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Tadafusa Bubinga Sashimi – Japansk Kokkekniv


1.900,-

Håndsmidd japansk 24cm

Skjønnhet med rustfritt stål, pakket rundt sylskarp Blå Karbonstålegg (Aogami #2) med "Nashi" finish. Håndtak (Afr. hardtre) jap. stll m. vestlig touch. Individ. forskjeller med knivmakerns signatur. Til rå fisk, ikke bein.

Karbonstål i eggen er ekstremt hardt og tynt, derfor også sprøtt. Om riktig bruk og sliping

 

English:

Real beauties. Stainless steel wrapped around razor sharp Blue Carbon blades (Aogami #2) with a nashi (Japanese pear) finish. The Bubinga handle (African hardwood) is shaped in a Western style giving a familiar feel, but with a lovely Japanese balance. The stainless 'nashi' coating is irregular, and some knives can appear heavily pitted. This is not a fault, but shows the hand of the maker, and prevents food from sticking to the blade. Tip: Beware! Many a man has been lost to the seductive mysteries of the nashi finsh. 

Get these if you want the sharpest steel coupled with stainless protection, and a nice familiar handle.

  • Bubinga handles
  • Aogami #2 Blue Paper Steel
  • Stainless Steel nashi jigane cladding
  • Double bevelled