This knife is a vegetable cutting knife made by craftsmen in Sakai City, Osaka Prefecture, using "Ginsan" (Silver No. 3), a type of stainless steel for cutlery, produced by Hitachi Metals in Shimane Prefecture. "Ginsan" is positioned within the category of stainless steel blade steels and is part of the renowned "Yasuki Steel." Knife Description: Origin: Sakai City, Osaka Prefecture (Sakai Cutlery) Category: Vegetable Knife Blade Length: 170mm Steel Material: Ginsan (Silver No. 3) Handle: Water buffalo horn (Wood part: Magnolia) This knife is made of stainless steel, making it more resistant to rust compared to carbon steel knives. It is highly recommended for cutting New Year's mochi, pumpkins, lotus roots, sweet potatoes, corn, and other vegetables. Additionally, its blade is straighter compared to other knives, making it especially suitable for tasks like thinly slicing cabbage.

The finest steel made from Hitachi Metals in Shimane Prefecture The kitchen knife uses "Seigami Super". This is a vegetable cutting knife using technology that believes in the thin and strong Echizen kitchen knife. Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen Cutlery) Classification: Cut the plate Blade elongated: 180mm Armor: Super Seigami The recommended point is that the highest grade steel material "Seigami Super" is used, and when the knife is finished, the blade is honed from the state of black and the blade is finished with silver all over, but boldly leave the black part, the coating will increase by one piece and protect it from rust. Compared with other kitchen knives, the blade line is straight, so it is a kitchen knife that is very easy to do, such as shredding cabbage, and it is a highly recommended product for those who cut kagami mochi for the New Year, cut vegetables such as pumpkin, lotus root, yam sweet potato, corn, etc. In addition, the pattern has become a wenz laminate pattern, and has excellent water resistance compared to normal white wood patterns, and has been a pattern that can be used for many years to come.

Using DP for cutting vegetables "DP Gold" DP go stainless steel Made using the "thin and strong kitchen knife" technology, the credo of the Echizen cutlery craftsman This is an authentic stainless steel vegetable cutting knife. Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen Cutlery) Classification: Cut the plate Blade elongated: 165mm Steel: Gold DP Since kitchen knives are made of stainless steel, they are rust resistant compared to steel kitchen knives. It is a highly recommended product for those who cut kagami-mochi for New Year's day and chop vegetables such as pumpkin, lotus root, sweet potato, corn, etc. In addition, the blade is straight compared to other kitchen knives, making it easy to shred cabbage. 180mm plastic pattern

Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen Cutlery) Classification: Cut the plate Blade elongated: 165mm Steel Material: Shiraji Steel (Hitachi, Yasugi Steel Blank Paper No. 2)

Cutlery description Production area: Miki City, Hyogo Prefecture (Banshu Miki Uchihamono) Classification: Cut the plate Blade elongated: 165mm Steel: V-gold No. 10 Structure: Laminate structure Pattern: Black plywood Vegetable cutting knives are made at Kazuyuki Tanaka's cutlery factory in Miki City, Hyogo Prefecture. It's natural to cut well. Makoto's unique kitchen knife is a unique kitchen knife full of originality that cannot be found anywhere else. The suggested point is the laminated structure in which the stainless steel of which the stainless steel is made is hard to impart sharpness to the center of the blade flanked in a mille-feuille shape, and by sharpening it, a wave pattern in which many passes are completed. Because these knives are sharpened by artisans one by one, the exact same pattern is not finished, and only one pattern is made in the world.

It is a masterpiece made with great pain by Kazuyuki Tanaka, a craftsman at Miki. Kazuyuki Tanaka cutlery manufacturing co., ltd. inherit traditions from generation to generation. As all products are handmade and forged, the sharpness is extraordinary. Long slices. Cutlery description Production area: Miki City, Hyogo Prefecture (Banshu Miki Uchihamono) Classification: Cut the plate Blade elongated: 165mm Structure: Foil Pattern: Black plywood It is a high-grade stainless steel blade steel developed in Takeshi's special steel material, not only Echizen uchihamono, It is a widely used steel material. In stainless steel which contains a lot of chromium V gold 1.2.5.7.8.10, V special gold, gold 2 and carbon, chromium, etc. distinguished. Among them, V gold No. 10 is made with the highest steelmaking technology using carefully selected high purity raw iron. It is tough, has excellent workability, and forging properties. In addition, there is no corrosive caused by harmful impurities. In addition, various properties with excellent abrasion resistance are the main features of the "V gold" series. Cobalt is also added, making it easier to grind knives.

