{"title":"Daitoku Akabatake","description":"Kajiyasu was founded in April 1894.\u003cbr\u003e The first to third generations of the company were all engaged in the manufacture of agricultural and forestry tools. The fourth generation did not engage in blacksmithing, but instead started an ironwork and construction business. After the third generation (grandfather) passed away, blacksmithing was suspended for about 20 years, but the fifth generation, Akahata Daitoku, wanted to revive the business and studied under Yamaguchi Teichiro, the head of Kyoto's knife blacksmith \"Yoshisada,\" and opened the business as Kaji Yasu Daitoku in April 2008, a business that continues to this day.","products":[{"product_id":"akahata20001","title":"Blacksmith Daitoku Akahata ｜ Black-finished bread knife 210mm ","description":"\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20001.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished bread knife 210mm\"\u003e\n\u003ch2\u003e Bread knives made by blacksmiths\u003c\/h2\u003e \nThis bread knife is made by Akahata Daitoku, the fifth generation blacksmith of \"Kajiyasu Daitoku\" with a workshop in Matsusaka City, Mie Prefecture. Unlike typical stainless steel bread knives, Akahata's bread knives are fire-forged and forged with a black finish.\u003cbr\u003e\n\u003cbr\u003e\n Akahata knives are used at home. They are made without compromise and with passion, and they cut really well. I recommend them to people who want to use them for a long time. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20001_1.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished bread knife 210mm\"\u003e\u003cbr\u003e\n You can choose from two sizes, large and small. This page shows the large size with a blade length of 210 mm. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20001_2.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished bread knife 210mm\"\u003e [The specifications of the serrated blade have been changed. It is easier to cut and cuts more smoothly.]\u003cbr\u003e\n\u003ch2\u003e A bread knife with a serrated edge, which is rare among forged knives.\u003c\/h2\u003e \nIn addition to the process of making a regular knife, Akahata himself files down the serrated edge after making the blade. This is a very detailed process that requires delicacy, and it is a bread knife that requires the skill and experience of a craftsman, as well as a lot of time and effort to make. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20001_3.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished bread knife 210mm\"\u003e [The photo shows the old version] \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20001_4.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished bread knife 210mm\"\u003e [The photo shows the old version]\u003cbr\u003e\n\u003ch2\u003e Soft or hard bread\u003c\/h2\u003e\n\n The sharpness of the forging blade means that there are almost no crumbs. Soft bread can be cut smoothly without crushing, and bread with a hard surface can be cut smoothly and effortlessly by creating an opening with the serrated blade. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20001_5.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished bread knife 210mm\"\u003e\n\u003ch2\u003e Black finish knife\u003c\/h2\u003e\n\n A Kurouchi knife that intentionally leaves the surface blackened by hardening.\n The rugged look with visible marks of hammering is very appealing.\n It is also said to be less prone to rust than knives that are polished all over. \nThis knife goes well with the wooden handle and has an excellent design. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20001_6.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished bread knife 210mm\"\u003e\n\u003ch2\u003e Strong and sharp cutting edge\u003c\/h2\u003e\n\n A strong knife is created by hammering, forging, hardening, and tempering.\n The strength of the material changes depending on how it is heated and how red it is, so the skill and experience of the craftsman is important.\n In addition, to ensure a sharp cutting edge, Akahata-san personally sharpens the knife by hand. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20001_7.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished bread knife 210mm\"\u003e\n\u003ch2\u003e Easy to hold wooden handle\u003c\/h2\u003e\n\n The handle is made of solid black walnut.\n The uneven surface created by the scraping marks makes it easy to grip and use.\n This carving is done without relying on machines, and Akahata separates it into three steps, carving it thoroughly with a knife. After inserting a core into the wood of the blade and handle, they are fixed with brass. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20001_8.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished bread knife 210mm\"\u003e\n\u003ch2\u003e Inscription\u003c\/h2\u003e\n\n Finally, an inscription is engraved on the piece to prove that it was made by Akahata, and the piece is complete. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20001_9.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished bread knife 210mm\"\u003e\n\u003ch2\u003e Knives you'll want to have in your home\u003c\/h2\u003e \nAkahata's knife series. We have a selection of knives that you'll want to have in your home for everyday use. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20001_10.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished bread knife 210mm\"\u003e [From the left: Black-finished bread knife 210mm, Black-finished bread knife 120mm, Black-finished santoku knife 165mm, Black-finished paring knife 120mm]\u003cbr\u003e\n\u003ch2\u003e Delivered in a nice box\u003c\/h2\u003e\n\n From now on, it will be delivered in a box.\n According to Akahata, the design was inspired by the image of a sword being drawn from its sheath.\n You can enjoy watching the knife take shape, thanks to the unique ideas of a blacksmith.\n It is also recommended as a gift. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20001_11.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished bread knife 210mm\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20001_12.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished bread knife 210mm\"\u003e\n\u003ch2\u003e Easy maintenance\u003c\/h2\u003e\n\n Although it is often thought that it is difficult to maintain a forged knife, it is actually very easy to maintain. Just like a normal knife, rinse it thoroughly after use to remove any dirt, wipe it dry thoroughly and store it away.\n Due to the characteristics of iron, if it rusts, remove the rust using a cleanser or eraser-type rust remover.\u003cbr\u003e\n\u003cbr\u003e \nFor wooden handles, apply walnut oil or perilla oil to a paper towel once every six months where you feel the oil has worn off. After applying, wipe off any excess oil and let dry in a well-ventilated, shady area.\n *When applying oil, be sure to wet the kitchen paper with water before disposing of it.\u003cbr\u003e\n\u003cbr\u003e\n\u003ch2\u003e Resharpening\u003c\/h2\u003e\n\n To ensure that you can use the knife for a long time, Mr. Akahata will provide sharpening and maintenance services.\n The customer will be responsible for the round-trip shipping fee and maintenance fee. If you would like to do so, please contact us. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata_logo.gif\" alt=\"Blacksmith Daitoku Akahata Daitoku\" width=\"100\"\u003e \nKajiyasu was founded in April 1894. The first to third generations of the company were engaged in the manufacture of agricultural and forestry tools. The fourth generation did not engage in blacksmithing, but started an ironworks and construction business. After the third generation (grandfather) passed away, the blacksmithing business was suspended for about 20 years, but the fifth generation, Akahata Daitoku, wanted to revive the blacksmithing business, and studied under Yamaguchi Teichiro, the head of Kyoto's knife blacksmith \"Yoshisada\", and opened Kajiyasu Daitoku in April 2008, where it remains to this day.