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義弘作 VG10 17層大馬士革鋼 槌目 洋式菜切
義弘作 VG10 17層大馬士革鋼 槌目 洋式菜切
義弘作 VG10 17層大馬士革鋼 槌目 洋式菜切
義弘作 VG10 17層大馬士革鋼 槌目 洋式菜切
義弘作 VG10 17層大馬士革鋼 槌目 洋式菜切
義弘作 VG10 17層大馬士革鋼 槌目 洋式菜切
義弘作 VG10 17層大馬士革鋼 槌目 洋式菜切
義弘作 VG10 17層大馬士革鋼 槌目 洋式菜切
不鏽鋼

義弘作 VG10 17層大馬士革鋼 槌目 洋式菜切

$4,790
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Description

握柄：桃花心木洋式柄
此商品付朴木鞘。

日本大阪堺市「鄉佑馬允義弘」結合了堺市 600 年的鍛冶傳統與古傳大馬士革折疊鍛造工法，以17層折疊大馬士革不鏽鋼夾上抗腐蝕性強的芯鋼VG10號。

刀面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。刀刃口採用局部亮面紋出研磨加工，呈現出精美的大馬士革折疊紋。

菜切刀身平且寬闊，方便將各種蔬菜瓜果切成塊狀或條狀，且非常適合切糕餅類的食物。

另外一方面菜切包丁的刀刃非常筆直，因此可以代替薄刃將白蘿蔔削皮並且切成白蘿蔔絲使用。菜切包丁是唯一適合職業用與家庭用的全能必備刀具。

How to Maintain Stainless Steel Knives

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.

SKU: YWUS16-HAA-1217
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