Our innovative KAGAYAKI CarboNext product range uses a 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 Red-Sandal Wood handles that have a nice wooden texture. Its thin blade has a slow gradual taper and is finely ground, which results in excellent cutting performance and blade balance.
Since this knife offers greater rust resistance and ease of maintenance than regular high carbon steel knives, we particularly recommend CarboNext knives to first-time users of carbon steel knives. Professionals and serious amateurs will love their superb blade geometry, cutting performance and quality construction.
This new addition to our best-selling, practical ?CarboNext Series?. I accidentally discovered this CarboNext Hankotsu whilst visiting the factory of our Kagayaki Cratsman Team, who have nearly 40 years of traditional knife crafting experience. Once a upon time, they were asked to make one batch of Hankotsu knives, we were glad to discover that a limited quantity of these Hankotsu knives were still available from their last batch and today we are excited to introduce the CarboNext Hankotsu Knife to our customers.
Most of the current generation of Japanese knife makers do not produce Hankotsu Blade Boning Knives any more, so these knives are becoming rare. With this unique Hankotsu blade, we believe you can truly experience the sharpness and cutting ability of our CarboNext coltelli.
Hankotsu knife blades are made to be sturdy and tough because their primary function is to separate meat from bones. Traditionally, the Hankotsu is used to butcher hanging carcasses and is held with the blade edge facing downwards in a reverse knife grip. The durable edge and blade of the Hankotsu knife are also very useful when breaking down fish and chicken.
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.
Specifiche
Knife Model: JCK Original Kagayaki CarboNext Series Hankotsu 145mm
Blade Material: CarboNext (Next generation of Carbon Tool Steel material)
Rockwell Hardness (HRc): 59 to 61
Forma della lama e del bordo: Bordo a doppio smusso 70/30
Handle Material: Red-Sandalwood Handle
Saya inclusa: No.
| Hankotsu 145mm (5.7″) Cutting edge length: 145mm (5.7″) Total Length: 255mm (10.03″) Spessore della lama: 2,4 mm (0,09″) Blade Width: 29mm (1.14″) Lunghezza dell'impugnatura: 108 mm (4,2″) Total Weight: 107g (3.7oz) |
Informazioni sulla versione per mancini
Spiacente. Questo coltello non è disponibile per la versione per mancini.
Istruzioni e manutenzione
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.
Riteniamo che la qualità e le prestazioni di taglio dei coltelli giapponesi siano le migliori al mondo e ci auguriamo che possiate godere di un'ottima lavorazione e di un bordo affilato con il vostro nuovo coltello. Con le dovute attenzioni, ogni coltello giapponese dovrebbe essere il vostro partner speciale in cucina per molto tempo.
Importante
Questo è il coltello da cucina con lama in acciaio al carbonio che può arrugginirsi e scolorirsi facilmente e richiede una cura e un'attenzione particolari per evitare la ruggine.
- Non mettere il coltello in lavastoviglie per pulirlo.
- Non lasciare il coltello in acqua o in condizioni di umidità per lungo tempo.
- Dopo l'uso, lavare accuratamente a mano la lama, il bolster e l'impugnatura e asciugare con panni morbidi. Applicare l'olio Tsubaki sulla lama e conservarla in un luogo asciutto.
- Questo coltello è estremamente affilato. Si prega di prestare particolare attenzione nell'uso e nella conservazione.
- A differenza dei coltelli di produzione tedesca, le lame dei coltelli giapponesi sono rettificate con un tagliente sottile per un taglio più affilato e una riaffilatura più facile. Si prega di proteggere il tagliente dagli urti con materiali duri per evitare scheggiature o incrinature.
- Non utilizzarlo per tagliare alimenti con osso o congelati, né alimenti con guscio duro come aragoste e granchi.
- Si consiglia di utilizzare le pietre giapponesi per riaffilare il coltello quando si opacizza.
Price : 68.00 $
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