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Happy Sales HSKN-3KN0 - Juego de 3 cuchillos japoneses para chef de sushi - Cuchillo Sashimi-Santoku-Nakiri
Cuchillo Nakiri
Mejor para cortar verduras. Cuchillo profesional de sushi con filo afilado. Longitud de la hoja: 16,5 cm, longitud total: Mango de madera de 11 – 5/8 pulgadas que ofrece la máxima comodidad y control. Material: madera natural de acero inoxidable. Fácil de afilar
Cuchillo Santoku
Cuchillo santoku japonés multiusos para verduras, pescado y carne. Longitud de la hoja: 6-5/8 pulgadas. Longitud total: 11-5/8 pulgadas. Fabricado en Japón.
Sashimi - Cuchillo para sushi
Biselado individual para uso diestro, hoja de 8 pulgadas de largo, hoja larga y delgada para pasar por los rollos de pescado y arroz
Customer
Comentado en Canadá el 17 de agosto de 2023
a cut above the rest
Alison Deckard
Comentado en México el 1 de febrero de 2020
Se compraron como regalo y fueron todo un éxito, ideales para los fanáticos de cocinas carnes y pescado
Rubén Martínez
Comentado en México el 8 de marzo de 2019
Muy mal que no venga cómo se indica en las especificaciones. Hablé para reclamar y me dijeron que ese cuchillo no estaba en el kit mexicano. Que solo en el de EUA. ?Entonces para que lo especifican así?
Normster
Comentado en México el 26 de abril de 2019
Son cuchillos básicos pero funcionales. El mango es cómodo por lo que es fácil de usar, solo recomiendo contar con piedras para afilar ya que el filo no les dura mucho.
Jose Carlos
Comentado en México el 22 de marzo de 2018
Baruj Hashem, esos cuchillos son de buena calidad y agarraron buen filo. Los recomiendo bastante, si cumple con las espectativas
JT
Comentado en México el 3 de noviembre de 2018
Francamente se ven mejor en la imagen de la calidad de la que realmente están
Sergio
Comentado en México el 6 de abril de 2018
Los cuchillos nakiri y sashimi estuvieron bien,tienen un excelente filo,lo malo es que el santoku no llegó y en su lugar me trajeron un deba,quisiera que me informaran cuanto cuesta un santoku o que me informen como lo puedo cambiar,saludos,pinches japoneses
Humberto Mondragón
Comentado en México el 10 de abril de 2018
muy buenos cuchillos, justo lo que esperaba,muy buena atención y rapidesPERO LLEGARON SIN FILO "!!!creo que estos aticulos deben de llegar listos para usar.
Customer
Comentado en Canadá el 26 de diciembre de 2017
These knives are great. I am trying to learn how to make sushi, and these are cheap knives that come sharp and I was able to make my first rolls and nigiri with these using some fresh fish from my local supermarket.If you don't know that you want to take making sushi seriously and just want to try it out. Get these knives and they won't disappoint you.That way you can buy some serious knives later on if you decide to continue with the craft.
Customer
Comentado en México el 6 de octubre de 2017
Muy buena calidad, artesanales. Puede haber confusion del material que son. Son de acero inoxidable, no de alto carbono. Sekiryu
Broad Interests
Comentado en los Estados Unidos el 20 de octubre de 2016
Making sushi is a hobby that I am trying to pursue. That is a nice way of saying that I use an inordinate amount of rice and Nori to create rolls that are vaguely round and mostly edible.Because I am still learning how to make sushi, and probably will still be relatively unskilled for a long time, I try to find tools that are of good quality but at a relatively low cost. What I mean is that it seems very silly, and slightly disrespectful, to purchase a single knife for $250 when I can barely manage to get a sushi roll to hold together. This set of knives fit my quality/price requirements perfectly.As you can see in the product photos the set is relatively basic, but the knives are manufactured using traditional Japanese forms. Additionally, the knives follow the Japanese design in that they are quite sharp, thin in profile, and light. Up until I purchased these knives all I had ever use for kitchen work were “western” knives which are heavier, thicker, and bulkier (well suited for classic western kitchen work). It took me a while to get used to using the knives but one I did I learned to really appreciate them.You will see that the knives are not made from stainless steel which means that you must make sure and dry them completely before storing them or you will get surface rust. It’s not a big deal, but it is something to keep in mind. While on the topic of washing the knives, don’t use the dishwasher as that will dull them, cause surface rust, and will probably shorten the life if the handles considerably. When I got the knives they were quite sharp. Between me using a steel (that rat-tailed tool you see chefs stroking across the knife blade) on occasion and the light duty I placed on the knives (use them once every couple of weeks), the edge stayed sharp for a long time. I sharpen my own knives and when the santoku became a bit dull I was able to bring it back to razor sharpness easily. Prior to me purchasing the set I saw that one of the reviewers said that they used polyurethane on the handles. This was an excellent comment and I did the same thing the day the knives arrived. The handles still look good after dozens of washings: thank you for the suggestion! The knives arrive just as you see them in the picture: each knife restrained by cardboard inside a plastic case. Frankly, that’s exactly how I store them in my cupboard. While this is an amateurs way of storing knives, it has worked for me. Overall, I could not be more pleased with the knives and my purchase.
Charles Hamman
Comentado en los Estados Unidos el 22 de mayo de 2015
Awesome knifes !Scary sharp out their boxes, first knifes bought in a very long time with such fine edges in many years here.I do my own sharpening and honing and these knifes promise to be a delight to keep them hairsplitting sharp !Some reviews complain about the unfinished wood handle. It is not a problem to apply ones own finish or do as I do and just use veg oil, lard to rub into the wood. But I like to use linseed oil as a finish, it gives a nice color to the wood but is not slick when dry, But a word of caution if linseed oil is used to finish the handles on this set.If a cloth is used to rub in linseed oil, do not, and I repeat do not, wad up the cloth/towel and then throw into the trash when finished applying the oil. Because as the linseed oil will heat up as it drys and the cloth may self combust if it is wadded up, to prevent this flatten the cloth and let dry in open air. Or place cloth into a metal can or non flammable container by itself until it drys.Always hand wash with care, which should be a no fuss no muss thing to do,Again great knifes at a very nice price that with proper care will last a lifetime.
aljacobs
Comentado en los Estados Unidos el 15 de diciembre de 2010
A good beginner outfit so you can decide if you wish to continue into the realm of Japanese style knives. They are not for everybody. They are sharp, light and if you are heavy handed, stick with domestic western knives. I am a knife collector and write about knives. I took these and polyurethaned and sealed the handles, polished the blades and they are like razors and use them when I do a demo. Together with a cleaver and a longer sashimi, some small tools for garnish and sushi they make a nice travel kit. My good ones don't leave the place. I lost a good one at a charity benefit and I hope the thief loses a few fingers.These do work, they are not too big, sharpen easily, and worth the value. You can always step up to the 300 dollar ones if you learn the techniques using this style of food preparation and decide to adopt Japanese Cutlery. Actually to me the sharpening is easier than you think.
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