KIKUSUMI Aomori Hiba Kiritsuke Gyuto 210 mm
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| Knivtype | Gyuto / Chef's knife |
| Bladlengde | 210 mm |
| Høyre-/venstrehendt | For both |
| Slipefase | 50/50 |
| Håndtak | Aomori Hiba |
| Hardhet | 59-61 HRC |
| Ståltype | Rustfritt stål |
| Stål | VG5 |
The KIKUSUMI Aomori Hiba Kiritsuke Gyuto is a versatile chef's knife that handles most tasks in the kitchen. With a 21 cm blade, it is perfect for everything from meat and fish to large and small vegetables.
The knife is forged from high-carbon stainless steel, with a nice brushed finish.
The handle is made from Aomori Hiba, a Japanese cypress tree, and is produced in a sustainable way.
Use
Japanese knives are typically thinner and more delicate than Western knives, so they are not suitable for cutting through bones, frozen foods, or hard objects. Use a softer cutting board made of wood, plastic, or rubber and cut with a rolling motion rather than pressing down forcefully.
Washing and storage
Wash the knife by hand with mild soap and warm water immediately after use. Dry the knife with a soft cloth or kitchen towel to prevent rust. Store the knife in a safe, dry place when not in use. Consider using a knife block, magnetic knife holder, or knife sheath to prevent damage to the blade. Read more
Maintenance
We recommend using a ceramic sharpening rod in combination with a leather strap to maintain/sharpen the edge. This will keep the knife sharp for much longer before it needs to be sharpened on a stone. When sharpening, we recommend wet sharpening stones for the best results while removing minimal material.
