薄刃包丁（片刃）半鏡面，165 mm，日本鋼，堺健忠作 - Thin-blade-knife(single-edged), semi-mirrored, 165 mm, Japanese steel, made in Sakai

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野菜がよく切れる"薄刃包丁"
（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
薄刃包丁（片刃，右利き用，堺健忠作）
状態：中古（補修＋刃表側の半鏡面加工＋刃付け 済み）/ サイズ：165 mm（画像をご確認ください）/ 材質：日本鋼 / 柄 ： 水牛，朴の木 ※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。
※本商品は半鏡面仕上げです。

Thin-blade kitchen knives" for cutting vegetables well
(For more information on knife types, please refer to the "About Type" page.)

○Product Details
Thin-blade kitchen knife (single-edged, right-handed, by Kenchu Sakai)
Condition: Used (repaired + semi-mirror surface treatment on blade surface + blade attachment done) / Size: 165 mm (see picture) / Material: Japanese steel / Handle: buffalo, magnolia wood / Handle: water-based craft lacquer (Food Sanitation Law compliant) after ultrasonic cleaning (medical use) to remove dirt. / Box: Paper box included

Advantage of used (remade) products: Because they are repaired Japanese knives originally made by skilled craftsmen in the past, they are inexpensive but of good quality. (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 and it cuts straight and clean.

(2) The angle at which the blade enters the blade is stable and the blade cuts straight and clean. (2) Rust resistance (3) Beautiful appearance.
※This product has a semi-mirror finish.