-72%

Yoshida Hamono ZDP Kurouchi | 180mm Santoku Knife

Yoshida Hamono ZDP Kurouchi | 180mm Santoku Knife - Billede 2

Yoshida Hamono ZDP Kurouchi | 180mm Santoku Knife - Billede 3

Yoshida Hamono ZDP Kurouchi | 180mm Santoku Knife - Billede 4

Yoshida Hamono ZDP Kurouchi | 180mm Santoku Knife - Billede 5

Yoshida Hamono ZDP Kurouchi | 180mm Santoku Knife

Den oprindelige pris var: 347,00 €.Den aktuelle pris er: 97,99 €.

Varenummer (SKU): CHJVD 8125556785405 Kategorier: Kitchen Knives, Kitchen Knives by Blacksmith, Yoshida Hamono

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

Beskrivelse
Anmeldelser (0)

Specialising in one of the most advanced stainless steels in the knife industry, the Yoshida Hamono ZDP-189 collection provides a range of long lasting, easy to maintain knives with extreme sharpness potential.

The Kurouchi range exemplifies a traditional Japanese aesthetic and a comfortable feel in the hand.

Yoshida Hamono Stainless Steel Japanese Knife
180mm Santoku Knife
ZDP189 Stainless Steel
Kurouchi Finish
Stainless Damascus Clad
Octagonal Rosewood Handle
Pakka Ferrule
Hand-Crafted in Japan

Edge Length: 180mm |Overall Length: 323mm | Blade Height: 49mm | Weight: 157g
Blade Thickness: (A) 2.2 (B) 2.2 (C) 0.7

* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.

Japanese Knife | Santoku (Cook Knife)

The Santoku, or home cook knife, is a versatile kitchen knife widely used throughout the world. It is one of the better starting points into Japanese knives.

Like it’s larger cousin, the Gyuto, this is your go-to knife for any and all tasks within the kitchen. Generally Santoku knives are smaller in size than Gyuto, making them versatile in smaller home kitchens or for cooks with fledgling knife skills. Both styles of knife are multi-tasking machines that can be used for any and all cooking preparation tasks.

As is the case with most Japanese kitchen knives, the Santoku is thinner & lighter than other western chef knives, they are normally made from harder steel which can hold a sharper edge.