The third kitchen knife following the Takaru kitchen knife (Petit Knife), Culture knife (Sandegoku knife) was completed.
As the name suggests, the third kitchen knife to align home.
1st piece: Culture knife
Kitchen knife used for main
2nd item: sharpener
Peeling fruits and vegetables, cheese and fruits
The third one is this exit knife.
I heard that it is a knife kitchen knife, I think that the image of "knife handling" knife is strong, but that is not the only thing. We will also introduce the things up until making the knife knife.
The popularity of the kitchen that we want to produce the very first is very big, I also want a cultural knife! A culture kitchen knife made in response to a lot of voices.
The reason for its popularity is its first appearance. All the blades that left a strike mark and handles many cases where there are many cases of attaching outsourced items to all craftsmen. There is a distinctive atmosphere that can not be constricted by both Japanese and Western.
And the difference with the punched cutlery you know by using it. I realized the comfort that I had with hands and the sharpness of sharpness, and there were many people who can arrange two.
Although it is not a kitchen tool shop, some people who realize "the difference of kitchen knife" through such materials and tools based on manufacturing are also born, and with Shimada of the craftworker Shimada Knife Manufacturing Co., "Blade cutter that you want to use at home I knew together again. That's what I thought about this exit knife. At first glance it seems to be a kitchen knife for professionals, but for those who have a cultural knife and small kitchen knife, I would like to recommend the next one.
The characteristic of the knife kitchen knife is that it is "thick and heavy", "single-edged".
"Thick and heavy blade"
It is mainly used for handling fish. It is thick and heavy blade so that the blade will not be chipped. This work also makes an active part when dropping a fish. When you cut hard ones as much as you want to use as much as you handle fish. Some corn, potatoes, chestnuts etc, even in the kitchen at home, there are some ingredients that culture kitchen knows not enough. By using a knife suitable for foodstuffs, you can use it for a long time without damaging the blade. Because of the weight, the shredded slices of the cabbage were thin and beautifully cut. Not only fish, I would be happy if you could try a variety of things.
We will introduce the cutting edge of the cutting blade from here.
Knives of mass-produced goods are called punching blades. It is a mass production system that can reduce cost by making knife cut out by mold. On the other hand, striking blades are so-called blacksmith's work, striking blades that stamp and compact steel one by one. Originally it is the same as the recipe for making agricultural tools and weapons (Japanese swords), which has a history of 650 years in Yamagata.
Forge weld steel, heat it to high temperature, hit it, and train. Even in the state of normal temperature, beating, forging, cutting and making a blade. I check it again and again, take strain and repeat the sharpening to complete it.
Kitchen knife: Vertical Steel Pattern: Keyaki (Thu)
Total length: 29.5 cm Blade passing: 15 cm
It is exclusively boxed.