Sushikiri 21 cm Sakai Takayuki Kasumi Shirogami#3 thanks to which the blade

thanks to which the blade can be made to have a mirror effect and reduce the sticking of the cut products to the knife surface

so it's worth spending time and attention on its maintenance - cleaning and oiling

Krojenie warzyw: Noże Santoku wyróżniają się szerokim ostrzem

które podnoszą wizualny aspekt potraw i wzbogacają ich prezentację

Długość ostrza: 16

Sushikiri 21 cm Sakai Takayuki Kasumi Shirogami#3 thanks to which the bladeBlade Steel Type: Carbon Steel Shirogami#3 (Core) enveloped by iron Handle: Magnolia wood Hardness Rockwell (HRC): 62 63 Total length: 37,5 cm Blade length: 21,0 cm Blade width: 7,8 cm Spine thickness: 3,8 mm Weight: 336 g Made in Japan KNIFE CARE Carbon steel requires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it