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WENGER Grand Maître knivesThe sharp Grand Maître® Knives by Wenger with Japanese traditionJapanese knives are known worldwide for their highest quality. Thanks to the combination of state-of-art technology and the legendary know-how of master craftsmen of Japanese cutler art - who passed the secrets of manufacturing swords reaching back to the famous Samurai from generation to generation – Wenger can manufacture extraordinary knives.These are today not only used by Japanese chefs for the preparation of traditional dishes. The safe Grand Maître grip, developed to meet European requirements, has an extremely ergonomic shape and a non-slip surface. Complemented by the typical Japanese shape of the blade with lengths of 12, 17 or 20 cm, the knife is perfectly balanced, facilitating cutting and being less strenuous on the hand. 
The Japanese knives by Wenger are
manufactured from superior quality steel with a
special molybdenum alloy which increases blade
strength. Thanks to the unique Japanese polish,
the knife stays endlessly sharp. The secret is the
double sharpening edge starting at the end of the
grip and following the shape of the blade up to
the knife’s point. With this method, the
sharpening angle is approx. 10° [1] compared to
the 20 to 30° with conventional kitchen knives,
making the knife extremely sharp.
The polished granton edge [2] produces air
cushions which prevents cutting material from sticking to the cutting edge. This enables
especially fine and accurate cuts also with soft food such as cheese, fish and potatoes without
any sticking to the blade.
Features of the three Japanese traditional knives; Petty, Santoku and Gyuto-Chef : - developed with Japanese know-how - stainless steel blades with a high amount of corrosion-resistant carbon and molybdenum - blade strength of 56 ° Rockwell - unique Japanese blade shape, sharpening angle and geometric - double-sided granton edge adjusted to the blade shape to prevent cutting material from sticking to the cutting edge - particularly sharp blade with long-life cut - antimagnetic blade material » 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 » SANTOKU/BUNKA | YANAGIBA-SASHIMI-SUSHI | DEBA | NAKIRI/USUBA | CHEF/GYUTO | PETTY | BREAD | SLICING | LEFT-HANDED | CERAMIC | BOXES
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 » 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 ! <36> |
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