真崎 白鋼二號 黑打 菜切刀 180mm

日式蔬菜刀

The Nakiri(菜切) knife is a distinctive tool in the Japanese kitchen, resembling a slender, shorter variant of a Chinese cleaver and serving as the household counterpart to the professional-grade Usuba. It is characterised by its relatively flat edge profile, emphasising straight, clean push cuts through vegetables without the need for rocking. This flat edge makes a full contact with chopping board when pushed down and it means there will be little to no chance of food still connect after the cut - a common problem with blade with very curved profile. Unlike Usuba, the thin and double bevel Nakiri is much better at penetrating dense and tough roots and tubers, Although sacrifices the ability to do delicate pinpoint slice, the rounded tip can give you a bit more sense of safety in operation.

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白鋼二號，又稱白紙鋼二號或白紙鋼#2，長久以來被視為製作高級日式廚刀的首選鋼材。此鋼材以能鍛造出鋒利刀刃、具適度韌性、持久銳利度，且易於研磨而聞名。雖然其碳含量（C：1%）略低於白鋼一號（C：1.3%），但仍需高超的工藝技術才能有效駕馭。經驗豐富的刀匠之技藝，是將此材料轉化為頂級廚刀的關鍵。儘管白鋼二號具備優異特性，但其反應性極高；因此，以此鋼材製成的廚刀需要細心保養，包括使用後立即擦拭並擦乾，以防鏽蝕。

三條與堺地區的廚刀廣泛採用白鋼二號作為主流鋼材。

製造商：

• 日立特殊鋼，日本

材質特性：碳鋼

硬度：60- 64

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輪廓：八角柄 WA

材質：

• 黑檀木

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