\u003cbr\u003e\n \u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/akahata\/\"\u003eClick here for a list of works by Daitoku Akahata\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e\n This is a large-sized bread knife made by Akahata Daitoku, the fifth-generation blacksmith of \"Kajiyasu Daitoku.\" Unlike typical stainless steel bread knives, this bread knife is made by fire-forging and hammering the steel to create a black-finished finish.\u003cbr\u003e\n\u003cbr\u003e\n [Product name] Black bread knife 210mm\u003cbr\u003e\n [Size (approx.)] Total length 350mm, blade 230mm, blade length 210mm\u003cbr\u003e\n Weight (approx.): 115g\u003cbr\u003e \n[Material] Blade: Steel, iron, handle: Black walnut (solid), brass\u003cbr\u003e\n [Paint] Pattern: Walnut oil\u003cbr\u003e\n [Notes] Double-edged type that can be used by both left-handed and right-handed people\u003cbr\u003e\n\u003cbr\u003e\n ● Precautions for use\u003cbr\u003e\n・When using for the first time, wash with dishwashing detergent or similar before use.\u003cbr\u003e\n・After use, wash off dirt with dishwashing detergent or similar and wipe off any water.\u003cbr\u003e\n Dishwasher\/dryer ×\u003cbr\u003e\n\u003cbr\u003e\n ●Please be sure to check before purchasing.\u003cbr\u003e\n・As all items are handmade, there may be individual differences in size, weight, color, unevenness, shape, etc.\u003cbr\u003e\n -Even if the wood used for the pattern is the same, each piece has its own unique appearance, so the grain and coloring will vary.\u003cbr\u003e\n Please enjoy this as a unique feature of this product, which is unlike any other in the world.\u003cbr\u003e\n Please be aware of the above before making your purchase.","brand":"赤畠大徳","offers":[{"title":"Default Title","offer_id":43266729672876,"sku":"akahata20001","price":34100.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/akahata20001.jpg?v=1712664007"},{"product_id":"akahata20002","title":"Blacksmith Daitoku Akahata ｜ Black-finished bread knife 120mm ","description":"\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20002.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished bread knife 120mm\"\u003e\n\u003ch2\u003e Bread knives made by blacksmiths\u003c\/h2\u003e \nThis bread knife is made by Akahata Daitoku, the fifth generation blacksmith of \"Kajiyasu Daitoku\" with a workshop in Matsusaka City, Mie Prefecture. Unlike typical stainless steel bread knives, Akahata's bread knives are fire-forged and forged with a black finish.\u003cbr\u003e\n\u003cbr\u003e\n Akahata knives are used at home. They are made without compromise and with passion, and they cut really well. I recommend them to people who want to use them for a long time. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20002_1.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished bread knife 120mm\"\u003e\u003cbr\u003e\n You can choose from two sizes, large and small. This page shows the small size with a blade length of 120 mm. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20002_2.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished bread knife 120mm\"\u003e [The specifications of the serrated blade have been changed. It is easier to cut and cuts more smoothly.]\u003cbr\u003e\n\u003ch2\u003e A bread knife with a serrated edge, which is rare among forged knives.\u003c\/h2\u003e \nIn addition to the process of making a regular knife, Akahata himself files down the serrated edge after making the blade. This is a very detailed process that requires delicacy, and it is a bread knife that requires the skill and experience of a craftsman, as well as a lot of time and effort to make. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20002_3.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished bread knife 120mm\"\u003e [The photo shows the old version] \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20002_4.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished bread knife 120mm\"\u003e [The photo shows the old version]\u003cbr\u003e\n\u003ch2\u003e Soft or hard bread\u003c\/h2\u003e\n\n The sharpness of the forged blade means that there are almost no crumbs. Soft bread can be cut smoothly without crushing, and bread with a hard surface can be cut smoothly without applying force by creating an opening with the serrated blade. In addition, since it is a double-edged type, it can be used by both left-handed and right-handed people. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20002_5.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished bread knife 120mm\"\u003e [The photo shows the old version] \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20002_6.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished bread knife 120mm\"\u003e\n\u003ch2\u003e Black finish knife\u003c\/h2\u003e\n\n A Kurouchi knife that intentionally leaves the surface blackened by hardening. \nThe rugged look with visible marks of hammering is very appealing.\n It is also said to be less prone to rust than knives that are polished all over.\n This knife goes well with the wooden handle and has an excellent design. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20002_7.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished bread knife 120mm\"\u003e\n\u003ch2\u003e Strong and sharp cutting edge\u003c\/h2\u003e\n\n A strong knife is created by hammering, forging, hardening, and tempering.\n The strength of the material changes depending on how it is heated and how red it is, so the skill and experience of the craftsman is important.\n In addition, to ensure a sharp cutting edge, Akahata-san personally sharpens the knife by hand. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20002_8.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished bread knife 120mm\"\u003e\n\u003ch2\u003e Easy to hold wooden handle\u003c\/h2\u003e\n\n The handle is made of solid black walnut.\n The uneven surface created by the scraping marks makes it easy to grip and use.\n This carving is done without relying on machines, and Akahata separates it into three steps, carving it thoroughly with a knife. After inserting a core into the wood of the blade and handle, they are fixed with brass. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20002_9.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished bread knife 120mm\"\u003e\n\u003ch2\u003e Inscription\u003c\/h2\u003e \nFinally, an inscription is engraved on the piece to prove that it was made by Akahata, and the piece is complete. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20002_10.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished bread knife 120mm\"\u003e\n\u003ch2\u003e Knives you'll want to have in your home\u003c\/h2\u003e\n\n Akahata's knife series. We have a selection of knives that you'll want to have in your home for everyday use. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20002_11.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished bread knife 120mm\"\u003e [From the left: Black-finished bread knife 210mm, Black-finished bread knife 120mm, Black-finished santoku knife 165mm, Black-finished paring knife 120mm]\u003cbr\u003e\n\u003ch2\u003e Delivered in a nice box\u003c\/h2\u003e\n\n From now on, it will be delivered in a box.\n According to Akahata, the design was inspired by the image of a sword being drawn from its sheath.\n You can enjoy watching the knife take shape, thanks to the unique ideas of a blacksmith.\n It is also recommended as a gift. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20002_12.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished bread knife 120mm\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20002_13.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished bread knife 120mm\"\u003e\n\u003ch2\u003e Easy maintenance\u003c\/h2\u003e\n\n Although it is often thought that it is difficult to maintain a forged knife, it is actually very easy to maintain. Just like a normal knife, rinse it thoroughly after use to remove any dirt, wipe it dry thoroughly and store it away. \nDue to the characteristics of iron, if it rusts, remove the rust using a cleanser or eraser-type rust remover.\u003cbr\u003e\n\u003cbr\u003e\n For wooden handles, apply walnut oil or perilla oil to a paper towel once every six months where you feel the oil has worn off. After applying, wipe off any excess oil and let dry in a well-ventilated, shady area.