CUSTOM Tosa Kumobochi Gyuto (chef's knife), 260 mm
SKU: JDA-046CUSTOM Kurouchi Gyuto, 260 mm
Hand-forged blade from Tosa made of non-stainless steel with core of extremely hard and pure Japanese Shirogami # 2 steel (Sanmai forged).
This knife is very special because one side of it has a different appearance than the other side, one side has a smooth matt polished blade with black buffalo horn and an oak handle, the other side has a black kuroichi blade with a light buffalo horn bolster and a reddish brown appearance. The handle is made from an old wine barrel and the red color comes from the red wine that has worked in the wood for years.
This is a unique knife.
A Gyuto (literally "cow knife") is suitable for all jobs. The knife is designed to cut fish, meat and vegetables, but is mainly intended for meat and fish. The handle is octagonal and therefore suitable for right and left-handed use.
|
Type |
Gyuto |
Gyuto |
|
Lengte lemmet Blade length |
260 mm |
260 mm |
|
Staalsoort |
Shirogami #2. white Paper Steel. Sanmai gesmeed met kernlaag van Shirogami. Buitenlaag met zwarte kurouchi. |
Shirogami #2 white Paper Steel Sanmai forged with core layer of Shirogami. Kurouchi cladding. |
|
Roestvrij |
Snijrand niet roestvrij. Door de tijd ontwikkelt zich een patina |
The cutting edge is not rustproof. In time a blueish patina will develop |
|
Hardheid |
± 62 HRC |
± 62 HRC |
|
Slijpwijze |
Tweezijdig |
Double bevel |
|
Slijphoek |
15° |
15° |
|
Handvat Handle |
WA type, Hakkaku, achtkantig |
WA type, Hakkaku, octagonal |
|
Materiaal handvat |
eikenhout van een wijnvat, met rode kleur aan een zijde van het handvat. uniek |
Oak from an old wine barrel, with the red wine color still visible. |
|
Bolster Bolster Material |
2 kleurig buffelhoorn | Buffalohorn, black on one side and pale on the other side |
|
Spacer |
Wit ivoor kunststof |
White ivory plastic |
|
Links of rechtshandig Left of right handed |
beide |
both |
|
Gebruik |
Niet in afwasmachine Schoon en droog maken na gebruik Geen botten hakken, bevroren voedsel Zorgvuldig behandelen. |
No dishwasher Clean and wipe dry after use No cutting of hard stuff: bones or frozen food Handle with care |
|
Onderhoud mes Maintenance knife |
Eventueel in minerale olie (Camelia olie of Ballistol) Gebruik geen metalen aanzetstaal Gebruik keramische staaf of leren strop Jaarlijks slijpen (let op slijphoek)
|
Blade can be wiped with mineral oil (Camelia oil or Ballistol) Do not use of sharpening steel Use ceramic sharpening rod or leather strop Strop weekly Sharpen yearly (take care of correct angle) |
|
Onderhoud handvat Maintenance handle |
Niet in water laten liggen Droogmaken met doek. Als handvat schraal of ruw wordt: inwrijven met Danish Oil |
Do not leave in water or moist Wipe dry with cloth When coarse, rub with Danish Oil |
