From sashimi knife sword "Muramasa" image ISE kuwana
This inscription is the nameplate is used in mainly blue paper No.2 company.
Knife with a certain sense of satisfaction even more bright job recommendation.
Daily and work motivation of maintaining and improving this Cleaver is surely something useful?
Moved to was told at that time told the Tsu's ten ten music Tsu here kuwana "Muramasa" MINO Akasaka was born in many
I made the sword. (Now almost museum pieces and will)
To cut in modern times is actually cut his State kuwana sumimura positive is, believe it or not this exactly the same signature, it does.
So after sifting ISE kuwana in village positive Fortunately our registered trademark in one by one to carefully inscription cut assortment we.
In our own knives into the name of the purchaser is to please do not.
Also depending on the type of steel using the nameplate as "positive" us we have.
World-class technology in one single tool. "Samurai sword" is representative of needless to say shit. Again and again is the unparalleled sharpness by consists of the steel and "sharpened". Scarce resources, long history in technology was still alive during a cooking knife and Carpenter's tools.
[Single] is the defining characteristic of Japanese kitchen knives used in the Japanese. Can only maintain a sharp cutting edge stability is hard to talk about without going into detail, because of this "structure".
Called blank, blue and yellow paper and carbon steel, alloy steel and silver and steel currently used high-quality knives are broadly classified into ATS 34, stainless steel.
Pure carbon steel is reduced as much as possible impurities is blank, yellow paper, it is possible to produce an ideal blade Grinder by appropriate training and treatment easy to better sharpness. The blue paper to cutting edge retention, improved wear resistance and heat treatment characteristics and the addition of chromium and tungsten steel blades.
If cutting performance and wear resistance is required, applications requiring toughness, steel either finely classified by carbon and low carbon high carbon steel grades are selected. Selecting the hit side to manufacture steel selection, please use an appropriate carbon steels and heat treatment is required.
And used side do all performance maintenance daily cleaning and sharpening. Years of experience, skills and technology and uses time naturally very sensitive, but I do not continue forever cutting knives we sell are in Mono. Are either steel gradually will degrade performance.
With good balance and good knives, and expire as long performance, but
[Sharpen] act in again easy to reborn sharpness may be one single performance.
We ask the US choice of wheel, etc, who purchased the come and would understand also that "sharpen" and sharpening of knives.
From the eggs of young artisans out of culinary school knife in the world of professional culinary craftsman now, most attention is this is the way many decades experienced it until
Beginners the most important thing is forgotten or mildew is a sieve. Having a spirit it is Taisei's resolution "SEI", which makes any situation.
Having a kitchen knife is namely able to work. I think that keeping yourself motivated despite disproportionately live, having a good knife is also important.
Somewhat more expensive than may be use more long time good thing nature in the age of now.
Morning at the chopping board lends itself when you meet, your hand in "Muramasa". Never I could taste the moment every day
Not a bargain.
Who can sharpen yourself (for professionals)
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