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Specification
Brand : ナカバヤシ(Nakabayashi)
BulletPoint1 : Our handmade Yoshihiro Kasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 62-63, is forged with iron to create beautiful mist patterns called Kasumi.
BulletPoint2 : One of the most sought after of knives and fast becoming a new essential companion to the popular chefs knife is the traditional Japanese vegetable knife known as the Edo Usuba. The Edo Usuba is reminiscent of a small cleaver and has a blunt tip that comes in handy for such things as cutting the eye out of a potato. This knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes.
BulletPoint3 : Reminiscent of a small cleaver, this knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
BulletPoint4 : This knife is complimented with a traditional Japanese Wa-style handcrafted D-Shaped Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
BulletPoint5 : Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.
CareInstructions : Hand Wash
Color : ピンク
ConstructionType : Forged
ExternallyAssignedProductIdentifier : 4956856724378
ExternallyAssignedProductIdentifier1 : 4902205239444
ExternallyAssignedProductIdentifier2 : 04902205239444
IncludedComponents : 台紙
ItemLength : 7.5 inches
ItemName : Nakabayashi Harmaa Halmer
ItemPackageDimensions_Height : 17.2 centimeters
ItemPackageDimensions_Length : 2 centimeters
ItemPackageDimensions_Width : 11.6 centimeters
ItemPackageQuantity : 1
ItemTypeKeyword : usuba-knives
Manufacturer : ナカバヤシ
Material : 綿・プラスチック
ModelName : A-HRKP-201-P
ModelNumber : A-HRKP-201-P
NumberOfItems : 1
NumberOfPieces : 1
PackageLevel : unit
PartNumber : A-HRKP-201-P
ProductDescription : Knife Features
→ Blade Material: High Carbon White Steel #2

→Edge Angle: Single Edged

→Grade: Kasumi

→Handle Shape: D-Shaped

→Handle Material: Shitan

→HRC:62-63

→Knife Style: Usuba

→Saya Cover: Magnolia Wood Knife Cover

→Stain Resistant: No

Our handmade Yoshihiro Kasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 62-63, is forged with iron to create beautiful mist patterns called Kasumi.

One of the most sought after of knives and fast becoming a new essential companion to the popular chefs knife is the traditional Japanese vegetable knife known as the Edo Usuba. The Edo Usuba is reminiscent of a small cleaver and has a blunt tip that comes in handy for such things as cutting the eye out of a potato. This knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes.

This knife is complimented with a traditional Japanese Wa-style handcrafted D-Shaped Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.

Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.
ProductSiteLaunchDate : 2025-01-11T05:57:00.758Z
RecommendedUsesForProduct : 写真整理・保管
Size : KG 1段ポケット
SpecificUsesForProduct : フォトアルバム
SupplierDeclaredDgHzRegulation : not_applicable
TargetAudience : 大人,子供
Theme : ハルマー
UnspscCode : 46100000