Le trio de couteaux japonais avec leurs étuis
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Le trio insdispensable de couteaux japonais : gyuto, santoku et petty. Le gyuto pour les viandes, poissons et légumes, le santoku pour émincer et ciseler avec précision, le petty pour les découpes minutieuses. Forgés à Seki, cité des lames japonaises, leurs lames en acier VG10, construction San Mai (3 couches), sont martelées et légèrement damassées pour un tranchant d'exception. Manches en pakkawood résistants à l'humidité, angle de 30° adapté aux droitiers et gauchers.
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Les 3 meilleurs couteaux japonais, indispensables au quotidien
San Mai blade (3 layers), hammered.
Forged in Seki, Japan’s city of blades.
Hardness index: HRC 60, cutting angle: 30°.
Japanese VG10 steel, surgical sharpness.
Lightweight, pakkawood handle.
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Qu'est-ce qu'un gyuto ?
A gyuto is a versatile Japanese kitchen knife with a curved blade for perfect food cutting.
Its finish
Is the gyuto suitable for left-handed users?
The Japanese knife is perfectly suited for left-handed users thanks to its symmetrical blade edge, identical on both sides, ensuring precise cutting
Comment entretenir son gyuto ?
The knife must not be put in the dishwasher in order to preserve its materials and performance.
It should also
What material is the gyuto case made of?
The case is crafted from black calfskin leather, offering both elegance and durability.
It is marked with Atma symbols, app
How to use the sharpening stone?
1. Soak the stone for 10 minutes in a bowl of water before use.
2. Keep a bowl of water throughout
Why pre-order?
Our mission is simple: to make professional kitchen quality accessible to as many people as possible because good cooking always starts