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日本大阪堺市名刀「堺昇龍」之精心傑作「和式中華包丁系列 中華日式片刀」，施以本三枚手工鍛打，以堅硬、銳利之白紙一號高碳鋼為蕊鋼，在兩側夾上不鏽鋼材，將會生鏽的白一鋼包裹在中蕊裡面解決了白一鋼會生鏽的問題，最終再施以極鏡面仕上手工研磨而成之極上中華包丁。
一般來說，日式的片刀規格亦可當作中餐文武刀使用。
握柄：正日本手工和式紫檀八角柄
此商品付朴木刀鞘。
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.
"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.
