JKC AUS8 set + Kyocera Rod + JAP4

Cette collection compacte d’entrée de gamme des 3 couteaux les plus importants dans une cuisine est forgée à partir de 3 couches d’acier inoxydable. Un noyau dur à haute teneur en carbone AUS 8 est recouvert d’un revêtement souple SUS 405 afin d’obtenir un niveau élevé d’endurance du tranchant tout en étant extrêmement facile à réaffûter. Le manche en bois de Pakka et la broche mosaïque distinctive ajoutent une touche de luxe et d’individualité normalement réservée à des couteaux d’un prix beaucoup plus élevé, ce qui fait de ces couteaux « sans mitre » une valeur exceptionnelle.

Utility:

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.

GYUTO (Gyu – cow & To – sword):

This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting.

Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables.

Normal length – 180mm to 300mm.

Tip: With the edge flat for about 1/3rd of the blade – 210 mm or longer the knife-edge profile is the same as a 180mm Santoku from the handle to tip and the same as a 180mm Gyuto from the tip to handle – so essentially a 180mm Gyuto & 180mm Santoku in one knife. The 210mm is the most favoured size for most chefs.

Acier inoxydable AUS8
Lame à 3 couches
Dureté 59 HRC + /- 1
Manche en bois de pakka
Support JAP4
Tige en céramique Kyocera
Fabriqué au Japon