Durable, Sturdy and Reliable – the Daily Chef Food Service Economy Line ~ Low in Price, High In Quality. NSF Certified, Stain-free High Carbon Steel is resistant to rust, corrosion & tarnish. Non Slip Handles with anti-microbial protection. Superior Quality & Performance – Restaurant Kitchen Set of (2) Paring Knives – also available in a money saving 4 pack .
White ‘Sani’ Handle – Pro Commercial A+ Quality – I have been using my Daily Chef Knives for over 4 years now and they are still super sharp – my go to utility and vegetable knives – great economy value for a superior performance every day chef’s knife. Highly recommended peeling knife!
Santoku blade geometry incorporates the sheep’s foot tip. A sheep’s foot design essentially draws the spine (“back strap”) down to the front, with very little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge. Providing a more linear cutting edge, the Santoku has limited “rocking” travel (in comparison to a German/Western-style chef’s knife). The Santoku may be used in a rocking motion; however, very little cutting edge makes contact with the surface due to the extreme radius of the tip and very little “tip travel” occurs due to the short cantilever span from contact landing to tip. An example of this limitation can be demonstrated in dicing an onion—a Western knife generally slices downward and then rocks the tip forward to complete a cut; the Santoku relies more on a single downward cut and even landing from heel to tip, thus using less of a rocking motion than Western style cutlery.
The Santoku design is shorter, lighter, thinner, and more hardened than a traditional Western chef’s knife. Standard Santoku blade length is between 6 and 7 inches in comparison to the typical 8 to 10 inch cook’s knife. Santoku knives typically have “scalloped” sides, called kullens, also known as a Granton edge, and maintain a more uniform thickness from spine to blade.
A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. Generally 5 to 6 ½ inches in length (although some have been known to extend up to 10 inches) it features a narrow blade. Boning knives are not as “thick” as some of other kitchen or butcher knives, as this makes precision boning, especially in deep cuts and holes, much easier. A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish.
Some designs feature an arched blade to enhance the ease of a single-pass cut in removing fish from its flesh.
CHEF KITCHEN SHEARS
The Daily Chef Food Service Economy Line ~ Low in Price, High In Quality. NSF Certified, Stain-free High Carbon Steel is resistant to rust, corrosion & tarnish. Non Slip Handles with anti-microbial protection. Superior Quality & Performance