NAO YAMAMOTO Acero Azul #2 del Final Acabado Negro Hierro Suave Cuchillo del Cocinero 180MM
está como pedido en espera
Herrero: Nao Yamamoto
Tipo: Chef / Gyuto (bisel doble)
Material de la hoja: AOGAMI (Papel Azul) # 2 Clad KUROCUCHI (Acabado Negro) Acero Suave
Longitud de la hoja: aprox. 180 mm (7 ")
Longitud total: aproximadamente 330 mm (13 ")
Peso: aproximadamente 149g (5.2oz)
Mango: Mango Redonda de la Nuez
HRC: aproximadamente 63-64
The knives which are made in Echizen city are called Echizen Uchi Hamono. The art of making Japanese kitchen knives has a history of about 700 years. Echizen Uchi Hamono is designated as "Traditional Crafts" by the Minister for Economy, Trade and Industry. These knives are forged by blacksmiths, those knives are harder to be chipped and the sharpness continues longer. The organization of material changes homogeneously, it is observed by a microscope. Blacksmith Nao Yamamoto makes his knives in Echizen city. His skills are very nice and he can forge and do "NIMAI-HIROGE" easily. We love this knife since the sharpness is excellent after sharpening and the sharpness continues for a long time.
NIMAI-HIROGE(Spreading Two Sheet)
NIMAI-HIROGE is the special skill in Echizen city only. It is outstanding method. The spine of blade requires thickness for sturdy and around the edge needs to spread to thin edge in order to improve sharpness. These requirements are met by hitting two blades together at a time. If two blades are hit together at a time, the temperature is hard to fall. Two blades prevent to be cool down fast. So blacksmiths can hit two blades many times in a short time. If only one blade are hit, the blade is cool down fast, they must put it into kiln for heat again. Then carbon runs away from the blade, the blade will become weaker.
This skill looks easy, but it is very hard. A blacksmith could not do this for 5 years.