\n *When applying oil, be sure to wet the kitchen paper with water before disposing of it.\u003cbr\u003e\n\u003cbr\u003e\n\u003ch2\u003e Resharpening\u003c\/h2\u003e\n\n To ensure that you can use the knife for a long time, Mr. Akahata will provide sharpening and maintenance services.\n The customer will be responsible for the round-trip shipping fee and maintenance fee. If you would like to do so, please contact us. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata_logo.gif\" alt=\"Blacksmith Daitoku Akahata Daitoku\" width=\"100\"\u003e \nKajiyasu was founded in April 1894. The first to third generations of the company were engaged in the manufacture of agricultural and forestry tools. The fourth generation did not engage in blacksmithing, but started an ironworks and construction business. After the third generation (grandfather) passed away, the blacksmithing business was suspended for about 20 years, but the fifth generation, Akahata Daitoku, wanted to revive the blacksmithing business, and studied under Yamaguchi Teichiro, the head of Kyoto's knife blacksmith \"Yoshisada\", and opened Kajiyasu Daitoku in April 2008, where it remains to this day.\u003cbr\u003e\n \u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/akahata\/\"\u003eClick here for a list of works by Daitoku Akahata\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e\n This is a small-sized bread knife made by Akahata Daitoku, the fifth-generation blacksmith of \"Kajiyasu Daitoku.\" Unlike typical stainless steel bread knives, this bread knife is made by fire-forging and hammering the steel to create a black-finished finish.\u003cbr\u003e\n\u003cbr\u003e\n [Product name] Black bread knife 120mm\u003cbr\u003e\n [Size (approx.)] Total length 250mm, blade 135mm, blade length 120mm\u003cbr\u003e\n Weight (approx.): 52g\u003cbr\u003e \n[Material] Blade: Steel, iron, handle: Black walnut (solid), brass\u003cbr\u003e\n [Paint] Pattern: Walnut oil\u003cbr\u003e\n [Notes] Double-edged type that can be used by both left-handed and right-handed people\u003cbr\u003e\n\u003cbr\u003e\n ● Precautions for use\u003cbr\u003e\n・When using for the first time, wash with dishwashing detergent or similar before use.\u003cbr\u003e\n・After use, wash off dirt with dishwashing detergent or similar and wipe off any water.\u003cbr\u003e\n Dishwasher\/dryer ×\u003cbr\u003e\n\u003cbr\u003e\n ●Please be sure to check before purchasing.\u003cbr\u003e\n・As all items are handmade, there may be individual differences in size, weight, color, unevenness, shape, etc.\u003cbr\u003e\n -Even if the wood used for the pattern is the same, each piece has its own unique appearance, so the grain and coloring will vary.\u003cbr\u003e\n Please enjoy this as a unique feature of this product, which is unlike any other in the world.\u003cbr\u003e\n Please be aware of the above before making your purchase.","brand":"赤畠大徳","offers":[{"title":"Default Title","offer_id":43266729738412,"sku":"akahata20002","price":27500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/akahata20002.jpg?v=1712664046"},{"product_id":"akahata20003","title":"Blacksmith Daitoku Akahata ｜ Black-forged Santoku knife 165mm ","description":"\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20003.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-forged Santoku knife 165mm\"\u003e\n\u003ch2\u003e Santoku knives made by blacksmiths\u003c\/h2\u003e \nThis Santoku knife is made by Akahata Daitoku, the fifth generation blacksmith of \"Kajiyasu Daitoku,\" whose workshop is located in Matsusaka City, Mie Prefecture.\n Unlike mass-produced knives available on the market, the Santoku knives made by blacksmith Akahata are fire-forged and hammered to create a black-finished Santoku knife.\u003cbr\u003e\n\u003cbr\u003e\n We also use Akahata knives at home.\u003cbr\u003e\n Thump, thump...\u003cbr\u003e\n\u003cbr\u003e\n A truly sharp knife has a blade that will naturally sharpen without the need for force.\n Recommended for those who want to use it for a long time. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20003_1.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-forged Santoku knife 165mm\"\u003e [Top: Kurouchi Santoku knife, bottom: Kurouchi paring knife]\u003cbr\u003e\n\u003ch2\u003e As the first book\u003c\/h2\u003e\n\n Santoku knives, which can be used for any type of food, including meat, fish, and vegetables, are also called cultural knives or all-purpose knives, and are recommended as the first household knife. The sharpened edge of a forged knife brings out the flavor of the food without damaging it, making your cooking even more delicious. \nAlso, since it is double-edged, it can be used by either left-handed or right-handed people. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20003_2.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-forged Santoku knife 165mm\"\u003e\n\u003ch2\u003e Black finish knife\u003c\/h2\u003e\n\n A Kurouchi knife that intentionally leaves the surface blackened by hardening.\n The rugged look with visible marks of hammering is very appealing.\n It is also said to be less prone to rust than knives that are polished all over.\n This knife goes well with the wooden handle and has an excellent design. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20003_3.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-forged Santoku knife 165mm\"\u003e\n\u003ch2\u003e Strong and sharp cutting edge\u003c\/h2\u003e\n\n A strong knife is created by hammering, forging, hardening, and tempering.\n The strength of the material changes depending on how it is heated and how red it is, so the skill and experience of the craftsman is important.\n In addition, to ensure a sharp cutting edge, Akahata-san personally sharpens the knife by hand. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20003_4.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-forged Santoku knife 165mm\"\u003e\n\u003ch2\u003e Easy to hold wooden handle\u003c\/h2\u003e\n\n The handle is made of solid black walnut.\n The uneven surface created by the scraping marks makes it easy to grip and use. \nThis carving is done thoroughly by Akahata, without relying on machines, using a knife in three separate steps.\n After the core is inserted into the wood of the blade and handle, they are fixed in place with brass. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20003_5.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-forged Santoku knife 165mm\"\u003e\n\u003ch2\u003e Inscription\u003c\/h2\u003e\n\n Finally, an inscription is engraved on the piece to prove that it was made by Akahata, and the piece is complete. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20003_6.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-forged Santoku knife 165mm\"\u003e\n\u003ch2\u003e Knives you'll want to have in your home\u003c\/h2\u003e\n\n Akahata's knife series. We have a selection of knives that you'll want to have in your home for everyday use. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20003_7.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-forged Santoku knife 165mm\"\u003e [From the left: Black-finished bread knife 210mm, Black-finished bread knife 120mm, Black-finished santoku knife 165mm, Black-finished paring knife 120mm]\u003cbr\u003e\n\u003ch2\u003e Delivered in a nice box\u003c\/h2\u003e\n\n From now on, it will be delivered in a box.\n According to Akahata, the design was inspired by the image of a sword being drawn from its sheath.\n You can enjoy watching the knife take shape, thanks to the unique ideas of a blacksmith.\n It is also recommended as a gift. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20003_8.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-forged Santoku knife 165mm\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20003_9.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-forged Santoku knife 165mm\"\u003e\n\u003ch2\u003e Easy maintenance\u003c\/h2\u003e \nAlthough it is often thought that it is difficult to maintain a forged knife, it is actually very easy to maintain. Just like a normal knife, rinse it thoroughly after use to remove any dirt, wipe it dry thoroughly and store it away.