Japanese cutlery:

1 Couteau Japonais > GYUTO - Japanese knife SUIMON

GYUTO - Japanese knife SUIMON

made in Japan

	SUIMON: Suminagashi GYUTO japanese knife - cutting edge carbon SKD11 62 Rockwell - magnolia handle with 2 water buffalo bolsters 246.55 EUR blade length 18,5cm thickness 3mm - handle 13,5cm Infos currencies : +/- 1617FRF, 9946BEF, 370USD Export out of UE (min.200EURexcl.VAT) : 203.76EUR, +/- 306USD

Information: SUIMON: Suminagashi GYUTO japanese knife - cutting edge carbon SKD11 62 Rockwell - magnolia handle with 2 water buffalo bolsters This cooking Gyuto knife is a DAMASCUS (Suminagashi) japanese knife with the core hardness steel of 62 degrees on the Rockwell scale. Not dishwasher safe.	Gyuto Suminagashi The interestingly patterned blade is made of Suminagashi* steel which has been very carefully, highly polished. The cutting edge is made out of highalloy SKD11 steel* with a hardness of 62 Rockwell which holds an edge perfectly. The core layer is sandwiched between two layers of pure nickel and stainless steel, a total of 32 layers each side. This build up produces the contrasting blade pattern and leads to additional breaking strength and rust resistance. The octagonal shape of the magnolia wood handle combined with two genuine water buffalo horn bolsters completes the perfect look of the knife. (*) Suminagashi is an old Japanese technique of decorating paper with ink, the oldest form of marbling, used here to describe the Damascus steel.
The Gyuto-CHEF´s knives: ¤ Attention: NEVER use a Chef knife for chopping bones and fish bones ! Only the DEBA knife is suitable for this work. » All the GYUTO-CHEF´s knives

246.55

SUIMON: Suminagashi SANTOKU japanese knife - cutting edge carbon SKD11 62 Rockwell - magnolia handle with 2 water

471.07

SUIMON: Suminagashi SANTOKU and GYUTO japanese knives - cutting edge carbon SKD11 62 Rockwell - magnolia handle with

182.52

Ikeda: 210 mm CHEF Suminagashi japanese knife - 62 Rockwell Aogami super blue steel - octogonal cherry handle and black

140.58

GYUTO 18cm japanese knife from Katsushige Anryu blacksmith Aokami2 High carbon steel covered with 2 layers

220

Yu Kurosaki: GYUTO 21cm japanese knife MEGUMI series - DAMAS VG10 stainless steel 61 Rockwell - octogonal cherry handle

372.13

Takeshi Saji: GYUTO 18cm chef japanese knife - R2(SG2) 63 Rockwell DAMAS steel - oval ironwood handle with decorative

294.15

Takeshi Saji: GYUTO 18cm japanese knife - R2(SG2) 63 Rockwell DAMAS steel - hexagonal Rosewood handle with black pakka

Takeshi Saji: GYUTO 21cm Rainbow japanese knife - Aokami2 61-62 Rockwell layered with copper and brass stainless

449.75

Teruyasu Fujiwara: 180 mm CHEF japanese knife DENKA - carbon steel Aogami Super 64-65 Rockwell and 2 layers stainless

French cutlery:

» Sushi : A Pocket Guide
Minori Fukuda, Kit Shan Li, Raeanne Giovanni-Inoue

<9>

Gyuto Suminagashi