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Hatsukokoro  |  庫存單位： NIGA_RYUSB2_ST170

Nigara x Hatsukokoro Ryusui Blue 2 大馬士革三德 170mm

$8,475.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications
Line 初心 流水藍鋼二號
Profile 三德刀
Bevel Type 雙斜面
Weight 168 g        5.93 oz
Edge Length 167 mm   .6.57 inch
Heel Height 50 mm     .1.97 inch
Width @ Spine 4.9 mm     0.19 inch
Width @ Mid 2.5 mm     0.1 inch
Width @ 1cm from Tip 0.7 mm     0.03 inch
Steel Blue 2 / Aogami #2 | 碳鋼
Blade Construction Sanami - Soft Iron Damascus Clad
Hardness (HRC) 61 - 63
Surface Finish Nashiji
Handle 八角樺木瘤加間隔飾片
Region 青森
Best for
  • 愛好者
  • 專業廚師
    		•
    • 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 Hatsukokoro Ryusui(流水, flowing water) kitchen knife, crafted by renowned maker Nigara in Aomori, Japan, is a masterful blend of artistry and functionality. Featuring a unique nashiji damascus finish that resembles flowing water, this knife is visually stunning and stands out in any kitchen.

    Its core is made from Blue 2 steel, known for its exceptional sharpness, edge retention, and ease of sharpening. The knife boasts a super thick spine at the heel with a drastic taper, reminiscent of Sanjo knives, enhancing its strength and precision. Thanks to the weigh given by the thick spine, the keen edge formed out of Blue 2 steel has very little hesitation drop though the food. However a concave grinde of the bevel on this thicker knife means a some food sticking tent to occur when cutting thin slices of vegetables.

    The caldding of the Ryusui line is very unique, it has a mineral-like texture with varying darker and lighter spots across the flat zone of the blade, followed by a dense damascus pattern falls down towards the edge. This creat a look of small stream flow alongside an acient rock, which I found fits the name of the line perfectly. Although we classify the finish of this line as a Nashiji finish, complexity of the colour and texture on the cladding of these blades have far surpass the typical Nashiji we often see.

    Handcrafted with meticulous attention to detail, the Ryusui offers exceptional cutting performance, making it a prized possession for both professional chefs and home cooks who appreciate fine craftsmanship

    Pros Cons
  • Great artistic
  • Excellent fit and finish
  • Excellent performance
    		•
  • 相對難以研磨
  • 需要額外照護
    		•

    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

    二唐

    位於日本北部青森縣小而美麗的弘前市，二唐刃物已有350年製作武士刀的歷史，當中以國俊大師（國俊）為其世代中最著名的刀匠之一。現由第八代鍛刀師吉澤剛（吉澤 剛）領軍，並由其父吉澤俊壽（吉澤 俊寿）協助，二唐因其精湛的鍛造技術與無與倫比的品質控管而聲名大噪。

    • 個人資料： 三德刀

      The Santoku knife, embodying the meaning "three uses," is a cornerstone in Japanese kitchens, adept at slicing, dicing, and mincing. Esteemed for its versatility, it features a blade length typically between 15cm and 20cm (6 to 8 inches), catering to a wide array of culinary tasks. Distinguished by its less pointy tip compared to the Gyuto, the Santoku boasts a unique profile that contributes to its functionality and popularity. Its design is tailored to provide ease and efficiency in preparation, also because of its less aggressive prrofile, making it a preferred choice for home cooks.

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    • 鋼材： Blue 2 / Aogami #2

      Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

      Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.

      製造商：

      • 日立特殊鋼，日本

      性質： 碳鋼

      硬度： 61 - 63

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    • 建構： Sanami - Soft Iron Damascus Clad

      三枚（Sanmai，三層）是雙刃刀常見的構造方式，即將兩片較軟的夾鋼鍛焊於較硬的芯鋼兩側。經過熱處理後，較硬但更脆的芯鋼會形成鋒利的切刃，而較軟的夾鋼則支撐芯鋼，提升整體刀身強度。

      大馬士革三枚結構以大馬士革鋼作為三枚構造的夾層材料，為刀身增添美觀。然而，日式廚刀中以碳鋼為芯的夾層大馬士革通常採用軟鐵製成，因此同樣需要細心保養才能保持外觀。

      軟夾鋼讓薄刃處理比本燒或單鋼構造容易許多。但當夾鋼為大馬士革時，不論是蝕刻、拋光還是鏡面拋光，薄刃過程都會對夾層造成影響，意味著大馬士革的外觀不會如剛開箱時那樣。

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    • 完成： Nashiji

      日本廚刀上的「梨地」指的是一種獨特的表面紋理處理，外觀類似亞洲梨（在日文中稱為「梨」）的果皮。這種質感是透過特定的敲擊與拋光工藝製成，使刀身呈現低調霧面且帶有些許不規則的觸感。除了美觀外，梨地還有實用性：表面形成微小空氣層，可減少食材附著於刀身上。這種工藝常見於傳統日本刀，如三德刀、菜切刀，因其功能性與視覺效果而備受推崇，增添整體料理體驗。

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    • 手柄規格

      個人資料： 八角和柄

      材料：

      • Birch Burl Stabilized

      這把初心廚師刀上裝飾的穩定化樺木瘤手柄，既展現了精湛的工藝，也體現了大自然的美麗。樺木瘤因其錯綜複雜的紋理和獨特的質感而備受珍視，經過細緻的穩定化處理後，能大幅提升耐用性與穩定性，確保長久使用並有效抵禦濕氣與磨損。

      手柄的人體工學設計提供舒適且穩固的握感，即使長時間使用也不易感到疲勞。其流線型輪廓與均衡的重量分布，有助於在烹飪時精確掌控，輕鬆操作。

      樺木瘤的天然色澤與紋理變化營造出引人入勝的視覺美感，使每一支刀柄都獨一無二。這種功能性與美學的和諧結合，不僅提升了廚師刀的表現，也為廚房增添一抹優雅，充分展現初心刀具無與倫比的工藝。

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    Hatsukokoro

    Nigara x Hatsukokoro Ryusui Blue 2 大馬士革三德 170mm

    $8,475.00
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