Kanetsune KC-950 chef's deba knife 105mm

KC-950 Couteau Deba de Chef 105mm | Fabriqué au Japon

Kanetsune Japan 🇯🇵

KC-950 Couteau Deba de Chef 105mm | Fabriqué au Japon

Name: KC-950 Couteau Deba de Chef 105mm | Fabriqué au Japon
Brand: Kanetsune Japan 🇯🇵
SKU: KNTKC956
Price: 89.00 CAD
Availability: InStock

$89.00 CAD

Lave-vaisselle : Non

Spécifications

Country of Origin : Japan 🇯🇵
Knife Type: Deba bōchō - Pointed carving Knife | Cut fish and meat
Blade Material: DSR-1K6 High carbon stainless steel
Blade Edge: Double Edge
Handle: Plywood (laminated wood) with Plastic Bolster
Blade Length: 105mm ( 4.1")
Overall Length: 215mm ( 8.5")
Weight : 66 g
HRC: 59 - 60

Entretien

Taking good care of your handmade knife is essential to ensure its longevity and maintain its cutting performance. Here are some care and maintenance suggestions:

Safe Handling:

Handle the knife with caution, as it is extremely sharp. Always be mindful of your fingers and avoid contact with the blade's edge.
Keep the knife out of the reach of children to prevent accidents or injuries.

Proper Use:

Limit the knife's usage to cooking purposes only. Avoid using it for tasks like opening cans or boxes, which can damage the blade.

Cleaning:

After each use, hand wash the knife using mild dish soap and warm water. Avoid harsh detergents or abrasive cleaners that can damage the blade or handle.
Carefully clean both sides of the blade, the handle, and any other exposed parts.
Rinse the knife thoroughly to remove all soap residue.

Drying:

Dry the knife immediately after washing to prevent moisture buildup, which can lead to rust.
Use a soft, clean cloth to wipe the blade and handle completely dry. Ensure there are no water spots left.

Storage:

Store the knife in a safe and dry place, away from moisture and humidity.
Consider using a knife sheath or blade guard to protect the blade from accidental damage and to prevent injuries when retrieving or storing the knife.

Sharpening:

To maintain satisfactory cutting performance, it is recommended to re-sharpen the knife once or twice per month. However, this frequency may vary depending on the knife's usage and your personal preference.
Use a sharpening stone or honing rod designed for kitchen knives to restore the blade's sharpness. Follow the manufacturer's instructions or seek guidance from a professional if you're unsure about the sharpening process.

By following these care and maintenance practices, you can ensure that your handmade knife remains sharp, safe to use, and lasts for a long time.

Kanetsune | Fabriqué au Japon - Couteau Deba du chef 105 mm

Artisanat japonais, belle lame hammered-pattern fabriquée avec lame haute carbone DSR-1K6

Deba bōchō (japonais: édu刃έ, "pointe de carving") sont des couteaux de Deba japonais sont utilisés pour couper le poisson, mais également pour couper la viande.

KC-950 Couteau Deba de Chef 105mm | Fabriqué au Japon

$89.00 CAD

Livraison gratuite aux États-Unis et au Canada

Livraison gratuite dès 99 $ d'achats

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