\n Due to the characteristics of iron, if it rusts, remove the rust using a cleanser or eraser-type rust remover.\u003cbr\u003e\n\u003cbr\u003e\n For wooden handles, apply walnut oil or perilla oil to a paper towel once every six months where you feel the oil has worn off. After applying, wipe off any excess oil and let dry in a well-ventilated, shady area.\n *When applying oil, be sure to wet the kitchen paper with water before disposing of it.\u003cbr\u003e\n\u003cbr\u003e\n\u003ch2\u003e Resharpening\u003c\/h2\u003e\n\n To ensure that you can use the knife for a long time, Mr. Akahata will provide sharpening and maintenance services. \nThe customer will be responsible for the round-trip shipping fee and maintenance fee. If you would like to do so, please contact us. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata_logo.gif\" alt=\"Blacksmith Daitoku Akahata Daitoku\" width=\"100\"\u003e\n Kajiyasu was founded in April 1894. The first to third generations of the company were engaged in the manufacture of agricultural and forestry tools. The fourth generation did not engage in blacksmithing, but started an ironworks and construction business. After the third generation (grandfather) passed away, the blacksmithing business was suspended for about 20 years, but the fifth generation, Akahata Daitoku, wanted to revive the blacksmithing business, and studied under Yamaguchi Teichiro, the head of Kyoto's knife blacksmith \"Yoshisada\", and opened Kajiyasu Daitoku in April 2008, where it remains to this day.\u003cbr\u003e\n \u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/akahata\/\"\u003eClick here for a list of works by Daitoku Akahata\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e\n This Santoku knife is made by Akahata Daitoku, the fifth generation blacksmith of \"Kajiyasu Daitoku\". Unlike mass-produced knives available on the market, this Santoku knife is made by fire forging and forging the steel, giving it a black finish.\u003cbr\u003e\n\u003cbr\u003e\n [Product name] Kurouchi Santoku knife 165mm\u003cbr\u003e \n[Size (approx.)] Total length 294mm, blade 178mm, blade length 165mm\u003cbr\u003e\n Weight (approx.): 132g\u003cbr\u003e\n [Material] Blade: Steel, iron, handle: Black walnut (solid), brass\u003cbr\u003e\n [Paint] Pattern: Walnut oil\u003cbr\u003e\n [Notes] Double-edged type that can be used by both left-handed and right-handed people\u003cbr\u003e\n\u003cbr\u003e\n ● Precautions for use\u003cbr\u003e\n・When using for the first time, wash with dishwashing detergent or similar before use.\u003cbr\u003e\n・After use, wash off dirt with dishwashing detergent or similar and wipe off any water.\u003cbr\u003e\n Dishwasher\/dryer ×\u003cbr\u003e\n\u003cbr\u003e\n ●Please be sure to check before purchasing.\u003cbr\u003e\n・As all items are handmade, there may be individual differences in size, weight, color, unevenness, shape, etc.\u003cbr\u003e\n -Even if the wood used for the pattern is the same, each piece has its own unique appearance, so the grain and coloring will vary.\u003cbr\u003e\n Please enjoy this as a unique feature of this product, which is unlike any other in the world.\u003cbr\u003e\n Please be aware of the above before making your purchase.","brand":"赤畠大徳","offers":[{"title":"Default Title","offer_id":43266729771180,"sku":"akahata20003","price":30800.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/akahata20003.jpg?v=1712664152"},{"product_id":"akahata20004","title":"Blacksmith Daitoku Akahata ｜ Black-finished Petty Knife 120mm ","description":"\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20004.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished Petty Knife 120mm\"\u003e\n\u003ch2\u003e Petty knife made by a blacksmith\u003c\/h2\u003e\n\n This paring knife is made by Akahata Daitoku, the fifth generation blacksmith of \"Kajiyasu Daitoku,\" whose workshop is located in Matsusaka City, Mie Prefecture.\n Unlike mass-produced knives available on the market, the paring knives made by blacksmith Akahata are fire-forged and hammered to give them a black finish.\u003cbr\u003e\n\u003cbr\u003e\n We also use Akahata knives at home.\u003cbr\u003e\n Thump, thump...\u003cbr\u003e\n\u003cbr\u003e\n A truly sharp knife has a blade that will naturally sharpen without the need for force.\n Recommended for those who want to use it for a long time. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20004_1.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished Petty Knife 120mm\"\u003e [Top: Kurouchi Santoku knife, bottom: Kurouchi paring knife] \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20004_2.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished Petty Knife 120mm\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20004_3.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished Petty Knife 120mm\"\u003e\n\u003ch2\u003e The second paring knife you should have\u003c\/h2\u003e\n\n This size is perfect for detailed work such as peeling potatoes or fruit. \nIt is often said that a paring knife is a good second knife to have, but if your kitchen is a little small, like the one you have for a single person, then this one paring knife will suffice.\u003cbr\u003e\n\u003cbr\u003e\n The sharp edge of a forged knife brings out the flavor of the ingredients without damaging them, making your food even more delicious.\n Also, since it is double-edged, it can be used by either left-handed or right-handed people. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20004_4.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished Petty Knife 120mm\"\u003e\n\u003ch2\u003e Black finish knife\u003c\/h2\u003e\n\n A Kurouchi knife that intentionally leaves the surface blackened by hardening.\n The rugged look with visible marks of hammering is very appealing.\n It is also said to be less prone to rust than knives that are polished all over.\n This knife goes well with the wooden handle and has an excellent design. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20004_5.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished Petty Knife 120mm\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20004_6.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished Petty Knife 120mm\"\u003e\n\u003ch2\u003e Strong and sharp cutting edge\u003c\/h2\u003e\n\n A strong knife is created by hammering, forging, hardening, and tempering. \nThe strength of the material changes depending on how it is heated and how red it is, so the skill and experience of the craftsman is important.\n In addition, to ensure a sharp cutting edge, Akahata-san personally sharpens the knife by hand. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20004_7.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished Petty Knife 120mm\"\u003e\n\u003ch2\u003e Easy to hold wooden handle\u003c\/h2\u003e\n\n The handle is made of solid black walnut.\n The uneven surface created by the scraping marks makes it easy to grip and use.\n This carving is done thoroughly by Akahata, without relying on machines, using a knife in three separate steps.\n After the core is inserted into the wood of the blade and handle, they are fixed in place with brass. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20004_8.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished Petty Knife 120mm\"\u003e\n\u003ch2\u003e Inscription\u003c\/h2\u003e\n\n Finally, an inscription is engraved on the piece to prove that it was made by Akahata, and the piece is complete. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20004_9.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished Petty Knife 120mm\"\u003e\n\u003ch2\u003e Knives you'll want to have in your home\u003c\/h2\u003e\n\n Akahata's knife series. We have a selection of knives that you'll want to have in your home for everyday use. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20004_10.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished Petty Knife 120mm\"\u003e [From the left: Black-finished bread knife 210mm, Black-finished bread knife 120mm, Black-finished santoku knife 165mm, Black-finished paring knife 120mm]\u003cbr\u003e\n \u003ch2\u003eDelivered in a nice box\u003c\/h2\u003e\n\n From now on, it will be delivered in a box.