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Specification
Brand : Syosaku
BulletPoint1 : MASTER CRAFTSMANSHIP - Handcrafted in Sakai Japan, where more than 90% of Japanese professional chef knives are produced. It is produced one at a time manually by highly skilled master artisans. It outperforms industrially mass produced products from every aspect. The master craftsmanship shines through in every single product. The unparalleled performances make you feel standing at the pinnacle of cooking! Sheath is sold separately.
BulletPoint2 : RAZOR SHARPNESS - Ready to use out of the box with ruthless sharpness. The special Japanese steel, Yasuki Shiroko (White Steel) #2 with high carbon content (1.1~1.2%) is forged with soft iron to make Awase construction (HRC 62-63). It gives exceptional sharpness, edge retention, durability, and ease of sharpening at the same time. You can easily feel your upgraded technique level just by using the Syosaku Knife. Hand wash only and regularly sharpen on quality whetstones.
BulletPoint3 : VEGETABLE SPECIALIST - The ultra sharp straight blade edge is designed to make a full contact with your cutting surface. It helps you to cut vegetables without sticking together like a thread. You can effortlessly slice delicate vegetables paper-thin. The wider blade is convenient for scooping them up for transfer after chopping. The blade is made according to the Japanese tradition, with Shinogi on the front side and Urasuki on the back. Single edged for right handers.
BulletPoint4 : MAINTENANCE AND CAUTIONS - The knife is recommended only for chefs with proper knowledge of usage and maintenance. The blade is not stainless. The stain doesn’t affect the performance or the food you cut. To minimize the stain, wash with mild detergent and dry well after the use. Apply some oil before storage. Hand wash only. Avoid cutting through large bones of chicken and meat. If properly sharpened on quality whetstones, the unbelievable sharpness lasts for years to come.
BulletPoint5 : Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.
CareInstructions : Hand Wash
Color : Usuba
ConstructionType : Forged
ExternallyAssignedProductIdentifier : 4589841751068
ExternallyAssignedProductIdentifier1 : 4902205239475
ExternallyAssignedProductIdentifier2 : 04902205239475
IncludedComponents : 台紙
ItemLength : 6.5 inches
ItemName : Syosaku Japanese Sushi Vegetable Chef Knife Shiroko(White Stees) No.2 D-shape Maglolia Wood Handle, Edo Usuba 6.5-inch (165mm)
ItemPackageDimensions_Height : 35.2 centimeters
ItemPackageDimensions_Length : 2.2 centimeters
ItemPackageDimensions_Width : 7.4 centimeters
ItemPackageQuantity : 1
ItemTypeKeyword : usuba-knives
Manufacturer : Syosaku
Material : Shiroko(White Steel) No.2
ModelName : A-HRKP-201-N
ModelNumber : A-HRKP-201-N
NumberOfItems : 1
NumberOfPieces : 1
PackageLevel : unit
PartNumber : suk_syosakuusubad_J-165U
ProductDescription : Syosaku Japanese Sushi Vegetable Chef Knife Shiroko(White Stees) No.2 D-shape Maglolia Wood Handle, Edo Usuba 6.5-inch (165mm)
ProductSiteLaunchDate : 2020-02-17T08:36:42.115Z
RecommendedUsesForProduct : 写真整理・保管
Size : 6.5-inch (165mm)
SpecificUsesForProduct : フォトアルバム
Style : Usuba
SupplierDeclaredDgHzRegulation : not_applicable
TargetAudience : 大人,子供
Theme : ハルマー
UnspscCode : 52151700