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Sushimesser aus Kohlenstoffstahl
Sushimesser aus Kohlenstoffstahl sind sehr scharf und ermöglichen das Schneiden sehr dünner Fischstücke. Kohlenstoffstahl ist leicht zu schärfen. Bitte beachten Sie, dass Sushi-Vorrichtungen aus Kohlenstoffstahl anfällig für Korrosion sind. Diese Messer müssen sofort nach Gebrauch von Hand gewaschen und trockengewischt werden.
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In modern society, everything is rationalized and made efficient. However, workplaces of free hand forging are taking over traditional manufacturing process and everything has been processing by hand. Every single piece is made by hand and put craftsman’s skill in the every single process such as forging, edging and putting handle etc. They are all holy works to put their soul into knives. Please, use your carbon knives carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
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