\n According to Akahata, the design was inspired by the image of a sword being drawn from its sheath.\n You can enjoy watching the knife take shape, thanks to the unique ideas of a blacksmith.\n It is also recommended as a gift. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20004_11.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished Petty Knife 120mm\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20004_12.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-finished Petty Knife 120mm\"\u003e\n\u003ch2\u003e Easy maintenance\u003c\/h2\u003e\n\n Although it is often thought that it is difficult to maintain a forged knife, it is actually very easy to maintain. Just like a normal knife, rinse it thoroughly after use to remove any dirt, wipe it dry thoroughly and store it away.\n Due to the characteristics of iron, if it rusts, remove the rust using a cleanser or eraser-type rust remover.\u003cbr\u003e\n\u003cbr\u003e \nFor wooden handles, apply walnut oil or perilla oil to a paper towel once every six months where you feel the oil has worn off. After applying, wipe off any excess oil and let dry in a well-ventilated, shady area.\n *When applying oil, be sure to wet the kitchen paper with water before disposing of it.\u003cbr\u003e\n\u003cbr\u003e\n\u003ch2\u003e Resharpening\u003c\/h2\u003e\n\n To ensure that you can use the knife for a long time, Mr. Akahata will provide sharpening and maintenance services.\n The customer will be responsible for the round-trip shipping fee and maintenance fee. If you would like to do so, please contact us. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata_logo.gif\" alt=\"Blacksmith Daitoku Akahata Daitoku\" width=\"100\"\u003e \nKajiyasu was founded in April 1894. The first to third generations of the company were engaged in the manufacture of agricultural and forestry tools. The fourth generation did not engage in blacksmithing, but started an ironworks and construction business. After the third generation (grandfather) passed away, the blacksmithing business was suspended for about 20 years, but the fifth generation, Akahata Daitoku, wanted to revive the blacksmithing business, and studied under Yamaguchi Teichiro, the head of Kyoto's knife blacksmith \"Yoshisada\", and opened Kajiyasu Daitoku in April 2008, where it remains to this day.\u003cbr\u003e\n \u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/akahata\/\"\u003eClick here for a list of works by Daitoku Akahata\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e\n This paring knife is made by Akahata Daitoku, the fifth generation blacksmith of \"Kajiyasu Daitoku.\" Unlike mass-produced knives available on the market, this paring knife is made by fire forging and forging the steel, giving it a black finish.\u003cbr\u003e\n\u003cbr\u003e\n [Product name] Black finish petty knife 120mm\u003cbr\u003e\n [Size (approx.)] Total length 232mm, blade 127mm, blade length 120mm\u003cbr\u003e\n Weight (approx.): 55g\u003cbr\u003e \n[Material] Blade: Steel, iron, handle: Black walnut (solid), brass\u003cbr\u003e\n [Paint] Pattern: Walnut oil\u003cbr\u003e\n [Notes] Double-edged type that can be used by both left-handed and right-handed people\u003cbr\u003e\n\u003cbr\u003e\n ● Precautions for use\u003cbr\u003e\n・When using for the first time, wash with dishwashing detergent or similar before use.\u003cbr\u003e\n・After use, wash off dirt with dishwashing detergent or similar and wipe off any water.\u003cbr\u003e\n Dishwasher\/dryer ×\u003cbr\u003e\n\u003cbr\u003e\n ●Please be sure to check before purchasing.\u003cbr\u003e\n・As all items are handmade, there may be individual differences in size, weight, color, unevenness, shape, etc.\u003cbr\u003e\n -Even if the wood used for the pattern is the same, each piece has its own unique appearance, so the grain and coloring will vary.\u003cbr\u003e\n Please enjoy this as a unique feature of this product, which is unlike any other in the world.\u003cbr\u003e\n Please be aware of the above before making your purchase.","brand":"赤畠大徳","offers":[{"title":"Default Title","offer_id":43266729803948,"sku":"akahata20004","price":23100.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/akahata20004.jpg?v=1712664118"},{"product_id":"akahata20005","title":"Blacksmith Daitoku Akahata ｜ Black-edged vegetable knife 120mm ","description":"\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20005.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-edged vegetable knife 120mm\"\u003e\n\u003ch2\u003e Nakiri knives made by blacksmiths\u003c\/h2\u003e \nThis vegetable knife is made by Akahata Daitoku, the fifth generation blacksmith of \"Kajiyasu Daitoku,\" whose workshop is located in Matsusaka City, Mie Prefecture.\n Unlike mass-produced knives available on the market, the vegetable knives made by blacksmith Akahata are fire-forged and hammered to give them a black finish.\u003cbr\u003e\n\u003cbr\u003e\n Crispy...\u003cbr\u003e\n\u003cbr\u003e\n A truly sharp knife has a blade that will naturally sharpen without the need for force.\n A vegetable knife, which is suitable for cutting vegetables, is recommended for people who want to use a knife that suits the ingredients and for people who love cooking. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20005_1.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-edged vegetable knife 120mm\"\u003e [Top: Black vegetable knife 165mm, bottom: Black vegetable knife 120mm]\u003cbr\u003e\n\u003ch2\u003e Use different knives\u003c\/h2\u003e\n\n It is said that a vegetable knife is best for finely chopping vegetables, such as into chunks or julienne.\n The 120mm vegetable knife is a great size for fine work such as peeling.\u003cbr\u003e\n\u003cbr\u003e \nAs an alternative to a paring knife, which is often recommended as a second knife, you might want to choose a slightly smaller vegetable knife with a blade length of 120 mm.\u003cbr\u003e\n\u003cbr\u003e\n The sharpness of the blade brings out the flavor of the ingredients without damaging them, making the food even more delicious. In addition, since it is double-edged, it can be used by both left-handed and right-handed people. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20005_2.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-edged vegetable knife 120mm\"\u003e\n\u003ch2\u003e Black finish knife\u003c\/h2\u003e\n\n A Kurouchi knife that intentionally leaves the surface blackened by hardening.\n The rugged look with visible marks of hammering is very appealing.\n It is also said to be less prone to rust than knives that are polished all over.\n This knife goes well with the wooden handle and has an excellent design. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20005_3.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-edged vegetable knife 120mm\"\u003e\n\u003ch2\u003e Strong and sharp cutting edge\u003c\/h2\u003e\n\n A strong knife is created by hammering, forging, hardening, and tempering.\n The strength of the material changes depending on how it is heated and how red it is, so the skill and experience of the craftsman is important. \nIn addition, to ensure a sharp cutting edge, Akahata-san personally sharpens the knife by hand. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20005_4.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-edged vegetable knife 120mm\"\u003e\n\u003ch2\u003e Easy to hold wooden handle\u003c\/h2\u003e\n\n The handle is made of solid black walnut.\n The uneven surface created by the scraping marks makes it easy to grip and use.\n This carving is done without relying on machines, and Akahata separates it into three steps, carving it thoroughly with a knife. After inserting a core into the wood of the blade and handle, they are fixed with brass. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20005_5.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-edged vegetable knife 120mm\"\u003e\n\u003ch2\u003e Inscription\u003c\/h2\u003e\n\n Finally, an inscription is engraved on the piece to prove that it was made by Akahata, and the piece is complete. