Ittoutan VG-10 three-layer steel, no mouthpiece, rape cutting kitchen knife 一刃鍛 VG-10三層鋼 口金無 菜切 160mm

Every time you see the moon, remember

Blade Sharpener Tsuki, it's Adachi.

[月を見るたび思いだせ]

刃研ぎ屋　月　安達です。


This time, I would like to introduce a kitchen knife from Ittoutan, a kitchen knife manufacturer in Tsubame City, Niigata Prefecture, which I deal with.

今回はぼくが取り扱っている新潟県燕市の包丁メーカー[一刃鍛刃物本舗]の包丁をご紹介します。

一刃鍛刃物本舗　

VG-10三層鋼 口金無 菜切 160mm






The blade is thin and easy to cut.

Recommended for home use! Vegetable knife with a strong fan base.

We look forward to your order.

刃が薄く、軽くて錆びにくいので扱いやすい包丁です。

家庭用におすすめ！根強いファンがいる菜切包丁です。

ご注文お待ちしています。

ーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーー

砥石のネットショップをやっています。

We have an online store for whetstone.→https://hatogiyatuki.shop-pro.jp/

ご相談はHPからお願いします。

For consultation, please visit our website.→https://r.goope.jp/hatogiyatuki/

インスタ→@hatogiyatuki.since2012


#新潟市 #刃物研ぎ #包丁研ぎ #新潟市刃物研ぎ #新潟市包丁研ぎ #砥石 #スエヒロ #suehiro #メイドインツバメ #一刃鍛刃物本舗 #一刃鍛 #VG-10 #madeintsubame  #madeinJapan #kitchenknife #chefknife #whetstone #niigatajapan #niigata #Kitchenknifesharpening #まな板 #cutting board #ラバーラ#焼栗柄 #burntchestnuthandle #Japanesekitchenknife　

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Ittoutan Shiragami Steel Rape Cutting Knife 一刃鍛刃物本舗　白紙鋼 菜切り包丁

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Every time you see the moon, remember Blade Sharpener Tsuki, it's Adachi. This time, I would like to introduce you to the Shirogami hagane rape cutting knife I deal in, made by ITTOUTAN HAMONOHONPO. [月を見るたび思いだせ] 刃研ぎ屋　月の安達です。 今回はぼくが取り扱っている 【一刃鍛刃物本舗】 の白紙鋼 菜切り包丁をご紹介します。 白紙鋼 菜切り包丁(¥7,150) This kitchen knife is made of shirogamihagane steel, which has excellent sharpness. Shiragami Steel is a material that is easy to sharpen and keeps its sharpness for a long time. However, it rusts easily, and if left moist, it will rust quickly. Therefore, I generally do not recommend it. I don't care if it rusts, I just want a sharp kitchen knife! I want a kitchen knife made of sharp steel! I recommend it only to those who want a sharp steel knife. Please feel free to contact us at the store, on our website, or through our Instagram, etc. こちらの包丁は切れ味抜群の白紙鋼を使って作られています。 白紙鋼は切れ味が良く長切れする上に研ぎやすい材質です。しかし錆びやすく、水気がついたままにしておくとすぐに錆びてしまいます。 なのでぼくは一般的にはおすすめしていません。 「錆びてもいいから切れ味の良い包丁が欲しい！」 「切れ味の良い鋼の包丁が欲しい！」 という
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A regular customer's kitchen knife No.2 常連さんの包丁その2

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Every time you see the moon, remember Blade Sharpener Tsuki, it's Adachi. This time, we would like to introduce a kitchen knife from a restaurant that is a regular customer of ours. [月を見るたび思いだせ] 刃研ぎ屋　月の安達です。 今回は定期的にご利用いただく飲食店さんの包丁をご紹介します。 左　牛刀240mm　 left 　 Gyuto   240mm 右　牛刀270mm　 right　 Gyuto 270mm This kitchen knife is from a popular ramen restaurant in Higashi Ward, Niigata City. He always contacts me via DM on his instagram, and I pick up the knives on a convenient day and deliver them to him after they are finished. By the way, the 270mm Gyuto (beef knife) on the right in the photo is a VG-10 three-layer steel Gyuto 270mm with mouth metal (¥22,000) from Ittoutan Hamono Honpo, which was purchased from our store. We accept requests for sharpening from customers who use kitchen knives for professional use, as well as from customers who want to buy new kitchen knives. We will listen carefully to what kind of kitchen knife you want and guide you to the best kitchen knife for you. P
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A regular customer's kitchen knife 常連さんの包丁

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Every time you see the moon, remember Blade Sharpener Tsuki, it's Adachi. This time, I would like to share with you a kitchen knife from a customer who comes to me every month to have his knives sharpened. [月を見るたび思いだせ] 刃研ぎ屋　月の安達です。 今回は毎月ぼくに包丁研ぎを出してくれるお客様の包丁をご紹介します。 　　　　　　 There are always 7 knives, a big Gyuto, 2 Honesuki, and 4 other Gyuto and Santoku. In fact, this customer's knives are used by a yakiniku (barbecue) restaurant. There are many people who say, "I am too busy to sharpen my own knives," "I would like to ask you to sharpen my knives," or "I can't sharpen my own knives well, so I would like to ask you to sharpen my knives. If you use kitchen knives for work, you can sharpen them by yourself, but please use our service to reduce the time and effort required for sharpening. いつも決まって７本、大きな牛刀、ホネスキ2本、そのほか牛刀や三徳が4本。 実はこちらのお客様は焼肉屋さんが使っている包丁です。 飲食店さんなどは「忙しくて自分で研ぐ暇が無い」「研いでもらえるなら頼みたい」「自分では上手く研げないから頼みたい」という方も多くいらっしゃいます。 お仕事で包丁をお使いの方はご自分で研ぐことも良いですが、研
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