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German High Carbon Blade
Pakkawood Handle and Heavy Bolster
HOW TO SHARPEN
The Cubikook KC201 Chef Knife has durable edge retention and only needs serious sharpening once or twice per year. We recommend a quality whetstone set or a multi-stage pull-through sharpener that is designed for 13-degree bevel angles for best results.
Between sharpenings, the blade can be honed regularly with a honing rod to keep the edge in shape. A ceramic rod is highly recommended, as it can straighten the knife’s edge without removing material.
HOW TO USE AND MAINTAIN
The knife can last decades with proper use and maintenance.
- The Cubikook Chef Knife KC201 is designed for chopping, mincing, and slicing vegetables, fish, meat, and a variety of other foods.
- Only use a wooden, bamboo, or plastic cutting board.
- The knife has a delicate edge at 13 degrees on each side. As such, sudden concentrated pressure may chip or break the blade.
To avoid corrosion, discolorization, and chipping,
- We recommend storage in a clean knife block or magnetic rack to avoid impact and cross-contamination.
For A Long-lasting Shinning Blade
- We recommend hand washing with warm soapy water and a soft towel, then wipe it dry with a clean towel immediately after use.
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