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
- Long, Slender Blade
Ideal for slicing through raw fish in one smooth motion, minimizing damage to texture and appearance. - Single Bevel Edge
Traditional Japanese grind offers exceptional precision and control, especially for right-handed users. - High-Carbon Steel Construction
Holds a razor-sharp edge and hones easily. Perfect for clean slicing, but requires proper care to prevent rust. - Magnolia Wood Handle
Classic Japanese handle material. Lightweight and comfortable for extended prep work. - Crafted in Seki, Japan
Forged by skilled artisans in the heart of Japan’s knife-making tradition.
Specifications
- Knife Type: sashimi
- Blade Steel: High-carbon steel (Hagane)
- Blade Edge: Single bevel (right-handed)
- Handle Material: Magnolia wood
- Origin: Seki City, Gifu Prefecture, Japan
- SPECIFICATIONS
Overall Length: 340mm (13.4 inch)
Blade Length: 315mm (12.4 inch)
Handle Length: 25mm (1 inch)
Handle Thickness: 18mm (0.7 inch)
Weight: 111g (3.9 oz)
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. Never use a dishwasher.
Dry immediately after use to prevent rust.
Oil the blade lightly with food-safe oil if storing for long periods.
Use wood or plastic cutting boards.
Avoid cutting frozen food or hard bones.
Store in a dry place—preferably with a sheath or blade guard.
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.
Traditional carbon steel, razor-sharp edge.
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, the handle offers a soft, organic feel with excellent control. Balanced and comfortable, it supports effortless cutting through long prep sessions.
gihu-japan
Seki City
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.