Shun DM0743 Classic Gokujo Boning and Fillet, 6-Inch.
- Japanese Gokujo cut with 6-inch sharp edge for boning and fileting fish.
- Precision-fashioned in Japan by prestigious cutting edge maker KAI.
- Blade with 33 layers of tempered steel for a without rust Damascus look.
- Comfortable D-formed Pakkawood handle; steel end-top; washing by hand recommended.
- Measures around 11 by 8/9 by 1-4/5 inches; restricted lifetime warranty
After the catch of the day or a basic excursion to the market, legitimately getting ready fish requires the correct cutting apparatus. This Japanese Gokujo cut by Shun highlights a 6-inch cutting edge composed particularly for the assignment of boning and fileting fish. The blade’s solid cutting edge gives an exquisitely molded shape that makes it simple to securely and proficiently remove meat from joints, bones, and ligaments, all while keeping up the respectability of the meat. By and large, the blade measures roughly 11 by 8/9 by 1-4/5 inches.
Like different blades in Shun’s Classic gathering, the blade comes exactness produced in Japan by prestigious edge producer KAI. Its eye-getting magnificence begins with a VG-10 treated steel cutting edge, which highlights 16 layers of SUS410 high-carbon hardened steel on each side, delivering a 33 layered Damascus look, however without the rusting issues related with Damascus. The Damascus enumerating upgrades the blade’s tasteful interest, as well as keeps pieces from staying and lessens drag when cutting. The blade’s smooth great looks proceed into its handle. Offering a D-molded outline for an agreeable hold, the interesting midnight Pakkawood handle comprises of an intertwined mix of hardwood facade and tar to outstandingly significant outcomes. Its steel end-top offers an alluring completing touch, and the blade conveys a restricted lifetime guarantee. Despite the fact that dishwasher-safe, Shun prescribes washing the blade by hand for best outcomes.
From the Manufacturer
Shun Classic Cutlery
Why Buy Shun Classic:
Conceived of the old samurai-sword-production convention and hand-completed for accuracy and magnificence, Shun Classic is a perfect decision for anybody purchasing their first Japanese blade or 50th. The astounding line of cutlery makes a beneficial expansion to any culinary expert’s weapons store of apparatuses – it’s utilized by proficient gourmet experts and home cooks alike. Delivered in the most extensive assortment of specific styles, the Classic line highlights both customary European sharp edge shapes and creative bleeding edge plans.
Evade Classic’s incredibly sharp cutting edge is renowned for both edge maintenance and simplicity of honing. Every cutting edge has a center of VG-10 “Super Steel” with a Pattern Damascus cladding of 32 layers of high-carbon treated steel- – 16 layers on either side. While the wood grain design upgrades the blade’s magnificence, it likewise includes sturdiness and stain obstruction, and decreases contact when cutting.
NSF ensured for use in business kitchens.
Detailed Features
- Blade center comprises of high-carbon VG-10, a Japanese super steel known for its edge maintenance, enabling the blades to hold their sharp edges for years.
- Blades brag a 16-degree point, influencing these the most honed blades to out of the container. This is more honed than conventional European edges, which are normally honed to 20-22 degrees.
- Clad with 16 layers of SUS410/SUS431 Pattern Damascus tempered steel on each side for quality and adaptability. This metal is consumption safe and simple to maintain.
- Damascus styling adds to the excellence of the blade while the minuscule air pockets made by the cladding procedure diminishes erosion amid slicing.
- D-formed handle fits in the palm and gives solace and control, keeping the blade’s handle secure in the hand amid use.
- Available standard in D-formed handle styles or by extraordinary request backward D-molded handle styles.
- Pakkawood handles, made of gum impregnated hardwood, are NSF Certified for use in business kitchens.
- Produced in Seki City, Japan, the capital of samurai sword manufacturing.
- Rockwell hardness rating of 60-61 guarantees that it takes and holds its unimaginably sharp edge longer.
- Hand wash and dry prescribed; restricted lifetime warranty.
| Specifications | |
|---|---|
| Blade Material: | VG-10 solidified Japanese steel cutting center, clad with 16 layers of SUS410/SUS431 Pattern Damascus treated steel on each side, for a sum of 33 layers of metal. |
| Bevel: | Double-beveled |
| Cutting angle: | 16 degrees per side (exhaustive edge 32 degrees). This is more honed than European blades, ground to 20-22 degrees for each side. |
| Handle Material: | PakkaWood (tar impregnated hardwood); D-Shaped handle accessible in right and (by unique request) left-gave versions. |
| Sharpening recommendations: | Weekly sharpening to keep up the cutting edge, honing as required with proficient sharpener or Asian-style electric sharpener. |
Professional Manufacturing
. Avoid DM0743 Classic Gokujo Boning and Filet, 6-Inch
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