Japanese kitchen knife with red wooden handle for cutting vegetables, NAKIRI SEKI MAGOROKU, 16cm
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|Blade length||16.5 cm|
|Product origin||made in Japan|
|Compatible with microwave||no|
|Production region||Seki - Gifu Prefecture|
|kind of steel||58 ± 1 HRC|
|Composition of the handle||Châtaigne (bois lamellé)|
The usuba is a traditional Japanese style knife designed specifically to cut vegetables. Japanese cuisine stresses the importance and beauty of seasonal ingredients, referred to as `shun.’ The literal translation of usuba is `thin blade.’ Without this incredibly sharp and thin blade, the knife would break down the cell walls of vegetables, causing ingredients to discolor and decrease in flavor.
Japanese knives are very sharp , and do not let them out of reach of children. Never put knives in the dishwasher , very aggressive products and heat damage the special alloy and the wooden handle , rather wash hand knife to have long use. Do not try to cut bones or other hard things. To take it more appropriate instruments.
The Japanese prefecture of Niigata has always been a hotbed of ancient metalworking in Japan, especially the Tsubame-Sanjo region, named after the two towns that make up the region.
The local history of metalworking originates in the Igarashi riverbed that runs through Sanjo: it was here that iron particles were discovered eight hundred years ago.
The particularity of Japanese knives is their specific alloy of carbon steel forged with boric acid, giving their blade the hardness that makes them famous throughout the world.
Creating each of these pieces in accordance with tradition requires time, but also many steps. Elles nécessitent de maîtriser des compétences manuelles sont transmises de génération en génération.
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