Conyac で依頼された翻訳結果を公開
[日本語から英語への翻訳依頼] 刃の厚みは、とても厚いです。 刃の厚みは、厚いです。 刃の厚みは、標準です。 刃の厚みは、薄いです。 大型の包丁 中型の包丁 小型の包丁 プロの料理人...
翻訳依頼文
刃の厚みは、とても厚いです。
刃の厚みは、厚いです。
刃の厚みは、標準です。
刃の厚みは、薄いです。
大型の包丁
中型の包丁
小型の包丁
プロの料理人向けの包丁です。
普段、家庭で使う包丁に向いています。
初めて日本の包丁を使う人に向いています。
小型の刃物なので魚釣りやキャンプなどのアウトドアに向いています。
刃が厚いので冷凍食品や魚の骨の切断に使用できます。
冷凍食品や魚の骨の切断には使用しないでください。
野菜を細かく刻むのには適していません。
野菜を細かく刻むのに適しています。
切れ味は最高です。 野菜や果物などの柔らかい食材に適しています。
刃が厚いので魚を丸ごと調理できます。
小さな魚をさばくのに適しています。
魚を刺身にするのに適した包丁です。
肉、野菜、魚の調理に多用途に使える最も使いやすいタイプです。
片刃なので魚の身に刃が深く入るので使いやすいです。
高級な鋼で作られているので、切れ味が長く保ち、研ぐのにも楽な包丁です。
日本で最高級の鋼で作られています。
魚を三枚にスライスときや、骨を叩いて細かくするときに適しています。
小魚を骨がついたまま刺身にするときに適しています。 鰻や穴子を調理するときに適しています。
切る、刻む、皮むき、そぎ切りなど野菜の調理に適しています。
素材の千切り、薄切りなどに向いています。
錆びに強く、切れ味も長く持続し、研ぎやすい包丁です。
鍛冶職人によって切れ味と強度を加えた究極の包丁です
刃紋の美しさと切れ味が素晴らしい芸術的な包丁です。
日本のプロの料理人に好評を得ている包丁です。
グリップは防腐処理されています。
グリップは抗菌処理されています。
先端が丸くなっているのが特徴です。
標準サイズよりも刃が長いのが特徴です。
限定品です。 木製のグリップは硬い木なのでキズがつき難く長持ちします。
果物や野菜の飾り切りや人参やジャガイモの面取りなど細かい作業に適した包丁です。
大きな庖丁では面倒な細工もペティナイフがあれば簡単です。
両刃なので左利きの方も使えます。
魚の刺身、肉ブロックのスライスに適しています
日本刀と同じ作り方で製造した最高品質の包丁です
魚を刺身にするのに適した包丁です
ステンレスの包丁はサビないので、お手入れが面倒が方におすすめです
プロの料理人にも好評を得ている包丁です
希少な刃物なので数に限りがあります
刃の厚みは、厚いです。
刃の厚みは、標準です。
刃の厚みは、薄いです。
大型の包丁
中型の包丁
小型の包丁
プロの料理人向けの包丁です。
普段、家庭で使う包丁に向いています。
初めて日本の包丁を使う人に向いています。
小型の刃物なので魚釣りやキャンプなどのアウトドアに向いています。
刃が厚いので冷凍食品や魚の骨の切断に使用できます。
冷凍食品や魚の骨の切断には使用しないでください。
野菜を細かく刻むのには適していません。
野菜を細かく刻むのに適しています。
切れ味は最高です。 野菜や果物などの柔らかい食材に適しています。
刃が厚いので魚を丸ごと調理できます。
小さな魚をさばくのに適しています。
魚を刺身にするのに適した包丁です。
肉、野菜、魚の調理に多用途に使える最も使いやすいタイプです。
片刃なので魚の身に刃が深く入るので使いやすいです。
高級な鋼で作られているので、切れ味が長く保ち、研ぐのにも楽な包丁です。
日本で最高級の鋼で作られています。
魚を三枚にスライスときや、骨を叩いて細かくするときに適しています。
小魚を骨がついたまま刺身にするときに適しています。 鰻や穴子を調理するときに適しています。
切る、刻む、皮むき、そぎ切りなど野菜の調理に適しています。
素材の千切り、薄切りなどに向いています。
錆びに強く、切れ味も長く持続し、研ぎやすい包丁です。
鍛冶職人によって切れ味と強度を加えた究極の包丁です
刃紋の美しさと切れ味が素晴らしい芸術的な包丁です。
日本のプロの料理人に好評を得ている包丁です。
グリップは防腐処理されています。
グリップは抗菌処理されています。
先端が丸くなっているのが特徴です。
標準サイズよりも刃が長いのが特徴です。
限定品です。 木製のグリップは硬い木なのでキズがつき難く長持ちします。
果物や野菜の飾り切りや人参やジャガイモの面取りなど細かい作業に適した包丁です。
大きな庖丁では面倒な細工もペティナイフがあれば簡単です。
両刃なので左利きの方も使えます。
魚の刺身、肉ブロックのスライスに適しています
日本刀と同じ作り方で製造した最高品質の包丁です
魚を刺身にするのに適した包丁です
ステンレスの包丁はサビないので、お手入れが面倒が方におすすめです
プロの料理人にも好評を得ている包丁です
希少な刃物なので数に限りがあります
The edge of the knife is very thick.
The edge of the knife is thick.
The edge of the knife is standard.
The edge of the knife is thin.
A large-sized knife.
A medium-sized knife.
A small-sized knife.
These knifes are intended for professional cooks.
However, these knifes also perfectly fit the ordinary household.
