Tsunehisa VG1, manche occidental, acier inoxydable 3 couches aiguisé et laminé des deux côtés avec un cœur en acier japonais VG1. La lame est extrêmement fine et aiguisée à la main, ce qui facilite l’entretien régulier sur les pierres JKC. L’acier VG1 est forgé entre deux couches d’acier plus doux et reflète les techniques spéciales de forgeage du Japon.
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.
L’achat comprend : 1x Gyuto 180mm
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