Gyuto 210mm Matsubara Aogami #2 - Nashiji Finished, manche en noyer

The classic Japanese chef's knife with special blade surface.

This gyuto has a blade length of 210mm and a matte so-called nashiji surface on the blade blade. This surface results from the 3-layer blade construction, consisting of the softer sheath steel and the very hard inner core steel, which forms the cutting edge of the knife. The Nashiji finish has a rustic appearance because the blade blade is not polished. The core of the blade is made of Blue #2 steel, which keeps its sharpness for a long time and reaches a hardness of about 62 HRC. A layer of softer stainless steel is welded around the blade core using the San Mai method. The softer stainless steel on the blade blade not only protects the inner steel core, but also gives the blade a degree of flexibility.

This kitchen knife can be used for many areas and is the equivalent of the western chef's knife. The blade runs in a large radius to the tip, this design allows the knife to roll optimally when cutting. The blade area close to the handle is also suitable for chopping the cut material, as the blade can lie flat on the cutting board in this area. Coarse cutting work, e.g. of meat or large vegetables, is just as possible as fine cutting of fish, onions or chopping of herbs.

The chef's knife is forged by Tanaka-san from the Matsubara forge. He perfectly understands how to combine visual appeal with sophisticated craftsmanship and perfect functionality.

• Length blade: 210mm
• Height blade: 59mm
• Length handle: 134mm
• Length blade: 362mm
• Weight: 203g
• Handle: walnut wood
• Hardness grade core steel: HRC 62
• Sheath steel: Stainless steel with hammered surface
• Blade construction: 3-ply according to the San Mai method
• Double sided grinding of the cutting edge

Conseils sur le produit et l'entretien

• Ce couteau n'est pas adapté aux aliments durs à couper, comme les os et les aliments congelés.
• Ces couteaux ne doivent en aucun cas être mis au lave-vaisselle et doivent être rincés et séchés à la main après chaque utilisation pour être conservés longtemps.
• Si ces lames ne sont pas entretenues correctement, elles ont tendance à rouiller.
• Comme les couteaux sont fabriqués à la main, chacun d'entre eux est unique. Cela signifie également que l'aspect des couteaux peut légèrement différer les uns des autres.