Yoshikazu Ikeda | 庫存單位:
珍品:池田美和一本燒富士山刃文先丸蛸引 300mm 手工研磨霞仕上
售價
$57,760.00
正常價格
$76,326.00
單價
/
不可用
含稅
結帳時計算運費。
珍品:池田美和一本燒富士山刃文先丸蛸引 300mm 手工研磨霞仕上 已缺貨,一旦有貨就會出貨。
無法載入取貨日期
Detailed Specifications
| Line | 池田美和本燒 |
| Profile | 柳刃刀 |
| Bevel Type | 單面刃 |
| Weight | 232 g 8.18 oz |
| Edge Length | 291 mm .11.46 inch |
| Heel Height | 32 mm .1.26 inch |
| Width @ Spine | 4.3 mm 0.17 inch |
| Width @ Mid | 3.4 mm 0.13 inch |
| Width @ 1cm from Tip | 0.9 mm 0.04 inch |
| Steel | 青紙一號 / 青紙 #1 | 碳鋼 |
| Blade Construction | 本燒 |
| Hardness (HRC) | 61 - 64 |
| Surface Finish | 鏡面拋光 |
| Handle | 特殊手柄 |
| Region | 堺 |
| Best for |
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大多數本燒刀具皆以機械鏡面拋光完成,極少數會採用手工研磨的霞仕上,更能呈現軟鐵(Ji,刃文以上較軟部分)與鋼(Ha,刃文以下較硬切割部分)之間的鮮明對比,這種「暗刃明鋒」的研磨方式常見於武士刀,卻在廚刀中極為罕見。富士山刃文讓此刀成為珍藏首選。
附烏木鞘及優雅纖細的八角柄,搭配方形馬賽克釘。
Care Instruction
- Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
- Wash with neutral detergent after use, and wipe dry;
- Please don't wash knife with dishwasher, it will damage the wood handle;
- Be careful not to leave the knife close to a heat source for a long time;
- It is a lot more dangerous to cut with a blunt knife than a sharp knife!
- It is best to sharpen a Japanese knife regularly on a waterstone. Error: Steel nature unknown











