-72%

Konosuke Sakai GS+ Nashiji | 240 Gyuto Knife

Konosuke Sakai GS+ Nashiji | 240 Gyuto Knife - Billede 2

Konosuke Sakai GS+ Nashiji | 240 Gyuto Knife - Billede 3

Konosuke Sakai GS+ Nashiji | 240 Gyuto Knife - Billede 4

Konosuke Sakai GS+ Nashiji | 240 Gyuto Knife - Billede 5

Konosuke Sakai GS+ Nashiji | 240 Gyuto Knife - Billede 6

Konosuke Sakai GS+ Nashiji | 240 Gyuto Knife

Den oprindelige pris var: 359,00 €.Den aktuelle pris er: 99,99 €.

Varenummer (SKU): CHJVD 8834581364989 Kategorier: Gyuto (Chef / Cook), Kitchen Knives, Kitchen Knives By Type

Fremragende kundeservice online til tiden
Venlig, effektiv service, altid online.
Kvalitet møder overkommelighed
Dine spørgsmål, vores hurtige svar.

Beskrivelse
Anmeldelser (0)

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
240mm 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: 233mm | Overall Length: 389mm | Blade Height: 49mm | Weight: 185g
Blade Thickness: (A) 2.5 (B) 2.3 (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.