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Suisin High Carbon knives are made of Japanese carbon steel. This type of steel can be sharpened very sharply and is easier to sharpen yourself than stainless steel. However, the steel will discolor with use due to the patina layer that is formed. This does not detract from cutting, in fact in Japan chefs proudly display the unique patina formation on their knife.
- 21 cm Chef's knife for meat, fish, vegetables and fruit
- High Carbon Japanese Steel 58HRC
- Grind 70/30
- Western handle
After use, the knife must be dried well otherwise there is a risk of rust. The patina layer makes the steel less susceptible to this. Did rust develop anyway? Then it can be easily removed with a sponge or a rust eraser. Lubricate the knife regularly with a little oil to keep it in the best condition.
The western handle is made feels instantly familiar and gives the knife a nice balance.
Looking for a knife that you can keep effortlessly sharp and aren't afraid of a little maintenance? Then the Suisin High Carbon series comes highly recommended.
Specification
| Product Details | |
| Type | Knife |
| Category | Knives |
| Series | Suisin High Carbon |
| Weight | 159 grams |
| Details Blade | |
| Steel Property | Stainless Steel |
| Type of knife | Gyuto, Chef's knife |
| Steel grade | SK5 |
| Blade finish | Migaki | Polished |
| Blade length | 210 mm |
| Total length | 330 mm |
| Blade height | 46 mm |
| Blade Thickness (heel) | 1.8 mm |
| Blade Thickness (centre) | 1.6 mm |
| Blade Thickness (1cm from tip) | 0.5 mm |
| Sharpening | Double Bevel |
| View More | |
| UPC | 6154429217212 |
|---|
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