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20005_6.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-edged vegetable knife 120mm\"\u003e\n\u003ch2\u003e Knives you'll want to have in your home\u003c\/h2\u003e\n\n Akahata's knife series. We have a selection of knives that you'll want to have in your home for everyday use. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20005_7.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-edged vegetable knife 120mm\"\u003e [From the left: Black-finished bread knife 210mm, Black-finished bread knife 120mm, Black-finished santoku knife 165mm, Black-finished paring knife 120mm, Black-finished vegetable knife 165mm, Black-finished vegetable knife 120mm]\u003cbr\u003e\n\u003ch2\u003e Delivered in a nice box\u003c\/h2\u003e \nFrom now on, the product will be delivered in a box.\n According to Akahata, the design was inspired by the image of a sword being drawn from its sheath.\n The result is a cool finish thanks to the unique ideas of a blacksmith.\n It is also recommended as a gift. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20005_8.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-edged vegetable knife 120mm\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20005_9.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-edged vegetable knife 120mm\"\u003e\n\u003ch2\u003e Easy maintenance\u003c\/h2\u003e\n\n Although it is often thought that it is difficult to maintain a forged knife, it is actually very easy to maintain. Just like a normal knife, rinse it thoroughly after use to remove any dirt, wipe it dry thoroughly and store it away.\n Due to the characteristics of iron, if it rusts, remove the rust using a cleanser or eraser-type rust remover.\u003cbr\u003e\n\u003cbr\u003e\n For wooden handles, apply walnut oil or perilla oil to a paper towel once every six months where you feel the oil has worn off. After applying, wipe off any excess oil and let dry in a well-ventilated, shady area. \n*When applying oil, be sure to wet the kitchen paper with water before disposing of it.\u003cbr\u003e\n\u003ch2\u003e Resharpening\u003c\/h2\u003e\n\n For those who are not comfortable sharpening their knives themselves, Akahata-san will provide resharpening and maintenance services.\n The customer will be responsible for the round-trip shipping fee and maintenance fee. If you would like to do so, please contact us. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata_logo.gif\" alt=\"Blacksmith Daitoku Akahata Daitoku\" width=\"100\"\u003e\n Kajiyasu was founded in April 1894. The first to third generations of the company were engaged in the manufacture of agricultural and forestry tools. The fourth generation did not engage in blacksmithing, but started an ironworks and construction business. After the third generation (grandfather) passed away, the blacksmithing business was suspended for about 20 years, but the fifth generation, Akahata Daitoku, wanted to revive the blacksmithing business, and studied under Yamaguchi Teichiro, the head of Kyoto's knife blacksmith \"Yoshisada\", and opened Kajiyasu Daitoku in April 2008, where it remains to this day.\u003cbr\u003e\n \u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/akahata\/\"\u003eClick here for a list of works by Daitoku Akahata\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e \nThis 120mm vegetable knife is made by Akahata Daitoku, the fifth generation blacksmith of \"Kajiyasu Daitoku\". Unlike mass-produced knives available on the market, this vegetable knife is made by fire forging and forging the steel to give it a black finish.\u003cbr\u003e\n\u003cbr\u003e\n [Product name] Black vegetable knife 120mm\u003cbr\u003e\n [Size (approx.)] Total length 243mm, blade 130mm, blade length 120mm\u003cbr\u003e\n Weight (approx.): 77g\u003cbr\u003e\n [Material] Blade: Steel, iron, handle: Black walnut (solid), brass\u003cbr\u003e\n [Paint] Pattern: Walnut oil\u003cbr\u003e\n [Notes] Double-edged type that can be used by both left-handed and right-handed people\u003cbr\u003e\n\u003cbr\u003e\n ● Precautions for use\u003cbr\u003e\n・When using for the first time, wash with dishwashing detergent or similar before use.\u003cbr\u003e\n・After use, wash off dirt with dishwashing detergent or similar and wipe off any water.\u003cbr\u003e\n Dishwasher\/dryer ×\u003cbr\u003e\n\u003cbr\u003e\n ●Please be sure to check before purchasing.\u003cbr\u003e\n・As all items are handmade, there may be individual differences in size, weight, color, unevenness, shape, etc.\u003cbr\u003e \n-Even if the wood used for the pattern is the same, each piece has its own unique appearance, so the grain and coloring will vary.\u003cbr\u003e\n Please enjoy this as a unique feature of this product, which is unlike any other in the world.\u003cbr\u003e\n Please be aware of the above before making your purchase.","brand":"赤畠大徳","offers":[{"title":"Default Title","offer_id":43266729836716,"sku":"akahata20005","price":25300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/akahata20005_77386f80-4c12-4134-bce1-03a82be7f67c.jpg?v=1712664184"},{"product_id":"akahata20006","title":"Blacksmith Daitoku Akahata ｜ Black-struck vegetable knife 165mm ","description":"\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20006.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-struck vegetable knife 165mm\"\u003e\n\u003ch2\u003e Nakiri knives made by blacksmiths\u003c\/h2\u003e\n\n This is a vegetable knife made by Akahata Daitoku, the fifth generation blacksmith of \"Kajiyasu Daitoku\" with a workshop in Matsusaka City, Mie Prefecture. Unlike mass-produced knives available on the market, the vegetable knives made by blacksmith Akahata are made by fire forging and forging the steel to give them a black finish.\u003cbr\u003e\n\u003cbr\u003e\n Crispy...\u003cbr\u003e\n\u003cbr\u003e \nA truly sharp knife has a blade that naturally falls without the need for force. A nakiri knife is perfect for cutting vegetables, and is recommended for those who want to use a knife that matches the ingredients and for those who love cooking. It is one of the items you should definitely have in your arsenal along with a santoku knife. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20006_1.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-struck vegetable knife 165mm\"\u003e [Top: Black vegetable knife 165mm, bottom: Black vegetable knife 120mm]\u003cbr\u003e\n\u003ch2\u003e Use different knives\u003c\/h2\u003e\n\n In ordinary households, Santoku knives are popular because they can be used for any type of food, including meat, fish, and vegetables, but a Nakiri knife is best suited for finely chopping vegetables, such as slicing or julienne.\u003cbr\u003e\n\u003cbr\u003e\n The blunt, thin, wide blade of this knife is convenient for cutting thick cabbages and lettuces, and because it is just the right weight, it can easily cut through tough vegetables such as pumpkin with little force. The 165mm vegetable knife is a convenient size for home use.\u003cbr\u003e\n\u003cbr\u003e \nThe sharpness of the blade brings out the flavor of the ingredients without damaging them, making the food even more delicious. In addition, since it is double-edged, it can be used by both left-handed and right-handed people. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20006_2.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-struck vegetable knife 165mm\"\u003e\n\u003ch2\u003e Black finish knife\u003c\/h2\u003e\n\n A Kurouchi knife that intentionally leaves the surface blackened by hardening.\n The rugged look with visible marks of hammering is very appealing.\n It is also said to be less prone to rust than knives that are polished all over.\n This knife goes well with the wooden handle and has an excellent design. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20006_3.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-struck vegetable knife 165mm\"\u003e\n\u003ch2\u003e Strong and sharp cutting edge\u003c\/h2\u003e\n\n A strong knife is created by hammering, forging, hardening, and tempering.\n The strength of the material changes depending on how it is heated and how red it is, so the skill and experience of the craftsman is important.