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Sakai Takayuki  |  庫存單位: SATA_VGKU_GY240

堺貴之 黑影 VG10 牛刀 210/240mm

$6,632.00
尺寸

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣!

Detailed Specifications
Profile 牛刀 / Chefs Knife
Bevel Type 雙斜面
Weight 157 g        5.54 oz
Edge Length 215 mm   .8.46 inch
Heel Height 47 mm     .1.85 inch
Width @ Spine 2.0 mm     0.08 inch
Width @ Mid 2.0 mm     0.08 inch
Width @ 1cm from Tip 1.2 mm     0.05 inch
Steel VG10 | 不鏽鋼
Hardness (HRC) 59 - 61
Handle 八角紫檀柄 黑色口輪
  • 澳洲境內 200 澳元以上的刀具可免費送貨。
  • 透過 DHL Express 進行全球運輸,需要 3 至 5 天。



Care Instruction
  1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
  2. Wash with neutral detergent after use, and wipe dry;
  3. Please don't wash knife with dishwasher, it will damage the wood handle;
  4. Be careful not to leave the knife close to a heat source for a long time;
  5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
  6. It is best to sharpen a Japanese knife regularly on a waterstone.
  7. Error: Steel nature unknown
  • 個人資料: 牛刀

    Chefs Knife

    A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう) gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

    A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

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  • 鋼材: VG10

    Takefu VG10 是一種高級不鏽鋼,以其優異的持刃性和鋒利度而著稱。它在日本廚刀製造商中非常受歡迎,廣泛應用於各類刀具,包括廚刀、折刀和定刃刀。

    VG10 的硬度約為 60-61 HRC,有些製造商甚至能達到 62 HRC,確保良好的持刃力與抗染性。其成分包含 15% 鉻(Cr)以提升耐腐蝕性,1% 鉬(Mo)和 1.5% 鈷(Co)可強化基體,使其擁有高硬度與耐用性。釩(V)的加入使其微結構更細緻,並與鉻、鉬共同產生硬質碳化物,進一步提升耐磨性。VG10 易於研磨,加工性佳,且可藉由高溫回火進行二次硬化,適合經表面塗層處理(最高約 450℃)的刀具。其全面的性能使 VG10 不鏽鋼極具多元性,無論是廚房、通用刀具還是機械刀片都能展現卓越表現。

    製造商:

    • 日本武生特殊鋼

    性質: 不鏽鋼

    硬度: 59 - 61

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  • 建構:

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  • 完成:

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  • 手柄規格

    個人資料: 八角和柄

    材料:

    • 烏木

    Octagonal wenge wood handles on kitchen knives offer a combination of functionality and aesthetics tailored specifically for culinary tasks. Crafted from durable wenge wood, these handles ensure longevity and resilience to the rigors of kitchen use, standing up to moisture, heat, and frequent handling. The octagonal shape isn't just about style; it's designed to fit comfortably in the hand, providing a secure grip and optimal control, enhancing the user's culinary precision.

    In the kitchen, where attention to detail is paramount, the ergonomic design of the wenge wood handle becomes particularly advantageous. Whether slicing, chopping, or mincing ingredients, the handle's comfortable grip minimizes hand fatigue and enables the chef to maintain a steady hand for consistent and precise cuts.

    Visually, the dark hue and distinct grain pattern of wenge wood add a touch of elegance to any kitchen knife. The natural beauty of the wood complements the blade, creating a striking contrast that elevates the overall aesthetic appeal of the knife.

    Furthermore, the balance achieved by the octagonal shape of the handle enhances the knife's maneuverability, allowing for smooth and controlled cutting motions. This balance is essential for achieving uniform slices and enhancing the overall user experience in the kitchen.

    In summary, a wenge wood handle on a kitchen knife combines durability, comfort, and style, making it a practical and visually appealing choice for home cooks and professional chefs alike.

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Sakai Takayuki

堺貴之 黑影 VG10 牛刀 210/240mm

$6,029.00

全新Takayuki Kurokage系列,採用先進的VG10鋼材,並搭配鐵氟龍塗層。獨特的鐵氟龍塗層帶來卓越的食物釋放效果,而高碳VG10鋼材則帶來堅韌持久的刃口。 搭配K&S 八角形 烏木 手柄。

Takayuki是日本領先的廚刀製造商,總部位於大阪堺市。堺市的刀匠擁有600多年的製刀歷史,生產了日本大部分的專業廚刀。

 

測量 

210毫米 240毫米
重量 153克 204克
總長度 363毫米 398毫米
腳尖到腳跟的長度 215毫米 244毫米
鏟刀根部高度 46.6 毫米 52毫米
脊椎至腳跟的寬度 2.1 毫米 2.1 毫米
葉片中部脊寬  2.1 毫米 2.0 毫米
脊柱距尖端約 2 公分的寬度 1.1 毫米 1.1 毫米

 

鋼材種類: VG10 芯材,不銹鋼包層

硬度(HRC): 60-61

手柄設計: 八角形雞翅木手柄,帶黑色套圈

 

維護:


 


 

尺寸

  • 210毫米
  • 240毫米
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