Klassisches Schmiedeeisen-Gyuto
- Regulärer Preis
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€654,46 - Regulärer Preis
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- Verkaufspreis
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€654,46
Eine perfekt ausbalancierte Klinge mit einer geschmiedeten Verjüngung zur Spitze, die oberhalb der Ferse erfreulich dick, an der Spitze jedoch unglaublich dünn ist. Durch die Walkschliff-Geometrie und dem superdünnen Klingenrücken wird die Arbeit mit dieser Klinge zu einem Traum. Der Apex Ultra Stahl verleiht diesem tollen Küchenmesser eine superharte Schneide, die sowohl rasiermesserscharf als auch unglaublich langlebig ist.
Durch diese Kombination entsteht: das perfekte Gyuto.
Durch die Kombination eines klassischen Rokkaku Hanmaru Birch & Bevel Griffs mit ebonisierter Eiche, gestapelter Birkenrinde und Messing mit der schönen schmiedeeisernen Klinge, entsteht ein unbestreitbar edles Küchenmesser.
1. Specifications
Blade Type: Gyuto
Edge Length: 230mm | 250mm
Spine Width - Heel: 3.5mm | 3.5mm
Spine Width - Mid: 1.9mm | 1.9mm
Spine Width - Tip (20mm before): 1.1mm | 1.1mm
Blade Height: 53mm | 57mm
Weight: 185g | 205g
Cutting Edge Steel: Apex Ultra
Stainless: No
HRC Rockwell: 66
Blade Construction: 3-lagig (San Mai)
Blade Finish: Matte Polish und Acid Etched (Forced Patina)
Grind: Walkschliff
Handle Construction: Hidden Tang
Handle Materials: Eiche, Birkenrinde, Messing
Handedness: beidhändig
Saya Included: No
2. Care Instructions
NEVER PUT YOUR KNIFE IN THE DISHWASHER OR LEAVE SOAKING IN WATER.
Cleaning: Clean by hand with warm water. Avoid wetting the
handle when possible.
Sharpening: We advise using whetstones to sharpen your knives. Over time you will get to know when your knives need to be sharpened, but with daily home use you will likely need to sharpen them once every 3-4 months. Using a honing rod or steel to maintain your bevel between sharpening will help.
Reactive steels: Reactive steels like Aogami Super, Apex Ultra or 1.2419 German tool steel are susceptible to rust if not properly cared for. In this case we advise that you keep knives dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina
forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods.
Caring for your knife handle: Your Birch and Bevel kitchen knife has an oak, birch bark and brass handle, which we have treated
with a protective oil, but over time this will wear away. You can apply 1 or 2 drops of boiled linseed oil or Tru oil if you can find it. Natural bees wax or another food safe wax can be applied in addition.
Never apply hot wax or oil as you risk warping or damaging the handle.
Usage: Although your Birch and Bevel kitchen knives are made from the best steel available, heat treated and hardened using best in class techniques, it should be mentioned that these knives are designed for culinary use and not meant to be used to cut hard materials like bone or frozen produce.
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