ONLINE STORE usage is limited to within Japan only. We apologize for the inconvenience, but we accept orders from overseas through [CONTACT]. Please inquire about the item you would like to purchase. I will reply with an estimate including shipping costs, etc.
Kanto region style knife used for slicing fish fillets and seafood into sashimi. Designed for the purpose of cutting in one stroke using the entire blade, it is crafted to be long. It is also used when cutting dishes solidified with agar or gelatin, among other ingredients.
■Recommended size for Professional / 27cm or more
■Image / ［30cm］
【Bevel】
Single edged (Right-handed)
※If you prefer a left-handed version, please contact us through the ［CONTACT］ section. In case of out-of-stock, please note that production may require some time.
【Notes】
Each item is handmade, so there may be slight variations in shape, weight, size, and other aspects for each product.
We offer the ［KITCHEN KNIFE SCABBARD］ separately. Please place your order through ［TOOL → KITCHEN KNIFE CASE → KITCHEN KNIFE SCABBARD］. In case of out-of-stock, please note that production may require some time.
【Engrave a name】
If you wish to have your name engraved service, please input it in the remarks section on the [お届け情報] entry page. In case of purchasing multiple items, please inform us of the product names along with the corresponding names for engraving.
【Care instructions】
When it comes to knives made of steel, leaving them with moisture or dirt can lead to rust. After use, apply cleaner to a ［NYLON SCRUBBING BRUSH］, polish and wash, then thoroughly wipe off any remaining moisture with a dry towel before storing.
If rust occurs, use a ［KITCHEN-ERASER］ to address it.
Avoid using a dishwasher, as it can lead to handle damage.
【Repair (Requires a fee)】
We also offer repairs for dull or chipped knives. Please contact us via [CONTACT].
魚の切り身や魚介類などを刺身にする関東型の包丁です。刃全体を使って一度で切ることを目的としているため、長く造られています。また寒天やゼラチンなどで固めた流しものを切る際にも使用されます。
■プロ用推奨サイズ：27cm以上
■画像：［30cm］
【材質】
刃：安来鋼白紙2号
持ち手：朴木
【刃付】
片刃（右利き用）
※左利き用をご希望の場合は、［お問い合わせ］よりご連絡ください。在庫切れの場合は製作にお時間を要します。
【備考】
ひとつひとつが手作りのため、形・重さ・寸法など、商品ごとに若干の個体差があります。
［包丁のサヤ］は別売でご用意しております。［道具→庖丁ケース→包丁のサヤ］よりご注文ください。在庫切れの場合は製作にお時間を要します。
【お名前入れ】
お名前入れをご希望の場合は、［お届け情報］入力ページの備考欄に入力してください。複数の商品をご購入の場合は、商品名とお名前を合わせてお知らせください。
【お手入れ方法】
ハガネ製の包丁は水分や汚れを残したまま放置しておくとサビてしまいます。ご使用後は［守りたわし］にクレンザーを付けて磨き洗いし、乾いたタオルで水分をしっかり拭き取り、乾燥させてから収納してください。
サビが発生した場合には、［きっちんけしごむ］をご使用ください。
食器洗い乾燥機は、持ち手の割れにつながりますのでご使用はおやめください。
【修理（有料）】
切れ味の落ちた包丁やカケてしまった包丁の、研ぎ直し修理も承っております。［お問い合わせ］よりご連絡ください。
ONLINE STORE usage is limited to within Japan only. We apologize for the inconvenience, but we accept orders from overseas through [CONTACT]. Please inquire about the item you would like to purchase. I will reply with an estimate including shipping costs, etc.
Kanto region style knife used for slicing fish fillets and seafood into sashimi. Designed for the purpose of cutting in one stroke using the entire blade, it is crafted to be long. It is also used when cutting dishes solidified with agar or gelatin, among other ingredients.
■Recommended size for Professional / 27cm or more
■Image / ［30cm］
【Material】
Blade / Yasugi white Steel #2
Handle / Magnolia obovata
【Bevel】
Single edged (Right-handed)
※If you prefer a left-handed version, please contact us through the ［CONTACT］ section. In case of out-of-stock, please note that production may require some time.
【Notes】
Each item is handmade, so there may be slight variations in shape, weight, size, and other aspects for each product.
We offer the ［KITCHEN KNIFE SCABBARD］ separately. Please place your order through ［TOOL → KITCHEN KNIFE CASE → KITCHEN KNIFE SCABBARD］. In case of out-of-stock, please note that production may require some time.
【Engrave a name】
If you wish to have your name engraved service, please input it in the remarks section on the [お届け情報] entry page. In case of purchasing multiple items, please inform us of the product names along with the corresponding names for engraving.
【Care instructions】
When it comes to knives made of steel, leaving them with moisture or dirt can lead to rust. After use, apply cleaner to a ［NYLON SCRUBBING BRUSH］, polish and wash, then thoroughly wipe off any remaining moisture with a dry towel before storing.
If rust occurs, use a ［KITCHEN-ERASER］ to address it.
Avoid using a dishwasher, as it can lead to handle damage.
【Repair (Requires a fee)】
We also offer repairs for dull or chipped knives. Please contact us via [CONTACT].