Fruit knife SEKIMAGOROKU Petty BENI FUJI 120mm, KAI Group
Fruit Knife SEKIMAGOROKU Petty BENI FUJI
fruit knife, a smaller version of "chef knife" Gyuto.
Good for cleaning of fruits and vegetables. Easily cope with delicate meat and fish
Made in Japan .!
to your attention one of the most famous brands of kitchen knives in Yaponii- SEKIMAGOROKU .
Brief history: .... in the Kamakura era master blacksmith began to focus in the area of Seki ( Mino modern city that in Gifu Prefecture), where it was found the combination of special properties of earth, water and carbon for forged high samurai swords. In this area, a host of skilled craftsmen, among which stood out from the master Magoroku Seki- his katana (samurai swords) had durability, original decoration and is very highly valued among the samurai. But after the Meiji restoration, making samurai swords greatly reduced and master forced to switch to kitchen knives, scissors and other products. And receivers master Seki Magoroku began to use the ancient technology of forging samurai swords deadly for peaceful purposes: to please their unique knives chefs and housewives all over the world. Currently, the workshop "Seki Magoroku" headed by successive master 27 generation Kaneko Magoroku! .....
Knife fruktovyy- a smaller version of the "chef knife." The blade is much smaller. Very good for cleaning fruits and vegetables. Easily cope with meat and fish.
This blade used an alloy rich content of carbon and chromium, which gives a knife strength, improves cutting properties, easy to sharpen.
Due to the docking between the handle and a stainless steel blade, prevents ingress of moisture and dirt under the pen and increases the strength of knife.
The multi-layer wooden handle is treated with a special solution, water-resistant, according to a luxurious look of natural materials <. / p>
● Model BENI FUJI, AE 5155 Caution:. Manufacturer: Company Kai Group
blade length 120mm ((length with handle 227mm), width of 1.8mm, weight of the knife 63g
blade: high stainless steel MV
The form: a double-edged
The laminated handle reinforced wood.
● To prevent corrosion, the blade after use rinse with water and wipe dry with a towel
● It is not recommended to use for cutting frozen meat and bone cutting, it is likely to deform levzei.
● We recommend using a wooden or plastic soft kitchen boards. Hard boards possible deformation of the blade.
● Recommended 1-2 times a month to rule blade to maintain the sharpness of the knife.
To edit, you can use any sharpening stone, too. We offer you for sharpening knives Kai SEKIMAGOROKU
Made in Japan .
