble. Forged knives have higher carbon content. A carbon steel blade, when properly cared for, holds a sharp edge better than stainless steel. The flip side is that “proper care” of carbon steel involves a bit more day-to-day maintenance.
The exclusive knife was forged, ground and heat treated by hand using ancient techniques.
HRC60±2, which is much higher than the standard HRC52±2 for knives made mechanically. The repeated hammering done by blacksmiths enhanced the rigidity and density of the knife.
Slit anything you want and could even cut wood outdoors.
The blade has a long-lasting sharpness thanks to the hard-working professional blacksmiths who used natural knife grinders.
Over time, your knife will develop a gray-blue patina. Don’t freak! There’s a difference between patina and rust. Patina = good; rust = bad. A healthy patina actually protects your knife from rust.
Regular honing helps keep your blade (carbon steel or other) balanced, which makes cutting easier. Honing, which essentially just re-centers your knife, can be done daily; sharpening, which involves shaving off part of your knife to create a fresh edge, should be done considerably less frequently (maybe twice a year).
One of the most important steps in taking care of your carbon steel is keeping the blade clean. That means wiping down your knife while you cook. It may seem tedious at first, but it will keep your blade from rusting.
“ One of the best shopping! Great tool. Sharp sharpened. Soft tomato cut without problems almost. Shinning is very convenient. Carrots do not prick, cut. Meat is great.”
“ Great knife! Very comfortable! Of course I respect Mr. Almazan kitchen, but give for the original 200 € for me expensive, it is 10 times cheaper))) I will order another for my brother as a gift!”
All of our items are shipped via EMS, with tracking number, and arrive in a small bubble envelope or box.
We will process your order within 2-5 business days. Once your order ships, it may take up to 2 - 3 weeks for your order to arrive, depending on your country. Most orders arrive within 2 weeks, however.
We offer a 30 day money back guarantee. If you are not 100% satisfied with your purchase simply contact us here or at info@CuccioHome.com within 30 days of delivery of your item and we will gladly walk you through returning your order to us for a refund.
Please contact us here or at info@CuccioHome.com and we will work to correct the problem as soon as possible.
For chopping and slicing through bones in meat, the Damascus steel Sakuma Knife cuts through for you. Constructed with stainless steel to increase toughness, improve stain resistance, and prolong knife life. With a comfortable and ergonomic handle for easy usage.