Diamond-Like Carbon – the protective shield for the blade
The unmistakable hallmark of the JANUS collection is the black blade – symbol of the highest quality and functionality thanks to the finishing with the high-quality DLC technology (Diamond-Like-Carbon). As a special coating for the highest stress, it optimizes the functional properties of the blade. The carbon coating, which is only a few micrometers thick, is insensitive to acids, bases and extreme temperatures and is characterized by low friction values and enormous scratch resistance. This makes the Janus series a hand-flattering piece of work for the discerning.
Sharp and resistant
The outstanding cutting properties of the JANUS and SOUL collections cannot be achieved with conventional stainless steel grades. Nesmuk therefore developed a very special type of steel processing that ensures unrivaled sharpness and durability at the same time. Unusually thin-ground blades, precision craftsmanship: this is how Nesmuk creates some of the lightest and sharpest knives in the world.
The all-rounder in the kitchen
The chef’s knife with a 180 mm long and 3 mm thick blade that is hollow ground on one side is the classic all-rounder and, as a “basic knife” in every kitchen, is indispensable and versatile. In addition, the blade is about 30 g lighter – for what is perhaps the lightest chef’s knife in the world. The cutting bevel has the classic V-grinding. This means that it can be used by both right-handed and left-handed users without any problems.
Aesthetic and ergonomic
Ergonomic and solid handles for fatigue-free work: The design of the Nesmuk handle is as aesthetic as it is practical. For the wooden handles, Nesmuk uses only the best, often hand-picked pieces of exquisite quality. With wood as a naturally grown material, each handle is unique due to its individual grain, color shades and inclusions.
Handle Material – Pau Rosa
Pau Rosa belongs to the species of hardwoods and grows mainly in Southeast Africa, especially in Mocambique. The trunk can reach a height 30 m, with a diameter of up to 1.5 m. The wood is very dense and hard. The wood is very dense, hard and is characterized by the striped pink or reddish brown color with amber inclusions and offers a bright change to the mostly dark woods.
Sujihiki & Slicers:The classic slicer. Long and thin, this is the best shape for the preparation of any flesh (meat or fish – cooked or raw) without bones. The slim profile presents a smaller are of contact with the flesh and thus reduces the strength of the vacuum between the blade and the food resulting in a smoother and easier cut.Function – Slicing and carving of meat and fish without bones.Normal length – 240mm to 300mm (a few smaller 180mm and longer 330mm are available)Tip: Whilst the 240mm or the 270mm lengths are the most popular select the longest length you are comfortable with. The longer the blade, the lesser the pressure required to cut the food and thus increase the ability to cut thinner slices. As this is one knife that is often taken to the table for carving in front of the diners, apart from the functionality, aesthetics should be an important consideration.
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