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GYUTO - Japanese knife SUIMON



 made in Japan made in Japan en stock !
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


    
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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


 
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SANTOKU/BUNKA | YANAGIBA-SASHIMI-SUSHI | DEBA | NAKIRI/USUBA | CHEF/GYUTO | PETTY | BREAD | SLICING | LEFT-HANDED | CERAMIC | BOXES
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