Wholesale fixed butcher knife 3Cr13 blade wood handle forging blade style HH-5072

The Traditionalist’s Butcher Knife HH-5072

Step into the world of professional and home cooking with the Shieldon’s Traditionalist Pisau daging – HH-5072, a knife that blends classic style with modern precision. This OEM fixed blade knife is not just a cutting tool; it’s a statement of craftsmanship and a tribute to the timeless art of butchery.

Design & Craftsmanship

Item NO.: HH-5072 stands out with its clip point blade style, a design that harks back to the traditional butcher knives while offering the versatility needed for modern kitchens. The 3Cr13 stainless steel blade material provides an optimal balance of strength and corrosion resistance, ensuring your knife withstands the rigors of daily use.

Forged with meticulous care, the blade boasts a thickness of 4.2mm, giving it the heft needed to slice through meat and bone with ease. At a length of 150mm, the blade is perfectly proportioned for precision cutting, allowing you to maneuver effortlessly through every task.

Aesthetic Appeal

The handle, crafted from high-quality wood, isn’t just about aesthetics; it’s about comfort and durability. The warm wooden hue complements the blackened blade finish, creating a visual harmony that will look at home in any kitchen setting. This knife is not just a tool but a piece of art.

Functionality Meets Comfort

The handle thickness of 21.6mm provides a substantial grip, reducing hand fatigue and offering superior control. The total length of the knife, 271mm, is designed for balance and proportion, ensuring that each cut is as effortless as it is precise.

Durability & Maintenance

Weighing in at 272.5g, the HH-5072 has a substantial feel without being unwieldy, affirming its quality and durability. The blade’s flat grind is not only easier to maintain but also allows for a sharper edge, ensuring that your knife remains ready for action whenever you are.

Protection & Portability

Each HH-5072 comes with a custom-fitted leather sheath, protecting the blade’s edge and ensuring safe storage. Whether you’re a professional chef or a culinary enthusiast, this sheath will ensure your butcher knife is shielded and portable.

Customization & Availability

Understanding the needs of different businesses, Shieldon offers an ODM Regular MOQ of 1, allowing for customization and personalization even for smaller orders. Whether you’re looking to equip a high-end steakhouse or offering quality tools for retail, the Traditionalist’s Butcher Knife HH-5072 is the perfect choice.

In Closing

The Shieldon HH-5072 isn’t just any butcher knife; it’s a blend of functionality, beauty, and tradition. This knife doesn’t just meet expectations; it exceeds them, offering a professional-grade tool that’s accessible to all. Make the Traditionalist’s Butcher Knife HH-5072 the centerpiece of your culinary arsenal and experience the difference of a knife that’s crafted with care and precision.

Understanding the Butcher Knife

When it comes to using a butcher knife, safety and technique are paramount. A butcher knife, designed for preparing meat, has a broad and heavy blade suitable for cutting, stripping, and sectioning large cuts of meat. Proper handling not only ensures safety but also enhances cutting efficiency. In this guide, we’ll cover the basics of how to grip and apply force correctly while using a butcher knife.

Before you start, it’s important to familiarize yourself with the butcher knife. The weight and balance are designed to aid in cutting through meat with ease, and its blade typically ranges from 6 to 14 inches in length. The broad side of the blade can be used for pounding and tenderizing meat, while the sharp edge is for slicing.

Gripping the Butcher Knife

The proper grip will give you the most control over the knife, which is crucial for safety and precision. Here are the steps to achieve the correct grip:

1. The Handle Grip: The most common and secure way to hold a butcher knife is by using the handle grip. Wrap your fingers around the handle with your thumb and index finger on opposite sides of the grip. Ensure your thumb and forefinger are gripping the handle just before it meets the blade, which is known as the bolster. This position offers maximum control.
2. The Blade Grip: For tasks requiring extra precision, some chefs prefer the blade grip. This involves pinching the base of the blade between your thumb and the side of your index finger, with the remaining fingers wrapped around the handle. This grip provides enhanced control when making more intricate cuts.

Applying Force Correctly

Now that you have the grip down, applying the correct force is essential for effective cutting. Here are some tips to remember:

1. Let the Knife Do the Work: The butcher knife is designed to cut through meat with minimal effort. Use the weight of the knife to your advantage, allowing it to fall through the meat with gravity’s help. It’s more about guiding the knife than pushing it.
2. Use a Sawing Motion: When cutting thicker pieces, a gentle sawing motion with slight downward pressure is effective. Start at the heel of the blade and draw towards the tip. This full blade action will help maintain your knife’s sharpness and make cutting more efficient.
3. Stabilizing the Meat: Your non-dominant hand should hold the meat steady, but keep those fingers tucked in and use your knuckles as a guide against the side of the blade to avoid cuts.
4. Even Pressure: Apply even pressure throughout the cut to avoid jagged edges. Each cut should be smooth and controlled, which also assists in keeping the blade sharper for longer.

Safety Tips

1. Keep Your Butcher Knife Sharp: A sharp knife is safer than a dull one because it requires less force to cut through meat, reducing the risk of the knife slipping.
2. Cut Away from Your Body: Always cut away from your body and fingers to avoid injury.
3. Use a Stable Cutting Board: Make sure your cutting board is stable and secure. A damp cloth underneath can prevent slipping.
4. Safe Storage: Store your butcher knife in a knife block, on a magnetic strip, or in a sheath when not in use.

Pemeliharaan

Keeping your butcher knife clean and well-maintained is crucial. Wash it by hand with warm, soapy water after each use, and dry it promptly to prevent rusting. Regularly hone the blade with a sharpening steel to maintain the edge.

Kesimpulan

Mastering the correct grip and force when using a pisau daging takes practice but is vital for your safety and the quality of your cuts. Remember, it’s about control and technique, not strength. With these tips, you’re well on your way to using a butcher knife like a seasoned pro. Always prioritize safety, and enjoy the process of preparing meats with this essential culinary tool.