Gyuto 210mm Ishikawa Shirogami - Kurouchi finished, Urushi Griff lila HAP40 Stahl die bei japanischen Messern nicht
Description
die bei japanischen Messern nicht untypisch ist
Length knife: 387mm
wodurch sich eine ausgezeichnete Robustheit und Langlebigkeit ergibt
The water honing stones must always be wetted with a layer of water during use and must never be used in a dry state
Das 3-lagig aufgebaute Kochmesser besitzt einen Klingenkern aus GIN3 Stahl und einen mehrlagigen Außenmantelstahl
Gyuto 210mm Ishikawa Shirogami - Kurouchi finished, Urushi Griff lila HAP40 Stahl die bei japanischen Messern nichtGyuto The most precise worker among the all purpose knives. This knife is by the one sided ground and enormously long and tapered blade in a position to cut the food so finely that cell structures are only slightly injured and the taste of food is preserved as much as possible. If food is cut finely and not crushed, hardly any food fluids escape, which is reflected positively in the taste in the end. The Gyuto is an ideal all purpose knife and can be
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