Gyuto ili Chef's knife je svestrani kuhinjski noz koji ce u rukama profesionalnog ili amaterskog kuvara zablistati seckajuci i rezuci na kuhinjskoj dasci. Duzina ostrice je 240 mm.Srce noza je Silver Steel III celik, tvrdoce 63 HRC koji zovu jos i Ginsan Steel ili Ginsanko. Glavne osobine ovog celika su otpornost na rdjanje, jednostavno odrzavanje i dugotrajna ostrina.
Na gornjem su delu ostrice vidljivi tragovi cekica što nozu daje poseban ucinak. Takav se zavrsetak zove Nashiji sto doslovce znaci »koza (azijske) kruske«. Radi se o matiranoj povrsini ciji gornji brid ima neznu teksturu koja je vrlo lepa i prakticna, jer se pri rezanju hrana ne lepi na ostricu.
Na dnu ostrice vrlo je lepo naglasena granica izmedju razlicitih slojeva celika. Takav nacin kovanja, kod kojeg meksi spoljni slojevi stite unutarnju tvrdu jezgru, zovemo San-mai.Da bi sve drske dobro lezale u levoj i desnoj ruci, odabrali smo univerzalni osmougaoni oblik koji nudi izvrstan zahvat te jednostavno rukovanje nozem. Tezina drske prilagodjena je japanskim ostricama, stoga je noz jednakomerno uravnotezen. Drske su od prirodnog drva javora (Severna Kina, Rusija, SAD) koji je obradjen posebnim postupkom stabilizacije smolom sto drsci jamci dugotrajan zivotni vek. Pri postupku stabilizacije dodan je pigment u boji koji se upije u drvena vlakna te nakon zavrsne obrade i brusenja na drsci ostavi lep izgled strukture drva. Za izradu drski odabrani su komadi javorovog drva s nepravilnom i neravnomernom strukturom, stoga se pigmenti u boji razlicito upijaju u drvo i pri tome prave zanimljive i jedinstvene uzorke. Svaka je drska unikatna.Noz preporucujemo zbog odlicnog profila, ravnoteze, jednostavnog odrzavanja i estetske vrednosti. Odlican izbor kao poklon ili kao prva kupovina japanskog noza!
Gyuto or Chef's knife is a versatile kitchen knife that will shine in the hands of a professional or amateur chef chopping and slicing on the kitchen board. The length of the blade is 240 mm.
The heart of the knife is Silver Steel III steel, hardness 63 HRC, which is also called Ginsan Steel or Ginsanko. The main features of this steel are rust resistance, easy maintenance and long-lasting sharpness.
On the upper part of the blade, there are visible marks of the hammer, which gives the knife a special effect. Such an ending is called Nashiji, which literally means "skin of (Asian) pear". It is a matte surface whose upper edge has a gentle texture that is very beautiful and practical, because when cutting, food does not stick to the blade.
At the bottom of the blade, the border between the different layers of steel is very nicely emphasized. We call this forging method, where the softer outer layers protect the inner hard core, San-Mai.
In order for all handles to lie well in the left and right hand, we have chosen a universal octagonal shape that offers an excellent grip and easy handling of the knife. The weight of the handle is adapted to Japanese blades, so the knife is evenly balanced. The handles are made of natural maple wood (Northern China, Russia, USA) which has been treated with a special process of stabilization with resin, which guarantees the handle a long life. During the stabilization process, a colored pigment was added, which is absorbed into the wood fibers and, after finishing and sanding, leaves a beautiful appearance of the wood structure on the handle. For making the handles, pieces of maple wood with an irregular and uneven structure were selected, therefore the color pigments are absorbed differently into the wood, creating interesting and unique patterns. Each handle is unique.
We recommend the knife for its excellent profile, balance, easy maintenance, and aesthetic value. An excellent choice as a gift or as a first purchase of a Japanese knife
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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 |
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