G amane VG10 TRANCHEUR
Product Features
For trimming and slicing meat and fish
This is a double-edged knife designed for trimming and slicing large cuts of meat and fish.
It comes in a wide range of sizes and features a long, narrow blade.
Unlike the Yanagiba knife, which is single-bevel, this slicer does not create sharp edges on sashimi slices. However, its narrow and long blade still allows for sashimi slicing.
By using a pulling motion to cut, you can minimize damage to the flesh, making this knife an excellent choice for preparing sashimi at home.
Made of VG10 steel
VG10, a steel material made with high precision hardening technology, is characterized by its high hardness and long-lasting sharpness.
7 Key Features
Professional-grade stainless steel
VG10 steel used for the blade is extremely hard and has properties similar to those of carbon steel.
In order to take advantage of this superior steel, amane tempered the steel without reducing its hardness and carefully removed distortions from the all-steel blade, which is prone to cracking.
The knife is then subjected to a further process of thickness removal using a whetstone, and is filled with the essence of handcraftsmanship.
Hamaguri (convex) edge with a smooth cut
Smoothly curved from the spine toward the edge, the thin blade provides a smooth cut due to less interruption.
The blade is designed to keep the edge durability and to have a better food release.
One-piece steel for easy sharpening and blade adjustment to suit the user's hand.
The blade tip is angled with a 7:3 ratio of front to back, making it easier for right-handed users to use (a model for left-handed users available).
Knives made of a single piece of steel allow for easy blade adjustment to suit the user's preference.
For example, it is possible to sharpen the blade to a shape similar to a single-edged blade, resulting in a sharper blade.
Also, amane, which is thoroughly strained in the manufacturing process, is characterized by a stable sharpening feel even after years of use.
Carefully crafted handle for easy gripping
In pursuit of a comfortable grip, the handles are carefully polished over and over again to eliminate gaps between the metal and plywood parts, resulting in a glossy, rounded finish that is extremely comfortable in the hand.
It can be used for long periods of time without stress on the gripped hand, and is recommended for people with small hands.
The handle is a subtle detail that is noticed only when you hold it, but it is a handle that is filled with care for the user.
Hygienic and durable stainless steel bolster
Adding a bolster between the blade and handle prevents water from seeping into the handle, making it more hygienic and resistant to damage. This enhances the knife’s overall durability.
Additionally, the bolster is made of rust-resistant stainless steel, which helps prevent stains and dirt buildup, ensuring long-lasting cleanliness and durability.
Logo mark of KAMA-ASA
The KAMA-ASA logo, placed on the back of the blade, is proof of our commitment to originality. It represents the unique craftsmanship and dedication which are only available at KAMA-ASA.
Fujitake of Kitchen Knives in Seki-shi, Gifu Prefecture, Japan
The product was developed in cooperation with "Fujitake of Kitchen Knives," a manufacturer located in Seki-shi, Gifu Prefecture, which boasts the largest production volume of knives in Japan.
They are one of the few companies in Seki-shi that perform most of the knife manufacturing process (grinding, strain removal, finishing, handle attachment, etc.) in-house.
The quality of their products is highly trusted not only by the general public but also by professional chefs, both domestically and internationally.
Ratings
Product Details
Specifications
- Dimensions
- 240mm:Total Length 360mm ／ Blade length 240mm
270mm:Total Length 390mm ／ Blade length 270mm
300mm:Total Length 425mm ／ Blade length 300mm< - Weight
- 240mm:180g
270mm:190g
300mm:195g
*The weight of knives can slightly vary. - Knife bevel
- Double bevel
- Dominant hand
- For left handed
- Manufacturing process
- Pressed
- Blade structure
- Single layer
- Blacksmith
- ー
- Sharpener
- ー
- Materials
- Blade material =VG10 stainless steel
Handle material=Composite wood
Precaution
- NOT dishwasher safe.
- To prevent rust, thoroughly wipe the knife after washing.
- Please read the instruction before usage.
Engraving
A precious knife just for you.
KAMA-ASA will inscribe your knives with your name.
- *There are restrictions on the font and number of letters depending on the type of knife.
- Japanese and katakana notation within 10 characters
- Alphabetical (written) notation within 20 characters
FOIRE AUX QUESTIONS
Pour l'instant, nous n'offrons pas ce service en France car nous n'avons personne pour le faire dans la boutique parisienne. Notre collègue de la boutique de Tokyo vient parfois en France et est en mesure de faire des gravures, cependant nous n'avons pas les dates précises de ses venues. Si vous tenez absolument à faire graver votre couteau, nous pouvons vous aider à passer votre commande au Japon. Dans ce cas, veuillez nous donc contacter via le formulaire de contact avant d'acheter votre couteau.
La plupart des éclats de lame de couteau peuvent être réparés par un aiguisage régulier. N'hésitez pas à nous en parler en boutique. Nous pouvons également accepter les réparations à distance, mais dans ce cas, les frais de livraisons sont à votre charge. Les prix varient en fonction du type de couteau, de la longueur de la lame et de l'état. Veuillez donc apporter votre couteau en boutique ou nous contacter à l'aide du formulaire de contact.
Veuillez noter que des éclats peuvent se produire lorsque vous coupez des aliments durs tels que des os, des graines et des aliments congelés, ou si le couteau tombe ou se coince dans une planche à découper dure.
Les couteaux vendus par KAMA-ASA peuvent être réparés, sauf dans certains cas, tels que des dommages irreversibles. La réparation et l'élimination de la rouille redonneront au couteau son tranchant et vous permettront de l'utiliser plus longtemps. Dans le cas de couteaux achetés dans d'autres magasins, il se peut que nous ne soyons pas en mesure d'en réparer dont le matériau de la lame est inconnu. En général, nous acceptons de réparer des couteaux en métal qui peuvent être aiguisés à l'aide d'une pierre à aiguiser, mais nous ne pouvons traiter la reparation de couteaux en céramique.
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