刺身包丁（片刃）鏡面加工，195mm，日本鋼 - Sashimi-knife(single-edged), mirror-finish, 195mm, Japanese steel

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魚の繊維を崩さず切れる"刺身包丁"
（包丁の種類に関しては、「About Type」ページをご覧ください。）

○商品詳細
刺身包丁（片刃，右利き用，堺の刻印あり）
状態：中古（補修＋刃表側の鏡面加工＋刃付け 済み）/ サイズ：195 mm（画像をご確認ください）/ 材質：日本鋼 / 柄は汚れを超音波洗浄(医療用)後、水性工芸漆（食品衛生法適合）で仕上げています。/ 箱：紙製箱付き


・中古(リメイド品)のメリット：元は昔の腕の良い鍛治職人が作った和包丁を補修した物だから、安いのに質が良い。（中にはプレミア価格が付いた物もあります。）

・片刃のメリット2つ：①刃先が薄く切れ味鋭い。②刃の入る角度が安定して真っ直ぐ綺麗に切れる。

・鏡面加工のメリット3つ：①刃の表面が滑らかになり、食材の切り口（繊維）が崩れにくい。②錆びにくい　③美しい見た目。

Sashimi knife" cuts fish without destroying the fibers.
(For more information on knife types, please refer to the "About Type" page.)

○Product Details
Sashimi knife (single-edged, right-handed, with Sakai stamp)
Condition: Used (repaired and mirror-finished on the front side of the blade) / Size: 195 mm (see the picture) / Material: Japanese steel / The handle is finished with water-based craft lacquer (Food Sanitation Law compliant) after ultrasonic cleaning (for medical use). / Box: Paper box included


Advantages of used (remade) knives: They are cheap but of good quality because they were originally repaired from Japanese knives made by skilled old-time forge craftsmen. (Some of them are priced at a premium.)

•Two advantages of single-edged knives: 1) The cutting edge is thin and sharp. (2) The angle at which the blade enters the knife is stable, allowing for a straight, clean cut.

•Three advantages of mirror finishing: (1) Smoother blade surface and less likely to break up the cut (fibers) of the food. (2) Rust resistance (3) Beautiful appearance.