Fruit knife SEKIMAGOROKU Petty Shoso 120mm, Kai Group
Fruit Knife SEKIMAGOROKU Petty SHOSO
Fruit Knife, smaller version of the "chef knife" Gyuto.
It is good for cleaning fruits and vegetables. Easily cope with delicate meat and fish.
Made in Japan!
We are presenting to your attention one of the most famous brands of kitchen knives in Yaponii- SEKIMAGOROKU.
Brief history: .... in the Kamakura era master blacksmith blacksmith guild founded in Seki district (the modern city of Mino, Gifu Prefecture), where it was found a special combination of properties of earth, water and coal to high-quality forged 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 (1868) production of samurai swords greatly reduced and masters were forced to switch to kitchen knives, scissors and other products. And receivers master Seki Magoroku began to use the ancient technology of forging lethal samurai swords for peaceful purposes: to please their unique knives chefs and housewives all over the world.
At present the workshop "Seki Magoroku" headed by successive master 27 generation Kaneko Magoroku! .....
Fruit knife SEKIMAGOROKU Petty Shoso, blade length 12cm. AV5163 model. Made of stainless extra durable chrome steel with the addition of molybdenum and vanadium. In the experience of the use of this steel blades for 5 years, boldly declare - do not rust. The main thing is to wipe the knives after washing or give water to drain. Weight 67gr knife.
Knife SEKIMAGOROKU Petty Shoso has a seamless structure from the blade to the handle, it has a high water resistance and can be used in dishwashers
Streamlined handle design with a comfortable grip for the hand and fingers
It has been a three-stage grinding:.. Blade grinds smoothly and has the shape of a mollusk, which increases the "cutting" quality knife.
Caution:.
● 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 sharpening knives Kai SEKIMAGOROKU
Manufacturer: Company Kai Group
Made in Japan .
