THREE-LAYER STEEL YVO PETITE 12.5cm
Even though we are usually big fans of simple tools in the kitchen, the Hohenmoor knives (forged by hand in Hohenmoor in the far north) have had a permanent place in our kitchen for years due to their exceptional product quality.
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DESCRIPTION
OF KNIVES & TOOLS
Even though we are usually big fans of simple tools in the kitchen, the Hohenmoor knives (forged by hand in Hohenmoor in the far north) have had a permanent place in our kitchen for years due to their exceptional product and relationship quality:
At first glance, Uli Hennicke's knives appear rough and archaic, but only at second glance does the special harmony of the finely adjusted material contrasts become apparent and reveal the mastery of the design.
The characteristic lines with the bevelled tip as the trademark of the series, the elegant interplay of multi-layered blackened and partially untreated steel, smoked bog oak and the small brass clasp: these knives are bold, radical and different, and yet remarkably coherently designed tools - purely visually, you always expect the blade to still be hot from forging.
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We can especially recommend the combination of a large Yvo 1/2 chef's knife with the small Yvo 0: Equipped in this way, you can carry out both rapid cutting work and the most precise operations.
Our personal favorite (and a great addition to more sophisticated knife collections) is the Yvo 3: Inspired by the classic Chinese universal chef's knives, it is large, heavy and incredibly dramatic, but with a little practice it becomes a light-footed and versatile tool, especially for all types of vegetables.
The high blade has several qualities: Firstly, it enables extremely precise and smooth blade guidance, secondly, the cut material can be easily transported to the pan on the blade, and even more power-intensive tasks (such as splitting a pumpkin) are extremely easy to do.
All knives are available either in the regular version in carbon steel or in the more complex version in three-layer steel.
Both variants are not rustproof and require a little more care than stainless steel knives. But because they are so unusual, people are happy to accept the slightly higher level of care required and finally take the subject of "knife sharpening" seriously.
We use an easy-care stainless steel knife for quick everyday cooking - but as soon as we cook with more dedication and care, we always use the Hohenmoorer knife and we are always happy to have the distinctive handle in our hand.
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MANUFACTURER: Uli Hennicke, Hohenmoorer knife manufacturer in Asendorf.
OUR SELECTION
HOHENMOORER | THREE-LAYER STEEL YVO1
Blade length 19 cm / weight 140 g
HOHENMOORER | THREE-LAYER STEEL YVO2
Blade length 23 cm / Weight 2 00 g
HOHENMOORER | THREE-LAYER STEEL YVO 3
Blade length 19 cm / Weight 26 0 g
HOHENMOORER | MONOSTEEL YVO1
Blade length 1 9 cm / Weight 13 0 g
HOHENMOORER | MONOSTEEL YVO 2
Blade length 23 cm / Weight 17 0 g
HOHENMOORER | MONOSTEEL YVO T
Blade length 6.5 cm / weight 30 g
HOHENMOORER | THREE-LAYER STEEL YVO PETITE
Blade length 12.5 cm / Weight 9 0 g
CARE INSTRUCTIONS:
– Not suitable for the dishwasher
– Not rustproof
– Always dry the knife between individual operations to avoid rust #GROUPTOUCHALWAYS
– After use, wipe with a damp cloth, dry thoroughly and rub with a small drop of our BLADE CARE (or any other vegetable oil).
PLEASE NOTE: Blade contains a lot of iron! Only suitable to a limited extent for use with oak cutting boards, as otherwise the black discoloration typical of oak may occur
