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 shape is basically a small Sujihiki or slicing knife. As the name suggests it is a multi-function knife used for the preparation of vegetables and precise cutting of meat and fish. The slim profile presents a smaller area to fatty, oily, and starchy foods where a wider blade would create a stronger vacuum and ‘stick’ more to the food. Function – Multipurpose for preparing all food groups. A favourite knife of many home cooks who are uncomfortable with large blades. Normal length – 150mm Tip: This knife is also used for carving petite roasts, filleting and skinning fish as well as careful dissection of poultry without hitting bones. An extremely useful size for any kitchen.
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