SmiGudys Damascus メーカー公式 Steel Pocket Supernatural Quali Knife-Handmade 47円 SmiGudys Damascus Steel Pocket Knife-Handmade Supernatural Quali Sports Outdoors Outdoor Recreation 47円 SmiGudys Damascus Steel Pocket Knife-Handmade Supernatural Quali Sports Outdoors Outdoor Recreation Supernatural,47円,Quali,canuxploitation.com,Damascus,Sports Outdoors , Outdoor Recreation,Pocket,Knife-Handmade,/blog/category/all/shopping-centre/,Steel,SmiGudys Supernatural,47円,Quali,canuxploitation.com,Damascus,Sports Outdoors , Outdoor Recreation,Pocket,Knife-Handmade,/blog/category/all/shopping-centre/,Steel,SmiGudys SmiGudys Damascus メーカー公式 Steel Pocket Supernatural Quali Knife-Handmade
Product Name:SmiGudys Damascus Steel Handmade Pocket Folding Knife
Size of Knife:Total Length:7.5Inches,Blade length:3.0Inches, Handle Length:4.5Inches
Blade Material:1095/15N20, 350+Layers, 58-60C HRC Hardness
Handle Material:Carbon steel handle with brass Liner Lock
Sheath Material:Genuine Cow Hide Leather Sheath
Due to unique forging process,Damascus blades are some of the strongest blades available.
Being a combination of Carbon and Stainless steel, Damascus knives offer an excellent cutting edge
of its carbon steel inner coreand proven durability of its stainless steel outer core.
Aesthetic value -The wavy water-like pattern on the blade makes each one a work of art.
Technique -Damascus knives are made out of hard steel giving the knives their hard edges. It is the result of combining at least
two different types of steel which harden together to produce their patterned welded effect. Such a combination of steels means that
the knives are tough and resistant to shattering, whilst capable of being honed into a sharp and resilient edge. The knives are thus
different from knives made out of simple layers of steel which may be too soft for practical domestic use.
Caring - Avoid putting your knives in the dishwasher, clean them in warm soapy water with a sponge after use dry them well with a dishcloth.
A blunt knife is a dangerous knife! Sharpen your knives regularly; use a ceramic rod for a Damascus blade knife. When sharpening, pull the blade
slowly across the rod, using light pressure.
Always use a wooden, bamboo or plastic board for chopping on – try to avoid using stone, glass or marble as it may blunt or chip your knife.
Do not use the knife's cutting edge to transfer the food from the chopping board.