Yihei blue paper with buffalo katsura pattern with vegetarian knife | 165 mm blade length Tsubame Sanjo kitchen knife - kawashima the japanstore

Yihei blue paper with buffalo katsura pattern with vegetarian knife | 165 mm blade length Tsubame Sanjo kitchen knife

$97 

  What is Yoshihira Kitchen (Goshiki)? Kotobuki of Yoshinobu is the technology that he has cultivated over the past five generations, Transmitted to Sanjo city in Niigata prefecture, It is...
 

What is Yoshihira Kitchen (Goshiki)?

Kotobuki of Yoshinobu is the technology that he has cultivated over the past five generations, Transmitted to Sanjo city in Niigata prefecture, It is a traditional knife made with forging technology. Steel that was trained manually one by one, The tissue becomes dense and homogeneous and it becomes an excellent knife. Always built with the best materials and technology, Because the knife of Yoshinairi is strong and lasts long It can be said that it is a kitchen knife of the very last lifetime.

What is blue paper steel?

Blue paper steel is a type of Yasushigera, steel made from iron-based materials It refers to steel containing chromium, tungsten and carbon compounds. Chrome has the effect of increasing toughness (tenacity) and hardenability (hardness to the steel core) Tungsten has the effect of increasing abrasion resistance (resistance to friction). There is an effect that it is hard to wear and can be used for a long time.

What is Yasushige?

Yasu Kigane refers to the special steel produced and developed by Hitachi Metals. Tama steel (Tama Castle) used for swords and other since ancient times has become a roots Modern knowledge and technology have made high-quality steel. It is believed that Yasu Kyoushane adversely affects the sharpness of the cutlery Impurities such as phosphorus and sulfur are eliminated to the limit. It is sticky and hard to be chipped It has an ideal function as a kitchen knife.

The vegetarian knife is suitable for this kind of food

菜切り包丁はこんな食材に向いています
The vegetable knife kitchen knife is suitable for cutting vegetables as its name suggests. Since there is no tip and the blade is straight, I am good at carving, chopping up the ingredients. Also, because it is made with double edges, sharpening and other maintenance is easy. It is also suitable for memorizing knife skills such as cutting and sharpening.

 

"The City of Blacksmith" History of Tsubamesanjo

燕三条の歴史
The genealogy of Monozukuri of Niigata Prefecture Tsubamesanjo goes back to the Edo period. From the early Edo period, it prospered as a place to create "Waka (Wakagi)". At the beginning of the Kanona period, due to the repeated flooding of the Igami River in the Sanjo town center, It is difficult for farmers to earn their living by agriculture alone. Therefore, we invited craftworkers of Japanese nail making from Edo, By being taught, production of Japanese nails will begin in this area. Then a new smithing technology was transmitted, from Japanese nail to sickle and knife etc Products will also change. At the same time, blacksmiths who inherited the technique of tradition have been nurtured, In the era of Wakasei, blacksmiths started as farmers' side jobs also specialized as blacksmiths It will become established.
義平 青紙 水牛桂柄付 菜切り包丁
In the Meiji era, the experts of the forge rise sharply. Along with that, merchants started to trade in hardware products, making use of rivers, "Blacksmith City, Tsubame Sanjo" will be known to the world. After the war, the introduction of molds, mass production of products progressed, Not only do the products made in Sanjo circulate widely in the country, It came to go out of the country as well. Many manufacturers mainly in metalworking are gathered in Sanjo town now. In addition to kitchen goods such as kitchen knife, utensils etc, from the instruments crafts and tools, Living goods, gardening supplies etc "are widely produced.

Usage notes

Kitchen knife to cut goods to make it easy to use It is made with consideration of shape, blade hardness, thickness, angle and so on. Please use the kitchen suitable for the purpose of use correctly.

How to Care

· After use Rinse off the dirt quickly after use, wipe with hot water after sprinkling with hot water Please dry it. (The kitchen knife is acid, salt, moisture are enemies.)Storage method Kitchen not used for a long time Dry it and thinly apply the vegetable oil to the whole body Please wrap it in newspaper and keep it in a damp place.· When rust comes out If rust comes out frequently, please sharpen the blade with # 3000 or more grindstone. Rust falls without putting strength.

Tsubame Sanja knife gallery

 

Size / Specification

 
義平 青紙 水牛桂柄付 菜切り包丁
 Size: Length 310 mm, blade length 165 mm Weight: 165 g Blade: Yasuki steel blue paper No. 2 Pattern: Pakinagi Katsura: Buffalo horn Producing countries: Japan (Sanjo city, Niigata prefecture)
義平 青紙 水牛桂柄付 菜切り包丁