If
I needed to choose a knife to use in daily food preparation, I
personally think
cutting performance and edge retention would come at the top of my
priority list.
Moreover, if the knife didn’t require much additional care and
attention in
terms of daily maintenance, it would make my decision that much easier.
These
new products named “Syogeki” which means “Deep Impact” would be among
my choices as they match well my preferences above.
The blade is made of Japan’s highest ranked Carbon Steel
“Aogami Super (Blue Super Steel)” sandwiched with soft stainless steel.
HRC64 to 65.
The
3-layered steel blade (Clad) structure supports its core of very hard
steel, and offers good strength, durability and easy anti-rust
maintenance as well.
The handle is made of black paper micarta, which creates extra
durability and lack of shrinkage in water.
I
believe the Syogeki Aogami Super knives will have a deep impact on and
dramatically change your cooking style and cooking time with their
superb cutting performance.
A
total of 5 types of new Aogami Super knives are now available and ready
to be your long time cooking partners.
Tera Materjal:
|
Aogami Super
teras
|
Noa
tüübid:
|
Petty,
Santoku, Nakiri, Gyuto
|
Tera serva
kuju:
|
50/50
kahepoolne
|
HRC
kõvadus:
|
64-65
|
|
|
