菜切り 三省堂作 南部 白2号 165mm(Sanshodo Nambu White No. 2 vegetable cutter, 165mm)

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刃物の説明
産地：福井県 越前市(越前 刃物)
分類：菜切り
刃渡り：165mm
鋼材：白二鋼(日立社製 安来鋼白紙２号)


白紙とは不純物を極力低減した純粋な炭素鋼であり、適切な鍛錬と熱処理によって切れ味よく
砥ぎやすい理想的な刃物を製作する事ができます。<BR>
白紙の中でもランクがあり、「白紙三号」「白紙二号」「白紙一号」と数字が少なければ
少ないほど炭素の含有量が多く、刃の高度(切れ味)や耐摩耗性(永切れ)に影響を及ぼします。
高級な包丁ですと、白紙二号、一号がよく使われますが、白紙一号は硬度が高い代わりに
脆いので扱いが難しいとも言われています。<BR>
また、すぐサビると思われがちですが、しっかり水気を取って保管しておくとサビにくいですし、
何より切れ味は大変優秀ですので、プロの料理人も多く使われています。



Description of the blade
Place of origin: Echizen City, Fukui Prefecture (Echizen blades)
Classification: Vegetable cutlery
Blade length: 165mm
Steel: Shirogami steel (Hitachi Yasugi steel Shirogami No. 2)


Shirogami steel is pure carbon steel with as few impurities as possible, and by proper forging and heat treatment, it is possible to produce an ideal blade that is sharp and easy to sharpen. <BR>
There are ranks among Shirogami, such as "Shirogami No. 3", "Shirogami No. 2", and "Shirogami No. 1". The lower the number, the more carbon it contains, which affects the blade's sharpness (sharpness) and wear resistance (longevity).
For high-end knives, Shirogami No. 2 and No. 1 are often used, but Shirogami No. 1 is said to be difficult to handle because it is brittle while being hard. <BR>
In addition, it is often thought that it will rust easily, but if you store it after removing moisture properly, it will not rust easily, and above all, it has excellent sharpness, so it is used by many professional chefs.