味方屋 白二 Stainless 黑打槌目和牛刀

$7,300

Description

握柄:丸形朴木柄

日本和式刃物大師鋼鐵詩人日野浦司師𠄘其父勇次郎師匠,一生懸命奉獻給鍛造之路。

不但有祖傳秘技,他不斷深入研究各種技術和技能。日野浦司一直在用傳統的手工製作方法,注入熱情製作真正的手研手鍛刀具。

日野浦司強調鍛接、火造、水燒入等是造就高品質作品的秘訣。他一向都以高品質的作品路線發展,而絕不以低價量販的方式來犧牲品質!

日野浦刀匠的作品都是用天然磨刀石手工作仕上研磨並開鋒的,他認為要能表現出碳素鋼的銳利度,天然磨刀石是最好的選擇!

除了持續經營已有4代的“味方屋”品牌外,他還建立了“越後 司 作”品牌。

這款刀具使用了白二鋼作為蕊鋼,在兩側夾上不鏽鋼材,將會生鏽的白二鋼包裹在中蕊裡面解決了白二鋼會生鏽的問題,結合了高碳鋼的銳利與不鏽鋼的抗鏽能力,是和洋鋼材結合的優秀製品。

刀面經過質感豐富的黑打鍛造,通過製造出氧化表層進而防止鏽蝕,因此刀具不易生鏽且質感饒富趣味。以手工槌打而成精美的槌目花紋,其構造有助於在切割食材時,食材能夠更容易地從刀面剝落。

How to Maintain Triple-layer Cladded Steel Knives

In this context, special triple-layer cladded steel knives refer to knives with a core steel that is high carbon and prone to rust, while the outer layers are made of stainless steel.

After use, simply wipe the knives dry; do not use a dishwasher to clean them. If you plan not to use the knives for an extended period, it's advisable to to apply a thin layer of protective oil.

The rust-prone area in such knives is typically limited to the cutting edge, so there's no need to worry or make a special effort to remove rust. During sharpening, the blackened or rusted portions of the edge will naturally be removed. It's recommended to combine rust removal with sharpening for a two-in-one solution.

Please use the knives for their intended purpose. Different knives are designed for slicing, chopping, or handling frozen foods. Do not use them for purposes beyond their intended use to avoid damaging the knives.

SKU: AJGT24005