Kinesisk Kokkekniv 180 mm, KAMEYUKI 1K6 Tsuchime Kameyuki

Chinese chef's knife 180 mm, Kameyuki 1K6 Tsuchime

Name: Chinese chef's knife 180 mm, Kameyuki 1K6 Tsuchime
Brand: Kameyuki
SKU: KY-1K6-180CC
Price: 990.0 NOK
Availability: InStock
Rating: 5.0 (1 reviews)

990,-

For those who chop, slice and scoop everything off the board with the same blade.

In stock

Delivery in 1–3 working days in Norway
Free delivery in Norway over 2 500,-
30-day returns
Specialist shop with its own sharpening workshop

Goes with the knife

Maintenance kit, keep the knife sharp

990,-

1 189,-

Cutting board 40×30 cm, TOMATOSHARP End grain ash

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10Good Complete Sharpening Kit

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Knife case, SHINOGI Case 15-25

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Chinese chef's knife 180 mm, Kameyuki 1K6 Tsuchime

990,-

Description

Chinese chef's knife of 180 mm from Kameyuki. The tall, straight blade chops and slices, and you scoop the food off the board with the same blade.

The blade is 1K6, a stainless steel, with a hammered tsuchime finish. The handle is Western (yo) in beech, and the edge is sharpened 50/50. Kameyuki selects blades from Japanese knife makers.

The knife is not a cleaver: do not chop through bone or frozen food. 1K6 is easy to care for, so wash by hand and wipe dry. We sharpen it in the workshop when it needs it.

Made by

Kameyuki

Kameyuki selects blades from Japanese knife makers and gives them names with meaning: kame stands for wisdom and endurance, yuki for snow.

All knives from Kameyuki

Specifications

Knife type: Chinese cleaver
Steel: 1K6, stainless steel
Blade length: 180 mm
Handle: Beech
Edge: 50/50
Right-/left-handed: Both
Item number (SKU): KY-1K6-180CC
Weight: 255 g

About the knife type: Chinese cleaver

A Chinese chef's knife is a workhorse that lets you do everything from breaking down a whole chicken to finely chopping vegetables and herbs with little effort. It can also be used for finer tasks such as mincing or cutting thin strips of cabbage.

Note: a Chinese chef's knife is not a cleaver and should not be used to chop or cut through bone or frozen food.

See all knife types

About the steel: 1K6

A stainless steel with high carbon content, known for staying sharp for a long time with good rust resistance. Often used in Japanese kitchen knives from KAI

Care: easy care

See the difference between the steels

Care and maintenance

Wash by hand in warm water, and dry it straight away.

Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.

See how to care for the knife · How to sharpen it yourself

See all knives