KUMA, a brand dedicated to providing unparalleled quality kitchen knives that are affordable for everyone, is making home cooking a breeze with its chef knife 8 inch made with premium 3Cr13 steel. Recently, the company shared knife usage tips to help home cooks get the most out of their KUMA Chef's Knife experience.
For more information, please visit https://www.amazon.com/chefs-knife/dp/B07H4KGV82.
A senior spokesperson for the company states, "As the most versatile and useful among knives, the chefs knife accomplishes many cutting jobs, such as slicing, chopping, mincing or even carving. Our 8 inch knife is designed to master the many different cutting tasks you encounter in your everyday cooking."
Masterfully crafted KUMA knives are made with 3Cr13 steel, producing a blade that is soft and durable while remaining easy to sharpen. 3Cr13 steel has been shown to handle corrosion well and effectively resists various acids in daily use. During production, the metal is tempered with careful timing to produce a fine balance between toughness and sharpness retention. "Our knives are crafted in our world-class facility within YangJiang, China, by expert bladesmiths. This is a unique and passionate city with an impressive history of masterful knife-crafting throughout nearly 1,500 years," says the brand.
When ready to start prepping food in the kitchen, the company provides the following suggestions to help get the most out of one's knife skills:
- A solid cutting board that stays in place is essential to preventing a kitchen mishap. To ensure a cutting board doesn't shift while cutting, place a dish towel or wet paper towel between the board and the countertop.
- When cutting onions, be sure to use a razor-sharp knife. A cleaner cut will cause less damage to the onion's cell walls, thus releasing fewer irritants into the air, which often results in watery eyes.
- To avoid uneven or jagged slices when preparing thin strips of raw pork or beef, put the meat into the freezer. Aim for 20-30 minutes for thin cuts of meat, but thicker cuts will require a longer time to firm up before slicing.
- After slicing and dicing, it may be tempting to scrape the food off of the cutting board with the blade of the knife. The friction between the blade and the board will cause the blade to dull over time and require sharpening more frequently. Instead, use the spine of the blade for scraping.
- Take proper care of the chef knife to reduce the risk of damage to the blade and to keep it sharp. Store it with a sheath or in a separate drawer to keep the blade from getting dented, chipped or scratched. Leaving knives in a sink of water or putting them in the dishwasher is not recommended. Always handwash with a soapy cloth and dry immediately.
The company strongly urges at-home cooks to invest in an honing steel, also known as an honing rod. "The honing steel is a great tool to help keep proper maintenance of your blade. When using the KUMA Honing Rod, you realign any portions of the edge that may have become slightly bent over time. This avoids needing to sharpen the blade too often, a process that grinds off portions of the blade," the company explains.
Customers have been highly impressed with the quality and durability of the KUMA Chef's Knife Pro Bolster Edition. One reviewer happily reported, "I was pleasantly surprised at the quality of this chef knife at the price point. It is razor sharp out of the box and feels comfortable in my hand. I have used it for slicing and dicing vegetables and also on Genoa salami. It is still holding a sharp edge."
Those interested in additional information about KUMA's chef knife 8 inch or to see the company's full range of products, please visit https://kumaknives.com/ or KUMA's Amazon storefront.