日本の刃物は、軟らかい地鉄と 硬い鋼を抱き合わせたものを、 真っ赤に焼きながら 打って作る火造り打ち刃物、いわゆる鍛造刃物である。
なぜそのような手間の掛かることをするかというと、 良く切れて、その上、 曲がったり欠けたり折れたりしないように鍛え上げるのが目的だ
また、 研ぎやすいことも特長に挙げていいだろう。
簡潔にまとめると以下の特徴があります
①よく切れる
②折れない、曲がらない
③研ぎやすい
④錆びる
日本の包丁はさびるので、使用後は必ずお湯で洗ってから水分をすべて拭き取って保管する
![[削除済みユーザ]](https://secure.gravatar.com/avatar/695023b4efd563721d13716b1457bc73.png?d=identicon&mode=crop&r=PG&s=42)
評価
52
翻訳 / 英語
- 2013/02/17 11:49:40に投稿されました
Japanese knives are so-called "forging blades", made of the mixture of both soft and hard metal; it needs to get heated and hit hard.
The reason why the work takes so much effort is to push their cutting force to the limit and prevent them from bending, as well as make it easy to whet them.
In shorts, they
① cut things well.
② do not bend.
③ are easy to whet.
④ often become rusty.
As Japanese knives often become rusty, you have to wash them and get rid of every nook of water on them after they are used.
The reason why the work takes so much effort is to push their cutting force to the limit and prevent them from bending, as well as make it easy to whet them.
In shorts, they
① cut things well.
② do not bend.
③ are easy to whet.
④ often become rusty.
As Japanese knives often become rusty, you have to wash them and get rid of every nook of water on them after they are used.
評価
51
翻訳 / 英語
- 2013/02/17 19:18:46に投稿されました
Japanese knives are so-called forged knives, which is made by hammering red hot pure iron, which is softer, and steel, which is harder, together.
The reason why they do such hassle work is it can make the knife very sharp and it prevents bending, chipping and breaking. It also make the knife easy to get sharpened.
These are the brief characteristics of Japanese knives.
1. Cuts well
2. Does not break. Does not bend
3. Easy to grind
4. Rusts
As Japanese knifes rust easily, wash it with warm water and dry well before storing.
The reason why they do such hassle work is it can make the knife very sharp and it prevents bending, chipping and breaking. It also make the knife easy to get sharpened.
These are the brief characteristics of Japanese knives.
1. Cuts well
2. Does not break. Does not bend
3. Easy to grind
4. Rusts
As Japanese knifes rust easily, wash it with warm water and dry well before storing.
★★☆☆☆ 2.0/1
