Phils Real Deals & "Steels"
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Kai Seki Magoroku 180mm Gyuto
Gyuto (牛刀): (beef-sword) This knife is known as the chef's knife used for professional Western cuisine. When preparing vegetables, it is used in the form of chopping or thrust-cutting near the heel of the knife. The gyuto is also used to rock-chop stiffer produce and to make fine cuts at the tip of the knife.It is also used for many different cu...
Miyabi Birchwood SG2 8" Chef's Knife (Free Shipping)
MIYABI Birchwood SG2 8 Chef's Knife - Sturdy heavy knife with broad strong blade and fine cutting edge. The all-rounder for professionals and hobby chefs suitable for chopping herbs cutting vegetables slicing and dicing fish and meat. Can be used in the circular rocking and chopping motion.The potent core of SG2 super steel is protected by a 101...
EUROLINE Carbon Collection - Kramer by ZWILLING J.A. Henckels 7 Santoku Knife (Free Shipping)
• Made in Seki Japan • Straight carbon steel 52100 • 61 Rockwell Hardness • Razor sharpness • Ultimate comfort • Brass half-bolster • Fully rounded and mirror polished spine • Fully tapered blade and tang • 15 degree angle per side • Traditional 3-step hand-honed edge • Hand-finshed Grenadille wood handle with o Brass rivets ...
MIYABI Kaizen II 8-inch Gyutoh
Description MIYABI 5000 FCD Gyutoh, 20cm blade. The gyutoh, or chef’s knife, is a general purpose knife for the preparation of larger cuts of meat and vegetables. It has a fine carbide steel core which gives the knife very good initial sharpness and cutting edge retention. The core is embedded in 48 layers of steel which create each knife’s...
Miyabi Birchwood SG2 6.5" Nakiri Knife
MIYABI Birchwood SG2 6.5" Nakiri Knife - chopping, slicing and dicing produce and meat. Features and BenefitsThe potent core of SG2 super steel is protected by a 101-layer stunning flower Damascus pattern.The CRYODUR® blade undergoes a four-step hardening process that maximizes the properties of the steel. • Hardening done in a state-of-the-art...