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日本大阪堺市名刀「堺昇龍」之精心傑作。整體細長、箸尖像針一樣細致的針筷，是板前料理師傅在吧台上時常使用的器具，箸尖有著超細心的設計，因此可以精準夾取切成細絲的配菜、用於刺身料理的擺盤。它也適用於烤菜、拌菜、煮物、天婦羅等，是一種適用於各種菜餚的筷子。
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.
