A chef’s knife is an indispensable helper in the kitchen. They can be used to cut fillets, chop vegetables, and process meat. It is easy for them to crush garlic and other spices, beat off blanks for steaks or break the shells of crabs.
Fujiwara kitchen knives are made of high-alloy Japanese AUS-6 steel, hardened to 57 units on the Rockwell scale.
They have increased strength and are suitable for frequent use.
The blades have two-sided symmetrical sharpening along the entire length of the cutting edge, which ensures easy cutting and processing.
Each model is equipped with a stainless steel sickle that evenly distributes the load during operation.
“The elegant handle made of Pakka Wood material has an elegant shape and provides a reliable grip. Made according to a special technology, without any rivets, they are very comfortable and ergonomic. The knives are perfectly balanced and lie well in the hand.
To extend the service life of the knife, it should be washed by hand.
