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
- 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
Tradition forged in fire. Precision shaped by hand.
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 beauty with modern practicality.
The Kuro-uchi (black-forged) finish preserves the spirit of traditional Japanese blades,
while stainless cladding provides 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 Tetsutagaki (ironwood) handle offers natural density, water resistance, and an organic texture that fits the hand perfectly.
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.