Japanese knives : Japanese suminagashi knives SUIMON

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Japanese suminagashi knives SUIMON



 made in Japan made in Japan en stock !
SUIMON: Suminagashi SANTOKU and GYUTO japanese knives - cutting edge carbon SKD11 62 Rockwell - magnolia handle with 2 water buffalo bolsters
471.07 EUR  
blades length 16,5cm-18,5 thickness 2,5mm-3 - handles 13cm-13,5
Infos currencies : +/- 3090FRF, 19003BEF, 707USD
Export out of UE (min.200EURexcl.VAT) : 389.31EUR, +/- 584USD


    
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Information:
SUIMON: Suminagashi SANTOKU and GYUTO japanese knives - cutting edge carbon SKD11 62 Rockwell - magnolia handle with 2 water buffalo bolsters
These cooking Santoku and Gyuto knives are Suminagashi* japanese knives with the core hardness steel of 62 degrees on the Rockwell scale. Not dishwasher safe.

Santoku and 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


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