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Japanese Chefs Knives by GIESSER Santoku Deba and Yanagiba |
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Japanese Cooking Culture at its Best
Japan is very trendy at the moment – even famous UK TV-chefs cut with Japanese knives which are suitable for professionals as well as for hobby chefs. For lovers of oriental style and passionate cooks GIESSER is now offering 3 Japanese chefs knives which combine traditional craftsmanship with top modern technique:
- Santoku – the Japanese meaning is about “3 VIrtues”: fish, meat, vegetables – is the universal knife that should be found in every kitchen.
- Deba - with special declined blade is especially suited for portioning of meat, fish and vegetable, and it can be used as a mincing knife for herbs.
- Yanagiba - is made specially for filetting of wafer-thin slices of fish and meat – its very long blade gives a perfect guidance.
All three chefs knives have a exceptionally thin and hard blade made from high-class chrome-molybdenum steel (DIN 14116), have a Rockwell hardness of 57 HRC, and offer outstanding grinding attributes. They are three to four times sharper than other top quality chefs knives. Due to their special attributes you can slice and cut fish, meat and vegetables without destroying the cell structure of the cutting good.
A black synthetic insert divides the blade from the handle which is made from precious Japanese cherrywood. Due to their ideal balance between handle and blade the knives perform perfectly in the hand – the state of the art in tradition and technique!
After every use the knives should be cleaned by hand with handwarm water and dried, so the blade keeps its sharpness and the wooden handle its beauty.
The knives are supplied in decorative wooden boxes.
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