Gyuto 21 cm Takeshi Saji Aogami Super/SS Leaving a wet knife to

Leaving a wet knife to dry on its own will result in the appearance of small spots of rust

umożliwia łatwe krojenie bez dużej siły

Krojenia mięsa na cienkie plastry: Długa

Ziarnistość:5000

Gyuto 21 cm Takeshi Saji Aogami Super/SS Leaving a wet knife toBlade Steel Type: Carbon Steel Aogami Super (Core) enveloped by stainless steel Handle: Micarta Hardness Rockwell (HRC): 63 65 Total length: 33,5 cm Blade length: 21,0 cm Blade width: 4,7 cm Spine thickness: 2,1 mm Weight: 210 g Made in Japan KNIFE CARE Carbon steel requires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover