Yoshihiro 46 Layers Hammered Damascus Santoku Multipurpose Knife and Petty Utility Knife Set (Santoku 7'' (180mm) & Petty 6'' (150mm), Rosewood Handle)
Asin: B01LXUSWIR | Model: NSSA180PE150SHSET | PartNumber: NSSA180PE150SHSET | Ean: 0740016871835 | UPC: 740016871835
As an Amazon Associate we earn a fee from qualifying purchases when you follow a link to Amazon from this page. We rank the products, but the links to Amazon are promotional.Sometimes Called A Utility Knife, The Petty Is A Smaller Version Of A Chefs Knife But Is Bigger Than A Paring Knife. The Petty Fits In Small Places That Require More Dexterity Than Bigger Chefs Knives While Handling Bigger Jobs Than A Paring Knife Can Take Care Of. The Petty Will Soon Become The Go-To Knife In Your Kitchen..
Traditional Japanese Knife Making Values A Sharp Edge, Which Requires Attention And Care. Sharpening And Honing Should Be Done With Only Water Whetstones. Hand Wash And Dry Only, And Do So Immediately If Working With Acidic Ingredients. Do Not Use On Objects Such As Bones, Nutshells, And Frozen Foods..
These Knives Are Complimented With A Traditional Japanese Wa-Style Handcrafted Octagonal Handle That Is Lightweight And Ergonomically Welds To The Hand For Seamless Use. An Optional Protective Wooden Sheath Called A Saya Can Be Purchased Together, Which Protects The Knife And Adds To Its Appearance When Not In Use. The Hammered Texture Of The Blade Eliminates Friction And Keeps Food From Sticking To The Blade..
The Most Versatile And One Of The Most Popular Knives That A Cook Can Have Today Is A Japanese All Purpose Chefs Knife Known As A Santoku Knife. Santoku Is Japanese For Three Virtues Referring To The Shape Of The Blade Which Comprises Aspects Of The Traditional Vegetable Knife , Usuba, And Gyuto In One Knife Making It A Favorite Among Chefs And Cooks Everywhere..
Features
- Forged and hammered with 46 layers of steel in the Damascus tradition with a Vg-10 Core, the Vg-10 Hammered Damascus Series has been a perennial seller, combining performance, beauty, and extraordinary value.
- The most versatile and one of the most popular knives that a cook can have today is a Japanese all purpose chefs knife known as a Santoku knife. Santoku is Japanese for three virtues referring to the shape of the blade which comprises aspects of the traditional vegetable knife , Usuba, and Gyuto in one knife making it a favorite among chefs and cooks everywhere.
- Sometimes called a utility knife, the Petty is a smaller version of a chefs knife but is bigger than a Paring knife. The Petty fits in small places that require more dexterity than bigger chefs knives while handling bigger jobs than a Paring knife can take care of. The Petty will soon become the go-to knife in your kitchen.
- These knives are complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. An optional protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade.
- Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.
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Brand: Yoshihiro | Manufacturer: Yoshihiro
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