- Ergonomically designed for a comfortable grip.
- Hand-forged Tamahagane Steel Blade.
- Handle made of premium ebony and silver bolster.
- Recommended for experienced cooks and professional chefs.
Zubeng chef's knife is a forged knife using Tamahagane steel to make hard blade and have sharp fine tip. The material is made traditionally by heating it up to about 1800 degrees Fahrenheit in a Tatara clay furnace. Zubeng chef's knife is utilized technical process, classical in construction by a blade smith-Zubeng Chen. Each knife has its own pattern that makes each knife unique. The handle material is ebony makes comfortable usage. Diafire and Zubeng co-present each knife gift-boxed in the walnut wood box package for our customers. We hope you enjoy using for many years to come under your careful maintenance.
Stored in a Walnut wood box: the knife is hand-forged by mater ZuBeng, individually polished and finished by hand.
It comes in a beautiful presentation case, making an impressive gift or entertaining collection.
Chef's Knife: it's a Japanese-style chef's knife that inherits the characteristics of a traditional Japanese knife. Blade thinner than normal chef's knife with a laser-sharp edge.
Peeling knife: The ZuBeng paring knife is short and sharp. It is perfect for slicing out thin flakes. this versatile use knife is just what you need for paring, peeling, trimming and slicing small fruits and vegetables.
How to use
- For holding your knife- Place the lower three fingers of your hand around the handle, with your middle finger on the bolster. Clasp the blade sides with your thumb and index finger.
- For cutting- Hold the food with your free hand, and let your fingertips toward the inside of your hand. Set the knife blade close up against your free hand fingers. Move the knife up and down by keeping the knife tip staying on the cutting wood/plastic board.
How to maintain
- Beware not to use it with very hard foods, and never with bones, shells or frozen foods.
- Do not put irregular pressures on the blade or it would crack.
- To prevent from rusting, do not slice through acidic foods. After usage, rinse well under flowing water and a mild detergent. Wipe out the moisture from the blade to the handle with a dry towel. Place the knife where the humidity is as low as possible.
- Do not use dishwasher for cleaning the knife. The fine cutting edge can be slightly bent and loses its ideal cutting features.
- In case of color changes, use cleanser or rust remover to polish the blade. Though the oxidizing patina would not diminish the performance of the blade and could prevent transfer of metallic tastes to some foods.
- A light rub of oil from time to time is also a really good practice for enjoying using your knife for many years to come.
- Be sure to hand wash, the dishwasher will not only cause wood handles to dry out, crack and degrade over time, high quality molded and resin materials will also dull.
How to store
- For safety and protection of blades, use a suitable knife block for storing your knife. A knife block should be ensured to have sufficient space so the knife-edges remain sharp. For storing the knife in drawers, store the knife in its sheath that provides perfect protection for your blades.
- To prevent from rusting, be sure to dry the blade before you store your knife in a knife block or sheath.
How to sharpen
- To ensure your knife stay sharp, use the sharpener or honing steel to sharpen your knife. When using the honing steel, hold the steel in one hand and the knife in the other, and then make sure keep the knife above the steel at 20 degree angle. Pull the blade in semi-circular movement over the steel. Glides the blade base in an arch down to the blade tip.
- For the blunt knife, use a wet sharpening stone at right angle of 15 degree to keep your knife in good shape. Remember to place the stone in a flat surface when sharpening. Put the knife blade against the stone on the near side. Place your hand on the center of the blade to be sharpened starting from the blade edge to the heel. Sharpening both the front and the back side of the blade with many times. Keep the surface of the stone wet once in a while.