牛刀 高村刃物製作所製 粉末ハイス鋼 共鍔貫通型 三層 210mm(Gyuto knife, Takemura Hamono Seisakusho powdered high speed steel, common tsuba-piercing type, three-layer, 210mm)

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柄の隙間を限りなく0にするために刃を柄の下にまで貫通させ
柄に水が入らないよう仕上げた長寿命包丁です。

・食材の切断面の輝きがある
・気持ちよく使える
・よく切れるというひと言では片付けられない面白みがある

料理人が太鼓判を押す一品

刃物の説明
産地：福井県　越前市(越前 刃物)
分類：牛刀
刃渡り：210mm
鋼材：粉末ハイス鋼
柄：共鍔貫通型

「よい材料、よい鍛造・熱処理、よい研ぎ」という信条で作られた高村刃物製作所で作られた一丁。
「食材の切断面に輝きがある」「気持ちよく使える」「よく切れるという一言では片付けられない面白みがある」とプロの料理人の方が太鼓判を押す包丁となっております。
鋼材は「粉末ハイス鋼」を使用しております。ハイス鋼とはドリルの先端など本来金属加工などに使う刃物鋼として開発されました。
粉末ハイス鋼は一度金属を粉末にして不純物を取り除くことにより金属組織が緻密になり強靭で耐摩耗性に優れており、包丁用鋼材として人気があります。
柄は共鍔貫通型になっております。通常の洋包丁ですと、中子と柄を鋲で止めていますが
こちらは中子を柄の下まで通し固定しています。鋲止めすると、固定する力は強いですが
多少隙間が生じ、そこから水が入る可能性がありますが、その可能性を減らした構造となっております。



This knife has a long lifespan and is designed to prevent water from entering the handle, with the blade penetrating all the way down to the bottom to minimize the gap in the handle.

・The cut surface of the food is shiny.
・Comfortable to use.
・It has an interesting quality that goes beyond just being good at cutting.

A product that chefs highly recommend.

Description of the blade
Place of origin: Echizen City, Fukui Prefecture (Echizen Cutlery)
Classification: Gyuto
Blade length: 210mm
Steel: Powdered high-speed steel
Handle: Kyotsuba-piercing type

This knife was made by Takamura Cutlery Manufacturing Co., Ltd., with the motto of "good materials, good forging and heat treatment, good sharpening."

This knife has been highly recommended by professional chefs, who say it "has a shiny cut surface," "comfortable to use," and "it has an interesting quality that goes beyond just being good at cutting."

The steel used is "powdered high-speed steel." High-speed steel was originally developed as a blade steel for use in metal processing, such as the tips of drills.
Powdered high-speed steel is made by first powdering metal and removing impurities, resulting in a dense metal structure that is strong and highly wear-resistant, making it popular as a steel material for knives.
The handle is a common tsuba-through type. With a normal Western knife, the tang and handle are secured with rivets,
but this knife has the tang passing through to the bottom of the handle. When riveted, the securing force is strong,
but there is a possibility of some gaps forming that could allow water in, but this structure reduces this possibility.