Rin Series
The word "Rin(琳)" comes from the Japanese painter Ogata Korin (尾形光琳), a key person in making Rin-pa (a style of painting) succeed in the middle of the Edo period. The characteristic of the Rin-pa style is the use of gold, silver and bold colors to express nature in a simple way. It was quite a novel style at that time. Even today, its exquisite harmony of gorgeousness and simplicity continues to move people's hearts. Therefore when we think of "Rin", we think of traditional, dazzling beauty.
Our Rin Series knives have a blade core made of AUS-10 and a Damascus pattern on the outer steel. The handle is made from oak wood, coated with Urushi - a Japanese traditional lacquer. They draw people's attention like their namesake because of their striking look and traditional Japanese vibe.
Furthermore, they also offer excellent performance. The AUS steels are known for their high rust resistance and ease of sharpening. Normally, these steels need to be sharpened frequently to maintain their optimal sharpness. However, the AUS-10 has relatively longer edge retention compared to other AUSs, so you can enjoy cooking with less maintenance stress!
| 產品編號 | 實際刀片長度（毫米） | 全長（毫米） | 總重量（克） |
|---|---|---|---|
| 1rinn | 165 | 310 | 160 |
| 刀片形狀 | 刀刃材料 | 手柄材料 |
|---|---|---|
Double Edged |
AUS-10 | Oak wood with urushi coating |
菜切刀
菜切刀是一種雙刃長方形刀具，主要用於日本家庭切菜。刀刃的形狀可使切下的菜直達砧板，避免了其他刀具的搖晃動作。
AUS-10
A stainless steel that has high hardness, yet is still easy to sharpen.
Stainless Steel
AUS-10 is a standardized stainless steel with high hardness levels to give it a superior cutting edge, yet is still easy to sharpen thanks to the smaller levels of materials like cobalt, which would normally increase wear resistance.
三層
鍛造工藝
三層制刀法是將兩塊或多塊鋼鍛焊在一起。內層鋼非常堅硬，而外層鋼則較軟且耐用。目前市場上的大多數大馬士革鋼刀都是用這種方法制造的。它使工匠們能夠以合理的成本生產出美觀且性能良好的刀片。
大馬士革
它是將兩種硬度不同的鋼材鍛造在一起。將它們層層彎曲、重疊，然後打磨刀身，使形成的花紋顯現出來。較硬的鋼會閃閃發光，而較軟的鋼則保持暗淡，從而在表面形成類似木紋的獨特圖案。這種波紋圖案被稱為大馬士革鋼，在廚刀界很受歡迎。
名字雕刻
堺一文字光秀免費提供日語漢字或英語字母雕刻服務。請說明您的偏好。更多詳情， 請訪問這裏
支持日本廚刀和飲食文化歷史的廚刀店
日本堺地區的制劍業誕生至今已有 600 年歷史。堺市一文字三秀的工匠們繼續發揚這一傳統，生產出日本最好的刀片。
在這裏，誕生了 "只需切割 "即可完成一盤生魚片的文化，以及將鋒利表現為 "味道 "的文化。
70 年來，在被譽為日本廚房的大阪廚房設備購物區，我們一直將堺的工匠精神與廚師們的熱情緊密聯系在一起。
我們非常高興我們的刀具能被世界各地的人們所使用。
注意事項
使用后，洗掉任何污垢，用乾布徹底擦拭，以去除任何濕氣。本產品不用於冷凍食品。這個產品是手工製作的，所以每件都會不一樣。請使用列出的重量和長度作為指南。每種材料都是天然的，顏色可能會有所不同。和圖片不一樣。我們非常重視我們的庫存，但萬一我們庫存，我們將通過電子郵件與您聯繫，讓您知道。
