Get Shun Pro 9-1/2-Inch Yanagiba Knife with lowest price. high quality Product and top trusted online store in the USA, you are coming to the right place. It’s a excellent Product and we are absolutely recommend it!
Description :
A useful addition to any cutlery collection. Use it for cleanly and effortlessly slicing through meat without any undue pressure required. Most often used for preparing sashimi, or sliced raw fish, the knife also works well for slicing honey baked ham. Like other knives in the Shun Pro line, the knife features a marvelous graffiti-etched blade made of pure high-carbon VG10 steel. The blade's acid-etched design is slightly different with each style of knife, while consistently and cleverly incorporating the Shun logo neatly into the overall arrangement for a distinct and professional look. The knife also comes equipped with a D-shaped PakkaWood handle for a comfortable. Though dishwasher-safe, Shun recommends washing the knife by hand for best results. The knife measures 13-1/2 by 4/5 by 1-1/2 inches and carries a limited lifetime warranty. From the Manufacturer, Beautiful graffiti-etched blade with PakkaWood handle. View larger. Pro Series Why Buy Shun Pro For the true Japanese food aficionado. The newly updated Shun Pro line features the same incredibly sharp chisel edges as in the past, combined with D-shaped PakkaWood handles, which lend a secure and comfortable grip. The beautiful graffiti-etched blade is made with high carbon VG10 steel, which takes and holds an edge longer than comparable knives. The blade backs are gently hollow ground, creating an air pocket between the knife and the food being cut. For those chefs who are truly into the Japanese method of cooking. Knife styles in this line include the Deba (a multi-purpose prep knife), the Yanagiba (a long slicing knife perfect for sashimi). These knives are essential for cooks who are seeking to prepare true Asian cuisine. NSF certified for use in commercial kitchens. Key Features, These knives feature a 1/2-inch wide Shinogi and single-bevel blade design preferred by Japanese chefs. 5 mm of pure, high-carbon VG-10 stainless-steel "super steel", composed of carbon. Honyaki-method knives can be sharpened to an exquisitely sharp edge and retain that edge for a longer period of time. Because of the hardness of the steel and the precision of the processes needed to "treat" the steel properly, honyaki knives are more difficult to make and more labor-intensive than kasumi knives. As you might expect. The Shun Pro line. PakkaWood PakkaWood is a premium handle material made of genuine hardwood impregnated with resin. The resin makes it moisture resistant, strong. Sanding and buffing brings PakkaWood to a beautiful gloss finish. As with natural wood. Specifications, Blade Material: VG-10 hardened Japanese steel, made with 2. 5 mm blade stock, brushed for a matte finish.Features :
- 9 1/2 Inch Yanagiba knife; single edged and used for creating razor-thin slices of fish and soft meats for sashimi.
- Constructed with VG-10 "super steel" that takes and holds a sharp edge longer than comparable knives; wide shinogi (blade bevel) is easy to sharpen with a whetstone.
- Premium pakkawood handles in a classic d-shape to nestle comfortably into the curves of the palm, offering a secure grip.
No comments:
Post a Comment