yc7762 发表于 2019-3-31 13:13:32

一把适合自己的常用柳刃…

切味——刀刃锋利并且持久锋利的切割感觉。切味的含义扩展的说，就是保留食材100%的原汁原味，不破坏任何细胞组织的切割效果。
http://qbj.nycqbz.com/pic/20190331/1554051175814572_75.jpg?watermark/1/image/aHR0cDovL3Fiai5ueWNxYnouY29tL3BpYy8yMDE4MTEyMC9xaV9uaXVfMTU0MjY5OTEyNTY2OV8xNjNfOTYyXzg1NC5wbmc=/dissolve/50/gravity/SouthEast/dx/20/dy/20
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高锋利度刀完美锁住水分，没有挤压细胞壁，保留了最好的食材新鲜度，而锋利度不够高的厨刀则会压迫细胞壁，使食材水分流失，丧失口感.....
http://qbj.nycqbz.com/pic/20190331/1554051531921379_276.jpg?watermark/1/image/aHR0cDovL3Fiai5ueWNxYnouY29tL3BpYy8yMDE4MTEyMC9xaV9uaXVfMTU0MjY5OTEyNTY2OV8xNjNfOTYyXzg1NC5wbmc=/dissolve/50/gravity/SouthEast/dx/20/dy/20
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日本饮食文化中有一个词叫“切味”，即食物味道是用“刀”切出来的。
刀的锋利度不仅直接影响食物的口感，更会让食物呈现出最好的状态。对于以呈现食材本味的日料来说，尤甚。
http://qbj.nycqbz.com/pic/20190331/1554052026588131_741.jpg?watermark/1/image/aHR0cDovL3Fiai5ueWNxYnouY29tL3BpYy8yMDE4MTEyMC9xaV9uaXVfMTU0MjY5OTEyNTY2OV8xNjNfOTYyXzg1NC5wbmc=/dissolve/50/gravity/SouthEast/dx/20/dy/20
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柳刃包丁——用来切刺身的柳刃最具代表性，它丝毫不会挤压烂食材的细胞组织，切口干净富有美感。柳刃包丁属于单刃刀，具有狭长的刀身，一般用碳钢材质铸造而成，硬度很高，追求极致锋利，用起来比较省力，且可以最大程度上保留肉质的完美。
图片源于(纽约刀群) 微信号:hansen7702

1024 发表于 2019-3-31 14:23:20

看起来搞导弹的

香菜＂ 发表于 2019-3-31 16:48:47

情报站大佬来管管！有人打广告

秦始皇 发表于 2019-3-31 15:25:00

你是来推销的吧

海蓝时见鲸 发表于 2019-3-31 13:21:10

说的非常好

爱你不需要理由 发表于 2019-3-31 22:38:13

拿这种刀能找到一个礼拜1200美元的工吗？

飙风 发表于 2019-3-31 21:30:29

都是垃圾刀，吹的跟神一样https://app.nycqbz.com/public/emotion/face_015.png

假如__ 发表于 2019-3-31 20:20:59

吹的挺神的https://app.nycqbz.com/public/emotion/face_010.pnghttps://app.nycqbz.com/public/emotion/face_010.pnghttps://app.nycqbz.com/public/emotion/face_010.pnghttps://app.nycqbz.com/public/emotion/face_010.png

Justin 发表于 2019-3-31 14:16:09

又是广告

名字还是违规 发表于 2019-3-31 19:05:58

你就扯吧、
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