和牛刀 極青 宗友作 紫檀柄 180mm(Wagyu sword, extremely blue, made by Sotomo, rosewood handle, 180mm)

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究極の切味と耐久性。青紙スーパー鋼で作る和風牛刀。
島根県にあります日立金属で作られています「安来鋼」。
その中でも最高級の「青紙スーパー」を使った一品。
和包丁と同じ柄になっていますので軽く仕上がっております。

刃物の説明
産地：兵庫県 三木市(三木 刃物)
分類：牛刀
刃渡り：180mm
鋼材：青紙スーパー
柄：水牛紫檀柄


究極の切味と耐久性。青紙スーパー鋼で作る包丁です。
安来鋼の最高級鋼材『青紙スーパー』で作る三層（ステンレス割込）式包丁です。切味・耐久性が素晴らしく、薄くても硬いので食材がスパスパと切れます。
柄は高級材『紫檀』を使っており、気品が漂うプロ好み仕上げになっております。
また、口金付タイプと違って軽量で柄を交換することができます。
先が細い牛刀タイプですので、肉を細かく切ったり魚を開くなどに最適です。 また、パンなど柔らかい物を切ることも出来ます。



The ultimate sharpness and durability. A Japanese-style chef's knife made from Aogami Super Steel.
"Yasugi Steel" is made by Hitachi Metals in Shimane Prefecture.
This product uses the highest quality "Aogami Super" steel.
It has the same handle as a Japanese knife, so it is light in finish.

Description of the blade
Production area: Miki City, Hyogo Prefecture (Miki Cutlery)
Classification: Gyuto knife
Blade length: 180mm
Steel material: Aogami Super
Handle: Water buffalo rosewood handle


The ultimate sharpness and durability. A knife made from Aogami Super Steel.
This is a three-layer (stainless steel) knife made from Yasugi Steel's highest quality steel "Aogami Super". It has excellent sharpness and durability, and is thin but hard, so it can cut ingredients with ease.
The handle is made from high-quality "rosewood", and has a dignified finish that is popular among professionals.
Also, unlike the type with a ferrule, it is lightweight and the handle can be replaced.
It is a chef's knife type with a thin tip, so it is ideal for cutting meat into small pieces and opening fish. It can also be used to cut soft foods such as bread.