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Sanjo Dragon Mamoru made stainless steel hammered eyes SKD Gyuto knife 180 mm 吉金 blade fourth Yamamoto kazuomi made 05P18Oct13 points five times!

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Fourth generation Yamamoto kazuomi, 吉金 cutlery Mfg.
Sanjo city, Niigata Prefecture in 1973, was born in
Sanjo blacksmith group affiliation

Third Uncle than a 25-year-old Yoshida Tsuneo apprentice.
The fourth generation successor to the traditional Japanese kitchen knife blacksmith.

Forge world, young, while admitting is the third generation is its ability with origami. Kitchen knives produced lavishly from the domestic and international praise given the very voices and works of art. There are customer aligned knife especially very high evaluation from the outside of the intended usage of this number. Fourth heat iron, polished movement is breathtaking bold and delicate.


[Total fire sashimi knife sticking]

Mass production in the knife making the current mainstream, not obsessed with building a knife by knife made with steel ingots in the traditional technology of ancient Japan to train a book better. ( Japanese knife forging welding ).
Also added new material in a traditional single-edged Japanese kitchen knives as well, double-edged knives also Cleaver cannot only make Hokage mountain books, more.


[Message]


Sanjo knife history is very old and dates back to the Muromachi period. Own's mission will inherit the traditional industry and we are proud.
Without any compromise, finish the knife origin to protect iron banging. Please verify the sharpness of the knife carefully seasoned come.


Made until very not in stock we are building over time, so if you
Please note that may take more than one month.
Sanjo Dragon Mamoru made stainless SKD hammered eyes Gyuto knife
Using results of 1 year...

 [This is the point! 】
Knives used daily to satisfied you?
Made any compromises on this knife.
Over about a year, from vegetables, meat etc normally continued results, surprisingly sustained a long expired.
In the meantime, no sharpening didn't.
Is there typically said they "stainless steel knife, soon become blunt' is it not forged stainless steel.
For forging the shape of knives have been made from scratch just is no stickiness tight knife ready.
This knife was forged from a single stick is turning into a tight, hard and never ever felt the steel knife.
'SKD-12' of the steel quality is is because said material called oil also fell hard cutting meat and fish such as knives.

Gyuto knife... thin slices of fish and meat and tricks useful.

[Product specifications]
Blade length 180 Mm (approximately)
Steel quality SKD-12
Handle material Black wood
Country of manufacture Japan
Stock status Normal stock item.
SKD hammered expression merge santoku knife 165 mm
SKD RAM eyes base with Gyuto knife
Dragon protected by stainless steel SKD

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Latest Product Reviews (13) Translating... Translate Product Reviews

Posted by al******** , 2016/03/11 09:39:17
素晴らしい切れ味です。みじん切りが簡単にできます。鶏肉の皮も切っ先で簡単に切れる。しかもかなりかっこいい。
Posted by カル**** , 2016/03/06 09:11:24
切断面が、ツルツルであまりの美しさに感動しました。トマトもつぶれず切れます。本当に一年研がなくていいのか不明なので-☆で。ふるさと割で11000円 程度で購入できました。
期待どうりです
Posted by モグ**** , 2016/02/25 07:21:52
切れ味のよい包丁です。大きさも見た目も美しい。 魚もお肉にも使えて、トマトもスパツときれます。 お料理するのが楽しみです。

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