\n In addition, to ensure a sharp cutting edge, Akahata-san personally sharpens the knife by hand. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20006_4.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-struck vegetable knife 165mm\"\u003e\n\u003ch2\u003e Easy to hold wooden handle\u003c\/h2\u003e \nThe handle is made of solid black walnut.\n The uneven surface created by the scraping marks makes it easy to grip and use.\n This carving is done without relying on machines, and Akahata separates it into three steps, carving it thoroughly with a knife. After inserting a core into the wood of the blade and handle, they are fixed with brass. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20006_5.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-struck vegetable knife 165mm\"\u003e\n\u003ch2\u003e Inscription\u003c\/h2\u003e\n\n Finally, an inscription is engraved on the piece to prove that it was made by Akahata, and the piece is complete. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20006_6.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-struck vegetable knife 165mm\"\u003e\n\u003ch2\u003e Knives you'll want to have in your home\u003c\/h2\u003e\n\n Akahata's knife series. We have a selection of knives that you'll want to have in your home for everyday use. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20006_7.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-struck vegetable knife 165mm\"\u003e [From the left: Black-finished bread knife 210mm, Black-finished bread knife 120mm, Black-finished santoku knife 165mm, Black-finished paring knife 120mm, Black-finished vegetable knife 165mm, Black-finished vegetable knife 120mm]\u003cbr\u003e\n\u003ch2\u003e Delivered in a nice box\u003c\/h2\u003e\n\n From now on, it will be delivered in a box.\n According to Akahata, the design was inspired by the image of a sword being drawn from its sheath. \nThe result is a cool finish thanks to the unique ideas of a blacksmith.\n It is also recommended as a gift. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20006_8.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-struck vegetable knife 165mm\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20006_9.jpg\" alt=\"Blacksmith Daitoku Akahata ｜ Black-struck vegetable knife 165mm\"\u003e\n\u003ch2\u003e Easy maintenance\u003c\/h2\u003e\n\n Although it is often thought that it is difficult to maintain a forged knife, it is actually very easy to maintain. Just like a normal knife, rinse it thoroughly after use to remove any dirt, wipe it dry thoroughly and store it away.\n Due to the characteristics of iron, if it rusts, remove the rust using a cleanser or eraser-type rust remover.\u003cbr\u003e\n\u003cbr\u003e\n For wooden handles, apply walnut oil or perilla oil to a paper towel once every six months where you feel the oil has worn off. After applying, wipe off any excess oil and let dry in a well-ventilated, shady area.\n *When applying oil, be sure to wet the kitchen paper with water before disposing of it.\u003cbr\u003e\n\u003ch2\u003e Resharpening\u003c\/h2\u003e \nFor those who are not comfortable sharpening their knives themselves, Akahata-san will provide resharpening and maintenance services.\n The customer will be responsible for the round-trip shipping fee and maintenance fee. If you would like to do so, please contact us. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata_logo.gif\" alt=\"Blacksmith Daitoku Akahata Daitoku\" width=\"100\"\u003e\n Kajiyasu was founded in April 1894. The first to third generations of the company were engaged in the manufacture of agricultural and forestry tools. The fourth generation did not engage in blacksmithing, but started an ironworks and construction business. After the third generation (grandfather) passed away, the blacksmithing business was suspended for about 20 years, but the fifth generation, Akahata Daitoku, wanted to revive the blacksmithing business, and studied under Yamaguchi Teichiro, the head of Kyoto's knife blacksmith \"Yoshisada\", and opened Kajiyasu Daitoku in April 2008, where it remains to this day.\u003cbr\u003e\n \u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/akahata\/\"\u003eClick here for a list of works by Daitoku Akahata\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e \nThis 165mm vegetable knife is made by Akahata Daitoku, the fifth generation blacksmith of \"Kajiyasu Daitoku\". The black-finished vegetable knife is made by fire-forging and forging the steel, and has an excellent sharpness. It is recommended for those who want to use a knife that matches the ingredients and for those who love cooking.\u003cbr\u003e\n\u003cbr\u003e\n [Product name] Black vegetable knife 165mm\u003cbr\u003e\n [Size (approx.)] Total length 313mm, blade 185mm, blade length 165mm\u003cbr\u003e\n Weight (approx.): 196g\u003cbr\u003e\n [Material] Blade: Steel, iron, handle: Black walnut (solid), brass\u003cbr\u003e\n [Paint] Pattern: Walnut oil\u003cbr\u003e\n [Notes] Double-edged type that can be used by both left-handed and right-handed people\u003cbr\u003e\n\u003cbr\u003e\n ● Precautions for use\u003cbr\u003e\n・When using for the first time, wash with dishwashing detergent or similar before use.\u003cbr\u003e\n・After use, wash off dirt with dishwashing detergent or similar and wipe off any water.\u003cbr\u003e\n Dishwasher\/dryer ×\u003cbr\u003e\n\u003cbr\u003e\n ●Please be sure to check before purchasing.\u003cbr\u003e\n・As all items are handmade, there may be individual differences in size, weight, color, unevenness, shape, etc.\u003cbr\u003e \n-Even if the wood used for the pattern is the same, each piece has its own unique appearance, so the grain and coloring will vary.\u003cbr\u003e\n Please enjoy this as a unique feature of this product, which is unlike any other in the world.\u003cbr\u003e\n Please be aware of the above before making your purchase.","brand":"赤畠大徳","offers":[{"title":"Default Title","offer_id":43266729902252,"sku":"akahata20006","price":31900.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/akahata20006.jpg?v=1712664215"},{"product_id":"akahata20007","title":"赤畠大徳 ｜ 黒打coro包丁 ペティ型 60mm","description":"【お願い】\u003cbr\u003e\n赤畠大徳さんの作品は、多くの方にお届けしたいため、お一人様1点まで、種類違いを含めて合計3点までとさせていただきます。何卒ご了承ください。\u003cbr\u003e\n上限を超えるご注文につきましては、誠に恐れ入りますがキャンセルとさせていただきます。\u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20007.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 ペティ型 60mm\"\u003e\n\u003ch2\u003e鍛冶職人がつくる小さな包丁\u003c\/h2\u003e\n三重県松阪市に工房を構える「鍛冶安大徳」五代目 鍛冶職人・赤畠大徳さんがつくる小さな包丁「黒打coro包丁 ペティ型 60mm」です。\n市場に出回っている量産品の包丁とは違い、鍛冶職人 赤畠さんがつくる包丁は、火造りをし、鋼を打ち鍛えてつくる黒打ち仕上げの包丁です。\u003cbr\u003e\n\u003cbr\u003e\n我が家でも使わせていただいている赤畠さんの包丁。\u003cbr\u003e\nストン、ストン・・・\u003cbr\u003e\n\u003cbr\u003e\n本当に切れる包丁は力を入れずに自然に刃が落ちていく感覚があります。\n末長く使いたいという方におすすめです。\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20007_1.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 ペティ型 60mm\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20007_2.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 ペティ型 60mm\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20007_3.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 ペティ型 60mm\"\u003e［上から黒打三徳包丁、黒打ペティナイフ、黒打coro包丁 ペティ型］\u003cbr\u003e\n\u003ch2\u003e小ぶりで扱いやすいcoro包丁\u003c\/h2\u003e\n皮むきやネギなどの刻み、細かな作業に重宝します。アウトドアにもおすすめです。\u003cbr\u003e\n打刃物の研ぎ澄まされた切れ味は、食材を傷つけず旨味を引き立て、料理をより一層美味しくしてくれます。\nまた、両刃タイプなので、利き手に関係なく使えるところも嬉しいです。\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20007_4.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 ペティ型 60mm\"\u003e\n\u003ch2\u003e黒打ち仕上げの包丁\u003c\/h2\u003e\n焼き入れによって黒くなった表面をあえて残した黒打包丁。\n叩いた跡がみてとれる無骨な表情が魅力です。\nまた、全体を磨き上げた包丁よりも錆びにくいといわれています。\n木の柄との相性もよく、デザイン性にも優れた包丁です。赤畠さんがつくられたことを証明する銘切りも施されています。\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20007_5.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 ペティ型 60mm\"\u003e\n\u003ch2\u003e強靭で鋭い切れ味\u003c\/h2\u003e\n叩いて鍛え、焼き入れ、焼き戻しすることにより強靭な包丁が誕生します。\n加熱の仕方や赤める具合によって強靭性が変わるため、職人の腕と経験が重要になります。\nまた、鋭い切れ味となるよう、最後は赤畠さん自ら手で研いで仕上げています。\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20007_7.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 ペティ型 60mm\"\u003e\n\u003ch2\u003e持ちやすい木の柄\u003c\/h2\u003e\n柄は無垢のブラックウォールナットを使用しています。