Raiya Telephone Exchange, Rajkot, Gujarat
- GST NO. : 24AAKCG5933B1ZU
Twitter| Business Type | Exporter, Supplier, Trader |
| Material | Stainless Steel |
| Handle Material | Wood |
| Application | Kitchen Use |
| Click to view more | |
Preferred Buyer From
| Location | Worldwide |
Product Details
Size
Multisize
Type
Kitchen Knife Sets
Country of Origin
India
| Chef's Knife: The chef's knife is a versatile, all-purpose kitchen knife with a broad, tapered blade. It is perfect for slicing, dicing, and chopping a variety of ingredients. The length and weight of the blade provide control and efficiency. Paring Knife: A paring knife has a short, pointed blade that is ideal for intricate tasks such as peeling, trimming, and shaping fruits and vegetables. It's a must-have for precision work. Bread Knife: The bread knife has a serrated edge designed to slice through bread without crushing it. The serrations make it easy to cut through crusty exteriors while maintaining the integrity of the soft interior. Santoku Knife: The Santoku knife is a Japanese knife with a shorter, wider blade than a chef's knife. It excels at slicing, dicing, and chopping, making it a popular choice for various kitchen tasks. Utility Knife: A utility knife is a versatile tool that falls between a chef's knife and a paring knife in terms of size. It's great for tasks that require more precision than a chef's knife but more control than a paring knife. Boning Knife: The boning knife features a narrow, flexible blade designed for removing bones from meat, poultry, and fish. The flexibility allows for precision and maneuverability around joints. Carving Knife: A carving knife has a long, thin blade designed for slicing cooked meats, such as roasts and poultry. Its sharpness and length make it easy to achieve thin, even slices. Nakiri Knife: The Nakiri knife is a Japanese vegetable knife with a straight-edged blade. It excels at slicing, dicing, and chopping vegetables, making it a favorite among those who enjoy precision in their vegetable preparation. Steak Knife: Steak knives have serrated edges and are designed for cutting through cooked meats, particularly steaks. They often have pointed tips for ease of use. Fillet Knife: The fillet knife has a thin, flexible blade designed for filleting fish. Its flexibility allows for precise filleting by following the natural contours of the fish. |
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