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Charakteristisch für den Messertyp Nakiri ist das relativ hohe Klingenblatt
Die Klinge sollte beim Schleifen nicht in einem zu großen Winkel auf dem Schleifstein hin und her bewegt werden
the blade should never be leveraged or twisted
Dieses Herstellungsverfahren ist damit nicht für die Massenproduktion geeignet
This Santoku is suitable for cooks with professional demands as well as for hobby cooks
Gyuto 195mm Kanehide PS60, Politur Finish, Western Handle 400€ - 500€ Charakteristisch für den Messertyp NakiriKanehide knives are made in Seki, the knife capital of Japan. The PS60 stainless steel serves as the basis for this. This steel is usually used for the production of razor blades. Through special treatment, Kanehide turns this steel into a great knife steel at an affordable price. Through special heat treatment, Kanehide achieves a steel hardness of HRC 61. In addition, wear resistance is significantly increased through cyrogenic treatment with liquid
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