Kokkekniv 180 mm, SAISEI Hoshima Gyuto
Saisei: restored in our workshop, one of a kind.
Launches Friday 13 November, 19:30
Hear when it is back. Read why Japanese knives are so often sold out, and how to get hold of them.
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For those who want one knife for most things: meat, fish and vegetables.
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Launches Friday 13 November, 19:30
Hear when it is back. Read why Japanese knives are so often sold out, and how to get hold of them.
You have another variant of this item in your wishlist.
Specifications
- Knife type
- Gyuto (chef's knife)
- Blade length
- 180 mm
- Edge
- 50/50
- Right-/left-handed
- For begge
- Item number (SKU)
- TS-SS-0194
- Weight
- 115 g
Description
Klassisk japansk kokkekniv med lang, buet egg – like god til grønnsaker som til kjøtt og fisk. Restaurert og slipt i Saisei-verkstedet i Trondheim.
Saisei
Saisei is our own knife series: used knives restored by us, IRO with handles made from collected plastic, and unused stock from the 1970s.
All knives from SaiseiAbout the knife type: Gyuto (chef's knife)
A gyuto is a Japanese chef's knife for all everyday kitchen work. It is similar to a Western chef's knife, but is often lighter with a thinner blade.
The profile is long and even with a pointed tip. It slices, chops and minces fish, meat and vegetables. The length lets you slice in a single cut and keep the fibres intact.
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.
Goes with the knife
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