aoba 炭素鋼柳刃包丁 - マグノリアウッドハンドル
きれいなカットと美しいプレゼンテーションを実現します。
三本杉炭素鋼柳刃包丁は、生の魚を外科手術のような精度でスライスするために設計された、日本の伝統的な片刃包丁です。
細長くて長い刃は、単一の途切れない引き動作を実行するように作られており、マグロ、サーモン、タイなどの繊細なタンパク質の完全性、食感、外観を保ちます。
高炭素鋼で作られ、軽量なマグノリア材のハンドルが付いたこのナイフは、寿司職人だけでなく、きれいで美しい切り口を重視する人々に人気です。
刺身、寿司、生魚などを調理する場合、柳刃包丁を使えばプロのように切れ味良く切ることができます。
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
Elegance in every slice.
Designed for precision and grace, the Yanagiba glides effortlessly through sashimi and sushi. Its long, slender single-bevel blade ensures clean cuts that preserve the fish’s natural texture and shine.
Hand-hammered craftsmanship.
Each Tsuchime mark tells a story of tradition and mastery. The hammered finish reduces friction, preventing delicate slices from sticking—perfect for achieving professional results at home.
Shiraki wood with a gentle touch.
Light, natural, and warm in hand, the Shiraki handle provides balance and comfort for delicate work. Its understated simplicity embodies the essence of Japanese craftsmanship.
gihu-japan
SEki city
Forged in the heart of Japan’s centuries-old blade-making tradition.
From samurai swords to culinary artistry, Seki’s blacksmiths continue to refine their craft—producing knives celebrated worldwide for their sharpness, precision, and quiet beauty.