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Coltelli da cucina giapponesi: caratteristiche e tipologie

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  1. Chris Reeve - Sikayo - 6.5" Santoku - Kitchen Knife

    Chris Reeve - Sikayo - 6.5" Santoku - Kitchen Knife

    Uso Consigliato: verdura, carne cruda, pesce

    Produzione: Idaho, USA
    Lama: in acciaio inox CPM-S35VN con finitura Silver PVD
    Taglio: di tipo asimmetrico, non adatta a mancini
    Lunghezza Lama: 165mm.
    Lunghezza Totale: 286mm.
    Impugnatura: Ultem 1000 (un particolare polimero incredibilmente resistente ad abrasioni e ad alte temperature)
    Spessore Lama: 3.8mm.
    Peso: 179g.

    12428
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    Chris Reeve Knives
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  1. Coltelleria Collini 1item
  2. Due Cigni 1item
  3. Extrema Ratio 2items
  4. Fallkniven 1item
  5. Global Knives 8items
  6. Kai Knives 41items
  7. MaglioNero 3items
  8. Mcusta 6items
  9. Saji Takeshi 7items
  10. Sanelli 6items
  11. Victorinox 4items
  12. Wusthof 2items
  13. Zwilling 17items
  14. Berti 1item
  15. Chris Reeve Knives 1item
  16. Kanetsune 1item
  17. Kyocera 9items
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