A very thin double-edged knife for cutting delicate vegetables and
ingredients such as yam.
A traditional kitchen knife used in Japanese cuisine.
ingredients such as yam.
A traditional kitchen knife used in Japanese cuisine.
Specification
Status:
Brand New/unused
REMARKS&NOTE:
The image is a representative image of this product. Since they are all 100% handmade, there are subtle differences in the blade pattern and bend etc.of each product. Please check the detailed information for the size of each product.
Rust prevention:
Rust prevention is unnecessary knife.
Use applications:
Suitable for peeling and cutting vegetables.
Country/Region of Brade:
Sakai / Osaka Pref./ Japan
Sharpening workshop:
Kasahara Hamono-Sakai Osaka
Knife Type:
Other Type
Constraction of Knives:
Double Edge (Bebvel)
Steel Type of Cutting Edge:
Stainless Steel
Steel Name:
AUS-8A
Forge Welding:
Honyaki (Mono Stailess）
HRC (Rockwell hardness):
Unmeasured
Finish and design:
Wood grinding finish
Edge lengh:
approx 170mm
Dominant hand:
Ambidextrous
Note of Use:
Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones.
Maintenance:
Since this knife is made from stainless,it will not rusty.
Remark:
Professional use (for top chef )
Important Notice
Questions
Review
No posts found
