Seki Tobei 関藤平 - Kitchen knife - Multi-purpose Knife & Paring Knife - Hammered Blade, Tsuiki 鎚起 - Stainless steel for blades - Japan
No. 82877671
Kitchen knife - Usuba bōchō - Ashwood and High Carbon stainless steel - Japan
No. 82877671
Kitchen knife - Usuba bōchō - Ashwood and High Carbon stainless steel - Japan
Condition: As new ,unused
Age :2020+
Material: rose wood, Ash wood and High carbon stainless steel
Origin: Japan
It is made of stainless steel Its handle is rose wood .
Wood handle: handle is attractive and comfortable to use
Naturally non slip
Kiritsuke knife : is a versatile knife that can be used to perform some of the tasks usually done by the usuba. in some of the Japanese restaurants only the head chefs is allowed to use them
rock chopping can be achieved by using the tip of the blade with a series of pull cuts or back slices
it is used for slicing fish and cutting vegetables as well as for preparing other types of meat, slicing up some wagyu steak and carving roast
Japanese knife is thinner , harder , sharper are the important trio oft attributes for an excellent kitchen knife. A Japanese knife has thinner , sharper bevels made of harder steel that keep there edge for longer. to constantly strive towards excellence is an age old Japanese philosophy that is so prevalent in Japanese culture
Knife Maintenance: proper sharpening cleaning and storage are all important knife safety tips
Clean your knife as soon as you are done using it to prevent cross contamination
Wash your knives by hand rather than running them through the dish washer
Regularly sharpen and hone your knives to keep the blade sharp
Allow knives to air dry completely before storing them
always wash the knives before using them as they are oiled to keep them rust free
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