TSUNEHISA GYUTO AS MIGAKI 210 MM

Tsunehisa Gyuto AS Migaki 210 mm svestrani je japanski kuhinjski noz, prikladan za pripremu mesa, ribe i povrca. Neka vas ne zavara jednostavan izgled noza jer njegova je jezgra iskovana od celika Aogami Super – najnaprednijeg tradicionalnog japanskog celika na trzistu, cijenjenog, prije svega, zbog iznimno fine ostrine i dugotrajnog odrzavanja ruba.

OBLIK OSTRICE:Gyuto oblik u prevodu znaci kravlji-mac koji je u proslosti bio namijenjen  komadanju govedjeg mesa. Danas je gyuto oblik namijenjen svakodnevnom rezanju mesa ili povrca te je japanski oblik »chef's« noza. Ostrica je dvostrano brusena te prikladna za ljevake i desnjake.

CELIK:Aogami Super je crème de la crème medju japanskim tradicionalnim celicima. Odlikuju ga iznimno fina ostrina, lakoca brusenja i visoka tvrdoca (63 HRC). Zbog sadrzaja volframa i kroma ima poboljsanu otpornost na ostecenja i habanje, a sam krom doprinosi i otpornosti na koroziju. To ipak ne znaci da su ostrice od Aogami Super celika nehrdjajuce jer ce tijekom upotrebe razviti patinu, a u ekstremnim slucajevima, budu li predugo izlozene vodi i kiselim namirnicama, mogu i zahrdjati (stoga ih ne zaboravite nakon koristenja dobro obrisati!). Aogami Super sadrzi 1,50% ugljika (C).

LAMINACIJA:Tradicionalni japanski celici iznimno su tvrdi i stoga krhki. Zbog toga prilikom koristenja lakse moze doci do krhanja ostrice, u najslabijem slucaju cak i do loma. Da bi se to sprijecilo, jezgra od Aogami #2 celika omotana je u dva sloja mekseg nehrdjajuceg celika. Time se poboljsa elasticnost ostrice i otpornost protiv korozije (sto je bitno za osjetljive visoko ugljicne celike!).

GEOMETRIJA OSTRICE:Noz je dvostrano brusen (simetricno).

ZAVRSNI IZGLED:Ostrica je polirana do visokog sjaja.

DRSKA:Tradicionalna japanska (Wa) drska osmerokutnog oblika od palisandera, udobna je za koristenje i za ljevake i za desnjake.

KOVACNICA:Robna marka Tsunehisa povezuje nozeve razlicite kvalitete koji dolaze iz razlicitih japanskih sredista, poznatih po izradi nozeva: Tosa, Seki i Sakai. Njihova se filozofija temelji na nacelu da ima svaka regija svoj celik i svoje postupke obrade. Tako je Tosa npr. najpoznatija po Ginsako i Aus-8 celicima, Seki je cuven po izradi odlicnih ostrica od V-Gold skupine celika, dok je Sakai poznat po jednostrano brusenim Honyaki nozevima.

Tsunehisa Gyuto AS Migaki 210mm is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. Don’t let its simple looks fool you, though, as its core is forged out of Aogami Super steel – the most advanced carbon steel on the market, coveted for its very fine sharpness and edge retention.

BLADE SHAPE:Gyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.

STEEL:Aogami Super is the crème de la crème when it comes to high-carbon Japanese steels. If you’re looking for the finest sharpness, this is the steel you should be looking at. It is also very easy to sharpen, and the blades can be forged very thin. It has great wear resistance due to high amounts of tungsten and chromium, the latter also adding to its corrosion resistance. This doesn’t mean that Aogami Super blades will resist corrosion as well as stainless steels, as they will develop a patina, while leaving them exposed to water or other food acids could even result in rusting (so don’t forget to wipe them dry after use!). If you’re willing to just put this extra attention to the knife’s maintenance, though, you will be rewarded with a fine sharpness like no other. Aogami Super is made up of carbon (C) 1.50%, tungsten (W) 2.50%, vanadium (V) 0.50%, chromium (Cr) 0.50%, manganese (Mn) 0.30%, silicon (Si) 0.20%.

LAMINATION:High-carbon steel is hard, but brittle for this same reason. This makes the blades more prone to breakage and chipping. To prevent that, blacksmiths “sandwich" the blade’s core, made from Aogami Super steel, between two layers of softer, corrosion resistant steels. This improves the blade’s flexibility, toughness—and most importantly with high-carbon steels—protection from corrosion and rusting too. The trace of this lamination process is the curvy line right above the cutting edge, which is the border between the blade’s core (hagane) and the outer, protective layer (jigane).

GEOMETRY:It has a double bevel (symmetrical) blade.

BLADE FINISH:The blade was treated to a high polish, also called a migaki finish.

HANDLE:Traditional oval Japanese (Wa) style handle made out of rosewood with a black pakka ferrule.

ABOUT THE BLACKSMITH:Tsunehisa knives are a brand that combines a variety of high-quality knives from various knife centers of Japan such as Tosa, Seki, and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is best known for its Ginsanko and Aus-8 steels, Seki is famous for making excellent blades from the V-Gold group of steels, and Sakai for its single beveled Honyaki knives.