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Specification
Brand : Yoshihiro
BulletPoint1 : INOX AUS10 is commonly used in high-end Japanese knives and provides a good foundation to build a knife with well-rounded attributes. While very similar to AUS8, the increased carbon content in AUS10 Stainless Steel results in a knife with higher edge retention and durability. The quality of the steel together with its expert craftsmanship makes this a professional quality chefs knife with an excellent blend of razor sharpness, durability, and comfort that is unrivaled in its price range.
BulletPoint2 : The most versatile and one of the most popular knives that a cook can have today is a Japanese all-purpose chefs knife known as a Santoku knife. Santoku is Japanese for three virtues referring to the shape of the blade which comprises aspects of the traditional vegetable knife , Usuba, and Gyuto in one knife making it a favorite among chefs and cooks everywhere.
BulletPoint3 : Proudly made in Japan. This knife is complimented with a premium Western Style Handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless use. This particular knife series emphasizes a superior cutting edge by utilizing an exceptionally thin blade design that will effortlessly cut through ingredients with very little abrasions to its surface. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
BulletPoint4 : Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chef's knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmer's market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
BulletPoint5 : Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.
CareInstructions : Hand Wash
Color : Black Pakkawood Handle
ConstructionType : Forged
ExternallyAssignedProductIdentifier1 : 740016864974
ExternallyAssignedProductIdentifier2 : 0740016864974
ItemLength : 7 inches
ItemName : Yoshihiro INOX AUS10 Stain-Resistant Steel Ice Hardened Santoku Multipurpose Chef Knife (7'' (180mm))
ItemPackageDimensions_Height : 8.128 centimeters
ItemPackageDimensions_Length : 7.874 centimeters
ItemPackageDimensions_Width : 40.386 centimeters
ItemTypeKeyword : santoku-knives
Manufacturer : Yoshihiro
Material1 : stainless_steel
Material2 : steel
ModelNumber : SINSA180
PartNumber : 5823715480
ProductDescription : Knife Features
→ Blade Material: INOX AUS10 Stainless Steel

→Edge Angle: Double Edged

→Grade: INOX

→Handle Shape: Western

→Handle Material: Black Pakkawood

→HRC:61

→Knife Style: Santoku Multipurpose Chef Knife

→Saya Cover: None

→Stain Resistant: Yes

INOX AUS10 is commonly used in high-end Japanese knives and provides a good foundation to build a knife with well-rounded attributes. While very similar to AUS8, the increased carbon content in AUS10 Stainless Steel results in a knife with higher edge retention and durability. The quality of the steel together with its expert craftsmanship makes this a professional quality chefs knife with an excellent blend of razor sharpness, durability, and comfort that is unrivaled in its price range.

The most versatile and one of the most popular knives that a cook can have today is a Japanese all-purpose chefs knife known as a Santoku knife. Santoku is Japanese for three virtues referring to the shape of the blade which comprises aspects of the traditional vegetable knife , Usuba, and Gyuto in one knife making it a favorite among chefs and cooks everywhere.

Proudly made in Japan. This knife is complimented with a premium Western Style Handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless use. This particular knife series emphasizes a superior cutting edge by utilizing an exceptionally thin blade design that will effortlessly cut through ingredients with very little abrasions to its surface.

Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.
ProductSiteLaunchDate : 2011-11-13T18:36:28.206Z
Size : 7'' (180mm)
UnspscCode : 46100000