Our innovative KAGAYAKI CarboNext product range uses next generation carbon tool steel that we call ?CarboNext?. Our CarboNext blades allow you to enjoy all the usual advantages of traditional high carbon steels (i.e. Excellent edge sharpness, excellent edge retention and ease of sharpening), but they offer the additional benefit of improved rust resistance.
The blade is made of solid CarboNext special high carbon tool steel that is hardened to HRc. 59-61. The knife features superb fit and finish, full tang construction, and comfortable black pakkawood handles. Its thin blade has a slow gradual taper and is finely ground, which results in excellent cutting performance and blade balance.
Because this knife offers greater rust resistance and ease of maintenance than regular high carbon steel knives, we particularly recommend CarboNext Knife to first-time users of carbon steel knives. Professionals and serious amateurs will love their superb blade geometry, cutting performance and quality construction.
This is the special order request item, the KC-9KES Kiritsuke-Sujihiki 270mm.
Expert Craftsmanship and true Passion are necessary to create a beautifully polished, three-dimensional Kiritsuke blade, with a perfectly polished blade tip and spine.
Maintaining the same of high quality finishing and manufacturing standards established by our existing Kagayaki CarboNext Series line, creating a nice visual accent and providing extra comfort when holding the knife in a pinch grip.
The Kirisuke-Sujihiki has a very similar blade profile to the ?regular? Sujihiki, but it has what is commonly known as a ‘reverse tanto’ tip, or ?clipped point?, which is very useful for precision cutting. Apart from this difference, the Kirisuke-Sujihiki functions in the same way as the ?plain’ Sujihiki knife.
The long, narrow, graceful blade of the Kiritsuke-Sujihiki is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.
About the Regular Version and ES Version
Both the Regular Version and ES Version are hand sharpened by skillful, experienced Master Craftsman, but each version has different characteristics and offers different advantages:
- Regular Version – Lets you enjoy adequate sharpness and good cutting performance straight away, without the need for sharpening. One benefit offered by the Regular Version, is that you can make the final sharp edge yourself, so you have the opportunity to adjust the edge geometry to meet your own requirements and preferences. Advanced, Experienced and serious users will understand how important and beneficial this is.
- ES Version – Has a much steeper, thinner edge that offers outstanding sharpness and maximum cutting performance. Many of our customers asked us to offer fully sharpened knives, which are ready to be used straight away. The ES (Extra Sharp) Version is our recommendation for customers with these needs.
Especificación
Knife Model: JCK Original Kagayaki CarboNext Series KC-9KESSP Kiritsuke-Sujihiki 270mm (Special Order Made, Kiritsuke Blade Version)
Blade Material: CarboNext (Next generation of Carbon Tool Steel material)
Rockwell Hardness (HRc): 59 to 61
Afilado de la hoja y forma del filo: Doble biselado 70/30
Material del mango: Mango de madera de pakka negra con funda de acero inoxidable
Saya incluida: No.
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Kiritsuke-Sujihiki 270mm (10.6″) |
Acerca de la versión para zurdos
Lo sentimos. Este cuchillo no está disponible para la versión para zurdos.
Instrucciones y mantenimiento
Information About The Care & Maintenance of CarboNext Knives
While our CarboNext knives have better rust resistance than other plain carbon steel knives, they will discolor and rust if not cared for properly. To keep your knife in good condition, please do not leave it in wet or salty conditions for a long time. After hand washing the knife, we recommend that you carefully rinse the knife with plain warm water and dry it with a clean cloth. It is important to make sure that there is no water left between the blade tang and the handle, or bolster, because this can lead to corrosion.
Creemos que la calidad y el rendimiento de corte de los cuchillos japoneses son los mejores del mundo, y esperamos que disfrute de la fina artesanía y del filo de su nuevo cuchillo. Con los cuidados adecuados, cada cuchillo japonés debería ser su compañero de cocina especial durante mucho tiempo.
Importante
Este es el cuchillo de cocina de hoja de acero al carbono que puede oxidarse y decolorarse con facilidad, y requiere un cuidado y una atención extra para evitar la oxidación.
- Por favor, no introduzca el cuchillo en el lavavajillas para su limpieza.
- Por favor, no deje el cuchillo en el agua o en condiciones de humedad durante mucho tiempo.
- Después de usarla, lave a mano la hoja, el cabezal y el mango, y límpiela y séquela con ropa suave. Aplique aceite Tsubaki a la hoja y guárdela en un lugar seco.
- Este es un cuchillo extremadamente afilado. Por favor, tenga especial cuidado al usarlo y guardarlo.
- A diferencia de los cuchillos de fabricación alemana, las hojas de los cuchillos japoneses se afilan con un filo muy fino para que el corte sea más nítido y el reafilado más fácil. Por favor, proteja el filo de los golpes con materiales duros para evitar que se astille o se agriete.
- Por favor, no lo utilice para cortar alimentos con hueso o congelados, ni ningún alimento de caparazón duro como la langosta y el cangrejo.
- Recomendamos el uso de piedras de afilar japonesas para reafilar el cuchillo cuando esté desafilado.
Price : 175.00 $
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