Blacksmith's knife

New works have been added to Yamagata Uchihamono Knife, Culture Knife, and Deba Knife. It is a "chef's knife". Originally used in Europe to cut and cook chunks of meat. The width of the blade is narrower than that of Santoku knives, and it is said that it is also suitable for cutting hard-to-cut items such as meat streaks. However, the size and width of the blade vary depending on the knife, so in fact it is almost the same as the Santoku knife in Japan. This chef's knife is about the size between PINT's Santoku knife and Petty knife. When you hear that chef's knife = meat knife, it may be a little hurdle unless you really like cooking. The recommended way to use it as a pint is to use a chef's knife as a main item like a Santoku knife. The slightly smaller and narrower blade goes well with the small kitchen space in Japan. Also, at the current Japanese dining table, I eat a lot of meat, and I think that many people have a lifestyle of buying cut vegetables such as cabbage in half or quarter. It fits in your hand and is easy to move, and if you don't cut big whole vegetables, or if you live with one or two people, you can use it as a main kitchen knife. The shape of Santoku knives is more suitable for large vegetables and hard vegetables, so it is recommended to use Santoku knives at that time. Of course, it is also easy to use as a meat knife. For the sake of convenience, the name of the type of kitchen knife is given, but as mentioned above, such a definition is ambiguous, so if you can freely arrange the usage and combination according to your own life scene without being bound by it. I think. Blacksmith's work by Shimada Knife Mfg. Co., Ltd. Mass-produced knives are called knives, which are mass-produced methods that can reduce costs by making knives that have been punched out with a mold. On the other hand, a blade is a blade that is formed by punching and forging steel one by one. Originally, it is the same as the manufacturing method for making farm tools and armor (Japanese swords), and Yamagata has a history of 650 years. Steel is forge welded, heated to a high temperature, beaten, and forged. Even at room temperature, it is beaten, forged, and sharpened to make a blade. Check it many times, remove the distortion, and repeat the sharpening to complete. Care is not much different from a regular kitchen knife. If you wipe off the water after washing, no special care is required. If it gets rusty, use a commercially available rust remover. Above all, the eraser type rust remover is recommended because it is easy to use and there is less concern about damaging the blade. Regarding sharpening, of course, you can sharpen it at your local sharpening service, but if you contact us, you can re-sharpen it at Shimada Knife Mfg. Co., Ltd. Please feel free to contact us as we only accept round-trip shipping and actual costs. Like other PINT knives, it is made with double-edged knives instead of single-edged knives like Japanese knives so that you can use it for everyday use. Therefore, since the blade is symmetrically attached, it can be used by both right-handed and left-handed people. (4th photo) 【material】 Blade: Steel (Aogami No. 2) / Stainless Steel Kitchen knife Double-edged Pattern: Keyaki 【size】 Overall length: 27cm Blade length: 15.3cm 【box】 Comes in a special box. [Individual differences] -Since the pattern of the wood is made of solid natural wood, the grain and color depth are different one by one.