Gyuto 230 mm C130 Suminagashi Clad
Eine mit Suminagashi verkleidete C130-Klinge von Simon Maillet. Mit unprätentiösem, rustikalem Aussehen und erstklassiger Passform und Verarbeitung konzentriert sich Simon weiterhin auf die Schönheit, die in ihm steckt.
Ein hochwertiger C130-Stahlkern, geschliffen auf einem Wasserrad für eine konsistente, leicht zu wartende flache Primärfase. Super dünn hinter der Schneide, das Messer schneidet schön. Ein klassisches Gyuto-Profil mit Santoku-Spitze und einer Kantengeometrie, die sich auf dem Board großartig anfühlt. Eine subtile distale Verjüngung verleiht der Klinge Vielseitigkeit und ein angenehmes, ausgewogenes Gefühl.
Ein alter Eichen- und G10-Griff in Simons maßgeschneiderter achteckiger Form mit übergroßer Zwinge. Es ist eine sehr bequeme Form und eine Freude, es in der Hand zu haben.
Insgesamt ein wunderschönes, gut gemachtes Messer, das entworfen wurde, um ein Leben lang leicht zu wartende Freude zu bereiten.
Product Specification
Blade Type: Gyuto
Edge Length: 230mm
Spine Heel: 3,3 mm
Spine Mid: 2,37 mm
Spine Tip (20mm before): 1,5mm
Blade Height: 54,5 mm
Weight: 192g
Cutting Edge Steel: C130
Stainless: Nein
HRC: 64
Blade Construction: 3 Schichten (San Mai)
Blade Finish: Kurouchi und Acid Etched (Forced Patina)
Grind: Eben
Handle Construction: Versteckter Tang
Handle Materials: Alte Mooreiche & G10
Handedness: Beidhändig
Saya Included: Nein
Shipping & Returns
Shipping
We process orders 5 days a week (Monday - Friday) and ship from our shop in Berlin, Germany. We ship with FedEx, UPS and Deutsche Post.
We are happy to offer free international shipping on a variety of orders depending on location and order value. You can check to see where things sit for you here.
Returns
At Modern Cooking we want our customers to be inspired and delighted by the products they purchase through our shop.
However, we understand that you may need to return products occasionally. If you are not entirely happy, you can return your purchase in its original condition within 14 days for a refund. Please email if you wish to return any goods.
In the unlikely event that you receive faulty goods or your order is damaged in transit, please contact us for instructions on how to return the goods as in this case we will meet the cost of return postage, though only if this is arranged through our authorised carriers. Any claim for refund or exchange resulting from faulty goods or goods damaged in transit must be raised within 5 business days.
All Modern Cooking logistics partners provide insurance in case of damage, but the coverage is only valid if we are notified within 5 business days. Please make sure to inspect your order immediately upon receipt to ensure that there is no damage.
Once we have the goods back, we will issue a full refund or send replacements where possible, as you prefer.
Product Care:
Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.
Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.
Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods.
A reference guide to steel types
Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.
