Yoshihiro Aoko Stain Resistant Steel Nakiri Japanese Vegetable Knife without Saya, 6.5 inches (165mm)
|
|
상품가격 상세보기
이벤트보기
|
- 상품상세정보
상품특징
Make sure this fits by entering your model number.Yoshihiro- aoko blue stain resistant steel usuba Japanese vegetable knife 6.5" 160mmMade in JapanJapanese vegetable knife
상품설명
Size:6.5'' (165mm) & No Saya Yoshihiro- aoko (blue#2) high carbon steel center core and stain resistant jackets knives. The Blue steel center core holds the sharpest cutting edge. Both side stain resistant jackets makes easy maintenance. The surface of the blade has the tsuchime pattern which is unique Japanese design with indention that prevents food from sticking on the blade surface. This results in knives with HRC 62, sharp edge and great edge retention. Handles are made of Pakka wood with high carbon steel bolster. The usual/Nakiri is a vegetable knife used for cutting vegetables. Efficient and fast cutting vegetables. Whetstone is recommended for sharpening. History- since 1550, Yoshihiro, masamune and yoshimitsu were known as the best sword craftsmen in Japan. After his death, Yoshihiro apprentices continued to use his technique and traditional skills. The techniques used to make Samurai Swords are used to make Yoshihiro chef knives. Yoshihiro knives are now recognized to be one of the best chef knives in Japan due to the rich history and techniques that are applied from sword making to chef knives.
Make sure this fits by entering your model number.Yoshihiro- aoko blue stain resistant steel usuba Japanese vegetable knife 6.5" 160mmMade in JapanJapanese vegetable knife
상품설명
Size:6.5'' (165mm) & No Saya Yoshihiro- aoko (blue#2) high carbon steel center core and stain resistant jackets knives. The Blue steel center core holds the sharpest cutting edge. Both side stain resistant jackets makes easy maintenance. The surface of the blade has the tsuchime pattern which is unique Japanese design with indention that prevents food from sticking on the blade surface. This results in knives with HRC 62, sharp edge and great edge retention. Handles are made of Pakka wood with high carbon steel bolster. The usual/Nakiri is a vegetable knife used for cutting vegetables. Efficient and fast cutting vegetables. Whetstone is recommended for sharpening. History- since 1550, Yoshihiro, masamune and yoshimitsu were known as the best sword craftsmen in Japan. After his death, Yoshihiro apprentices continued to use his technique and traditional skills. The techniques used to make Samurai Swords are used to make Yoshihiro chef knives. Yoshihiro knives are now recognized to be one of the best chef knives in Japan due to the rich history and techniques that are applied from sword making to chef knives.
2020-07-04 12:42:09
