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Kakugata Japanese professional knife for vegetables 10 cm.

€12.50 €10.25
Availability: Out of stock
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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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KAKUGATA Japanese kitchen knife, ideal to cut vegetables with blade of 10 cm in stainless steel AISI 420JS – HRC 54/56 -
The blade has a polished finishing and the knife edge is razor sharpened. Handle and blade sheath in bamboo wood.
FAQs
What distinguishes Japanese knives from Western ones?
Thinner geometries, sharper edge angles and an approach focused on precision and clean cutting.
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.
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.
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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