義弘作 青二Stainless 鎚目梨地 洋式菜切

$3,950

Description
日本大阪堺市「鄉佑馬允義弘」以青紙二號鋼為芯,施以本三枚鍛打而成,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。

這款刀具使用了高等級的安來青紙二號鋼作為蕊鋼,在兩側夾上不鏽鋼材,將會生鏽的青二鋼包裹在中蕊裡面解決了青二鋼會生鏽的問題,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。

此商品付朴木鞘。
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: YWUS16-YHB-0527