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日本大阪堺市「鄉佑馬允義弘」以69層折疊大馬士革不鏽鋼再夾上芯鋼AUS10鍛造而成之和式筋引，刀身鏡面研磨處理、呈現出精美的大馬士革折疊紋，刀刃達到 HRC 62-63 的極佳硬度，且擁有出色的耐鋭度。
筋引包丁是日文漢字，「筋」有順著物體紋理之意、「引」是切割的意思，所以筋引包丁主要的功能就是修整、切割肉品以及順著肉的紋理分切條塊，並剔除多餘的脂肪、筋膜。根據不同的長度，專業廚師可將其作為多用途刀具。
握柄：紫檀水牛八角柄
此商品付朴木鞘。
After use, simply wipe the knives dry to remove any moisture. Do not use a dishwasher to clean your knives. If you plan not to use the knives for an extended period, it's advisable to apply a thin layer of protective oil.
Ensure you use the knives correctly, as they are designed for specific functions such as slicing, chopping, or handling frozen foods. Avoid using them beyond their intended purpose, as this can lead to damage.
"For every exceptional blade, find a worthy owner for a lifetime commitment!"
At YANPING Knife Sword, each blade represents the principle of being cherished, as we diligently seek the finest art swords for customers worldwide.
Our offerings include exclusive representation of Iaito from Nosyudo, Nihonto (Tamahagane Nihonto), handmade Japanese kitchen knives, handcrafted traditional Japanese blades, Iaido swords, Western hand-forged swords, European and American handcrafted blades, and more.
If you are an enthusiast of blades, coming here will allow you to deeply appreciate our dedication.
