What makes this Japanese machine is easy to use with its precision and clarity, and also by the visual prominence of each piece.
Japanese chef's knife allow easy, precise cutting, with no increase in power use. This makes the use in European kitchens, where mainly women work, naturally preferred.for yourself but even how easy it is to break with a Japanese chef's knife various foods. They will never give a knife from the hand if you are used once.
Japanese chef's knife are many times sharper than our western, made of cheap steel-made knives, and therefore require a special care.One of the most famous Japanese chef's knife is the Santoku (meaning "The blade of the three virtues"). This consists of a core of AUS 8 steel, which is long lasting very sharp blade. The Damascus blade is polished on both sides to look particularly attractive, and of course, no corrosion.
The tasteful handle various Holzchichten and Japanese characters on the Kings, provide a further highlight in this Japanese chef's knife.
Please take care when the maintenance of a Santoku knife that you never clean it in the dishwasher, as can easily be changed by the extreme temperature fluctuations in a dish of Damascus steel, and therefore unusable.
Seki, which is known as the capital of Japanese cutlery manufacture of unique Damascus Knives .
Seki and even the whole of Japan has a long tradition of sword making.
The disclosure of all information gathered from generation to generation, the techniques learned are still being used in the manufacture of Damascus blades.
Each produced Damascus Knives provides unique dar. prepared with great care and provided with a beautiful damask texture, those are Japanese chef's knife to unique tools in your kitchen.
KASUMI Damascus Knives were the world's first kitchen knife damascus series of its kind that Sumikama introduced from Japan in 2001. But the company received Sumikama also high, internationally recognized awards like eg. the "Design form Award" and the "Design Plus Award .it increasingly difficult to distinguish original Damascus kitchen knife from counterfeiting, because this knife is already copied by many companies, but the quality standards originals do not reach far.
is the case of a Damascus blade design not only outstanding, but also the material usedis the blade of a high-quality VG-10 steel blade core and 32 layers Damascus folded, with a hardness of 59-60 Rockwell.
This provides extreme and long lasting sharpness, so that the works are set with the knife no limits.
The two dark or even black handles that are processed in Japanese kitchen knives are usually firmly anchored with two strong stainless steel rivets with the steel blade. This is the hygienic Damascus blade a seamless transition between blade and can handle dar.
Man Japanese chef's knife with a special grinding stone by hand grind , because the Damascus Knives is known as a V-cut. This means that the Damascus blade is beveled on both sides.
Damascus Japanese Chef's knife is made of stainless Damascus steel, the core of V-Gold steel is, and is the soul of every knife.
In these gauges the Japanese sword forging with the modern use as a cooking knife. The
extreme resistance to corrosion of the steel Damascus Knives and extreme hardness, the knife blade incomparably hard.The corrosion protection is taking place in these Damastküchenmessern the fact that a fine patina on the steel sets, prevent any rusting. Now can be understood also that the washing in the dishwasher does not particularly beneficial for this patina is.
Japanese Damastküchenmesser characterized by ergonomic design of the handle, which continues to the tip of the blade. This unique ergonomics is suitable for both men as for women's hands.
