Sharpening Shop Tsuki's Blog 刃研ぎ屋　月のブログ

Every time you see the moon, remember Blade Sharpener Tsuki, it's Adachi. I would like to introduce the whetstones I use. All the whetstones I use are made by Suehiro, a whetstone manufacturer headquartered in Niigata City. Rough whetstone Debado-S knife whetstone for professional use No.400-SNE Rough whetstone 1、Non-absorbent whetstone that can be sharpened just by pouring water on it. 2、Smooth and good sharpening taste that produces grinding mud 3、High grinding power and hard to reduce[月を見るたび思いだせ] 刃研ぎ屋　月の安達です。 今回はぼくが使っている砥石をご紹介します。 ぼくが使っている砥石は全て新潟市内に本社を置く砥石メーカー 【スエヒロ】 さんの砥石です。 荒砥石 デバドS　本職用包丁砥石　No.400-SNE　荒砥 1、水をかけるだけで研げる不吸水性の砥石 2、研泥の出る滑らかで良い研ぎ味 3、研削力が高く減りにくい 品番：No.400-SNE  荒砥　＃320 サイズ 205×73×23mm パッケージサイズ 248×100×65mm 約1000〜1100g 面修正砥石付 標準小売価格6,000円（税別） This is my favorite and indispensable rough whetstone. It has high grinding power, so rough sharpening can be finished quickly. It is an easy-to-use whetstone that works well with both stainless steel and steel knives. Soft whetst...

Every time you see the moon, remember Blade Sharpener Tsuki, it's Adachi. In this issue, we would like to introduce the kitchen knives we sell in our store. We sell kitchen knives made by "Ittoutan Hamono Honpo," a kitchen knife manufacturer in Tsubame City, Niigata Prefecture. Among them, we would like to introduce the "VG-10 three-layer steel with metal clasp series," which is perfect for professional use. It is a well-made kitchen knife recommended for professional use, and has been well received by customers who have actually purchased it. [月を見るたび思いだせ]刃研ぎ屋　月　安達です。 今回は当店で販売している包丁をご紹介します。 当店では新潟県燕市の包丁メーカー「一刃鍛刃物本舗」の包丁を販売しております。 その中から業務用にピッタリな【VG-10三層鋼口金付シリーズ】をご紹介します。業務用にオススメのしっかりとした造りの包丁で、実際に購入していただいたお客様からも好評をいただいております。 （表示価格は税抜きです） This is a series of professional-use knives with a mouthpiece on the handle. The blade material is a three-layer steel blade made of VG-10, a well-known high-grade stainless steel, sandwiched between 13 chrome stainless steel, which...

Every time you see the moon, remember Blade Sharpener Tsuki, it's Adachi. This time, I would like to introduce some kitchen knives I sharpened. First of all, a chef's de-aberu knife. He had been using it for many years after sharpening it by himself, so the cutting edge became blunt and deformed.  [月を見るたび思いだせ]刃研ぎ屋　月の安達です。 今回はぼくが研いだ包丁をご紹介します。 まずは板前さんの出刃包丁 長年自分で研いで使っていらっしゃったので切刃が鈍角になり変形も見られます。 ビフォー The cutting edge was widened and resharpened. 切刃を広げて研ぎ直しました。 アフター Customers were pleased with the ease of use ^_^ お客様からも使いやすくなったと喜んでいただけました^_^ Next is a stainless steel beef knife with a broken tip. お次は先の折れたステンレスの牛刀 ビフォー I reshaped the tip section and then resharpened it. 先端の部分の形を直してから研ぎ直しました。 アフター In addition, we also exchange handles only for Japanese knives. This is a Sashimi knife with a white wooden handle. その他、和包丁に限り柄の交換もやっています。 こちらは刺身包丁に白木のロウ引き柄を取り付けたものです。 If size and availability are available, we will replace it with a Yakikuri handle. A de-eba knife with a burnt chestnut hand...