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작성자만물상회 조회 28회 작성일 2022-01-20 09:03:09 댓글 0

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Findking Sakimaru Prestige Review SKD11 Stainless Steel 63HRC - 27CM

The Findking Sakimaru is a specialized knife and mostly used by sushi chefs. The Yanagiba is a versatile knife due to the knife profile and the added tip over the Sakimura. Conclusion This is the first time I ordered a knife made in China with a price tag of over $100. However, the Sakimura made in japan will probably cost you around $250, and with a mirror finish like the Findking, you will need to pay $350 minimum for a Sakimura made in Japan. And to my surprise, it is more than I expected from the tiny details included in this Sakimura from Findking. While it looks cool, it is not for domestic use, and any misusage will chip the knife. This Sakimura from Findking has the same profile as a traditional ''Maguro kiri bōchō'' (Tuna knife).

S H O P:

AliExpress:
World Wide Shipping: https://bit.ly/3hCnffj

Findking Sakimaru 10.5 inch (27CM) Official Amazon Store:
NA: https://amzn.to/3iRKcMQ
EU: https://amzn.to/2ZN4IXI
EU (AliExpress): https://bit.ly/3hCnffj

Findking Yanagiba version:
NA: https://amzn.to/3kkw8fg
EU: https://bit.ly/3canZHi

Findking Official Amazon Store:
NA: https://amzn.to/2ZLgK3S

Findking on AliExpress:
https://bit.ly/2FQfN2Q

N O T E S:
In the past, I have some problems with Octagonal handles, and therefore, I avoided buying them from a Chinese made manufacturer. It seems like the quility control has been improved, but I can only review based on what I got. This Sakimura from Findking was straight and not twisted and was not affecting any performance.

FULL DISCLOSURE
If you purchase from these links, I get a small commission that goes towards supporting the channel.

As an Amazon Associate, I earn from qualifying purchases

Thank you for your support :)

★ F O L L O W ChefPanko

S U B S C R I B E: http://bit.ly/chefpanko

G E A R: https://kit.co/ChefPanko

I N S TA G R A M: https://instagram.com/chefpanko

W E B S I T E: https://www.chefpanko.com/

B U S I N E S S: https://www.chefpanko.com/contact/

C O O K I N G: https://www.chefpanko.com/cooking-guide/

TIMESTAMPS:

00:00 - Video introduction
00:13 - Disclosures
00:35 - Packaging
00:45 - Brief Summary
01:03 - Knife Rockwell Hardness and Core Material
01:33 - Sharpened Angle
01:59 - Blade aesthetic and food release
02:32 - Blade profile \u0026 Example Nigiri Slicing motion
03:26 - Knife balance point \u0026 Plunge Cut VS Slicing motion
04:35 - Knife Handle
04:57 - Fit and Finish
05:11 - Weight \u0026 Distal Spine Taper
05:29 - Suitable for home cooks or Professional Cooks?
05:54 - Maintenance and Care
06:43 - Wooden Box and Saya
06:53 - Conclusion
ChefPanko : INFO: 3:04
The slicing technique called ''Sogizukiri'' Slicing = basically maximizes the fish's surface area.
(in my case, the mango, if cut straight down the surface area is too small and can not be shaped in a nigiri, the rice would be visible and not gently covered like a blanket)


The blade is never pushed or cut but is drawn/pulled smoothly back without adding any pressure or downward force. (let the blade do the work for you).

''Sogizukiri'' also called ''Sogigiri'': is used to slice very thin fish, improving texture.

Since we want total control without any extra force, we sushi chef's use the fingertip grip, we can also feel how smooth the knife goes through the fish, and if we missed to pull out a pin-bone, we can stop and pull it out without risking chipping a high Rockwell (62+) blade. (if you add speed, then only add ''speed'' but don't at any ''pressure'' or ''downward force'' with speed).

How do you know you added too much speed and force?
Many restaurants now even prep nigiri and sashimi slices.
If the kitchen paper beneath the salmon is soaked in fish juices during the shift, you know you tore the salmon flesh. (Reduce speed, force, pressure, downward force, or your knife is dull and go back to a controlled speed; do not sacrifice quality for speed).

This section of the video is mainly for the Sakimaru from Findking because of the added slight convex on the Shinogi face.
For other Yanagi's and Sakimaru's, we usually use 10 degrees and sharpen it flat on the Shinogi face. However, you need at least a #10.000+ whetstone to get the mirror polish back on the face.