\n削り跡を残した凸凹によって握りやすく使いやすい。\nこの削りも機械に頼ることなく、赤畠さんが3工程に分けてナイフで削る徹底ぶりです。\n刃体と柄の木は中子を差し込んだあと、真鍮で固定しています。\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20007_6.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 ペティ型 60mm\"\u003e\n\u003ch2\u003eご家庭に揃えておきたい包丁\u003c\/h2\u003e\n赤畠さんの包丁シリーズ。普段使いとしてご家庭に揃えておきたい包丁を揃えました。\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20007_8.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 ペティ型 60mm\"\u003e［左から黒打パン切り包丁210mm、黒打パン切り包丁120mm、黒打三徳包丁165mm、黒打ペティナイフ120mm、黒打coro包丁 ペティ型、黒打菜切包丁 165mm、黒打菜切包丁 120mm、黒打coro包丁 菜切型］\u003cbr\u003e\n\u003ch2\u003e素敵な化粧箱に入れてお届けします\u003c\/h2\u003e\n赤畠さんいわく、刀を鞘から抜くイメージを形にしたとのこと。\n鍛冶職人ならではの発想で包丁が姿を現すまで楽しめます。\n贈り物としてもおすすめです。\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20007_9.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 ペティ型 60mm\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20007_10.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 ペティ型 60mm\"\u003e\n\u003ch2\u003eメンテナンスは簡単\u003c\/h2\u003e\nハードルが高いと思われがちな打刃物ですが、とても簡単にメンテナンスできます。通常の包丁と同じようにご使用後は汚れをよく洗い流し、水気を十分にふき取って保管してください。\n鉄の特性上、もし錆びついてきましたらクレンザーや消しゴムタイプの錆び取り剤などを使用して錆びを取ってください。\u003cbr\u003e\n\u003cbr\u003e\n木の柄は、半年に一度を目安にオイルが取れてきたなと思うところにクルミ油、またはエゴマ油をキッチンペーパーに染み込ませて塗ってください。塗布後は余分な油を拭き取り、風通しの良い日陰で乾かしてください。\n※オイルを塗る際に使用したキッチンペーパーは水に濡らしてから処分するようにしてください。\u003cbr\u003e\n\u003cbr\u003e\n\u003ch2\u003e研ぎ直し\u003c\/h2\u003e\n末長くお使いいただけるように、赤畠さんによる研ぎ直しメンテナンスを承っております。\n往復送料とメンテナンス料がお客様のご負担となります。ご希望の場合は弊店までお問い合わせください。\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata_logo.gif\" alt=\"鍛冶安大徳 赤畠大徳\" width=\"100\"\u003e\n明治27年4月、鍛冶安創業。初代から三代目までともに農道具、山林道具などの製造に従事する。四代目は鍛冶業に従事せず、鉄工建築業を始業。三代目（祖父）が他界してから鍛冶業は約20年間休止されるが、五代目の赤畠大徳氏が鍛冶業を復活させるべく、京都の刃物鍛冶師「義定」当主山口悌市朗氏に師事、平成20年4月、鍛冶安 大徳として開業現在に至る。\u003cbr\u003e\n\u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/akahata\/\"\u003e赤畠大徳さんの作品一覧はこちら\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e\n「鍛冶安大徳」五代目 鍛冶職人・赤畠大徳さんがつくるペティナイフです。市場に出回っている量産品の包丁とは違い、火造りをし、鋼を打ち鍛えてつくる黒打ち仕上げのペティナイフです。\u003cbr\u003e\n\u003cbr\u003e\n【品名】黒打coro包丁 ペティ型 60mm\u003cbr\u003e\n【サイズ（約）】全長168mm、刃体80mm、刃渡り65mm\u003cbr\u003e\n【重量（約）】27g\u003cbr\u003e\n【素材】刃：鋼・鉄、柄：ブラックウォールナット（無垢）、真鍮\u003cbr\u003e\n【備考】利き手に関係なく使える両刃タイプ\u003cbr\u003e\n\u003cbr\u003e\n● ご使用上の注意\u003cbr\u003e\n・はじめてご使用の際は、食器用洗剤などで洗ってからお使いください。\u003cbr\u003e\n・ご使用後は、食器用洗剤などで汚れを洗い落とし水気をよく拭き取ってください。\u003cbr\u003e\n食洗乾燥機×\u003cbr\u003e\n\u003cbr\u003e\n● ご購入の前に必ずご確認ください。\u003cbr\u003e\n・全て手仕事のためサイズ、重量、色合い、凹凸、形など個体差がございます。\u003cbr\u003e\n・柄の木は、同じ木であっても一つひとつその表情が異なるため、木目や色合いがそれぞれ違います。\u003cbr\u003e\nそれも世の中に二つとない商品の個性としてお楽しみください。\u003cbr\u003e\n上記のことをご理解の上でご購入をお願いいたします。","brand":"赤畠大徳","offers":[{"title":"Default Title","offer_id":46135369662636,"sku":"akahata20007","price":22000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/akahata20007.jpg?v=1776131531"},{"product_id":"akahata20008","title":"赤畠大徳 ｜ 黒打coro包丁 菜切型 60mm","description":"【お願い】\u003cbr\u003e\n赤畠大徳さんの作品は、多くの方にお届けしたいため、お一人様1点まで、種類違いを含めて合計3点までとさせていただきます。何卒ご了承ください。\u003cbr\u003e\n上限を超えるご注文につきましては、誠に恐れ入りますがキャンセルとさせていただきます。\u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20008.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 菜切型 60mm\"\u003e\n\u003ch2\u003e鍛冶職人がつくる小さな包丁\u003c\/h2\u003e\n三重県松阪市に工房を構える「鍛冶安大徳」五代目 鍛冶職人・赤畠大徳さんがつくる小さな包丁「黒打coro包丁 菜切型 60mm」です。\n市場に出回っている量産品の包丁とは違い、鍛冶職人 赤畠さんがつくる包丁は、火造りをし、鋼を打ち鍛えてつくる黒打ち仕上げの包丁です。\u003cbr\u003e\n\u003cbr\u003e\n我が家でも使わせていただいている赤畠さんの包丁。\u003cbr\u003e\nストン、ストン・・・\u003cbr\u003e\n\u003cbr\u003e\n本当に切れる包丁は力を入れずに自然に刃が落ちていく感覚があります。\n末長く使いたいという方におすすめです。\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20008_1.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 菜切型 60mm\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20008_2.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 菜切型 60mm\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20008_3.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 菜切型 60mm\"\u003e［上から黒打菜切包丁 165mm、黒打菜切包丁 120mm、黒打coro包丁 菜切型］\u003cbr\u003e\n\u003ch2\u003e小ぶりで扱いやすいcoro包丁\u003c\/h2\u003e\n皮むきやネギなどの刻み、細かな作業に重宝します。アウトドアにもおすすめです。\u003cbr\u003e\n打刃物の研ぎ澄まされた切れ味は、食材を傷つけず旨味を引き立て、料理をより一層美味しくしてくれます。\nまた、両刃タイプなので、利き手に関係なく使えるところも嬉しいです。\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20008_4.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 菜切型 60mm\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20008_5.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 菜切型 60mm\"\u003e\n\u003ch2\u003e黒打ち仕上げの包丁\u003c\/h2\u003e\n焼き入れによって黒くなった表面をあえて残した黒打包丁。\n叩いた跡がみてとれる無骨な表情が魅力です。\nまた、全体を磨き上げた包丁よりも錆びにくいといわれています。\n木の柄との相性もよく、デザイン性にも優れた包丁です。赤畠さんがつくられたことを証明する銘切りも施されています。\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20008_6.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 菜切型 60mm\"\u003e\n\u003ch2\u003e強靭で鋭い切れ味\u003c\/h2\u003e\n叩いて鍛え、焼き入れ、焼き戻しすることにより強靭な包丁が誕生します。\n加熱の仕方や赤める具合によって強靭性が変わるため、職人の腕と経験が重要になります。\nまた、鋭い切れ味となるよう、最後は赤畠さん自ら手で研いで仕上げています。\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20008_7.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 菜切型 60mm\"\u003e\n\u003ch2\u003e持ちやすい木の柄\u003c\/h2\u003e\n柄は無垢のブラックウォールナットを使用しています。\n削り跡を残した凸凹によって握りやすく使いやすい。\nこの削りも機械に頼ることなく、赤畠さんが3工程に分けてナイフで削る徹底ぶりです。\n刃体と柄の木は中子を差し込んだあと、真鍮で固定しています。\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20008_8.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 菜切型 60mm\"\u003e\n\u003ch2\u003eご家庭に揃えておきたい包丁\u003c\/h2\u003e\n赤畠さんの包丁シリーズ。普段使いとしてご家庭に揃えておきたい包丁を揃えました。\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20008_9.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 菜切型 60mm\"\u003e［左から黒打パン切り包丁210mm、黒打パン切り包丁120mm、黒打三徳包丁165mm、黒打ペティナイフ120mm、黒打coro包丁 ペティ型、黒打菜切包丁 165mm、黒打菜切包丁 120mm、黒打coro包丁 菜切型］\u003cbr\u003e\n\u003ch2\u003e素敵な化粧箱に入れてお届けします\u003c\/h2\u003e\n赤畠さんいわく、刀を鞘から抜くイメージを形にしたとのこと。\n鍛冶職人ならではの発想で包丁が姿を現すまで楽しめます。\n贈り物としてもおすすめです。\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20008_10.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 菜切型 60mm\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20008_11.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 菜切型 60mm\"\u003e\n\u003ch2\u003eメンテナンスは簡単\u003c\/h2\u003e\nハードルが高いと思われがちな打刃物ですが、とても簡単にメンテナンスできます。通常の包丁と同じようにご使用後は汚れをよく洗い流し、水気を十分にふき取って保管してください。\n鉄の特性上、もし錆びついてきましたらクレンザーや消しゴムタイプの錆び取り剤などを使用して錆びを取ってください。\u003cbr\u003e\n\u003cbr\u003e\n木の柄は、半年に一度を目安にオイルが取れてきたなと思うところにクルミ油、またはエゴマ油をキッチンペーパーに染み込ませて塗ってください。塗布後は余分な油を拭き取り、風通しの良い日陰で乾かしてください。\n※オイルを塗る際に使用したキッチンペーパーは水に濡らしてから処分するようにしてください。\u003cbr\u003e\n\u003cbr\u003e\n\u003ch2\u003e研ぎ直し\u003c\/h2\u003e\n末長くお使いいただけるように、赤畠さんによる研ぎ直しメンテナンスを承っております。\n往復送料とメンテナンス料がお客様のご負担となります。ご希望の場合は弊店までお問い合わせください。\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata_logo.gif\" alt=\"鍛冶安大徳 赤畠大徳\" width=\"100\"\u003e\n明治27年4月、鍛冶安創業。初代から三代目までともに農道具、山林道具などの製造に従事する。四代目は鍛冶業に従事せず、鉄工建築業を始業。三代目（祖父）が他界してから鍛冶業は約20年間休止されるが、五代目の赤畠大徳氏が鍛冶業を復活させるべく、京都の刃物鍛冶師「義定」当主山口悌市朗氏に師事、平成20年4月、鍛冶安 大徳として開業現在に至る。\u003cbr\u003e\n\u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/akahata\/\"\u003e赤畠大徳さんの作品一覧はこちら\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e\n「鍛冶安大徳」五代目 鍛冶職人・赤畠大徳さんがつくるペティナイフです。市場に出回っている量産品の包丁とは違い、火造りをし、鋼を打ち鍛えてつくる黒打ち仕上げのペティナイフです。\u003cbr\u003e\n\u003cbr\u003e\n【品名】黒打coro包丁 菜切型 60mm\u003cbr\u003e\n【サイズ（約）】全長162mm、刃体71mm、刃渡り61mm\u003cbr\u003e\n【重量（約）】31g\u003cbr\u003e\n【素材】刃：鋼・鉄、柄：ブラックウォールナット（無垢）、真鍮\u003cbr\u003e\n【備考】利き手に関係なく使える両刃タイプ\u003cbr\u003e\n\u003cbr\u003e\n● ご使用上の注意\u003cbr\u003e\n・はじめてご使用の際は、食器用洗剤などで洗ってからお使いください。\u003cbr\u003e\n・ご使用後は、食器用洗剤などで汚れを洗い落とし水気をよく拭き取ってください。\u003cbr\u003e\n食洗乾燥機×\u003cbr\u003e\n\u003cbr\u003e\n● ご購入の前に必ずご確認ください。\u003cbr\u003e\n・全て手仕事のためサイズ、重量、色合い、凹凸、形など個体差がございます。\u003cbr\u003e\n・柄の木は、同じ木であっても一つひとつその表情が異なるため、木目や色合いがそれぞれ違います。\u003cbr\u003e\nそれも世の中に二つとない商品の個性としてお楽しみください。\u003cbr\u003e\n上記のことをご理解の上でご購入をお願いいたします。","brand":"赤畠大徳","offers":[{"title":"Default Title","offer_id":46150253510828,"sku":"akahata20008","price":22000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/akahata20008.jpg?v=1776336538"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/collections\/akahata004_5cb10284-c38c-484e-b35f-b7f693ed5a51.jpg?v=1735606466","url":"https:\/\/kakimori-inkstand.pro\/en\/collections\/akahata.oembed","provider":"職人と作家の工芸店","version":"1.0","type":"link"}