Zhang Xiaoquan: One of leading Japanese knife wholesale suppliers, prepare the finest cuts of sushi or fillet 8.5-inch sharp Knife. The Japanese Knives from Zhang Xiaoquan has the same length, weight and shaped of blade design of different material handle for your selection. Beautiful to hold and behold, these Japanese-designed knives put precision in the palm of your hands.
Superior Quality and Performance: The wholesale Japanese knives from Zhang Xiaoquan feature superior quality 304CU powder steel and a unique combination of six styles of rare wood handles. This ensures a long-life, high-performance, razor-sharp cutting edge that excels in various kitchen tasks, from cooking and knife work to food carving and embellishment.
Exquisite Craftsmanship: Both the blade and handle are crafted from the most precious materials, giving these wholesale Japanese knives their striking appearance. The exquisite and ergonomic wood handle not only looks stunning but also feels comfortable in hand, making kitchen work a joy.
Innovative Ice-Hardening Process: As one of the leading kitchen knife wholesale suppliers, Zhang Xiaoquan employs an innovative ice-hardening process that locks in the long-lasting sharpness of the blades. This ensures that the wholesale Japanese knives remain sharp and effective for an extended period.
When selecting Japanese knives from Zhang Xiaoquan, the best choice is the one that suits your specific needs. Our Japanese knives wholesale collection offers both single bevel and double edge options. Single bevel knives provide an exceptionally sharp cutting edge, ideal for precise tasks like filleting fish for perfect sushi and sashimi. Consider the shape and heft of the knife handle as well; options include octagonal, D-shaped, and oval handles to ensure a comfortable grip. Zhang Xiaoquan's expertise and craftsmanship deliver the finest Japanese knives wholesale, combining tradition with modern precision.
Knives
European fine edge blades are universally double beveled and are sharpened on both sides of the blade. Most of the Euro knives have a thick cross-section designed for heavier work. The most popular Asian blades; the thin, light weight Santoku and Nakiri for example are generally double faceted (sharpened on both faces of the blade) .
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