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Shimura YORU – Coltello Utility 14 cm. in Damasco 67 Strati con Manico in Ebano

was €86.90 Special Price €70.00 €57.38
Availability: In stock
Il coltello Shimura YORU Utility 14 cm è un coltello compatto e versatile, pensato per affrontare con precisione numerose preparazioni quotidiane in cucina. La lama da 14 cm offre un ottimo equilibrio tra maneggevolezza e capacità di taglio, risultando particolarmente indicata per lavorare frutta, verdura, piccoli tagli di carne e altri ingredienti che richiedono controllo e precisione. La serie YORU è caratterizzata da lame realizzate in damasco a 67 strati, con acciaio di alta qualità 10Cr15CoMoV e una durezza dichiarata di 60 HRC. Una combinazione studiata per offrire una lama resistente, precisa e capace di mantenere a lungo un'elevata capacità di taglio. Il caratteristico disegno del damasco dona inoltre alla lama un aspetto elegante e distintivo, rendendo ogni coltello della serie YORU un oggetto capace di unire funzionalità ed estetica. Il manico ottagonale in legno di ebano completa il coltello con un'impugnatura confortevole e naturale, adatta sia a utilizzatori destri sia mancini. Compatto, elegante e versatile, lo Shimura YORU Utility 14 cm è un valido coltello multiuso per le preparazioni che richiedono precisione e controllo. Caratteristiche Serie: Shimura YORU Tipologia: Coltello Utility Lunghezza lama: 14 cm Lama in damasco a 67 strati Acciaio: 10Cr15CoMoV Durezza dichiarata: 60 HRC Manico ottagonale in legno di ebano Adatto a destri e mancini Ideale per frutta, verdura e piccoli ingredienti Coltello compatto e versatile
FAQs
What is the ideal length for a chef's knife?
The most common length for a chef's knife is 20 cm (8 inches), which is perfect for most kitchen tasks. However, the ideal choice depends on several factors: Hand size: Smaller hands handle 16–18 cm blades more comfortably, while larger hands may prefer a 21–25 cm blade. Personal habits: Those who favor broad movements and long cuts might lean toward longer knives; those who prioritize precision or work in tight spaces might prefer a shorter blade. Experience level: Beginners tend to choose shorter, more manageable blades, while professionals often prefer 21 or 24 cm knives for greater efficiency. In short, there is no “perfect” size for everyone — the right length should be chosen based on comfort, control, and intended use.
What’s the best way to store kitchen knives?

Avoid keeping them loose in drawers, where they can get damaged or become a safety hazard. It’s better to use a wooden block, magnetic strip, or blade guard. You can find the right solution in our catalog.
Do you have professional chef knives?
Yes, in our ecommerce store you will find only professional and high-quality chef knives. Each model is selected to meet the needs of chefs, cooks, and cooking enthusiasts who seek reliable, sharp, and durable tools. We offer a complete range of professional kitchen knives, ideal for precision cutting, meat, fish, vegetables, and much more. You will find slicing knives, santoku, paring knives, and other models commonly used in professional kitchens. We collaborate only with brands recognized at the professional level, such as [e.g., Victorinox, Global, Kai, F. Dick, Ambrogio Sanelli, Wüsthof, etc.], to offer you the best in performance and safety in the kitchen
Can I put knives in the dishwasher?

It’s highly discouraged. High heat and aggressive detergents can damage both blade and handle. Knives can also knock against other items, dulling the edge.
What does "blade hardness" mean?

Hardness refers to how resistant the steel is, measured on the Rockwell scale (HRC). The harder the steel, the better it retains its edge—but it’s also more brittle and prone to chipping.
What materials are used for knife blades?
Blades can be made of stainless steel (rust-resistant), carbon steel (very sharp but delicate), or ceramic (lightweight and razor-sharp but fragile). Premium knives often use Damascus steel or advanced alloys. Not sure which to choose? Contact us—AFcoltellerie has them all.
What are knife handles made of?
Handles can be made of wood (classic but delicate), plastic (durable and hygienic), or technical materials like micarta or G-10, which are extremely tough and non-slip even when wet.
What’s the best knife for beginners?
A 20 cm chef’s knife is the most versatile option to start with. Paired with a paring knife, it covers most everyday kitchen needs.
What are the grooves (granton edge) on a blade for?
The grooves or “granton edge” reduce friction and prevent food from sticking to the blade. They’re especially useful with wet or soft foods like fish, cheese, or vegetables.
Are there knives for left-handed users?
Yes. Some single-bevel Japanese knives are made specifically for right- or left-handed use. Many universal knives, with a double bevel, work well for both.
European or Japanese knives: what’s the difference?
European knives are sturdier, with thick, curved blades for rocking cuts and tough ingredients. Japanese knives have thinner, harder blades for clean, precise slicing—but they’re also more fragile. In short: Europeans are durable and versatile, Japanese are sharp and surgical.
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