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    Home/Collections/No.3 (230mm)
    Michel BRAS Knife No.3
    Michel BRAS Knife number 3
    Michel BRAS Knife number 3
    Michel BRAS Knife number 3
    Michel BRAS knife number 3
    Michel BRAS Knife number 3
    Michel BRAS knife 3
    Home/Collections/No.3 (230mm)

    Michel BRAS Côté Japon

    No.3 (230mm)

    Price: ¥55,000

    Tax included, free shipping.

     
     

    One that maintains delicacy over this length, which is well suited for sushi preparation, among other things.

    For control over subtle adjustments when cutting out terrine, carpaccio, etc. without breaking them up.

    The dimple blade neatly cuts away slices. 

    Size:

    • Total length:360mm
    • Blade length:230mm
    • Blade thickness:2.0mm

    Weight(without sheath): 205-225g

    Materials:

    • Blade: VG10 high carbon stainless cutlery steel 
    • Blade surface: Titanium coating
    • Handle: Reinforced laminated wood 
    • Bolster: Stainless steel 
    • Pommel: Stainless steel 
    • Sheath:natural wood (maple)

    Made in Japan

    Product number: BK-0003 

      Technical Specifications

      Total Length 360mm
      Blade Length 230mm
      Blade Thickness 2.0mm
      Weight 205g - 225g (without sheath)
      Materials High carbon stainless steel, Titanium finish, Laminated reinforced wood, Stainless steel
      Product No. BK-0003

       

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      Customer Reviews

      Based on 5 reviews
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      E
      Eitan peretz
      Amazing knife

      Never enjoy more this knife is the best i own

      Eitan peretz review photo
      Q
      Qing
      Excelente sujihiki

      Numero 3, sujihiki, endiduras en la hoja para facilitar al momento de cortar para que no se queda pegado en la hoja, extra afilado, tiene una hermosa funda de cuchillo con iman para proteger el cuchillo. Comodo al uso.

      S
      Shin
      エッジの効いた極上の刺身

      我が家では主に刺身を切るときに使用しています。
      刃渡りが長く、素晴らしい切れ味と刃についた窪みが、刺身を刃から確実に切り離し、エッジの効いた美しい刺身が出来上がります。

      V
      Valerie Koehn
      Delicacy in a knife!

      I love this # 3 for how smoothly and delicately it slides over fleshy fruit (mango, papaya....) as well as for slicing raw fish. It glides seamlessly, without leaving any mess and it makes me feel like a super-chef!

      K
      Koichi SEKI
      刺身の舌触りも

      ホテルにケータリングに行く時は、BRASの3番を持って行くって、銀座の寿司屋のマスターが言っていた。アウエーの環境では和包丁より良い結果が出せるそうだ。和包丁など使いこなせない素人の自分はそれを聞いて3番を手に入れた。薄く切った時の刺身の舌触りも、自分で切ったとは思えない結果を得られる。今ではなくてはならない道具だ。

      5 reviews

      Artisans at work

      Michel Bras on his encounter with Seki craftsmen & KAI factory members.

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