Duo of knives Japanese for right-handed YANAGIBA - DEBA
€120.00
Duo of knives Japanese for right-handed YANAGIBA - DEBA
Description
Yanagiba blade: 21 cm
Deba blade: 15 cm
The Japanese are the undisputed masters of detailing and peeling, both for the quality of their knives and their know-how. In addition to the traditional and popular bo-cho- knife with a very tapered triangular blade with a right-angled notch on the side of the handle, there are various knives used by sushi masters, among others, in Japanese cuisine.
Japanese knives are very sharp, and should not be left within the reach of children.
Never put your knives in the dishwasher, very aggressive products as well as the heat adversely affect the special alloy as well as the wooden handle, rather wash the knife by hand for long use.
Don't try to slice bones or other hard things. For this take more appropriate instruments.
The design of our knives
The Japanese prefecture of Niigata has always been a hotbed of ancient metalworking in Japan, especially the Tsubame-Sanjo region, named after the two towns that make up the region.
The local history of metalworking originates in the Igarashi riverbed that runs through Sanjo: it was here that iron particles were discovered eight hundred years ago.
The particularity of Japanese knives is their specific alloy of carbon steel forged with boric acid, giving their blade the hardness that makes them famous throughout the world.
Creating each of these pieces in accordance with tradition requires time, but also many steps. Elles nécessitent de maîtriser des compétences manuelles sont transmises de génération en génération.
Détails
KNI-AK 1101-1105
Data sheet
- Compositions
- steel
- Color
- black
- origin of the product
- made in Japan
- length
- 15 / 21 cm
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Duo of knives Japanese for right-handed YANAGIBA - DEBA