Yasuo 69 Layers Set of 2

Fabriquées selon un design personnalisé de JKC. Nous avons fait appel au meilleur fabricant commercial de Seki pour produire cette gamme de lames Damas 69 Layer martelées pour répondre aux besoins de la cuisine occidentale typique dont les utilisateurs utilisent souvent une méthode de coupe plus européenne – en utilisant la force plutôt que la longueur du tranchant. La lame forgée à froid est résistante, dure et facile à entretenir. À ce niveau de prix, c’est le meilleur couteau que nous vendons.

Ensemble :
Utility 135mm/Gyuto 180mm

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.

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.