Hayabusa Gyuto HAP-40 Damascus 240 mm svestrani je japanski kuhinjski noz, pogodan za pripremu mesa, ribe i povrca. Noz je bez kompromisa prozet futuristickim duhom. Ima klasicnu drsku zapadnog tipa i jedinstvenog je izgleda. Valovite krivulje damascanskog uzorka ostre su i strme i podsjecaju na visokofrekventne valove koji se izmjenjuju i ponavljaju poput vertikalnih i beskonacnih pokreta pri sjeckanju.
Izradjen je od celika HAP-40, jednog od tehnoloski najnaprednijih celika, poznatom, prije svega, po iznimnoj tvrdoci i finoj ostrini koju zadrzi jakooo dugo. Ako vam brusenje doista nije najomiljeniji zadatak, ovaj je noz savrsen za vas jer ce mu brusno kamenje rijetko nedostajati.
Hayabusa gyuto je takodjer ime sokola selice (ハヤブサ), najbrzeg pripadnika zivotinjskog carstva. Ovim nozem mozda necete postici brzinu iznad 350 km/h, ali sjeckanje njime ucinit ce vam se jako brzim!
OBLIK OSTRICE:Gyuto oblik u prijevodu znaci »kravlji-mac« koji je u proslosti bio namijenjen komadanju govedjeg mesa. Danas je gyuto oblik namijenjen svakodnevnom rezanju mesa ili povrca te je japanski oblik »chef's« noza. Ostrica je dvostrano brusena te prikladna za ljevake i desnjake.
CELIK:Tajna ovog noza je u vrlo tvrdoj jezgri, izradjenoj od, barem za kuhinjske nozeve, jos ponesto egzoticnog Hitachijevog HAP-40 celika koji pripada skupini modernih i tehnolosko naprednih celika. Kompozicija i mikrostruktura celika omogucuju izvanredno finu i dugotrajnu ostrinu, a zanimljivo je da praskasti celik sadrzi neobicno malo kroma (oko 4%) te se u specificnim okolnostima ponasa slicno kao visokougljicni celici. Ovaj je celik termicki obradjen do nevjerojatnih 67 HRC, no unatoc tome brusenje nece biti problem.
LAMINACIJA:Jezgra noza, iskovana od tvrdog HAP-40 celika, omotana je slojevima mekseg celika koji se medjusobno preplicu tvoreci viseslojni uzorak. Ovakvu tehniku kovanja nozeva nazivamo san-mai damascus i osim kozmeticke funkcije pridonosi i fleksibilnosti ostrice. Na taj nacin stitimo tvrdu, ali nesto osjetljiviju jezgru od vanjskih utjecaja poput ostecenja.
GEOMETRIJA OSTRICE:Noz je dvostrano brusen (simetricno).
ZAVRSNI IZGLED:Ostrica je ukrasena jedinstvenim damast uzorkom s ostrim i strmim slojevima koji se prelijevaju i nozu daju futuristicki izgled. Hamon (granica izmedju vanjskih slojeva i jezgre ostrice) je iznimno ravnomjerno valovita, sto se rijetko vidja kod japanskih nozeva.
DRSKA:Klasicni zapadni tip (yo) drske od crne mikarte sa celicnim zakovicama.
Hayabusa Gyuto HAP-40 Damascus 240mm is a multi-purpose Japanese kitchen knife, suited for preparing meat, fish and vegetables. It’s a nonconformist piece that just screams futurism. Featuring a classic western style handle and a brazen look, it’s quite a unique knife. The wavy damascus curves on the blade are sharp and steep, reminiscent of high-frequency waves and are synchronous with up-and-down chopping motions.
Made from HAP-40 steel, which is one of the most technologically advanced steels renowned for its extreme hardness, excellent sharpness and edge retention it provides to the knives. If you’re not a fan of sharpening your knives, this one is for you, as you really won’t have to do it often.
Fun fact: Hayabusa gyuto shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km/h, but chopping with it will feel just as fast.
BLADE SHAPE:Gyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.
STEEL:This knife’s hard core is made of a somewhat exotic and currently one of the most mysterious and attractive steels produced in Japan (at least as far as kitchen knives are concerned): Hitachi’s HAP-40 steel that fits into the category of modern and technologically advanced steels. HAP-40 is fine-grained enough to sharpen very well, and knives from this steel keep their sharpness 3-5 times longer than traditional knives. An interesting fact is that, considering it is a powder steel, it has an extremely small content of chromium (around 4%) and can react as a high-carbon steel in specific circumstances.
LAMINATION:The core layer consisting of the hard HAP-40 steel was sandwiched between two sheets of softer damascus pattern steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.
GEOMETRY:It has a double bevel (symmetrical) blade.
BLADE FINISH:The blade has a unique damascus finish with sharp and steep curves that give the knife a futuristic appearance. The clad line is interesting as well, with consistent curves that aren’t frequently seen on Japanese knives.
HANDLE:Classic western (Yo) style handle made from black micarta.
 |
Oblik oštrice: Bunka Čelik: VG Max Sastav: Warikomi / convex v-edge / kuro-uchi Tvrdoća: 61 HRC Težina: 155g Tip drške / drvo: Japanska / orah Kovač: Yoshida Hamono Mjesto kovača: SAGA / Saga Prefektura / Japan |
Pošaljite upit
