Description
Li family has been hammering knives since Ming Dynasty, and the double calabash is their logo for over 400 years.
Click the link below to check out the dragon roaring our knives make:
Click the link below to check out how to hold a Chinese kitchen knife:
The chef’s knife is an all-purpose knife that is curved to allow the cook to rock the knife on the cutting board for a more precise cut. The broad and heavy blade also serves for chopping bone instead of the cleaver, making this knife the all purpose heavy knife for food preparation.
Why are the knives so expensive?
Traditional forging techniques that have been used to hammer knives for generations.
1. Strictly choose the premium steel and pure iron. Steel is in the middle of two layers of iron, like Sandwich.
2. Mature fire with right temperature. “炉中生造化，锤下定乾坤。” means keeping its nature in furnace, forging its destiny under hammers.
3. Forging and heat-treating to sharpen and polish the white blades.
4. Quenching and sharpening its edges with traditional knife stone.
What are the knives good at?
Cutting iron like earth? Sorry, that is not what our knives are good at. Cutting paper? Sorry, no.
1. It is easy to use our knives to cut mature ginger with no fiber seen.
2. It is easy to use our boning knives to chop bones, perfect edge-holding and cutting ability.
3. Gently knock it, it makes dragon roaring sound.
4. You can sharpen it anytime when needed.
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