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台灣良德手工製造三合鋼台式肉桂刀之切片刀，兩側為不鏽鋼之軟鋼，中蕊夾入日本進口鋼材，有VG10耐鏽合金鋼（不鏽鋼）與高碳白紙二號鋼（會生鏽）兩種選擇，刀刃已開鋒完成，堅硬鋒利！
握柄：抗菌不鏽鋼鐵柄
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.
