1141系シリーズは、堺で製作される洋包丁として、本家ヨーロッパ製に比し、
その焼き入れ硬度の硬さと手仕上げ研磨による薄口刃の2点で、その矜持を
主張しています。
特に刃口は3番幅に渡るまで、和包丁の特徴である片刃研ぎを付与、安定性の
あるAUS8Aの主鋼と相まって海外でも定評を得ています。。
#料理男子 #料理女子 の方々へお薦め出来るセミプロ気分が味わえる包丁です。
Specification
Status:
Brand New/unused
Rust prevention:
Rust prevention is unnecessary knife.
Brand Name:
MAHITOTU
Use applications:
A kitchen knife that cuts large blocks of meat along the muscles. The blade width is narrow and thin, so it can be used as a slicer.
Country/Region of Brade:
Sakai / Osaka Pref./ Japan
Knife Type:
Wa-Sujihiki
Constraction of Knives:
Double Edge (Bebvel)
Steel Type of Cutting Edge:
Stainless Steel
Steel Name:
AUS-8A
Forge Welding:
Honyaki (Mono Stailess）
Handle Tyep:
Black Plywood
Dominant hand:
Ambidextrous
Note of Use:
Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones.
Maintenance:
Since this knife is made from stainless,it will not rusty.
Description
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Important Notice
-NOTICE-
Please confirm as following
*do not use the knife in a twisting motion.
*use the correct knife when cutting bone, frozen or hard items.
*note that the images are of the sample products. Colour, wight, pattern and size can differ as each product is handmade.
*use a soft plastic or wooden cutting board to protect the blades edge.
*don't heat or cool rapidly as it may change the structure of the steel.
*don't nesitate to cotact us for further enquiries.
