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  • 鍛冶職人の菜切り包丁
  • 鍛冶職人の菜切り包丁
  • 鍛冶職人の菜切り包丁
  • 鍛冶職人の菜切り包丁
  • 鍛冶職人の菜切り包丁
  • 鍛冶職人の菜切り包丁
  • 鍛冶職人の菜切り包丁
  • 鍛冶職人の菜切り包丁
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Blacksmith's Nakiri Knife

Regular price ¥22,440 (税込)
Regular price (税込)Sale price ¥22,440 (税込)
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A new product has been added to the PINT original kitchen knife series by Shimada Hamono Seisakusho, a manufacturer of Yamagata cutlery.

This is the Nakiri Knife that you requested.

The specifications are almost the same as the blacksmith's knife called Bunka Knife and Santoku Knife, 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 have long been used on a daily basis in Japan, where vegetarian diets were the norm.

There is no cutting edge, so it is mainly useful for cutting vegetables.

The width of the blade is wide, so when cutting large vegetables such as cabbage and Chinese cabbage, the feeling of cutting at once and entering the blade is stable and comfortable. It is especially recommended for shredded cabbage.

In addition, since the blade is straight, it is especially suitable for peeling radishes. For those who sharpen by themselves, ease of sharpening is also a point.

As the shape suggests, it is not suitable for detailed work, so it is recommended for those who already have a main knife and are looking for multiple knives.

The handle is the same as other kitchen knives, the original pattern. Even with forged knives, there are many cases where the handle is outsourced, but this one is made by Mr. Shimada, one by one. Of course, if the handle is outsourced, it tends to look familiar, but even though it is a nakiri knife, the handle is shaped like a knife and fastened with brass.

The blade is a swordsmith's cutlery, and the overall finish is a kitchen knife with a somewhat Western atmosphere.


From here, I will introduce the blade of the knife.

Mass-produced kitchen knives are called nuki knives. It is a mass production method that keeps costs down by making knives that are cut out with a mold. On the other hand, forging knives are the work of so-called blacksmiths. Originally, it is the same method used to make agricultural tools and weapons (Japanese swords), and has a history of 650 years in Yamagata.

Stainless steel and steel are forged, heated to a high temperature, and hammered to harden. Even at room temperature, it is hammered, forged, and sharpened to create a blade. Check it over and over again to remove any distortion, and repeat the sharpening process to complete it.

The blade has hammered marks left after hitting, but this is unique to hammered blades. The bumps on the hammer make it easy to separate from the blade when slicing cucumbers.

Many of the blades used by Japanese chefs have a single edge, but this Nakiri knife has a double edge 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 the usability is also the same. The double-edged blade has a symmetrical blade, so it can be used by both right-handed and left-handed people. (4th photo)

Care is not much different from ordinary kitchen knives. No special care is required as long as you wipe off the water after washing.

If there is rust, please use a commercially available rust remover. Among them, the eraser-type rust remover is recommended because it is easy to use and there is little risk of damaging the blade.

Regarding sharpening, you can of course use a sharpening service near you, but if you contact us, you can also have it re-sharpened at Shimada Hamono Seisakusho where it was manufactured. Please feel free to contact us as we only charge the round-trip shipping fee and the actual cost.

We introduce photos and production videos of the factory. Please take a look.

http://blog.pint.mn/factory-shimadahamono


【material】
Blade: Steel (Yasugi Steel Blue Paper No. 2) / Stainless Steel Handle: Keyaki

Double-edged knife

The wooden handle uses solid natural wood, so the wood grain and color depth are different one by one.

【size】
Total length: 29.5cm Blade length: 16.0cm

[exterior]
Exclusive boxed

[Cleaning method]
・Please avoid using the dishwasher.
・After washing with water, wipe off the water with a cloth.
・If there is rust, use a commercially available rust remover. Among them, the eraser-type rust remover is recommended because it is easy to use and there is little risk of damaging the blade.


*Frequently Asked Questions/Supplementary Comments*
・Regarding sharpening, in addition to the nearby sharpening service, it is also possible to re-sharpen at Shimada Hamono Seisakusho where it was manufactured. Please feel free to contact us.