Japanese cutlery: NESMUK | MCUSTA | KAI | KASUMI | WAHOO | KIWAMI |
BOKER | SUIMON | CRAFTSMEN-BLACKSMITHS
ACCESSORIES | SUSHI | PROMOTIONS
CHIEF - Kitchen knives NESMUK DIAMORmade in Germany
Each Nesmuk DIAMOR knife include :
-> 1 black lacquered wooden box -> 1 black silk-matte lacquered wooden sheath Nesmuk Diamor Kitchen knives
The Nesmuk Diamor knife: The diamond-like carbon (Diamor®) coated blade, which is manually hollow ground on both sides, guarantees extremely long-lasting edge retention and excellent cutting properties.
The only material with a hardness superior to this coating is a diamond. Nesmuk Diamor® is a revolutionary knife that unites skill, experience and advanced materials in an absolutely unique way. in collaboration with the fraunhofer institute for material and beam technology in dresden, the blade was hollow ground on both sides and a diamond-like carbon (Diamor®) coating was applied to maximise the blade’s edge retention. the coating thickness is only 1.5 mµ, yet its extraordinary hardness is only surpassed by a pure diamond. this Diamor® coating is responsible for the knife’s outstanding cutting performance, while the steel merely functions as a carrier medium. the solid silver collar and the aesthetic fine wood or finest micarta handles emphasise the excellent quality of craftsmanship that goes into making these knives. Every Nesmuk Diamor® knife comes with an exclusive black lacquered wooden box and a fine, black silk-matte lacquered wooden sheath. the sheath protects the user from injury and the cutting edge against damage and blunting. Nesmuk Diamor®, FGW-certified cutting performance.
The blade of every Nesmuk Diamor® knife incorporates a diamond logo as a sign of quality and authenticity.
Diamor® is a registered trademark of the Fraunhofer Institute for material and beam technology, Dresden. It may only be used by Nesmuk kG for hand-held knives. Nesmuk diamor® delivers excellent and lasting sharpness, the diamor® coating has a hardness of 5,500 vickers. Information:
NESMUK DIAMOR Chef knife - stainless blade with hollow ground on both sides - solid silver collar and Cocobolo handle - comes with sheath and splendid black lacquered wooden box Not dishwasher safe. 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.
» TAKESHI SAJI Japanese knives » KATSUSHIGE ANRYU Japanese knives » YU KUROSAKI Japanese knives » MASAKAGE Kumo Japanese knives (Katsushige Anryu) » MASAKAGE Yuki Japanese knives (Hiroshi Kato) » TERUYASU FUJIWARA DENKA Japanese knives » SHIGEKI TANAKA Japanese knives » KATSUHIRO - SHIGEKI TANAKA Japanese knives » SINGLE EDGED Japanese knives » MCUSTA kitchen Japanese Hochos » MCUSTA pocket Japanese knives » KIWAMI Japanese knives » WAHOO Japanese knives » Kai Shun Classic Japanese knives » Kai Shun GOLD Japanese knives » Kai Shun PRO SHO Japanese knives » Kai Shun PRO Japanese knives » Kai Shun KAJI Japanese knives » Kai Shun PREMIER Japanese knives » Kai Red Seki Magoroku Japanese knives » Kai Black Wasabi Japanese knives » SUIMON Suminagashi Japanese knives » KASUMI Japanese knives See also » Video: How to sharp japanese knives
|
» Harumi's Japanese Cooking Harumi Kurihara » The New Art of Japanese Cooking Masaharu Morimoto » Sushi : A Pocket Guide Minori Fukuda, Kit Shan Li, Raeanne Giovanni-Inoue » Japanese Cooking : Contemporary and Traditional Miyoko Nishimoto Schinner » A Dictionary of Japanese Food : Ingredients & Culture Richard Hosking » JAPANESE RECIPES Welcome to the Japanese Kitchen ! <18> |
||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||