This is the first time they're aimed at people using Japanese kitchen knifes.
The small-sized knife is intended for out-door activities like fishing and camping.
Because the blades are very thick, they're also perfect for cutting frozen food and fish bones.
Please don't use the blade for cutting frozen food and/or fish bones.
These knifes aren't intended for finely cutting vegetables.
These knifes are very useful for finely cutting vegetables.
The sharpness is excellent.
The edge of the knife is thick.
The edge of the knife is standard.
The edge of the knife is thin.
A large-sized knife.
A medium-sized knife.
A small-sized knife.
These knifes are intended for professional cooks.
However, these knifes also perfectly fit the ordinary household.
This is the first time they're aimed at people using Japanese kitchen knifes.
The small-sized knife is intended for out-door activities like fishing and camping.
Because the blades are very thick, they're also perfect for cutting frozen food and fish bones.
Please don't use the blade for cutting frozen food and/or fish bones.
These knifes aren't intended for finely cutting vegetables.
These knifes are very useful for finely cutting vegetables.
The sharpness is excellent.
The knife is very well suited for cutting soft ingredients like vegetables and fruit.
The edge of the knife is very thick, so you can use it to prepare a fish in it's entirety.
It's very well suited for handling small fish.
The knife is very well suited for making sashimi out of fish.
This knife has a multitude of purposes, and is very easy to handle for the preparation of meat, vegetables and fish.
Because the knife only has one sharp edge, it can be used very easily to cut deeply into the fish's body.
It has been made with very high-quality steel, so the sharpness will be preserved for a long time, and is also very easy to sharpen in case it may ever be needed.
It's made with very high-quality steel in Japan.
The knife is very suitable for times when you're cutting a fish in three slices, or when finely striking the bones.
The knife is very suitable for making sashimi where the bones are left intact.
The edge of the knife is very thick, so you can use it to prepare a fish in it's entirety.
It's very well suited for handling small fish.
The knife is very well suited for making sashimi out of fish.
This knife has a multitude of purposes, and is very easy to handle for the preparation of meat, vegetables and fish.
Because the knife only has one sharp edge, it can be used very easily to cut deeply into the fish's body.
It has been made with very high-quality steel, so the sharpness will be preserved for a long time, and is also very easy to sharpen in case it may ever be needed.
It's made with very high-quality steel in Japan.
The knife is very suitable for times when you're cutting a fish in three slices, or when finely striking the bones.
The knife is very suitable for making sashimi where the bones are left intact.
The knife is suitable for preparing eel and conger eel.
The knife is suitable for the cutting, mincing, peeling and slicing of vegetables.
The knife is made for cutting thin slices and/or small pieces of raw ingredients.
The knife is very strong against rust, and will stay sharp for a long time. It can also be easily be sharpened if that ever becomes necessary.
According to blacksmiths, the knife's strength and sharpness are extremely good.
The knife is also very artistic thanks to it's beautiful crest and sharpness.
The knife is highly praised by Japanese cooks.
The grip has been made to last a long time.
The grip has been made antibacterial.
It's characteristic is that the fine point of the knife goes in a circle.
It's characteristic is that the blade is longer than that of standard knifes.
Limited supplies.
The knife is suitable for the cutting, mincing, peeling and slicing of vegetables.
The knife is made for cutting thin slices and/or small pieces of raw ingredients.
The knife is very strong against rust, and will stay sharp for a long time. It can also be easily be sharpened if that ever becomes necessary.
According to blacksmiths, the knife's strength and sharpness are extremely good.
The knife is also very artistic thanks to it's beautiful crest and sharpness.
The knife is highly praised by Japanese cooks.
The grip has been made to last a long time.
The grip has been made antibacterial.
It's characteristic is that the fine point of the knife goes in a circle.
It's characteristic is that the blade is longer than that of standard knifes.
Limited supplies.
The wooden grip has been made from a solid tree, so it's hard to put scratches on it and it will last for a long time.
The knife is very suitable for the decorative cutting of fruit and vegetables, and also for the peeling of carrots and potatoes.
Because the big knifes also have a smaller paring knife, the cutting of difficult food also becomes much easier.
The knife has two sharp edges, so they can also be used by left-handed people.
The knife is suitable for slicing fish into sashimi and slicing meat blocks.
The knifes are made with the same techniques as Japanese swords, so it's an extremely high quality product.
The knife is suitable for cutting fish into sashimi.
Stainless knifes don't rust, so they're recommend for people who would have trouble with tending to a knife.
The knife is also highly praised by Japanese cooks.
The knife is very rare, so there's a limit to the stock we have.
The knife is very suitable for the decorative cutting of fruit and vegetables, and also for the peeling of carrots and potatoes.
Because the big knifes also have a smaller paring knife, the cutting of difficult food also becomes much easier.
The knife has two sharp edges, so they can also be used by left-handed people.
The knife is suitable for slicing fish into sashimi and slicing meat blocks.
The knifes are made with the same techniques as Japanese swords, so it's an extremely high quality product.
The knife is suitable for cutting fish into sashimi.
Stainless knifes don't rust, so they're recommend for people who would have trouble with tending to a knife.
The knife is also highly praised by Japanese cooks.
The knife is very rare, so there's a limit to the stock we have.
Conyac で翻訳した結果
- 依頼文字数
- 959文字
- 翻訳言語
- 日本語 → 英語
- 金額 (スタンダード依頼の場合)
- 8,631円
- 翻訳時間
- 約1時間
フリーランサー
ichi_style1
Intro
Conyac翻訳の特徴
