Japanese cutlery: NESMUK | MCUSTA | KAI | KASUMI | WAHOO | KIWAMI |
BOKER | SUIMON | CRAFTSMEN-BLACKSMITHS
ACCESSORIES | SUSHI | PROMOTIONS
GYUTO CHEF damascus Cowry X |
|||||||||||||||||||
|
| » home page » see your order |
| Information: This cooking Gyuto (chef´s) knife is a japanese knife with 65 DAMASCUS layers, including the core "Crowy X", hardness steel of min.66° on the Rockwell scale*. Not dishwasher safe. |
****
The ultimate cutting tools: Powder-Metallurgic Steel Kitchen Knives The Japanese master blacksmith Kazuyuki Tanaka processes one of the the hardest blade steel of the world* for his unique kitchen knives. They are characterised not only by their phenomenal sharpness and durability, but also by the fascinating pattern of the 65-layer blade. These masterpieces are finished with handles made of waterproof ironwood, the densest wood in the world, mounted with a nickel silver ferrule. The pinning of the handle scales with rosette-shaped mosaic pins makes the knives real eye-catchers. Despite their top-rate cutting performance, P-M knives are hardwearing due to their rustproof blades, bevelled on both sides, and waterproof handles, making them the first choice among professional chefs. [*] 66° Rockwell, Powder-Metallurgic, rustproof Cowry X steel (3% C, 20% Cr, 1% Mo, 0.5% V), outer layers rustproof stainless steel | |
| The YANAGIBA-SASHIMI-SUSHI knife:
¤ the traditional Japanese slicing knife ¤ to delicately slice fish and meat ¤ the long slim blade is best suited for cutting wafer-thin slices and especially for sushis and sashimis ¤ it is suitable for filleting of fish but also for cutting cakes ¤ the knife guarantees a skilful but above all straight and clean cut ¤ the length and shape of the blade allows for a long, stretching cut » All the YANAGIBA-SASHIMI-SUSHI knives | ||
| French cutlery: |
 FRANÇAIS |
| » Japanese knives |
