Nakiri AUS-10 Tsuchime Damascus Buffalo Magnolia Handle 165mm-AUS-10-Damascus-[Musashi]-[Japanese-Kitchen-Knives]
Nakiri AUS-10 Tsuchime Damascus Buffalo Magnolia Handle 165mm-AUS-10-Damascus-[Musashi]-[Japanese-Kitchen-Knives]
Nakiri AUS-10 Tsuchime Damascus Buffalo Magnolia Handle 165mm-AUS-10-Damascus-[Musashi]-[Japanese-Kitchen-Knives]
Nakiri AUS-10 Tsuchime Damascus Buffalo Magnolia Handle 165mm-AUS-10-Damascus-[Musashi]-[Japanese-Kitchen-Knives]
Nakiri AUS-10 Tsuchime Damascus Buffalo Magnolia Handle 165mm-AUS-10-Damascus-[Musashi]-[Japanese-Kitchen-Knives]
Nakiri AUS-10 Tsuchime Damascus Buffalo Magnolia Handle 165mm-AUS-10-Damascus-[Musashi]-[Japanese-Kitchen-Knives]
Nakiri AUS-10 Tsuchime Damascus Buffalo Magnolia Handle 165mm-AUS-10-Damascus-[Musashi]-[Japanese-Kitchen-Knives]
Nakiri AUS-10 Tsuchime Damascus Buffalo Magnolia Handle 165mm-AUS-10-Damascus-[Musashi]-[Japanese-Kitchen-Knives]

菜切 AUS-10 槌目 大馬士革 水牛朴木柄 165mm

H154

Regular price¥27,800
/

菜切是一種雙刃刀,刀身薄,在日本很受歡迎,主要用於家庭廚師快速高效地切塊、切片和切碎蔬菜、水果,是素食者的流行刀。

AUS-10 鋼是用於製造優質刀具的最佳鋼材之一。 它具有良好的邊緣保持性、韌性、硬度、耐腐蝕性和耐磨性。AUS-10不銹鋼製成的刀具非常容易磨銳,並且可以獲得非常完美的邊緣。 AUS-10A鋼的刃磨很容易,可以通過不同的刃磨材料來實現。

這把刀帶有明顯的手工鍛造工藝(刀刃上的圓形錘子凹痕),這使它具有美麗的光潔度,還可以防止食物粘在刀刃上。

Damascus is a laminated steel knife made of several layers of different steel materials. The center of the blade is made of hard steel for sharpness, and both sides are covered with multiple soft steel materials. The multiple steels are metallurgically joined, not by plating or glue. The more the blade is forged, the more complex the ripples become, and the more beautiful the unique grain pattern becomes.

The handles on these knives are Octagonal Oak wood dye Japanese Lacquer (Urushi) that recalls the images of Japanese tradition.

The coating film of Urushi exudes a warm sense of intimacy when in contact with the skin that can almost be likened to the touch of an infant’s skin. With antibacterial and disinfectant properties, it is also provides an exceptional sense of security. urushi is a totally natural lacquer, and with use develops a distinct, deeply refined luster and texture which cannot be reproduced with chemically developed coating materials. This naturally fosters strong feelings of attachment and deference.

Blade Material: AUS-10不鏽鋼

Blade HRC: 60~61

Blade Finish: 槌目大馬士革

Blade Type: 雙刃

Blade Length: 165mm

Blade Thinckness: 2mm

Total Length:

Handle Length:

Weight:

Handle: 朴木水牛柄

Origin: 岐阜縣關市

Availability Sheath: (選擇合適的刀鞘)

■請勿以扭曲的方式使用刀具。
■切骨頭、冷凍或堅硬的物品時請使用正確的刀具。
■請注意,圖片為樣品產品。 由於每個產品都是手工製作,顏色、重量、圖案和尺寸可能會有所不同。
■請使用柔軟的塑料或木製砧板保護刀片邊緣。
■請不要快速加熱或冷卻,因為它 可能會改變鋼材的結構。
■請隨時與我們聯繫以獲取更多信息。

Customer Reviews

Based on 13 reviews
85%
(11)
15%
(2)
0%
(0)
0%
(0)
0%
(0)
M
Marcel
Nakiri knife

This knife is a beauty, it is an object of art. The glittering and razor sharp blade slides through food effortlessly and the handle is very comfortable to hold. Preparing meals with this knife is a real pleasure. The service and shipment are great, I recommend Musashi’s knives.

R
Randy Brown
Very good product for the price point

This is a very good knife
Well balanced and very good workmanship

J
Jerrell
Perfect

Beautiful and crazy sharp

M
Matt
Really Nice Knife

Beautiful, Sharp as f*k, and feels good in the hand. Shipped very fast to US as well.

P
Paul

Just received this knife. Was out of stock for quite a while. Incredibly sharp, well balanced and the workmanship and finish reflects the artistry and skill of this expert knife maker. Will certainly not be my last blade from Musashi.

Also Consider

產品特點

手工鍛造

通過傳統的鍛造工藝,對鐵質材料的分子進行微調,從而完成一把會呼吸的“活菜刀”。

耐用性

模具製造的每種材料的加熱和鍛造過程重複三到四次,以快速塑造刀片並在碳從鋼中釋放出來使其失去原有強度之前產生耐用性。

銳度

刀片是獲得最佳鋒利度的最重要因素。 它在我們自己的刀片工廠進行拋光,以產生毫不妥協的鋒利度。

刀柄

最重要的是堅固、奢華感以及易於抓握且即使長時間使用也不會引起疲勞的形狀。

Material 銳度防銹硬度
銳化
VG-10★★★★
★★★★★★★★★★★
銀紙3號鋼★★★★★★★★★★★★★★★★
白紙1號鋼★★★★★★★★★★★★
白紙2號鋼★★★★★★★★★★★
青紙1號鋼★★★★★★★★★★★★★★
青紙2號鋼★★★★★★★★★★★★★
超級青紙鋼★★★★★★★★★★★★★★★

為什麼選擇武藏

最優惠的價格保證

我們是日本本地製造商,直接銷售給消費者。保證最優惠的價格和高檔刀具。

一直在努力

它不僅是最好的日本刀,而且還嘗試根據消費者的反饋提高我們產品的質量。

全球航運

All orders will be shipped directly from Japan to the address you specify.

FAQs