aoba 炭素鋼出刃包丁 - マグノリアハンドル
単なる魚用ナイフではありません。
三本杉炭素鋼出刃包丁は、もともと魚の切り身を切るために作られた伝統的な日本の刃物ですが、肉を切るときにも同様に強力です。
厚い背と頑丈な炭素鋼構造により、鶏肉の関節をスライスしたり、骨付き肉を切り落としたり、重いタンパク質を簡単に扱ったりするのに最適です。
肉屋の調理に日本の精密さを取り入れたナイフです。
日本の関で手作業で鍛造された出刃包丁は、鋭い刃先、コントロールしやすい片刃、快適で握りやすい軽量のマグノリア材のハンドルが特徴です。
鮭を解体する場合でも、鶏肉を蝶形に切る場合でも、このブレードは優れた性能を発揮するように作られています。
Free shipping
14 day return
Made in Japan
Key Features
- Hand-Hammered Finish: The Tsuchime pattern minimizes friction and keeps food from sticking to the blade.
- Vegetable Knife (Nakiri): Designed for cleanly cutting vegetables, herbs, and fruits with precision.
- Stainless Steel Blade (HRC54–58): Offers high edge retention and corrosion resistance while maintaining easy sharpening.
- Flat Blade Edge: Allows effortless push-cutting and chopping, ideal for daily use in any kitchen.
- Natural Shiraki Wood Handle: Lightweight, smooth, and comfortable, with a natural warmth to the touch.
- Made in Seki City, Japan: Crafted in Japan’s legendary knife-making capital, known for over 800 years of tradition.
Specifications
- Blade Material: Stainless Steel (HRC54–58)
- Handle Material: Shiraki (Natural Wood)
- Blade Type: Nakiri (Double Bevel)
- Use: Vegetables, fruits, herbs, and everyday kitchen tasks
- Origin: Seki City, Gifu Prefecture, Japan
Shipping｜return
- Standard shipping arrives in 10 days, with 1 to 2 business days for processing.
- Products can be returned in their original condition (unworn, unwashed, with original packaging) within 2weeks of purchase.
Knife Care
- Hand wash only; avoid dishwashers.
- Dry immediately after washing to prevent rust and moisture damage.
- Avoid using on frozen foods or bones.
- Store in a dry environment, ideally with a wooden sheath (Saya) or knife stand.
- Sharpen regularly with a whetstone to maintain a sharp, clean edge.
オプションを選択
Effortless precision for every slice.
The Nakiri is designed for clean, straight cuts—ideal for vegetables, herbs, and fruits.
Its flat blade ensures even contact with the board, allowing for smooth, precise chopping without bruising delicate produce.
Tsuchime finish with timeless beauty.
Each hand-hammered Tsuchime pattern reflects the craftsmanship of Seki’s artisans. Beyond its elegance, the textured surface minimizes friction and keeps ingredients from sticking to the blade.
Lightweight Shiraki handle.
Crafted from natural Shiraki wood, its handle offers a soft, organic feel with excellent control.
Balanced and comfortable, it supports effortless cutting through long prep sessions.
gihu-japan
Forged in Seki City, Japan.
For over 700 years, Seki has been the heart of Japanese blade-making.
Once a center for samurai swordsmiths, it continues to produce knives that combine precision, balance, and enduring sharpness—
bringing centuries of mastery into your kitchen.