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Körnung: JIS1000 / F400 (fein)
Informationen zur korrekten Anwendung und weitere nützliche Tipps
im Wiegeschnitt problemlos verwendet werden
A layer of softer stainless steel is welded around the blade core using the San Mai method
Honesuki Matsubara Aogami - Nashiji, Walnuss Griff YOSHIMITSU Körnung: JIS1000 / F400 (fein)Honesuki The knife for boning poultry and small game. This Honesuki has a blade length of 150mm and a matte, so called Nashiji surface on the blade blade. This surface results from the 3 layer blade construction, consisting of the softer sheath steel and the very hard inner core steel, which forms the cutting edge of the knife. The Nashiji finish has a rustic appearance because the blade blade is not polished. The core of the blade is made of Blue #2
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