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— Customer Testimonials —
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* For ingredients of varying sizes
* For tasks requiring fine knife work
* Differentiated for meat, vegetables, and fruits
The division of labor among these three knife types streamlines your cooking process, making it a pleasure.
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The broad blade is perfect for portioning larger vegetables and whole cuts of meat.
Its generous surface area allows for easy depth of cut, and it's ideal for quickly gathering and transferring chopped ingredients.
Compared to traditional Chinese cleavers, the addition of a pointed tip and a curved edge opens up a wider range of cutting techniques.
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Well-balanced, it handles a variety of ingredients and techniques with ease.
With a moderate curve, blade width, and length, this is the versatile knife you can always rely on.
When you're unsure which knife to reach for, start with this one.
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The short, narrow blade is designed for intricate work, offering precise control with minimal effort.
It's ideal for tasks such as deseeding, carving, and other detailed manual operations.
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While professional knives offer exceptional sharpness and edge retention, issues like rust, chipping, breakage, or warping can lead to significant challenges in daily maintenance and repair.
To combat the humid climate in Taiwanese homes, Ye Tian utilizes high-hardness stainless steel combined with clad steel technology. This creates blades that are both sharp and remarkably durable.
This allows everyday users to experience professional-grade cutting performance with peace of mind, while minimizing the need for complex knife care.
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San-Gō steel is a composite steel technology originating from Japan. It features tough outer layers of steel protecting a high-hardness core, achieving a balance of flexibility and rigidity.
This design safeguards the hard yet brittle inner steel, enabling the knife to possess both exceptional sharpness and long-lasting durability. It's the key technology for bringing professional-grade knives into the home.
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9Cr18MoV is a high-hardness stainless steel. It contains 0.9% carbon (above 0.6% is considered high carbon) and achieves an HRC of 58-60°. With 18% chromium (10.5% qualifies as stainless steel) and elements like molybdenum and vanadium for corrosion resistance, this steel is both sharp and rust-resistant.
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Each Ye Tian knife is meticulously hand-sharpened by skilled artisans, a technique honed over years of experience that cannot be replicated by automated machinery.
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The feel of a knife is paramount to Ye Tian. Tactile sensation, weight balance, and grip comfort all contribute to an enjoyable cooking experience.
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The handle is crafted from G10 fiberglass, a material that is fine-textured, highly water-resistant, and heat-resistant. It meets the demands of modern households using dishwashers and dish dryers. The inherent toughness of fiberglass also ensures high impact resistance.
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The curved handle design provides increased hand clearance, reducing the chance of fingers hitting the cutting board during slicing, especially with narrower blades.
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The integrated construction ensures the handle will not detach even with prolonged use, and eliminates crevices where moisture and dirt can accumulate, ensuring both durability and hygiene.
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All Ye Tian knives come with a one-year manufacturer's warranty. If you receive a defective product, our one-on-one online customer service is available to assist you.
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Ye Tian is a local Taiwanese knife manufacturer offering in-house maintenance and repair services. This includes sharpening, chip repair, and general upkeep.
Product Information:
1. Jinggong 2.0 - All-Purpose Chef's Knife x1
2. Jinggong 2.0 - Classic Taiwanese Knife x1
3. Jinggong 2.0 - Agile Fruit Knife x1
(Packaged in a gift box)
Material: San-Gō Steel - 9Cr18MoV core, 430 stainless steel outer layers, G10 fiberglass handle.
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*Please note that Ye Tian knives are hand-sharpened and measured. Slight variations in weight, dimensions, and color may occur. The actual product received will prevail.
Daily Care:
【Knife Cleaning Reminders】
1. Simply wash with water or a neutral detergent, or clean in a dishwasher or dish dryer.
2. After washing, allow the knives to air dry in a cool place.
3. Avoid using abrasive cleaning tools like steel wool, as they can damage the blade's appearance and shorten its lifespan.
【Maintenance During Food Preparation】
1. Always wash thoroughly after cutting acidic or sticky foods.
2. Always thaw frozen foods before cutting to prevent damage to the knife.
3. Use knives on a cutting board. Cutting on hard surfaces (e.g., concrete, tiles, porcelain plates) will accelerate blade wear.
4. Slicing knives are suitable for paring and slicing, but not for chopping hard ingredients, to avoid edge rolling or chipping. For bone-in items, a cleaver is recommended.
Precautions:
* It is not recommended for non-professionals to sharpen knives using sharpening stones or similar tools.
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- * For ingredients of varying sizes * For tasks requiring fine knife work * Differentiated for meat, vegetables, and fruits The division of labor among these three knife types streamlines your cooking process, making it a pleasure.
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