関 三本杉 VG10 三徳包丁 黒檀柄
バランスが取れ、多用途で、パフォーマンスを発揮するように作られています。
三本杉 VG10 三徳包丁はどんなキッチンにも欠かせないアイテムです。
「三徳包丁」とは、肉、魚、野菜の3つの徳を意味します。この万能包丁は、これらすべてを簡単に切り分けることができます。
日本の関で鍛造されたVG10コアは鋭さが長持ちし、層状のダマスカス仕上げにより独特の美しい刃が生まれます。
滑らかな黒檀の木製ハンドルと組み合わせたこのナイフは、機能的かつエレガントで、形と性能の両方を重視する料理人のために設計されています。
・日本から24時間以内に発送（5～9営業日でお届け）
・現地の基準額以下の注文には追加の関税や輸入税はかかりません
・14日間の返品保証
・Visa、MasterCard、PayPalなどで安全にチェックアウトできます
Free shipping
14 Day Return
Made in Japan
Key Features
Hand-Hammered Finish: The Tsuchime texture helps release food easily and enhances cutting performance.
All-Purpose Santoku Blade: Perfect for slicing meat, fish, and vegetables — a true everyday kitchen essential.
Stainless Steel Blade (HRC54–58): Provides excellent sharpness, edge retention, and corrosion resistance.
Natural Shiraki Wood Handle: Lightweight, smooth, and warm to the touch, offering a comfortable grip for long use.
Made in Seki City, Japan: Produced in Japan’s world-renowned knife-making capital with over 800 years of tradition.
Specifications
・Blade Material: Stainless Steel (HRC54–58)
・Handle Material: Shiraki (Natural Wood)
・Blade Type: Santoku (Double Bevel)
・Use: Meat, fish, vegetables – all-purpose kitchen knife
・Origin: Seki City, Gifu Prefecture, Japan
Shipping｜return
・Standard shipping typically arrives within 10 days, with 1–2 business days for processing.
・Returns are accepted within 14 days of delivery, provided items are unused, unwashed, and in their original packaging.
Knife Care
・Hand wash only; do not use dishwashers.
・Dry thoroughly after washing to prevent rust or discoloration.
・Avoid cutting frozen foods or bones.
・Store in a dry environment with a wooden sheath (Saya) or knife stand.
・Sharpen regularly with a whetstone for best performance.
Knife Care
・Hand wash only; do not use dishwashers.
・Dry thoroughly after washing to prevent rust or discoloration.
・Avoid cutting frozen foods or bones.
・Store in a dry environment with a wooden sheath (Saya) or knife stand.
・Sharpen regularly with a whetstone for best performance.
オプションを選択
Precision meets versatility.
The Gyuto is Japan’s answer to the Western chef’s knife—balanced, agile, and built for all-purpose use. Perfect for slicing meat, fish, or vegetables with effortless control and clean precision.
Hammered finish with refined elegance.
Each Tsuchime (hand-hammered) mark is crafted by skilled artisans in Seki City. The texture isn’t just beautiful—it reduces drag and keeps food from sticking, ensuring smoother, faster prep.
Natural Shiraki handle.
The lightweight Shiraki wood handle feels soft and organic, offering stability and comfort during extended use. Designed for both professional chefs and home cooks who value balance and tradition.
gihu-japan
SEki City
Forged in the legendary heart of Japanese blade-making.
For over 700 years, Seki’s master craftsmen have turned steel into art—creating knives known worldwide for their sharpness, durability, and perfect harmony between form and function.