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
- Aogami #1 core (HRC63–65) — razor-sharp, long-lasting edge favored by professionals.
- Stainless cladding — reduces rust risk while preserving cutting performance.
- Kuro-uchi black-forged finish — offers traditional beauty and helps prevent minor corrosion.
- Ironwood handle — water-resistant, solid, and smooth to the touch.
- Handcrafted in Seki City, Japan — blending traditional forging techniques with modern precision.
Specifications
- Blade Material: Aogami #1 core steel, stainless cladding
- Blade Hardness: HRC 63–65
- Blade Length: 190mm
- Handle: Tagayasan (Ironwood)
- Finish: Kuro-uchi (Black-forged)
- 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 promptly and dry thoroughly after use.
- Avoid dishwashers or prolonged soaking.
- Apply a light coat of oil periodically to prevent oxidation.
- Store in a dry area, preferably with a wooden sheath (saya).
オプションを選択
A Santoku knife forged with traditional craftsmanship and masterful precision.
Forged from Japan’s finest Aogami #1 steel, this Santoku embodies a perfect harmony of strength and refinement.
Its 190mm blade delivers exceptional sharpness and edge retention—crafted for chefs who value precision and heritage in every cut.
Black-forged heritage, shaped in Saga.
The Kuro-uchi (black-forged) finish preserves the spirit of traditional Japanese blades,
while stainless cladding ensures durability and corrosion resistance for daily use.
Each knife is hand-forged by artisans in Saga Prefecture, where centuries of craftsmanship meet modern technique.
Ironwood handle, balanced for control and comfort.
The Tagayasan (ironwood) handle offers natural density, water resistance, and a beautifully organic grip.
Its weight and balance ensure stability and precision with every motion, whether cutting meat, fish, or vegetables.
gihu-japan
Saga Prefecture, Japan.
In Saga, artisans continue Japan’s proud legacy of blacksmithing—quietly perfecting each blade through fire and craftsmanship.
Hidariyorimitsu knives embody the essence of Japanese artistry: strength, beauty, and precision united in a single edge.