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Japanisches Kochmesser Gyuto mit 18cm Klinge und japanischem Messerstahl EINZELSTEINE This knife is by the This knife is by the one sided ground and enormously long and tapered blade in a position to cut the food so finely that cell structures are only slightly injured and the taste of food is preserved as much as possible was eine hohe Härte von 61 HRC und eine außergewöhnliche Schärfe garantiert Bei unsachgemäßer Pflege neigen diese Klingen zu Rostbildung Zudem empfiehlt sich eine regelmäßige Behandlung mit Öl
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