Cuchillos Yoshimi Kato

Petty Aogami Super S/S Clad D-900 hecho a mano por el maestro japonés Yoshimi Kato. La hoja está hecha de acero inoxidable Aogami Super. Longitud de la hoja 120 mm. El mango es de cereza. No cortar alimentos congelados o huesos. Lava tu cuchillo con agua templada y una esponja suave. Si es necesario utiliza detergente neutro. Seca completamente el cuchillo con un paño suave. Nunca lo laves en el lavavajillas. Mantén afilado tu cuchillo utilizando piedras de afilar de alta calidad y con el grit adecuado.

Japanese chef knife gyuto is hand forged by Yoshimi Kato, who is a certified traditional craftsman in Takefu, Fukui prefecture in Japan. Blade is made from 3 layers with Aogami carbon steel core. Blade length 210 mm. Handle – cherrywood. Hand wash with warm water and towel dry. Avoid bones, frozen foods, nuts and hard candies.

El cuchillo de chef japonés gyuto está forjado a mano por Yoshimi Kato, artesano tradicional certificado en Takefu, prefectura de Fukui en Japón. La hoja está hecha de 3 capas con núcleo de acero al carbono Aogami. Longitud de la hoja 180 mm. Mango – madera de cerezo. Lavar a mano con agua tibia y secar con una toalla. Evite los huesos, los alimentos congelados, las nueces y los caramelos duros.

Petty knife hand forged by Yoshimi Kato, who is a certified traditional craftsman in Takefu, Fukui prefecture in Japan. A petty knife is a small utility designed mainly for delicate work like cutting herbs or small fruits or vegetables, you might call it an utility knife. Blade is made of Aogami super steel, stainless steel clad. Blade length 150 mm. Handle - colored red and black wood. Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break. Hand wash with warm water and towel dry.

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Japanese nakiri knife hand forged by Yoshimi Kato who is a certified traditional craftsman in Takefu, Fukui prefecture in Japan. Blade VG-10 Nickel Damascus. Blade length 165 mm. Handle - red pakkawood. Nakiri is a vegetable knife. Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break. Hand wash with warm water and towel dry.

Japanese utility kitchen knife made by Yoshimi Kato. Blade is made of Aogami Super steel with stainless steel clad. Blade length is 160 mm. Handle – cherrywood. Recommended hand wash with warm water and towel dry. Avoid bones, frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

This Japanese chef knife is hand forged by Yoshimi Kato, who is a certified traditional craftsman in Takefu, Fukui prefecture in Japan. Blade is made from of Aogami carbon steel with stainless steel clad. Blade length 240 mm. Handle – cherrywood. Hand wash with warm water and towel dry. Avoid bones, frozen foods, nuts and hard candies.

Japanese chef knife hand forged by Yoshimi Kato who is a certified traditional craftsman in Takefu, Fukui prefecture in Japan. Blade VG-10 Nickel Damascus, 65 layers with VG-10 core. Blade length 210 mm. Handle - red pakkawood. Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break. Hand wash with warm water and towel dry.

Navaja japonesa forjada a mano por Yoshimi Kato, artesano tradicional certificado en Takefu, prefectura de Fukui en Japón. La cuchilla está hecha de Damasco de níquel VG-10, 65 capas con núcleo VG-10. Longitud de la hoja 120 mm. Mango - madera. No intente cortar, golpear o picar productos congelados o huesos. La cuchilla puede astillarse o romperse. Lavar a mano con agua tibia y secar con una toalla.

Japanese petty knife made by Yoshimi Kato. Blade is made of Aogami Super steel with stainless steel clad. Blade length 150 mm. Handle – cherrywood. For petty knife made by Yoshimi Kato recommended hand wash with warm water and towel dry. Avoid bones, frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

Japanese petty knife. Hand forged by Yoshimi Kato who is a certified traditional craftsman in Takefu, Fukui prefecture in Japan. Blade ismade of Aogami carbon steel with stainless steel clad. Blade length 150 mm. Handle – cherry wood. Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break. Hand wash with warm water and towel dry.

Japanese chef knife gyuto hand forged by Yoshimi Kato who is a certified traditional craftsman in Takefu, Fukui prefecture in Japan. Blade VG-10 Nickel Damascus. Blade length 240 mm. Handle - rosewood. Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break. Hand wash with warm water and towel dry.

Japanese bunka knife with satin finished ginsan blade made by Yoshimi Kato. Yoshimi Kato uses Ginsan, or Silver-3, steel as the main element of this line of blades. G3 steel is well known for its excellent edge properties. Blade length 170 mm. Handle – cherrywood. For gyuto knife Yoshimi Kato Ginsan recommended hand wash with warm water and towel dry. Avoid bones, frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

Japanese chef knife gyuto with hammered finished polished blade made by Yoshimi Kato. 21 cm blade is made of SG2. The Powder Metallurgy (PM) SG2 steel is also known as SGPS. It is manufactured by a Japanese steel manufacturer that is well known for the steels they make. The SG2 is high carbon content and a high alloy stainless steel. Handle – rosewood. For gyuto knife Yoshimi Kato recommended hand wash with warm water and towel dry. Avoid bones, frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

Japanese chef knife gyuto knife with satin finished ginsan blade made by Yoshimi Kato. Yoshimi Kato uses Ginsan, or Silver-3, steel as the main element of this line of blades. G3 steel is well known for its excellent edge properties. Blade length 240 mm. Handle – cherrywood. For gyuto knife Yoshimi Kato Ginsan recommended hand wash with warm water and towel dry. Avoid bones, frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

Santoku knife with satin finished ginsan blade made by Yoshimi Kato. Yoshimi Kato uses Ginsan, or Silver-3, steel as the main element of this line of blades. G3 steel is well known for its excellent edge properties. Blade length 170 mm. Handle – cherrywood. For santoku Yoshimi Kato Ginsan recommended hand wash with warm water and towel dry. Avoid bones, frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

Japanese utility Petty knife hand forged by Yoshimi Kato who is a certified traditional craftsman in Takefu, Fukui prefecture in Japan. Blade - Aogami carbon steel with stainless steel clad. Blade length 120 mm. Handle – cherrywood. Hand wash with warm water and towel dry.

Japanese nakiri knife. Hand forged by Yoshimi Kato who is a certified traditional craftsman in Takefu, Fukui prefecture in Japan. Blade Black Nickel VG-10. Blade length 165 mm. Handle – rosenwood. Nakiri is a vegetable knife. Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break. Hand wash with warm water and towel dry.

Japanese utility Petty knife hand forged by Yoshimi Kato who is a certified traditional craftsman in Takefu, Fukui prefecture in Japan. Blade Ginsan steel. Blade length 150 mm. Handle – cherrywood. Hand wash with warm water and towel dry.

Cuchillo Nakiri fabricado por Yoshimi Kato. La hoja está hecha de Aogami Super steel con revestimiento de acero inoxidable. Longitud de la hoja 165 mm. Peso 265 g. Mango-cerezo. Solo se recomienda lavar a mano con agua tibia y secar con una toalla. Evite los huesos, los alimentos congelados, las nueces y los caramelos duros o cualquier cosa que no sean frutas, verduras y proteínas.

Gyuto chef knife handmade by Yoshimi Kato, who is a certified traditional craftsman in Takefu, Fukui prefecture in Japan. The Gyuto is the Japanese version of the classic Western Chef's knife. Japanese chef knives have a reputation for their lightweight and thin blade that maintains a long edge retention. Blade is made of SG2 steel, Nashiji finished. Blade length 210 mm. Handle - rosewood. Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break. Hand wash with warm water and towel dry.