Kada su u pitanju rucno kovani japanski nozevi, za ovu seriju bi rekli da ima odlican odnos cene i kvaliteta. Savrsen spoj damaskus sara i tragova kovanja sa evropskim stilom drske cine ovaj noz veoma pozeljnim medju profesionalnim kuvarima i hobistima.
Fish noz iz Tsunehisa kompanije je nesto u potpunsti novo u svetu japanskih nozeva. Secivo koje svojim oblikom najvise podseca na Sujihiki, noz se razlikuje osim po duzini i po obliku vrha seciva. Sam vrh je dizajniran tako da se ravnomerno suzava i obara pocev od sredine seciva.
Dizajn je tako uredjen da bi noz mogao lakse da prodje izmedju sicusnih i krupnih kostiju bez problema prilikom filiranja mesa ribe.
Secivo je napravljeno od VG10 celika koje je oblozeno sa vise slojeva damaskusa i tsuchime tragova kovanja. VG-10 je jedan od najpopularnijih i veoma cenjenih japanskih nerdjajucih celika za izradu kuhinjskih nozeva. Ima jaku otpornost na koroziju i moze da obezbedi veoma dobru ostrinu. Na japanskom, ''tsuchime'' znaci „zakovano“ i videcete stvarne tragove cekica na secivu. Ova zavrsna obrada cini dve stvari: daje nozu izgled koji podseca na tehnike rucne izrade drevnog Japana i stvara sicusne dzepove vazduha koji ne dozvoljavaju da se pojavi apsolutni vakum i na taj nacin narocito skrobne namirnice poput krompira ne mogu da se zalepe za noz.
Drska noza napravljena je u evropskom stillu, od stabilizovanog drveta osigurana sa tri celicne zakovice i pricvrscena kragnom od nerdjajuceg celika koja je zavarena na mestu gde se drska i ostrica spajaju.
Proizvodjac:Tsunehisa
Tip seciva:Gyuto
Duzina seciva:210mm
Ukupna duzina:335mm
Tezina noza:180g
Vrsta ostice:Double bevel
Debljina u ledjima:2mm
Celik:VG10
Tvrdoca HRC:61±1
When it comes to hand-forged Japanese knives, this series would be said to have an excellent price-quality ratio. The perfect combination of damask patterns and forging marks with the European-style handle make this knife highly desirable among professional chefs and hobbyists.
Fish knife from Tsunehisa company is something completely new in the world of Japanese knives. The shape of the blade is most reminiscent of the Sujihiki, the knife differs except for the length and the shape of the tip of the blade. The tip itself is designed to taper and taper evenly starting from the middle of the blade.
The design is designed in such a way that the knife could more easily pass between tiny and large bones without problems when filleting fish meat.
The blade is made of VG10 steel that is coated with multiple layers of damascus and tsuchime forging marks. VG-10 is one of the most popular and highly regarded Japanese stainless steel for making kitchen knives. It has strong corrosion resistance and can provide very good sharpness. In Japanese, ``tsuchime'' means ``nailed'' and you'll see actual hammer marks on the blade. This finish does two things: it gives the knife a look reminiscent of the handmade techniques of ancient Japan, and it creates tiny air pockets that don't allow an absolute vacuum to occur, so particularly starchy foods like potatoes can't stick to the knife.
The handle of the knife is made in the European style, from stabilized wood secured with three steel rivets and secured with a stainless steel collar that is welded where the handle and blade meet.
Specifications
Manufacturer: Tsunehisa
Blade type: Gyuto
Blade length: 210mm
Total length: 335mm
Knife weight: 180g
Blade type: Double bevel
Back thickness: 2mm
Steel: VG10
Hardness HRC: 61±1
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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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