A sickle-shaped knife that is often used to peel lumps of radish. Since the blade is also a single blade, it can be peeled without cutting off the contents more than necessary by peeling. In addition, because the cutting edge line is straight, it is easy to shred the cabbage. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Vegetable cutting (scythe type, western type) Blade elongated: 180mm Steel material: Yasugi Steel White Steel Pattern: Chestnut type plastic pattern

Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Vegetable cutting (thin blade type, east type) Blade elongated: 180mm Steel material: Yasugi Steel White Steel Pattern: Chestnut type plastic pattern

Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Vegetable cutting (thin blade type, east type) Blade elongated: 210mm Steel material: Yasugi Steel White Steel Pattern: Chestnut type plastic pattern

Of course, cutting vegetables is a matter of course. This is a special muki knife for peeling vegetables such as wig skin. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Rapeseed (Muki- no Muki) Blade elongated: 180mm Steel material: Yasugi Steel White Steel Pattern: Chestnut type plastic pattern

Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen Cutlery) Classification: Cut the plate Blade elongated: 180mm Steel Material: Shiraji Steel (Hitachi, Yasugi Steel Blank Paper No. 2) The paper blank is pure carbon steel with as much impurities as possible, and is cut sharp by precise forging and heat treatment. We can make the ideal knife easy to grind. If there is a ranking among the blanks, and there are few of them, "Blank No. 3", "Blank No. 2", and "Blank No. 1" The lower the amount of carbon content, which affects the height (sharpness) and wear resistance (long cut) of the blade. When it was a high class kitchen knife, Shirogami No. 2 and No. 1 is often used, but Shirogami No. 1 is high hardness, isn't it It is also said that it is difficult to handle because it is fragile. Also, it tends to be thought that rust rusts soon, but it's hard to rust if you store it properly, Above all, the sharpness is extremely extraordinary, so many professional chefs also use it.

Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen Cutlery) Classification: Cut the plate Blade elongated: 165mm Steel Material: Shiraji Steel (Hitachi, Yasugi Steel Blank Paper No. 2) The paper blank is pure carbon steel with as much impurities as possible, and is cut sharp by precise forging and heat treatment. We can make the ideal knife easy to grind.<BR> If there is a ranking among the blanks, and there are few of them, "Blank No. 3", "Blank No. 2", and "Blank No. 1" The lower the amount of carbon content, which affects the height (sharpness) and wear resistance (long cut) of the blade. When it was a high class kitchen knife, Shirogami No. 2 and No. 1 is often used, but Shirogami No. 1 is high hardness, isn't it It is also said that it is difficult to handle because it is fragile.<BR> Also, it tends to be thought that rust rusts soon, but it's hard to rust if you store it properly, Above all, the sharpness is extremely extraordinary, so many professional chefs also use it.

Miki City, Hyogo Prefecture, an ancient city in Japan It has continued in the area since 1935 This is a vegetable cutting knife of "traditional sharpness" made by a long-established shop. Cutlery description Production area: Miki City, Hyogo Prefecture (Banshu Miki Uchihamono) Classification: Rapeseed Kitchen Knife Blade elongated: 165mm Steel: V-gold No. 10 Structure: Laminate structure Pattern: All translucent black plywood with mouthkill The suggested point is the laminated structure in which the stainless steel of which the stainless steel is made is hard to impart sharpness to the center of the blade flanked in a mille-feuille shape, and by sharpening it, a wave pattern in which many passes are completed. Because these knives are sharpened by artisans one by one, the exact same pattern is not finished, and only one pattern is made in the world.

Sanseido's original stainless steel wedge floats in Japanese style Because I made them by hand one by one, and the blade emblems are not reproducible This is a shining kitchen knife with a hammer blade that makes the flat blade (top side of the blade) blur. Cutlery description Production area: Seki City, Gifu Prefecture (Seki Cutlery) Classification: Rapeseed Kitchen Knife Blade length: 160mm Steel: 10A (AUS-10 stainless steel) Pattern: Octagonal buffalo pattern The blade has a laminated structure, and because artisans make it by hand one at a time, it is difficult to reproduce the pattern of the cutting edge and is finished in the only pattern in the world. The flat part of the blade is made of hammer, and there is a gap between the material and the blade, making it very difficult to get away from the blade. In addition, the handle has a laminate structure, and the density in the handle increases by overlapping and compressing the thinned wood, making it a pattern with excellent water resistance. This is stainless steel made from Aichi Steel, AUS-6, AUS-8, AUS-10 (6A, 8A, 10A) Increase the carbon content and add vanadium, molybdenum, etc. for hardness, abrasion resistance, tempering Steel with better resistance, etc. Main applications include high-grade cutlery, scissors, pocket knives, medical equipment, food machinery, machine parts, etc. This is the steel material used, and used in the stainless steel Japanese kitchen knives in our shop.