CUSTOM Kagemitsu Amefuri Kurouchi Aogami #1 Gyuto (chef's knife), 180 mm
SKU: JDA-053CUSTOM Kagemitsu Amefuri Kurouchi Aogami # 1 Gyuto
Hand-forged blade of non-stainless steel with core of extremely hard Japanese Aogami # 1 steel (Sanmai forged). The Kagemitsu Amefuri ("rain shower") knives are forged especially for Japanseemessen.nl and have been named to remember the band and the eternal battle against the water in both Japan and the Netherlands. In July 2019, it has been exactly 1 year since Japan has endured the historically heavy rainstorms, with more than 175 victims as a result.
A gyuto is suitable for most jobs. The knife is designed to cut fish and meat, but grinding vegetables is of course no problem. The blade is not rust-resistant and sharpened on both sides. The handle is octagonal and therefore suitable for right and left-handed use.
|
Type |
Gyuto |
chef's knife |
|
Lengte lemmet Blade length |
180 mm |
180 mm, 7.1 inch
|
|
Staalsoort |
Aogami#1. Blue Paper Steel. Sanmai gesmeed met kernlaag van aogami. Buitenlaag met zwarte kurouchi.. |
Aogami#1. Blue Paper Steel Sanmai forged with core layer of Aogami. Kurouchi cladding. |
|
Roestvrij |
Snijrand niet roestvrij. Door de tijd ontwikkelt zich een patina |
The cutting edge is not rustproof. In time a bluish patina develops |
|
Hardheid |
± 63 HRC |
± 63 HRC |
|
Slijpwijze |
Tweezijdig |
Double bevel |
|
Slijphoek |
15° |
15° |
|
Handvat Handle |
WA type, Hakkaku, achtkantig |
WA type, Hakkaku, octagonal |
|
Materiaal handvat |
Beuk warrelnoest van een boom uit de bossen bij Leusden. In eigen werkplaats gekleurd en gestabiliseerd. |
Birch burl, stabilised and dyed in our own workshop |
|
Bolster Bolster Material |
blauw beuk warrelnoest (gestalibiseerd en gekleurd) |
blue burlwood (stabilized and dyed) |
|
Spacer |
Naturlijk beuk warrelnoest |
birch burlwood |
|
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 |
