Honyaki Gyuto
- Regulärer Preis
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€1.070,00 - Regulärer Preis
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- Verkaufspreis
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€1.070,00
Honyaki-Küchenmesser sind bei Sammlern und Liebhabern wegen der außergewöhnlichen Schönheit des Hamons und der hohen Kunstfertigkeit, die zur Herstellung dieser Messer erforderlich ist, sehr begehrt. Selbst bei den talentiertesten Schmieden scheitern bis zu 30 % der Klingen. Aus diesem Grund können wir die Birch & Bevel Honyaki Gyuto nur in kleinsten Mengen fertigen.
Unsere Honyaki Gyutos werden mit einem spitz zulaufenden Rücken geschmiedet und im Walkschliff geschliffen. Eine Schleiftechnik, die von Hand ausgeführt wird und ein hohes Maß an Geschicklichkeit erfordert. Der Walkschliff zeichnet sich dadurch aus, dass sich der dickste Teil der Klinge unterhalb des Rückens befindet. Das Rückgrat ist also dünner als die gesamte Klinge. Diese ovale Form sorgt für ein hohes Maß an Stabilität, eine verbesserte Schneidleistung und eine extrem dünne und fein geschliffene Schneide.
1. Specifications
Blade Type: Gyuto
Edge Length: 230mm | 250mm
Spine Width - Heel: 3.6mm | 3.6mm
Spine Width - Mid: 2.2mm | 2.2mm
Spine Width - Tip (20mm before): 1mm | 1mm
Blade Height: 55mm | 57mm
Weight: 177g | 211g
Cutting Edge Steel: 26C3 "Spicy White"
Stainless: Nein
HRC Rockwell: 64
Blade Construction: Honyaki Monostahl
Blade Finish: Satin Polish
Grind: Walkschliff
Handle Construction: Hidden Tang
Handle Materials: Eiche, Birke, Messing
Handedness: beidhändig
Saya Included: Nein
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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