Trio of Japanese knives SANTOKU SAHIMI KOIDEBA - SEKI TSUBA
  • Trio of Japanese knives SANTOKU SAHIMI KOIDEBA - SEKI TSUBA

Trio of Japanese knives SANTOKU SAHIMI KOIDEBA - SEKI TSUBA

€75.83

Trio of Japanese knives SANTOKU SAHIMI KOIDEBA - SEKI TSUBA

 

Quantity

Description

A set of two Santoku knives and a small Seki Tsuba knife

● Santoku knife
A versatile kitchen knife that was developed in Japan as a kitchen knife that has the advantages of both, fully exploiting the characteristics of the Nagiri knife (Japanese knife) and chef's knife (Western knife).

● Sashimi knife
Mainly used to make sashimi (thin slices of raw fish).

● Koideba knife
Suitable for preparing small fish, processing small bones, bones, etc.

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 and the wooden handle, instead 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-30045

Data sheet

Compositions
steel
Color
beige
origin of the product
made in Japan
length
17 / 20.5 / 10.5 cm
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