Trancheur à saumon Glestain série K 310mm

Name: Trancheur à saumon Glestain série K 310mm
Brand: Glestain
SKU: 331TAKL
Price: 462.0 CAD
Availability: InStock

Trancheur à saumon Glestain série K 310mm

$462.00 CAD

En vente Épuisé

If you know, you know. A line traditionally aimed straight at hard-working chefs. Featuring unique shapes and exceptional food release, Glestain knives are heavy hitters for line cooks and home cooks alike.

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À propos de la série Glestain K -

C'est l'un des couteaux les mieux conçus que j'aie jamais vus. Les génies derrière Glestain ont eu pour objectif de concevoir le couteau de cuisine ultime pour les professionnels, et ils ont réussi. Un problème majeur pour les cuisiniers et les chefs qui coupent rapidement est l'accumulation de nourriture sur la lame, et ce couteau résout le problème de deux manières : des alvéoles profondes brisent la tension superficielle sur la lame, tandis qu'un biseau prononcé d'un côté repousse la nourriture. Génial ! Le couteau est droitier et aura tendance à dévier légèrement vers la gauche, mais avec un peu de pratique, vous hacherez à grande vitesse comme les meilleurs.

Honma Kagaku, l'entreprise qui a fabriqué ce couteau, privilégie la forme et la fonction. Ils comprennent intimement les besoins des clients qui utilisent ces outils toute la journée. Cette approche innovante leur a permis de se démarquer de leurs concurrents, assurant leur succès depuis leur fondation en 1971. La série K est leur ligne la plus populaire grâce à cette approche révolutionnaire.

L'acier ACUTO440 est le choix parfait pour la fabrication d'un couteau de chef. Il prend un tranchant impressionnant tout en étant totalement inoxydable et suffisamment durable pour supporter la vie dans une cuisine professionnelle.

À propos de la forme - Le couteau qui les gouverne tous ! Tous les saumons, c'est-à-dire. La lame fine et alvéolée crée un contact minimal avec le poisson pour réduire la traînée, tandis que sa longueur permet des coupes nettes sans va-et-vient. Une légère flexibilité permet de retirer chaque dernier morceau du poisson. En plus du poisson, cette lame permet également de découper rapidement les jambons secs, la poitrine de bœuf, et plus encore !

Shape	Sujihiki
Maintenance Level
Blade Length	310 mm \|
Blade Height	29,1 mm
Thickness	2,1 mm
Weight	240 g
Steel Type	ACUTO440 Stainless Steel Mono Acier
Dureté Rockwell	58 - 59
Edge/Bevel	Semi-double (70/30) – Préférence à droite
Handle	Poignée de style occidental - Bois de Pakka
Brand	Glestain
Made in	Tsubame-Sanjo, Niigata, Japon

Knife Care

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones, lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad because the cold will make hard steel even more brittle. If you wouldn’t chew it with your own teeth, don’t cut it.

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End grain wood is especially good. Plastic can be fine too, but certainly not glass, granite or bamboo.

• The edge of your knife works best sliding forwards or backwards. Scraping the knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly damage the edge. Listen to the knife! If you can hear the edge making a “tink” sound on the cutting board, change what you are doing.

CLEANING

• After use, wash the knife by hand with regular dish soap, rinse with hot water and dry by hand immediately. Dishwashers are very bad for knives.

• Wood handles may dry out over time and exposure to water. Simply treat them with some food safe wax.

STORING

• Protect the edge for your safety and to avoid edge damage. A simple blade cover will do the trick if you keep knives in a drawer or in a travel case.

• The convenient wall magnet made with wood is a great way to show off your knives. Be sure to put it back spine first, then roll it onto the blade face. This will keep the edge from contacting the wood first.

• The good ol’ counter top block can keep knives at the ready and protected, so can drawer inserts. Whatever the method, it should keep the edge from touching anything else.

Additional Details

SKU: 331TAKL

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts.

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you.