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Tojiro Powdered High Speed Steel Series by 3 layers.
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This means the sharpness lasts longer and hard to chip compared to any other mono-layer kitchen knives.
The edge is finished single-edge shape, which we cannot do on multi-layered knives. This makes the cutting efficiency better in heavy use for your work.
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This means the sharpness lasts longer and hard to chip compared to any other mono-layer kitchen knives.
The edge is finished single-edge shape, which we cannot do on multi-layered knives. This makes the cutting efficiency better in heavy use for your work.
Tojiro SD Molybdenum Vanadium Steel Series
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Employed special material added molybdenum and vanadium into high purity iron ore, which is superior to durability, corrosion resistance, hardness and fracture toughness.
This means the sharpness lasts longer and hard to chip compared to any other mono-layer kitchen knives.
The edge is finished single-edge shape, which we cannot do on multi-layered knives. This makes the cutting efficiency better in heavy use for your work.
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The restyling of a classical, a tribute to a veteran, one of the most distributed and used knives during World War II : MARK 2. It was produced in many versions by historical US knives manufacturers but always following the original specs given by the U.S. NAVY. It is the preferred tool among traditionalists who only trust “battle tested" knives. Throughout the years several manufacturers have tried to restyle this knife with little success. It is in fact the original model which is still favoured in the main catalogues. Extrema Ratio’s aim, in this ambitious project, is to keep the original characteristics while developing only functional changes to increase performance. Cobalt reinforced stainless steel is used for the blade, AISI 303 and AISI 304 are used for the other components. The rounded leather handle has been replaced with a fibre glass reinforced nylon handle. The ergonomics of the original knife has been left intact while all structural parts have been oversized to obtain a sturdy versatile knife. The most important changes have been made to solve the so called “weak spots” of the original version. 1.the possibility to disassemble the knife in the field without the need of tools; 2.the Bowie shape was straightened for easy sharpening; 3.the grooves in the “barrel” shaped handle help to find proper blade direction even in dark conditions; 4.the same grooves improve the grip during twisting movements Other small modifications were to add holes on the back tang to add a lanyard and on the front guard to tie the blade on a pole to be used as a spear. For purely estethical reasons the traditional bloodgroove has been “cowardly” replaced with the typical Extrema Ratio “side groove”. The original knife was perfect and no other modifications were needed. The first available versions will be the classic Extrema Ratio Black and the new Desert Warfare which will come with a special HCS coyote sheath specifically developed for SOF units. The black version comes with standard side sheath which includes automatic retention system, protective flap and is M.O.L.L.E. compatible.
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Commissioned and officially adopted in 2002 by the Ninth Rgt. Incursori "Col. Moschin", this model is the quintessence of a pure combat knife. Inspired by daggers with an asymmetric blade and straight but slightly orientated handle used by the Arditi, in whose footsteps the Col Moschin Regiment follows, it has been re-elaborated in a modern form, endowed with a double edged blade, (single for the civilian version), integral guards and a removable E.R.M.H. handle in Forprene. Both grindings are hollow grind razor sharp. The centre of gravity is towards the end of the handle, the point especially sharp, it is light, manageable and intuitive. Each new Incursore receives one, and each new Incursore is trained to use it in the best way.
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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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DP Cobalt Alloy Steel by 3 Layers Chinese Knife with thin bade, 225mm.
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Its sharpness, easiness in maintenance, and uncompromised edging make us possible to be in the Chinese cooking world. For Chinese chefs one Chinese knife can be a petty knife and a chef knife. They do everything with one Chinese knife. This cooking culture reflects to the way of their grip - they grasp a knife together with blade. We therefore developed two types of handle for your needs. The rounded handle requires less strength, and the squared handle is for more practical use.
Natural wood is used for the handle for smooth touch.
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