Håndsmidd, japansk kokkekniv til kjøtt / fisk / grønnsaker allround 16,5cm
Topp kvalitet japansk karbonstål (white paper shirogami steel), velbalansert, tradisjonell jap. stil. Slipt på begge sider (passer høyre og venstrehendte). Anløper, tørk etter bruk. Åttekantet Valnøtthåndtak. Knivmakers sign. preget i bladet. Karbonstål i eggen er ekstremt hardt og tynt, derfor også sprøtt. Om riktig bruk og sliping
English:
White paper shirogami steel, wrapped in a softer jigane steel, with octagonal handles. Beautifully balanced and beautifully simple Japanese kitchen knives with white paper steel blades - a popular choice for Japanese chefs, as it sharpens quickly and easily so is perfect not just for regular sharpening, but also for beginners. Octagonal Japanese Walnut handle.
Get these for their weight and feel, if you're after a truly Japanese experience.
Knife | Use | Steel | Blade | Bevel | Total Length | Weight |
---|---|---|---|---|---|---|
Santoku | all rounder | Shirogami #2 White Paper Steel |
165mm | Double | 305mm | 125g |
Tip: Hand wash and dry well - regular use is the best form of care!