U made(scale link)| 出刃包丁 andCooks use knives as the famous"u made(scale terminal)"of theFish handling when optimal,出刃包丁 it. Material yasugi steel white steel to use.Knives of excellent sharpness in addition to...

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U made(scale link)| 出刃包丁 and

Cooks use knives as the famous"u made(scale terminal)"of theFish handling when optimal,出刃包丁 it. Material yasugi steel white steel to use.Knives of excellent sharpness in addition to sharpening and easy handling alsoIn the comfort of your home, so it is a knife that you. After the tip of a pointed cutting edge, the fish, cut intoSmoothly himself away, and without force, and even bones off the sever can.Three pieces and, such as at home fish is handled when it is convenient and useful. A cook from a housewife,once I see how many"u made".Sharpness sharp,easy to clean,hard to break.It's not a lifetime of full-scale knife for those looking for out of this. knives in. This product is the thin blade kitchen knives 18cm type.
佑成 出刃包丁

U made(case scenario)introduction of

佑成 出刃包丁
U made a professed Cook, who is enormously popular knife brand. Showa eight years since its inception,Toyama, in the land of excellent training techniques and lore byThe pinnacle of the knife about to end.
佑成 出刃包丁佑成 出刃包丁
U made knives, the artisans in the traditional skill inherited and sincere heart, carefully wrought, andThe Cook of the right arm as a trusted,long it continues.
佑成 出刃包丁佑成 出刃包丁
The main is Japanese food for Japanese kitchen knives, professional use special knives lot available.The assortment is broad, Wagyu sword, as 洋包丁 also the chef's knife,the Dai-gohonzon, the petty knife andThe lineup is rich. But it's certainly not from the quality,professional cook, not only Housewife to have a lot of"u made".Blade sharpness sharp, not to mention ease of Use, and damage reputation in theCare will be used for a longer lifetime of the knife in.

Sharpness,full-scale after the tip

Professional cooks use"white steel"material

佑成 出刃包丁
Excellent sharpness have been proud of it. Blade material is made of yasugi steel book haze white steel is used."White steel"is a professional who uses knives the most used material,The quality is high, the carbon will,a sharp cut features.

Thick edge superior stability

佑成 出刃包丁
Professional for a kitchen knife, the single edged blade is thick,with and without the it was a profound feeling. Never light a kitchen knife and not the fish, cut off such as whenWeight the by and from, the knife weighs in and out,Sense of stability is outstanding.

Fish are loving this one!

出刃包丁 is the fish, the meat of the perfect knife is. Fish handling, the body or bones cut from from the bones, body peeling,From himself to a slice of a variety of tasks. U of 出刃包丁 is a professional who uses a knife for sharpness is certifiable.Pointed by cutting away notches from the force, to cut off,After this delicate work, and any work outstanding sharpness in theStress some can.
佑成 出刃包丁
"A lifetime of kitchen knives and want to choose just how much people don't..."Do you have any trouble with Made Of Knives you can.

How to care

Sharp knives can rust and features are available. After enough dirt and moisture has been removed,Moisture where there is no Deposit. Also, regularly honed in, as well asSharpness without compromising the use.

Gifts for is pleased with it.

佑成 出刃包丁
Gift and pleasure for guests. Cooking lovers,this cookware to gifts the best.

Size / specifications

佑成 出刃包丁
Size: total length 340mm,thin blade kitchen knives 180mmWeight: 330gMaterial: Blade / book haze white steel, with hand / water Buffalo horn Park patternCountry of Origin: Japan

Precautions for use

佑成 出刃包丁
・Bones or frozen stuff to cut, the blade is chipped or broken please note that you may have. ・Rusty kitchen knife after use,dry cloth to wipe off moisture. ・Regularly honed in, as well as sharpness without compromising the use.
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