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GYUTO - HAIKU Itamae Suminagashi Japanese knivesGetItem : Item `HAIKU-ITAMAE-GYUTO-15CM` not found in file ../datas/catFR.txt.php
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GetItem : Item `HAIKU-ITAMAE-GYUTO-27CM` not found in file ../datas/catFR.txt.php
These cooking Gyuto knives are DAMASCUS (Suminagashi) Chef japanese knives with the core hardness steel of 61 degrees on the Rockwell scale.
Not dishwasher safe. HAIKU ITAMAE Japanese KnivesInteresting patterns in the blade is made of steel Suminagashi* which was carefully polished.The blade is made of steel «Blue Steel» with a Rockwell hardness of 61 which gives a perfect cutting blade. A total of 32 layers gives the Suminagashi appearance, this superposition produces a blade nicely contrasted. The octagonal shape of the handle of ebony wood combined with a real buffalo horn bolster complete 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.
Collectible knives, Haiku Itamae knives are also real art object.
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
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