Japanese cutlery:

1 Couteau Japonais > NHS-HIROMOTO - set of 3 Japanese knives santoku, gyuto, usuba

NHS-HIROMOTO - set of 3 Japanese knives santoku, gyuto, usuba

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Information: Those cooking santoku, gyuto/chef, Usuba/Nakiri knives are japanese knives made with AUS-8 stainless steel core and 3 DAMASCUS steel coats. Not dishwasher safe.	The NHS-HIROMOTO kitchen knives have a blade with a core of high-quality AUS 8 steel, often in addition with 3 layers Damas steel. The slight handle made of black wood and stainless steel gives a ligth apparence. The blades of the knives are engraved, a Japanese ambience! Made in Japan
The SANTOKU-BUNKA knife: ¤ the traditional Japanese utility knife ¤ best suited for cutting all ingredients ¤ preferably for the cutting of meat ¤ similar to the chef’s knife ¤ Attention: NEVER use a Santoku knife for chopping bones and fish bones ! Only the DEBA knife is suitable for this work. » All the SANTOKU knives 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 The NAKIRI-USUBA-KAMAGATA knives: ¤ the traditional Japanese vegetable knife ¤ best suited for cutting all sorts of vegetables ¤ despite its shape not suitable for chopping bones ¤ Attention: NEVER use a Nakiri knife for chopping bones and fish bones ! Only the DEBA knife is suitable for this work. » All the NAKIRI-USUBA-KAMAGATA knives

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