清助刃物合羽橋店即日起恢復營業。沒辦法出國到日本沒關係，我們從日本直送高品質廚刀給您，歡迎您至繁體中文線上商店選購 :)
␡
I sometimes receive s question saying - I often work with acidic vegetables such as tomatoes. Any special recommendation in choosing a knife?
For strong acidic vegetables, Japanese traditional high carbon steel gets rusty quite easily. I recommend knives made by semi stainless steel. Popular semi stainless are VG10, R2/SG2, Silver Steel No.3, and Molybdenum. Knives with these material are easy to maintain, and also chefs who work with acidic foods would find that knives are resistant from getting rusty.
Sakai Takayuki VG10 17 Layer Damascus Nakiri Japanese Chef Knife with Desert Ironwood Handle
Comments will be approved before showing up.
