Sujihiki je 240 mm dug noz za rezanje ribe i mesa, odlican proizvod Tamahagane kovacnice. Duga i uska ostrica je prikladna za rezanje tankih komada mesa i ribe te za puno drugih kuhinjskih poslova kod kojih je vrlo vazna preciznost. Iskusni kuvari kazu da su idealni za precizne kuharske rezove za koje koriste slajsere poput raznih karpaca od svijezeg mesa ili ribe kao i mnogo drugih elegantnih zadataka kod kuvanja ! Ovaj je noz izvrstan za rostilj i sushi majstore te za sve ljubitelje odlicnih stekova!
Radi se o izdrzljivom nozu, fine dugotrajne ostrine, kvalitetnom, jednostavnom za ostrenje i jednostavnog dizajna. Noz je istovremeno i elegantan, i kvalitetan, i maksimalno koristan. Odusevit ce sve domace ljubitelje kuvanja kao i profi kuvare/sefove koji od noza traze izuzetnu 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: Sujihiki
Celik: VG-5
Sastav: San-mai / V-edge / tsuchime
Tvrdoca: 61 HRC
Ukupna duljina: 375 mm
Duljina ostrice: 240 mm
Sirina ostrice: 36 mm
Debljina ostrice: 2 mm
Tezina: 190 g
Tip drske / drvo: Zapadni / pakka
Kovacnica: Tamahagane
Mjesto kovacnice: TSUBAME-SANJO / Niigata Prefektura / Japan
Kanji na ostrici: Tamahagane
Sujihiki is a 240 mm long knife for cutting fish and meat, an excellent product of the Tamahagan forge. The long and narrow blade is suitable for cutting thin pieces of meat and fish and for many other kitchen tasks where precision is very important. Experienced chefs say that they are ideal for precise cooking cuts for which they use slicers, such as various carpaccios of fresh meat or fish, as well as many other elegant cooking tasks! This knife is excellent for barbecue and sushi masters and for all lovers of excellent steaks!
It is a durable knife, fine long-lasting sharpness, high quality, easy to sharpen and simple design. The knife is elegant, high-quality, and extremely useful at the same time. It will delight all domestic cooking enthusiasts as well as professional chefs/chefs who are looking for exceptional balance and endurance 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: Sujihiki
Steel: VG-5
Composition: San-mai / V-edge / tsuchime
Hardness: 61 HRC
Total length: 375 mm
Blade length: 240 mm
Blade width: 36 mm
Blade thickness: 2 mm
Weight: 190 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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