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Le guide d'aiguisage de Super Togeru s'incère sur le dos du couteau pour garder votre angle constant lors de l'aguisage sur une pierre à eau
Stone # 4000 is made for polishing the knife
The knife is specially designed to separate meat from its skin
Designed by chefs
Knife forged by hand by master Katsuto Tanaka and imported from Japan
Seki Shiun VG10 - Santoku 170mm Légumes Le guide d'aiguisage de SuperThe Seki Shiun knife offers sharp precision and a comfortable grip, ideal for beginners and experienced cooks alike. With its sturdy, easy care blade, it will transform your kitchen experience. Style: Santoku Blade: 170mm Metal: VG10 Handle: Wood covered with burnt urushi Ferrule: Finish: Tshuchime Blacksmith: Seki Kanetsugu Easiness of sharpening: Cutting edge retention: Resistance to oxidation: Use & maintenance: Never cut bones or frozen products
US$ 39.90
US$ 56.99
US$ 130.00
