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Konosuke Sakai GS+ Nashiji | 210 Gyuto Knife

Konosuke Sakai GS+ Nashiji | 210 Gyuto Knife - Billede 2

Konosuke Sakai GS+ Nashiji | 210 Gyuto Knife - Billede 3

Konosuke Sakai GS+ Nashiji | 210 Gyuto Knife - Billede 4

Konosuke Sakai GS+ Nashiji | 210 Gyuto Knife - Billede 5

Konosuke Sakai GS+ Nashiji | 210 Gyuto Knife - Billede 6

Konosuke Sakai GS+ Nashiji | 210 Gyuto Knife

Den oprindelige pris var: 314,00 €.Den aktuelle pris er: 98,99 €.

Varenummer (SKU): CHJVD 8834579038461 Kategorier: Gyuto (Chef / Cook), Kitchen Knives, Kitchen Knives By Type

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From industry leaders, Konosuke Sakai, the semi-stainless GS+ core and stainless cladding make for the perfect entry into carbon steel, or Japanese knives as a whole. Thicker than their other lines, but still thin enough behind the edge for better initial cut-feel.

Konosuke Sakai Japanese Knife
210mm Gyuto Knife
Nashiji Finish – Looks more silver than black in most light
GS+ Semi-Stainless Steel Core
Stainless Cladding
HRC – 61-62
Mono Khii Laurel Handle
Hand Crafted in Japan
Dual Bevel – Ambidextrous Grind

Edge Length: 199mm | Overall Length: 356mm | Blade Height: 47mm | Weight: 157g
Blade Thickness: (A) 2.4 (B) 2.2 (C) 0.9

* Semi-stainless steel requires some care to prevent surface rust, although somewhat less than full carbon steel.

Japanese Knife | Gyuto (Chef Knife)

The Gyuto, or Japanese chef knife, is widely considered to be the most versatile kitchen knife for both professional chefs & home cooks alike.

With a variety of sizes and shapes available, generally the Gyuto is similar to western style chef knives in shape, however thinner, lighter, made of harder steel and retains a sharper edge. They consist of a flat mid-heel section for chopping, a curve towards the tip for rock cutting and a pointed tip for precision work.

If you are going to purchase just 1 good knife, the Gyuto (or perhaps the similar Santoku) would absolutely be the knife to choose.