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Sakai Takayuki  |  庫存單位： SATA_W3NK_YA270

堺貴之 白 3 日本金世柳葉 270mm

$3,215.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications
Line 堺孝行金星白鋼3
Profile 柳刃刀
Bevel Type 單斜面
Weight 178 g        6.28 oz
Edge Length 260 mm   .10.24 inch
Heel Height 35 mm     .1.38 inch
Width @ Spine 4.0 mm     0.16 inch
Width @ Mid 3.2 mm     0.13 inch
Width @ 1cm from Tip 1.5 mm     0.06 inch
Steel White 3 / Shirogami #3 | 碳鋼
Blade Construction 二枚軟鐵夾鋼
Hardness (HRC) 59 - 61
Surface Finish 霞
Handle D Shaped Ho Wood Black Ferrule
Region 堺
Best for
  • 專業主廚
  • 學生
    		•
    • 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。


    The Sakai Takayuki Kinsei(謹製) line contains a series of single bevel knives in Hitachi Yasugi White #3 carbon steel, made for entry level Japanese chefs who are in need of an entry level but authentic WA Hocho. These knives are forged in the classic Nimai soft iron clad fashion, paired with a Ho wood handle, offering an affordable way to get into the world of single bevel knives as they are a bit harder to find.

    The steel used is White #3 carbon steel, although the less carbon content have lead to a slightly lower hardness, the ease of sharpening can be an advantage for a beginner's knife. As single bevel sharpening is different from double bevel, and the amount of material removal required on the bevel is much greater, a softer steel can be beneficial as is can regain its sharpness sooner.

    The chipping and damages can also be repaired much easily, which is a big plus considering that many of the single bevel knives have a thinner edge and some of them will be put to heavy use(Deba). The user can repair these damage much easily and modify the profile and geometry with a stone instead of machinery. For those who want to learn advanced sharpening and polishing, the soft iron cladding also offers a great testbed, where a Hongasumi polish can be effectively achieved.

    Of course the downside would be the need for maintenance for a carbon steel, plus the Ho wood handle which is not as resistant to moistures and stains. But they are exactly how WA honcho been built for hundreds of years, and I wouldn't be complaining with the price that Sakai Takayuki offers for getting into the world of traditional single bevel knives.

    Pros Cons
  • 價格親民
  • 專業人士首選
    		•
  • 易生鏽
  • 非高級鋼材
    		•

    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

    堺孝行

    Sakai is the largest knife making region of professional single bevel knives, with over 600 years of knife making history. Sakai Takayuki stands out as the largest brand in the region. These knives, celebrated for their precision slicing and unparalleled sharpness, cater to professional chefs and culinary enthusiasts who demand the highest quality. At the heart of Sakai Takayuki's operations is the Sanbo Factory, a dedicated hand forge knife plant. Contrary to the notion of it being a place of innovation, the Sanbo Factory is focused on the traditional art of knife-making, where skilled artisans employ time-honored techniques to create knives that are both functional and beautiful.

    Adding to the brand's allure are collaborations with famed Sakai craftsmen like Itsuo Doi, who works exclusively for Sakai Takayuki. Doi's contributions exemplify the brand's commitment to maintaining the highest standards of craftsmanship.

    • 個人資料： 柳刃刀

      柳刃刀，簡稱柳刃，是日本料理界經典必備的刀具，專為製作生魚片、壽司及切割生魚和海鮮而設計。作為刺身包丁家族的一員，以其長而纖細的刀身著稱，能輕鬆實現精準切割。刀刃長度從約210mm至360mm不等，家庭常用240mm和270mm，專業廚房則多選用300mm以上。這款刀的設計不僅僅是美觀，更是為了滿足日本料理對精準的要求，是新手與專業廚師都不可或缺的重要工具。

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    • 鋼材： White 3 / Shirogami #3

      White Steel No.3, while not as commonly referenced as White Steel No.1 or No.2, is another variant in the family of Japanese high-carbon steels, known as Shirogami steels. It has a lower carbon content (0.8%) compared to White Steel No.1 (1.2%) and No.2 (1.0%), making it slightly softer and thus more forgiving during use. This characteristic makes it easier to sharpen and less prone to chipping, but it may not hold an edge as long as its higher carbon counterparts. White Steel No.3 is suited for those seeking the fine edge and purity of traditional Japanese cutlery but prefer a blade that requires less meticulous maintenance. Like other Shirogami steels, it is highly reactive and requires proper care to prevent rust and corrosion. This steel is appreciated for its balance between ease of sharpening and performance, offering a good entry point for those new to high-carbon Japanese knives or for applications that benefit from a more durable edge.

      製造商：

      • 日立特殊鋼，日本

      性質： 碳鋼

      硬度： 59 - 61

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    • 建構： 二枚軟鐵夾鋼

      Nimai(Two Piece) is the Japan's traditional approach to the kitchen knife making, this construction method is typically found on knives with native Japanese origins like Yanagiba, Deba and Usuba. When constructing a Nimai knife, a piece of soft cladding metal will be placed onto a core steel, the two pieces of metal are then forgewelded and shaped into the knife.

      The Nimai knives are usually sharpened in single-bevel fashion, with hardened core steel exposed on the flat/hollow-ground side and soft cladding warping over the other side and over the spin. The soft cladding offers support for the harder yet more brittle core steel so the knive can have a thin, sharp edge while have some overall strength. Since the single bevel Japanese knives usually don't have a secondary bevel, the combination of soft cladding and hollow-grind have made the sharpening process easier than Monosteel and Honyaki knives.

      If Nimai construction represents the classic Japanese knifemaking, then the Nimai with carbon steel core and soft iron cladding is the essence of this classical approach. Although the entire blade will be prone to rusting, the ease of sharpening have made these blades the first choice for chefs who work in traditional Japanese restaurants, where the constant wiping and routine shrpening offset the downsides. If you are interested in experiencing traditional Japanese kitchen knife ownership and willing to spend time take care of your knife, a Nimai Soft Iron Clad knife will deliver that experience with hundreds of years of history behind it.

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    • 完成： 霞

      霞（Kasumi）是一種日本傳統刀具表面處理技法，特別用於軟鐵與硬鋼結合製成的刀具。Kasumi意為「霧」，形容刀身斜面兩種金屬交界處呈現的朦朧啞光質感。這種效果不僅美觀，更展現職人融合不同金屬的高超技藝，突顯刀具兼具美感與實用性。

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    • 手柄規格

      個人資料： D 形和柄

      材料：

      • 朴木
      • 黑水牛角

      這是一款許多正本總本店及東京刀匠愛用的經典手柄。輕巧、防滑且實用。不過因為其有方向性，出廠時需預先考慮右手或左手操作。

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    Sakai Takayuki

    堺貴之 白 3 日本金世柳葉 270mm

    $3,215.00

    Sakai Takayuki 日本金瀨系列是 Sakai Takayuki 的特別之作。白色三碳鋼確保了良好的切割性能。獨特的刻字賦予其更獨特的外觀。細節處的拋光也同樣出色。

     

    測量

      測量

    重量 

    		 178克

    總長度

    		 411毫米

    腳尖到腳跟的長度

    		 260毫米

    鏟刀根部高度

    		 35.5毫米

    脊椎至腳跟的寬度 

    		 4.0 毫米

    葉片中部脊寬

    		 3.2 毫米

    距尖端約1公分處的脊椎寬度

    		 1.5 毫米

     

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