Tamahagane Gyuto/Chef oblik je noz savrsen za razne zadatke njegov je spektar rezanja izuzetno sirok. Njime cete sjajno sjeckati povrce i rezati vece komade mesa, a tanak cete vrh upotrijebiti za preciznu rezove.
Radi se o izuzetno izdrzljivom nozu, fine dugotrajne ostrine, kvalitetnom, jednostavnom za ostrenje i zanimljivog dizajna. Ovaj Chef/Gyuto je elegantan, kvalitetan, i maksimalno svestran. Odusevit ce sve kuvare amatere, domacine kao i zahtjevne profesionalne kuvarske majstore/sefove koji od noza traze savrsenu ravnotezu i izdrzljivost.
Celik VG-5 dio je V Gold grupe celika koja sadrzi najbolje celike, otporne na rdjanje. Ovo je jedan visokokvalitetni celik kompanije Takefu Steel Ltd. dizajniran za visokokvalitetne alate za rezanje. Sjajan je za ostrenje, izdrzljiv i jednostavan za odrzavanje. Celik VG-5 je izuzetno tvrd i otporan na rdju, a ostrici daje izuzetnu ostrinu.
Sredina tj jezgro celika VG-5 okruzena je s dva spoljna sloja nerdjajuceg celika SUS410, kaljenog na 28-32 HRC, što povecava fleksibilnost i cuva sredinu od vanjskih utjecaja.
Kovanjem su sva tri sloja, pocetne debljine 20 mm, stisnuta na krajnju debljinu 2 mm. Nozevi Tamahagane linije nevjerojatno su tanki te stoga vrlo ostri. Dugo ostaju ostri, a ponovno ostrenje je prilicno lako.
Zavrsni izgled ostrice je prekriven blagim tragovima cekica koji su blago matirani pa je konacan izgled izuzetno lijepa maglovita povrsina koja sa prelijepom linijom Hagane/Jigane odvaja od same ostrice.
Drska noza je od svijetlo smedeg slojevitog drva (Pakka). Malo je veca od standardnih Japanskih drski pa omogućuje cvrst hvat. Pogodna je za ljevake i desnjake. Ovakav tip drske posebno preporucujemo kuvarima sa malo vecim rukama koji preferiraju zapadne drske koje su egronomski malo vece i stabilnije pri upotrebi.
Tamahagane nozevi dolaze iz regije Tsubame-Sanjo, prefektura Niigata na sjeveru Japana. Podrucje je poznato po proizvodima od celika, izradenih na tradicionalan nacin u kombinaciji s modernom tehnologijom.
Izuzetno izdrzljivi!
Stainless Steel / Nerdjajuci celik!
Sjajan balans i drska !
Izuzetna ostrina i lakoca ponovnog ostrenja!
Oblik ostrice: Chef/Gyuto
Celik: VG-5
Sastav: San-mai / V-edge / tsuchime
Tvrdoca: 61 HRC
Ukupna duljina: 340 mm
Duljina ostrice: 210 mm
Sirina ostrice: 46 mm
Debljina ostrice: 2 mm
Tezina: 185 g
Tip drske / drvo: Zapadni / pakka
Kovacnica: Tamahagane
Mjesto kovacnice: TSUBAME-SANJO / Niigata Prefektura / Japan
Kanji na ostrici: Tamahagane
The Tamahagane Gyuto/Chef shape is a knife perfect for various tasks, its range of cutting is extremely wide. You will use it to chop vegetables and cut larger pieces of meat perfectly, and you will use the thin tip for precise cuts.
It is an extremely durable knife, fine long-lasting sharpness, high quality, easy to sharpen and interesting design. This Chef/Gyuto is elegant, high quality, and extremely versatile. It will delight all amateur chefs, hosts as well as demanding professional chefs/chefs who look for perfect balance and durability from a knife.
VG-5 steel is part of the V Gold group of steels, which contains the best rust-resistant steels. This is a high quality steel from Takefu Steel Ltd. designed for high quality cutting tools. It is great for sharpening, durable and easy to maintain. VG-5 steel is extremely hard and resistant to rust, and gives the blade an exceptional sharpness.
The middle, i.e. the core of VG-5 steel, is surrounded by two outer layers of SUS410 stainless steel, hardened to 28-32 HRC, which increases flexibility and protects the middle from external influences.
By forging, all three layers, with an initial thickness of 20 mm, were compressed to a final thickness of 2 mm. The knives of the Tamahagane line are incredibly thin and therefore very sharp. They stay sharp for a long time, and re-sharpening is quite easy.
The final appearance of the blade is covered with slight hammer marks that are slightly matted, so the final appearance is an extremely beautiful hazy surface that separates it from the blade itself with a beautiful Hagana/Jigana line.
The cheeky leg is made of light brown layered wood (Pakka). It is slightly larger than standard Japanese bras, so it provides a firm grip. It is suitable for lefties and righties. We especially recommend this type of handle to chefs with slightly larger hands who prefer Western handles that are ergonomically a little larger and more stable during use.
Tamahagane knives come from the Tsubame-Sanjo region, Niigata prefecture in northern Japan. The area is known for its steel products, made in a traditional way combined with modern technology.
Extremely durable!
Stainless Steel / Nerdjajuci celik!
Great balance and sass!
Exceptional sharpness and ease of re-sharpening!
Blade shape: Chef/Gyuto
Steel: VG-5
Composition: San-mai / V-edge / tsuchime
Hardness: 61 HRC
Total length: 340 mm
Blade length: 210 mm
Blade width: 46 mm
Blade thickness: 2 mm
Weight: 185 g
Type of tree / wood: Western / pakka
Mint: Tamahagane
Mint location: TSUBAME-SANJO / Niigata Prefecture / Japan
Kanji on the blade: Tamahagane
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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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