U made(scale link)| 出刃包丁 and
Cooks use knives as the famous"u made(case scenario)"of fish to hook when optimal,出刃包丁 it. Material yasugi steel white steel to use. Knives of excellent sharpness in addition to sharpening, and ease of handling that combines both,at home and a knife in you. After the tip of a pointed cutting edge, the fish cut in smoothly, to get away, and hold one and also the bones, then cut off possible. 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 15cm of the type.
U made(case scenario)introduction of
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, the highest peak of the knife about to end.
U made knives, the artisans in the traditional skill inherited and sincere heart, carefully wrought, and the cooks of the right arm as a trusted,long it continues.
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, triple-purpose,Petty knife, and the 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, damage the reputation and value in grooming it can be used for a longer lifetime of the knife in.
Sharpness,full-scale after the tip
Professional cooks use"white steel"material
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
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 when weight to example, by and from, the knife weighs in and out, a 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, and even 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 from the cut off, then the delicate work, and any work outstanding the sharpness of the stress without it.
"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, the moisture of it behind in storage. Also, regular grinding wheel in the sharpening, the sharpness without compromising the use.
Gifts for is pleased with it.
Gift and pleasure for guests. Cooking lovers,this cookware to gifts the best.
Size / specifications
Size: total length 340mm,length around 150mm weight: 215g material: Blade / book haze white steel, with hand / water Buffalo horn Park pattern country of Origin: Japan
Precautions for use
・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.