Fabricant : Miki Hamono Type d’acier : Aogami Super Blade : 3 Lames Dureté de la lame : HRC 62-64 Type de lame : Lame à double tranchant Matériau du manche : Bois de pakka noir
PLEASE NOTE THESE ARE HIGH-CARBON KNIVES WITH AN EDGE THAT WILL OXIDISE WHICH CAN REDUCE AND REMOVER WITH THE USE OF RUST-REMOVING CREAM AND CAMELIA OIL WHICH ARE DISPONIBLE IN OUR MAINTENANCE SECTION.
The edge of this shape is almost flat for the entire length and is the consummate knife for the preparation of vegetables. The wide rectangular blade is ideal for scooping and the best shape for vertical chopping of hard and dense foods like cabbages, celeriac etc.
Function – Vegetable knife. For Slicing, Dicing and Mincing of vegetables.
Normal length – 160mm to 180mm
Tip: A few models have a completely flat edge with no curve so if you need to roll cut as well as vertically chop (to Julienne or Chiffonade herbs) select a model that has a slight curve towards the tip. This is the ‘uber’ knife for vegetables.
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