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Coltello Usuba Bunmei cm. 18 di Yoshikin Global

€108.00 €88.52
Availability: In stock
18+

This item is not for sale to people under 18. By ordering this item you declare that you are at least 18 years old.

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I coltelli Bunmei sono autentici coltelli da cucina giapponesi utilizzano acciaio inossidabile ad alto tenore di carbonio, molibdeno e vanadio che garantiscono un'eccellente tenuta del taglio.
Il calore del legno e il tradizionale manico a forma di castagna giapponese che si adatta alla mano molto bene.
Tipici coltelli giapponesi da cucina professionali con manico in legno.
Questo coltello Usuba ha la lama con il taglio da un solo lato ed è il più adatto per tagliare e affettare verdure.
Realizzato da YOSHIKIN in Giappone - la stessa società che produce i coltelli GLOBAL.
Durezza dell'acciaio HRC 56-57
Spessore della lama 4,75 mm.
Made in Japan

Tempo di spedizione: 5 giorni
FAQs
What characterises the Global Bunmei Series?
The Bunmei Series is inspired by traditional Japanese knives, combining classic and functional shapes with Global’s quality and reliability.
What type of use is the Bunmei Series designed for?
It is designed for precise and traditional cutting tasks, particularly for fish and ingredients that require clean, controlled cuts.
Who is the Bunmei Series recommended for?
It is recommended for professionals and experienced enthusiasts who appreciate classic Japanese style and refined cutting techniques.
How should Bunmei knives be maintained?
Regular sharpening on whetstones, proper cutting boards and careful use help preserve the blade geometry and sharpness.
What makes Global knives recognisable?
The seamless stainless steel design and the distinctive dimpled anti-slip handle, combined with thin, well-balanced blades.
What distinguishes Japanese knives from Western ones?
Thinner geometries, sharper edge angles and an approach focused on precision and clean cutting.
Who are Global knives suitable for?
They are ideal for those seeking lightness, manoeuvrability and precision, both in professional kitchens and advanced home use.
Santoku or Gyuto: which should you choose?
The santoku is compact and versatile for everyday use; the gyuto is closer to a classic chef’s knife and is ideal for long cuts and sustained work.
What type of maintenance do they require?
Hand washing, immediate drying and regular sharpening are recommended. Avoiding aggressive tools and unsuitable surfaces helps preserve the edge longer.
Are Japanese knives more delicate?
Yes, they often require more care: they are not suitable for bones, frozen foods or twisting, but offer superior cutting performance when used correctly.
Which models are considered essential?
A main knife (chef or gyuto), a paring knife and a serrated bread knife cover most kitchen needs.
How do you properly sharpen a Japanese knife?
Whetstone sharpening is ideal: a medium grit for maintenance and a finer grit for finishing, adapting the choice to the steel and usage.
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