Blacksmith's nakiri bōchō

A new work has been added to PINT's original kitchen knife series by Shimada Knife Mfg. Co., Ltd. of Yamagata Uchihamono. This is the nakiri bōchō that I received a request for. The specifications are called cultural knives and Santoku knives. ・ Blacksmith's knife https://jp.pinkoi.com/product/b7HtsPGd It has almost the same specifications as, but only the shape of the blade is changed. The material and shape of the handle and the material of the blade are the same. Nakiri knives are knives that have been used on a daily basis for a long time in Japan, where vegetarian food is the mainstream. Since there is no cutting edge, it is mainly useful when cutting vegetables. The wide blade makes it stable and comfortable when cutting large vegetables such as cabbage and Chinese cabbage. Especially recommended for shredded cabbage. Also, since the blade is straight, it is especially suitable for peeling radishes. For those who sharpen themselves, the ease of sharpening is also important. As the shape suggests, it is not suitable for detailed work, so it is recommended for those who already have a main kitchen knife and are looking for multiple knives. The pattern is the original pattern like other kitchen knives. Even with knife knives, there are many cases where outsourced products are attached to the handle, but Mr. Shimada cuts each one one by one. Of course, if the handle is outsourced, it tends to have an atmosphere that you have often seen, but even though it is a nakiri bōchō, the handle is shaped like a knife and is fastened with brass. The blade is a swordsmith's blade, and the knife is finished with a Western-style atmosphere as a whole. From here, we will introduce the blades of blades. Mass-produced knives are called blades. It is a mass production method that can reduce costs by making kitchen knives that have been punched out with a mold. On the other hand, knives are the work of so-called blacksmiths, and they are knives that are 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. Forge welds Stainless Steel and steel, heats them to a high temperature, and beats them to forge. 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. The blade has a mallet after hitting, but this is unique to a hitting blade. The unevenness of the mallet makes it easy to separate from the blade when cutting cucumbers. Most of the blades are "single-edged" used by Japanese cooks, but this nakiri knife is "double-edged" because it is the first knife that you use every day. Please be assured that it is the same as a commercially available kitchen knife and has the same usability. Both blades are symmetrical, so you can use it for both right-handed and left-handed people. (7th photo) 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. 【material】 Blade: Steel (Yasurai Steel Aogami No. 2) / Stainless Steel Kitchen knife Double-edged Pattern: Keyaki 【size】 Overall length: 29.5cm Blade length: 16cm 【box】 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.