Bunka 210mm Misuzu VG10 - Polished Finished, Ho-Holz Griff mit Büffelhorn Ferrule messerarten Das feine Hacken von Ingwer

Das feine Hacken von Ingwer oder Zwiebeln ist ebenso gut machbar wie grobe Vorbereitungsarbeiten

was bei Kräutern und Knoblauch sehr feines Arbeiten ermöglicht

It has a classic Bunka blade shape

wodurch es schärfer und langlebiger ist

Gyuto - The most precise worker among the all-purpose knives

Bunka 210mm Misuzu VG10 - Polished Finished, Ho-Holz Griff mit Büffelhorn Ferrule messerarten Das feine Hacken von IngwerA knife for every day with simplicity and elegance. This Bunka chef's knife is handmade by Misuzu in Miki, Japan for our shop. The 3 ply blade construction characteristic of genuine Japanese kitchen knives can be clearly seen in the transition from sheath steel to free ground core steel on the surface of the blade. The upper polished part of the blade has a shiny surface of softer stainless steel, through the grind you can see the transition to the