The added 2 degrees, also known as ''Koba'' on Findking, is an option on other Yanagi's or Deba's.
Most chefs don't want to add a ''Koba'' especially for chef's working in an omakase-style restaurant they want the best sharpness, texture, and smoothness on the fish that they prepare in front of the customer and only slice the (Example ''rectangular'' Tuna in the video 3:00) prepped fish.

But other chefs add a ''Koba'' since it drastically increased durability and edge retention, and you don't need an expensive stone with a #10.000+ girt.
Koba is also used on Deba's to increase durability or only add it at the heel.

Knives with no ''Koba'' is usually only added on ''High Carbon'' Knives!
https://www.chefpanko.com/kitchen-knives-steel-type-overview/
konigprinz : Thanks for the detailed reviews. I've learned a lot from watching your videos, please keep it up :)
Vic : Wow, a Chinese Sakimaru! I would not dare to buy such a premium knife online. Thank you for making the purchase so that we can see and know its quality without buying it!
Aviad Madar : Thanks for another great review Chef!
Quick question, which knife would you recommend for thinly slicing cold cuts ?
Sönke Köster : Very beautiful knife! Thanks for the explanations. I like the look, but think I should keep my Yanagiba for home cooking.

(실 가공)-모델링가공 skd11(열처리전황중삭 가공)

(실 가공)-모델링가공 skd11(열처리전황중삭 가공)입니다.
황삭시 이 조건이면 시작시 사진에나온거 다 가공해도 엔드밀 이상 없음니다 영상 찍은 엔드밀도 이미 비슷한형상 7개정도 가공된후 찍은거에욥
공구 물릴때 길이는 직경의 3.2배를 넘지않도록 셋팅하는게 좋습니다.( skd11)

카메라는 돈좀 벌면 꼭 구매고려 해보겠습니다
바른사람 : 저 공구 오늘 구입해서 써봤는데 신세계네요. 허허 고돌이님 정말감사합니다^^
PIL SANG JEONG : 정보 감사합니다. 잘 보고있습니다!
꾀돌이 : 항상 잘보고 있습니다!
고돌이 : S4200/F1680/fz0.1/램프이송 800/z이송500/ Xy,피치 1mm /깊이 17 /중간깊이 1mm
전재영 : SKD11 열처리 HRC60이상 가공영상은 없나요?

탄소강 vs 스테인레스 어떤 칼을 사야할까? Which should I buy between Carbon knife vs Stailess knife

전부터 하고싶었던 컨텐츠를 올해부터 시작하게 됐습니다
앞으로 요리에 관련된 좀 더 전문적인 컨테츠들을 만들어보려 합니다
평소 궁금했거나 정보를 구할 수 없던 부분이 있으면 댓글이나 이메일로 남겨주시고 틀린 정보가 있으면 즉시 수정하도록 하겠습니다

앞으로 더 양질의 컨텐츠로 찾아 뵙겠습니다

Instagram
@chef_joonyoung

E-mail
joonyoungd@gmail.com

Camera
Gopro here5
Sony a6500
지후 : 취미로 칼만드는 쇠쟁이입니다. 좋은정보 잘봤습니다. 스텐에 대한 정보가 조금 미흡하신데 금액적인 부분과 미관때문에 경도가 낮은 스텐을 칼에 이용하는것이지 경도높은 스텐이 없는게 아닙니다. 소재비 6배 제작비10배정도라 굳이 비싼돈으로 제작원하지 않는다면 만들지 않는거죠
JJ Kim : 저는 집에서 청2 중식도랑 백2 규토 쓰는데요.
zdp, r2,vg10도 있지만 손이 안가더군요.
진짜 좀만 부지런하고 녹관리만되면 탄소강이 훨 좋은거 같습니다.
jordan kim : 탄소강의또다른단점은 비싸다가 아닐까요?
집에 백로스텐데바랑 황강데바랑 청강야나기바있는데 청강은 날이부스러지는느낌이라 일반적인숫돌로는 날세우는것도 정말힘들더군요.
코냐크0샹파뉴 : 산성식품 썰고 나서 마른 행주로 바로 닦아야 하나요? 그러면 퐁퐁 같은 걸로 문질러 닦지 않아도 녹 안 스나요?
도검처럼 평소에 기름칠하고 가루 뿌리고 그런 작업은 당연히 안 하겠죠?
이상한카사딘 : 가정용 식도로 쓰려는데요.
미소노UX10 산도쿠 생각중인데
따로 추천 해주실만한거 있나요?
재질중에 VG10이랑 SG2
서로 무슨 차이인가요?

... 

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