Long out of unshakable confidence.

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.


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 (8) Translating... Translate Product Reviews

Posted by リラ*******, 2012/05/09 15:59:51
今日、届いて早速使ってみると予想してたより質感も適度な重さ、特に切れ味はトマトに吸い込まれるように切れました。 これはびっくりしました。 本当に、いい買い物もさせて頂きました。ありがとうございました。
Posted by ZX***, 2011/01/10 14:24:39
Posted by エト*******, 2010/07/03 15:14:03
今まで使っていた包丁が折れてしまい、買い換えるならいい包丁を・・・と、探していたところ、こちらのお店を発見☆ 一本の棒を叩いて作られているという説明にひかれて、購入しました(*^_^*) お品もすぐに届いて、実際使ってみるとすごくいい!! 力を入れなくてもスッと切れるし、切った野菜の断面がつるつるしてて驚きました。 大きさもちょうどよく、なによりすごくカッコいいです☆ お店の対応も早くて丁寧だし、いい買い物ができました。
Posted by アウ****, 2009/10/09 23:08:01
ネットサーフィンしていて辿り着いたのですが、 実際に購入し使用してみて、予想以上でした!
Posted by te****, 2009/07/22 14:53:24
■気に入ったポイント ●切れ味 ●適度な重さ ●握りやすさ ●適度な幅(人指し指をのっけ易い!) ●切れる音! なんと言っても、切れ味ではないでしょうか。 今まで、切れない包丁を使っていたので、2日に一回 研いでつかっていましたが、研いだ状態の包丁よりも かなり切れます。 早速メロンを切ってみましたが、スパっと簡単に 切れますし、切れあじがよいとこんなにも気持ちの 良いものなのかということを初めて知りました。 ■ 惜しい点 包丁の一般的な研ぎ方のメモなどがあるといいなと思いました。きっとネットで調べられるとは思いますが。。。
Posted by さく****, 2009/06/16 14:08:16
1年使ってきましたが、これまで使用した同じ価格帯での包丁の中では一番切れ味が良かった印象があります。スパスパ切れます。 またうたい文句にあるように、1年は研がなくても切れ味が持続する、のは本当でした!
Posted by ワタ****, 2008/01/18 08:38:19
記念品やお礼に最適です。一生使えると思います。 姉と妹に送ったら、こんなすばらしい包丁が有ったのね、毎日、料理をするのが楽しくなったと喜ばれた。今まで使っていた包丁は何だったのだろうとの感想も貰った。
Posted by ワタ****, 2008/01/18 08:31:49

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