ハモ切り 白鋼 本霞研 水牛柄 270mm(Hamo cutter, white steel, genuine haze finish, buffalo handle, 270mm)

刃物の説明
産地：大阪府 堺市(堺 刃物)
分類：ハモ切り
刃渡り：270mm
鋼材：安来鋼 白鋼
柄：水牛柄(丸型)

和包丁と言えば堺。プロの料理人がそういう印象を持つ技術を注ぎ込んだ一丁です。

中霞研ぎとの違いは刀身全体の小さな歪みもない、シノギの部分が真っすぐ(研ぎ易い)。切れ味も良い。

熟練された技術を使い最高の研ぎ、最高の鍛造をした包丁です。その他にも峰、アゴを鏡面に仕上げており
使っている最中も気持ちがいい研ぎになっています。波紋もクッキリ出てるのもポイントです。
使用鋼材は「白三号」を使用しております。
柄はホウの木を使った栗型で、指を引っかけやすく握りやすい構造となっています。
また、長年使うと水牛の角が手の形に変形していき、より一層手に馴染んできます。



Description of the blade
Production area: Sakai City, Osaka Prefecture (Sakai blades)
Classification: Hamo-giri
Blade length: 270mm
Steel: Yasugi steel, white steel
Handle: Buffalo handle (round)


When you think of Japanese knives, you think of Sakai. This knife is made with the techniques that professional chefs use to make that impression.

The difference with Nakakasumi sharpening is that there are no small distortions in the entire blade, and the shinogi part is straight (easy to sharpen). It also has a good cutting edge.

This knife is made with the best sharpening and forging techniques using skilled techniques. In addition, the ridge and jaw are finished to a mirror finish, making it a comfortable sharpening even while using it. Another point is that the ripples are clearly visible.
The steel used is "Shiro No. 3".
The handle is chestnut-shaped and made of holly wood, and is designed to be easy to hook your fingers on and easy to grip.
In addition, over the years of use, the buffalo horn will deform to the shape of your hand, making it even more comfortable to hold.