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Komura was featured in made of cutlery and household knives rice Japan

Chromax steel santoku hammered Meguro plywood 170 mm #241408 cultural universal santoku knife book % embedded knife knife blade raincoat bridge Kappa bridge forged Echizen forged cutlery Takefu Takamura cutlery rice Japan Michelin

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$ 71.56 (¥ 7,980)
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It is a kitchen knife santoku chromax steel resistant to rust, sharp sharp cut in stainless steel (Universal).

♦ vegetables, meat, fish, anything off kitchen knife santoku (Universal)
Knife by application to the meat Gyuto, vegetable Nakiri, fish Deba fish knife to use, but (Universal) of this santoku knife is a multi-purpose knife used in meat, vegetables and fish. This is a knife suitable for your household.

Blade length: 170 mm
Total length: 290 mm
Blade width: 45 mm
Weight: g
Blade material: CHROMiX steel, double edged
Mark: no (* not featured and "Takamura made" Takamura cutlery manufacturer is. )

♦ Takamura hamono seisakusho and was
"Good material, good forging and heat treatment, better sharpen" that Mfg creed, founder, Isamu set up after World War II.
Takamura's history began from there. But then kitchen knife and cutlery for agricultural products was
With the passing of time manufacture of household knives and knives for the professional mainstream.
Started production of new materials such as powdered HSS and powdered stainless his steel knife faster than anywhere else
Consistently all the way to build a good knife is unique and has produced.

At that time still undertook development of a rare, stainless steel knife is more than 50 years ago.
Thereafter, hardness higher length to expire, yet once not stainless steel kitchen knife many has published.
In addition is a knife for that in recent years, putting even more power for professional or professional.
Made based on valuable feedback from a professional chef knives are sold in more than 10 countries such as Germany, Sweden and Australia Japan in addition to
We also patronized by famous chefs in the world.
Could so far not to propaganda and the like are almost quickly spread the reputation of its sharpness,
Takamura cutlery knives to nominate your purchases are not uncommon.

Of the three beliefs of the beginning of a sentence at the end. Cannot be without them, never a good knife.
In the stratosphere in the eyes of the customer, not blindly trust in the machine body and soul at work. It is Nippon in "what development" of, and in the spirit
Takamura hamono seisakusho pride and hope.

• Do not use cooking other than the intended use.
-When you use always cutting board use.
And if you cut the frozen food please-only knives. Normally, blood temperature is lowered by brittle, nicks will be easier.
And if you cut the fish and bird bones, please-only knives.
-Do not use blade of the knife is thinner, so takes power from the side edge. Raises the blade chipped and nicks.
(It may blade missing you prying sideways after incised pumpkin, cabbage cores, etc)
And please refrain from using drying dishwasher. Can cause rust due to deterioration of the handle and the Bowl contact blade chipped and left.
• You may deform the handle be left soaking in water. Keep, remove the drain after every use.

-Knife oil out on the fire please. Tempering the blade hardness will decrease.

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