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台灣老職人以日本合金鋼本三枚鍛打而成之剁刀（魯肉刀），芯鋼有銀鋼（不生鏽）與青鋼的選擇，此魯肉刀為專業中餐與台菜師傅職業用，硬度極高、不易鏽，並且鋒利無比、耐銳好剁，適合處理雞、鴨、鵝、魚、豬等。
In this context, special triple-layer cladded steel knives refer to knives with a core steel that is high carbon and prone to rust, while the outer layers are made of stainless steel.
After use, simply wipe the knives dry; do not use a dishwasher to clean them. If you plan not to use the knives for an extended period, it's advisable to to apply a thin layer of protective oil.
The rust-prone area in such knives is typically limited to the cutting edge, so there's no need to worry or make a special effort to remove rust. During sharpening, the blackened or rusted portions of the edge will naturally be removed. It's recommended to combine rust removal with sharpening for a two-in-one solution.
Please use the knives for their intended purpose. Different knives are designed for slicing, chopping, or handling frozen foods. Do not use them for purposes beyond their intended use to avoid damaging the knives.
"For every exceptional blade, find a worthy owner for a lifetime commitment!"
At YANPING Knife Sword, each blade represents the principle of being cherished, as we diligently seek the finest art swords for customers worldwide.
Our offerings include exclusive representation of Iaito from Nosyudo, Nihonto (Tamahagane Nihonto), handmade Japanese kitchen knives, handcrafted traditional Japanese blades, Iaido swords, Western hand-forged swords, European and American handcrafted blades, and more.
If you are an enthusiast of blades, coming here will allow you to deeply appreciate our dedication.
