Kitchen knives - page 15

6" Chef knife KENSEI MUSASHI 15 cm (steel DAMASCUS)

In the culinary world it is often said that the most important tool in the kitchen is a good knife. The right knife can be a huge help in preparing beautiful dishes and providing optimal safety in the kitchen. Using a properly made and sharpened knife means you will have more control over what you cut. Cutting with a comfortable and sharp knife is much more pleasant. It's more efficient and can get the job done quickly and with surgical precision, whether you're chopping greens or a huge butternut squash. That's why FISSMAN introduces knives and kitchen hatchets to a whole new level, designed in Seki, Gifu Prefecture. Where, more than 800 years ago, the first blacksmiths founded workshops for forging the sharpest swords known throughout Japan, and several centuries later these developments were used in the production of famous local knives. Our knives are inspired by Japan and exude the spirit and passion of uncompromising blacksmithing. The FISSMAN KENSEI MUSASHI 6" chef's knife is a knife with a wide, durable blade and a finely sharpened cutting edge. A true universal tool for professionals and amateur chefs. If its cutting edge is mentally divided into three parts, it turns out that it is suitable for completely different tasks. part can easily chop onions or potatoes, the middle part is great for chopping herbs, and the back part is convenient for slicing hard foods.Traditional Japanese craftsmanship combined with advanced technology and beautiful modern design. Corrosion resistance and durability thanks to the special Korudo cold hardening technology of the metal to the optimal level of 58 HRC on the Rockwell scale. The blade is made of high-carbon Japanese AUS-8 steel, this steel is very durable and holds an edge perfectly. Knife by hand honed on a 6000 grit water whetstone for impeccable sharpness. The ideal cutting angle thanks to sharpening is 15-17 degrees per side. The knife handle is made of high-grade waterproof wear-resistant G-10 material, which perfectly withstands both low and high temperatures and thanks to which the knife does not slip in the hand and does not absorb foreign odors.Packaging made of premium textured cardboard with silver embossing will not leave any true connoisseur of high-quality knives indifferent.

Santoku knife KENSEI MITSUYOSHI 16 cm

In the culinary world it is often said that the most important tool in the kitchen is a good knife. The right knife can be a huge help in preparing beautiful dishes and providing optimal safety in the kitchen. Using a properly made and sharpened knife means you will have more control over what you cut. Cutting with a comfortable and sharp knife is much more pleasant. It's more efficient and can get the job done quickly and with surgical precision, whether you're chopping greens or a huge butternut squash. That's why FISSMAN introduces knives and kitchen hatchets to a whole new level, designed in Seki, Gifu Prefecture. Where, more than 800 years ago, the first blacksmiths founded workshops for forging the sharpest swords known throughout Japan, and several centuries later these developments were used in the production of famous local knives. Our knives are inspired by Japan and exude the spirit and passion of uncompromising blacksmithing. Santoku literally translates to "three virtues" or "three uses". Santoku knife FISSMAN KENSEI MITSUYOSHI 6.5" is great for slicing, chopping or chopping. This one blade can replace several traditional knives in the kitchen at once, it is convenient to use both for cutting meat and fish, and for slicing vegetables and fruits into small, even pieces slices or cubes. The blade itself is quite wide, which, with a narrow handle, gives the cook space under the palm and greater freedom in manipulating the knife. Traditional Japanese craftsmanship combined with advanced technology and beautiful modern design. Corrosion resistance and durability thanks to special metal hardening technology Korudo cold to 61 HRC Rockwell. The Damascus blade is made from 67 layers of durable VG-10 super steel. The layers of steel are layered on top of each other to form an inimitable pattern reminiscent of a rolling sea. The blades are hand sharpened by artisans using the ancient Japanese Honbazuke method. The ideal cutting angle thanks to sharpening 15-17 degrees per side. The knife handle is made of high-quality waterproof wear-resistant material G-10, which perfectly withstands both low and high temperatures and thanks to which the knife does not slip in the hand and does not absorb foreign odors. Packaging made of premium textured cardboard with silver embossing will not leave any true connoisseur of high quality knives indifferent. High carbon steel - do not leave it wet for a long time! We recommend using a whetstone for sharpening. After sharpening, rinse with water and immediately wipe dry with a clean cloth. Do not put in the dishwasher. Please follow the care instructions and the knife will serve you for a long time. This product meets all safety and hygiene standards.