Long out of unshakable confidence.

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

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$ 157.97 (¥ 18,556)
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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.
Stainless steel SKD hammered eyes Gyuto knife 210 mm
Using results of 1 year...
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.
Beef blade knife... thin slices of fish and meat and manipulation is useful.

Overall length : 340 Mm Blade thickness :2.8mm
The length of the blade : 212 Mm Weight : 200 G
The width of the blade : 48 Mm Steel quality :SKD-12

Very goods not in stock, so we are building to a
Please note that it may take one month.


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

名前も入れてもらえました。
Posted by ○た****, 2014/08/13 01:06:32
大事に手入れをして長く使用して行こうと思います。 名前入れも引き受けて頂けました。
Posted by 利休**, 2007/07/17 23:40:35
丁寧な作りで満足しています。今度はもう少し改良して再度注文します。
Posted by 左京*, 2007/07/16 23:41:21
切れる包丁はカミソリのように毛も剃れる(切れる?)とどこかで聞きましたが、本当に産毛が剃れました。 その次は、今度は新聞で試し切り。 横縦どちら方向においてもスパッと切れ、切り目が毛羽立つことはありませんでした。 そして、いよいよ使い初め。 刃の厚さが厚いので、包丁の重さ(刃渡り:24cm・重さ:260g)を利用して切るタイプの包丁なのかな?と 想像しながらトマトを切ってみました。 力で無理矢理切ってしまいトマトがつぶれてしまったり… つぶれなくとも表面の薄皮が切れずにつながっていたり… などのありがちな不満はゼロ!! 切れ味冴える見事な包丁ですね。 大変満足いたしております(^^)

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