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1 Couteau Japonais > TAKUMI IKEDA Gyuto Japanese knife

TAKUMI IKEDA Gyuto Japanese knife

Suminagashi Gyuto knife 21 cm

made in Japan

	Ikeda: 210 mm CHEF Suminagashi japanese knife - 62 Rockwell Aogami super blue steel - octogonal cherry handle and black pakka wood bolster 182.52 EUR blade length 21cm thickness 3,5mm - handle 13cm Infos currencies : +/- 1197FRF, 7363BEF, 274USD

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Information: Ikeda: 210 mm CHEF Suminagashi japanese knife - 62 Rockwell Aogami super blue steel - octogonal cherry handle and black pakka wood bolster This Chef kitchen knife is a japanese knife with carbon steel blade suminagashi damasked with stainless, octogonal handle cherry wood and black pakka bolster.	Suminagashi The interestingly patterned blade is made of Suminagashi* steel which has been very carefully, highly polished. The cutting edge is made out of aogami blue steel with a hardness of 62 Rockwell which holds an edge perfectly. The core layer is sandwiched between layers of stainless steel, this build up produces the contrasting blade pattern and leads to additional breaking strength and rust resistance. (*) Suminagashi is an old Japanese technique of decorating paper with ink, the oldest form of marbling, used here to describe the Damascus steel. Takumi Ikeda Japanese 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

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[31] Japanese knives
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Katsushige Anryu SUZIHIKI 270 slicing japanese knife

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» Masakage Kumo: 165 mm NAKIRI japanese knife - VG10 stainless steel 61-62 Rockwell - octogonal rosewood handle and black pakka wood bolster
» Masakage Kumo: 180 mm CHEF japanese knife - VG10 stainless steel 61-62 Rockwell - octogonal rosewood handle and black pakka wood bolster
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