Yoshikane SKD Gyuto Jalapeno Brunoise Tutorial
Автор: Cutlery and More
Загружено: 2025-08-25
Просмотров: 1347
Описание:
A quick and easy way to brunoise a jalapeño with the Yoshikane SKD Gyuto
Steps:
1) Quarter
2) Filet out seeds
3) Julienne
4) Brunoise
Featured Knife: Yoshikane SKD 210mm 8.25" SKD Gyuto
https://cutleryandmore.com/products/h...
Specs
Brand: Hatsukokoro
Maker: Yoshikane Hamono
Origin: Sanjo, Japan
Shape: Gyuto (Chef's Knife)
Blade Construction: Hand-Forged San Mai
Core Steel: SKD12 Semi-Stainless Steel
Hardness: 63-64 HRC
Cladding: Stainless Steel
Finish: Nashiji ("Pear Skin")
Engraving: Hand Engraved ("Hatsukokoro")
Edge: Double-Bevel, Even (50/50)
Handle Shape: Octagonal
Handle Material: Bubinga
Blade Length: 8.25" (210mm)
Edge Length: 8.25" (210mm)
Blade Height: 46mm
Handle Length: 5.5" (135mm)
Overall Length: 14.25" (362mm)
Spine Thickness: 3.3mm at Heel
Weight: 6 oz. (171g)
#yoshikane #gyuto #japaneseknives #chefsknife
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