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Sanjo Dragon Mamoru made stainless steel hammered eyes SKD Gyuto knife 210 mm 吉金 blade fourth Yamamoto kazuomi made

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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.

Heretofore used knife-making technique 「鋼付け」 , But just would be only single-edged knife. Challenge the double-edged knife Yoshida of the third generation 吉金, 叩き上げる steel sandwiched between the stainless steel material by Japanese kitchen knives out of teabag created the double-edged knife.
Its technology is passed down to fourth generation Yamamoto, onwards we are knives stainless with double edged sharp Japanese knife, while generally more easy to use.
Unlike press products, finish up banging one knife, thin dorsal thickness is not constant, and go ahead. Slightly different weights and shapes one at a time, but stands of handmade knives.
Please note that items not in stock, so we are building over the hands * very may take 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 210 Mm (approximately)
Steel quality SKD-12
Handle material Black wood
Country of manufacture Japan
Stock status Normal stock item.
SKD RAM eyes base with Gyuto knife
SKD hammered expression merge santoku knife 165 mm
Dragon protected by stainless steel SKD

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Latest Product Reviews (3) Translating... Translate Product Reviews

Posted by もも***, 2012/08/21 00:02:02
知人のプレゼントに購入。 切れ味が良く、見た目も綺麗なのでとても喜んでいました。調理している姿を見ると自分用にも欲しくなりました(笑)
よく切れます
Posted by さく****, 2011/02/06 06:34:09
前回18cmの牛刀を購入しましたが、もう少し大き目の21cmを購入しました。相変わらず切れ味は抜群で、野菜はあまり力を入れなくてもサクサク切れるし、鶏肉の皮目もスパッと切れます。 ステンレスなのに切れ味がよく、刃を研がなくても切れ味が持続するのでお手入れも楽です。
やっぱり普段の包丁はいいものでないと
Posted by 44********, 2008/07/14 05:32:06
この完成度でこのお値段は正直安いですΣ(OД○;ノ)ノ 三徳包丁より牛刀の方が普段使いでは使いやすいです。

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