Sans aucun doute notre meilleure collection de couteaux d’entrée de gamme. Fantastique pour les étudiants en cuisine et les amateurs particuliers. Une construction Warikomi à 3 couches avec un cœur en Super Acier à Haut Carbone (VG10) et un revêtement en acier doux font de ces couteaux un choix fantastique pour tous ceux qui recherchent un super tranchant, des arêtes durables et un entretien facile. Ce serait un excellent couteau à un prix deux fois plus élevé ! Trempé à 60:62 HRC avec des poignées en Pakkawood. Le set comprend :
1x Utility 135mm
1x Santoku 170mm (polyvalent)
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.
SANTOKU (San – 3 & Toku – benefit): This is the classic Japanese chef’s knife. It is flat from the handle end for about ½ way to the tip and then gently curves to a point. It is ideal for straight vertical chopping, horizontal slicing and roll cutting. Function – Multi-purpose chef knife. For Slicing, Dicing and Mincing of vegetables, meat and fish. Normal length – 165mm to 180mm (smaller 140mm are available in a few collections) Tip: The 170mm/180mm is the most popular multipurpose knife.
Avis
Il n’y a pas encore d’avis.