Virtuvinis japoniško stiliaus mėsos kapojimo peilis

Trumpai apie prekę

Prekė: Virtuvinis japoniško stiliaus mėsos kapojimo peilis. Kategorija: Vienas peilis.

• Gamintojas: Karl Hausmann
• Modelis: 5905155029744

➡ THE MOST IMPORTANT FEATURES:

✅ Steel 3Cr13 (52 – 55 HRC) – durable, rust-resistant, long-lasting and easy to sharpen.

✅ Wrought honeycomb structure – prevents sliced meat and vegetables from sticking.

✅ Full-Tang construction (3 rivets) – full shank guarantees durability, stability and no slack.

✅ Wooden handle (gr. 2 cm) – ergonomic profile made of natural wood provides a secure grip.

✅ Wide blade (14 x 6 cm) – smooth cutting and convenient scooping of ingredients straight from the board.

✅ Weight 285 g – optimal balance relieves the hand during intensive chopping.

✅ Handle hole – practical eyelet allows you to hang the knife on the rail.

✅ Details Karl Hausmann – elegant engraving of the coat of arms and logo confirming the quality of workmanship.

Choosing a kitchen cleaver Karl Hausmann 25 cm, you get extraordinary ease and pace of work – a sharp cut combined with a weight of 285 g allows you to cut hard vegetables (carrots, celery, pumpkin) and meat without the need for a lot of muscle strength. You get the comfort of clean slicing without sticking thanks to the embossed texture of forged steel. It is also a investment in durability for many years – 3Cr13 steel with a hardness of 52 to 55 HRC does not chip, forgives minor mistakes and is extremely easy to re-sharpen on standard sharpeners. Buying directly from the official manufacturer, you get a professional tool in a unique oriental style that will become an ornament of your kitchen.

As a manufacturer of the Karl Hausmann brand, we know that a versatile kitchen cleaver is one of the most important tools in the arsenal of a cooking enthusiast. Inspired by traditional Far Eastern knives, we have created a knife that combines the power of chopping with the surgical precision of slicing into slices and cubes. The head is equipped with a hammered structure resembling a scale / honeycomb, which limits the contact surface of cut products with metal. Thanks to this, sliced tomatoes, cheeses, raw meat or cabbage do not adhere to the knife, and the work at the board becomes smooth and fast.

Safety and balance are crucial in kitchen knives. Our cleaver has a Full-Tang construction, in which a uniform sheet of 3Cr13 stainless steel runs from the tip to the end of the handle and is permanently bonded to wooden cladding with three solid rivets. The 2 cm thick handle fits perfectly in your hand, giving you a sense of control over every movement of the blade. The wide 6 cm profile blade protects the knuckles from hitting the board and makes it easy to quickly transfer the cut ingredients straight into the pan.

⚙ TECHNICAL SPECIFICATION:

• Brand: Karl Hausmann
• Product type: Meat and vegetable kitchen cleaver / Chef's knife Japanese style
• Total length: 25,0 cm
• Blade length: 14,0 cm
• Width of blade: 6,0 cm
• Handle thickness: 2,0 cm
• Steel hardness: 52 – 55 HRC
• Steel grade: German stainless steel 3Cr13
• Handle material: Natural wood (attachment to 3 steel rivets)
• Design: Full-Tang (steel stem along the entire length)
• Blade finish: Polished cut + blackened wrought honeycomb texture
• Handle hole: Yes, steel eyelet to hang on railing
• Package condition: Original blister
• Net weight: 285 g

1. Is this cleaver suitable for chopping thick beef or pork bones?

➡ No. It is a precision Japanese style kitchen cleaver (cleaver/nakiri type), designed for cutting and portioning boneless meat, filleting poultry, chopping herbs and chopping vegetables. Heavy butcher cleavers with a very blunt angle of sharpening are used to chop thick bones.

2. What does the black embossed structure on the blade help with?

➡ In addition to its unique appearance, the honeycomb structure performs a very important practical function: it produces air microspaces between the blade and the cut product, so that slices of cucumber, potatoes or raw meat do not stick to the knife amphibian.

3. Is the cleaver dishwasher safe?

➡ No, as a manufacturer, we categorically advise against washing in dishwashers. Aggressive washing tablets and hot water can warp and dry the natural wood of the handle and weaken the sharpness of the cutting edge. After use, simply wash the knife by hand, wipe dry and set aside for block or hang.

4. How to take care of the wooden handle so that it retains its shine?

➡ Natural wood should be wiped once every few months with a little cooking oil (e.g. flax or mineral). This protects the structure of the wood from moisture and emphasizes its warm, noble color.

5. Is the knife easy to sharpen at home?

➡ Definitely yes. The 52 to 55 HRC hardness is the perfect compromise between durability and ease of sharpening. The traditional stone sharpener, ceramic rod (musak) or roller sharpener are perfect for refreshing the edges.

Specifications