Evropski ročaj

Japonski kuhinjski noži zahodnega tipa se od tradicionalnih japonskih kuhinjskih nožev razlikujejo po klasičnem zahodnem ročaju in po rezilu, ki je brušeno na obeh straneh.

Takšno obojestransko brušeno rezilo je močnejše od enostransko brušenega in primerno za levičarje in desničarje.

Rezila so brušena v razmerju 50/50, pogostokrat pa tudi asimetrično glede na željo uporabnika (70/30, ali celo  90/10). Brušena so tudi pod manjšimi koti kot njihovi evropski dvojniki (med 12-20 stopinjami).

Koti brušenja, asimetrija v kombinaciji z izredno trdim in kvalitetnim jeklom, daje takšnemu rezilu izredno ostrino.

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JAPANESE KNIVES WITH CLASSIC EUROPEAN-STYLE HANDLES 

Western-style Japanese kitchen knives can be distinguished from the traditional Japanese kitchen knives by their classic western-style handle and their double-bevel blade.

This double-bevel blade is stronger than the chisel ground blade, and is suitable for both left-handed and right-handed users.

Blades have been ground in the ratio 50/50, but at user’s request they are frequently asymmetrical (70/30, or even 90/10). They are also ground under a smaller angle than their European version (between 12 and 20 degrees).

Grinding angles and asymmetry in the combination with extremely hard and quality steel give this blade incredible sharpness.