SUKENARI super oro2 / R2 de Cuchillo del Cocinero / Gyuto, Chef 240mm
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Type: Chef's Knife / Gyuto
Blade Material : Super Gold 2 clad Stainless Steel
Core: Super Gold 2 / R2
Outside: Stainless Steel
Handle: Octagonal Magnolia (HOU)
Bolster: Water Buffalo
Edge: Double Bevel
Edge Length: approx 230mm(9.05')
Blade Length: approx 240 mm (9.45'')
Total Length: approx 380 mm (14.96'')
Weight: approx 170 g (6 oz)
Blade Width: approx 49 mm (1.9")
Thicker portion of blade: approx 2.5 mm
Sukenari is a high end professional knives manufacturer since 1933. Sukenari is renowned worldwide for their exceptional work making Honyaki Shirogami#1 knives and handmade ZDP-189 blades. Only a few blacksmiths in Japan (less than 5 to our knowledge) are capable of forging pure 100% carbon steel Honyaki knives and even fewer make handmade ZDP-189 knives, the skills and expertise required are immense.
Sukenari high end quality knives have attracted quite a following in central Japan, and in recent years, in the rest of the world as well. Some consider their knives to be the best in the world. Their knives are in such demand that we had to pre-order a small amount of six knives six months in advance.
About "Super Gold 2"
Super Gold 2 is Powder Steel, registered trademark of Takefu Special Steel Co Ltd. A large quantity of high alloy ingredients are included by powder metallurgy. And it is super high quality steel that rich in high corrosion-resistant, high hardness, high toughness, high wear resistance. Though this HRC is high, it is easy to relatively re-sharpen it. And The edge retention is outstanding. Thus famous Chefs also loves this steel.
For US buyers: De Minimis Value Increases to $800 Release Date: March 11, 2016
U.S. Customs and Border Protection (CBP) announced that March 10, it raised the value of a shipment of merchandise imported by one person on one day that generally may be imported free of duties and taxes from $200 to $800. .... Shipments valued at $800 or less for the de minimis exemption will be eligible under the same processes and with the same restrictions that currently apply to de minimis shipments of $200 or less.
Iron will rust in the acid, salt, moisture, etc.. please wipe after use and keep it dry and clean.
If it have rust, it will be cleaned to polish by with scrubbing pad or round slices of radish it with a cleanser.
Please use ceramic sharpening stone because SG2 is hard, you can sharpen with it.
Japanese knives are made by craftsmen and machines,so there are scratches. Most Japanese knives are thin blade. Don't hit and cut frozen food or bones, the edge will be chipped or broken.