藍鋼紅蘇梅江蘇河刀195mm
藍鋼紅泉電子烏蘇優亞刀 210mm
藍鋼紅蘇梅江蘇河刀240mm
藍鋼紅蘇梅江蘇河刀225mm
  • 將圖像加載到圖庫查看器中, Blue Steel Hongasumi Edo Usuba Knife 195mm
  • 將圖像加載到圖庫查看器中, Blue Steel Hongasumi Edo Usuba Knife 210mm
  • 將圖像加載到圖庫查看器中, Blue Steel Hongasumi Edo Usuba Knife 240mm
  • 將圖像加載到圖庫查看器中, Blue Steel Hongasumi Edo Usuba Knife 225mm

藍鋼紅瀨江蘇州Usuba刀

正常價格
¥57,700
銷售價格
¥57,700
正常價格
售罄
單價
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禮品包裝

"Steel Material
Blue Steel #2 has a small amount of Tungsten for hardness and Chromium for toughness. This results in a steel that has higher overall edge retention and hardness in comparison to White Steels. Many Blue steel knives at Sakai Ichimonji will feature a traditional ""Hamon"" or Wave like pattern defining the harder steel from the softer steel. NOTE* This is a Carbon Steel , which means it is susceptible to rust if not properly cared for. Please clean and dry the blade regularly in between use."
產品編號 實際刀片長度(毫米) 全長(mm) 總重量(克)
1ue8-240 130 395 310
1ue8-180 - - -
1ue8-195 185 340 210。
1ue8-210 200 355 225
1ue8-225 210。 375 270。
在B 材料名称 處理。

單邊。

藍鋼#2 Magnolia Round Handle with Buffalo horn bolster

Usuba Knife

Usuba is widely used for all kinds of vegetables such as peeling, chopping, dividing, and shaving.The Edo-usuba knife is a type commonly used in the Kanto region, with a square blade and a rounded cutting edge.The blade is square and the cutting edge is rounded, so it is less likely to pierce the cutting board, and it is also safer when placing vegetables in a pot. Most professionals use around 210mm.For home use, people use double-edged vegetable knives called "Nakiri" instead of Usuba knives.