Crows Nest 商店現已開業，店內有特價！
1 8
Yoshimi Kato Kintaro  |  庫存單位： KT-SG2DM-GY210

EOFY2025 特別版：Yoshimi Kato Kintaro SG2 大馬士革 Gyuto 210 毫米，烏木手柄和雞翅木 Saya

$12,088.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications
Line 待補 - 不鏽鋼夾心
Profile 牛刀 / Chefs Knife
Bevel Type 雙斜面
Weight 120 g        4.23 oz
Edge Length 213 mm   .8.39 inch
Heel Height 47 mm     .1.85 inch
Width @ Spine 1.8 mm     0.07 inch
Width @ Mid 1.8 mm     0.07 inch
Width @ 1cm from Tip 0.9 mm     0.04 inch
Steel SG2 / R2 | Powdered 不鏽鋼
Blade Construction 待補充
Hardness (HRC) 62 - 64
Surface Finish 待補充
Handle Ebony Mosaic
Best for
  • 待補
    		•
    • 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。


    本產品正在測試與撰寫說明，敬請期待。

    Pros Cons
  • 待補
    		•
  • 待補
    		•

    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.

      滑動看更多>>

    • 鋼材： SG2 / R2

      SG2, also known as Super Gold 2 or R2 steel, is a high-end powdered tool steel by Takefu Special Steel, known for its excellent edge retention, wear resistance, and ability to achieve a hardness of up to 64 HRC. Identical to Kobelco Steel's R2, it's prized in premium knife making for its fine edge sharpness and durability. The powdered nature ensures uniform carbide distribution, enhancing toughness and reducing chipping risks. SG2/R2 is ideal for those seeking top performance and longevity in their cutting tools.

      製造商：

      • 日本武生特殊鋼

      性質： 不鏽鋼

      硬度： 62 - 64

      <<滑動看更多>>

    • 建構： 待補充

      待補

      <<滑動看更多>>

    • 完成： 待補充

      待補

      <<滑動看更多>>

    • 手柄規格

      個人資料： 八角和柄

      材料：

      • Ebony

      這款優雅的手柄以一整塊非洲烏木精心打造，採用築地正本／有次風格的扁平手柄設計。手柄微微收窄，握持時手感極為舒適。

      這個刀柄最突出的特色是那個簡約卻優雅的中央方形鑲嵌釘，這種釘子極難製作。要在一個八角形（而且還是錐形！）的刀柄上打造出方形鑲嵌釘，幾乎是不可能的任務。

      << 滑動查看更多

    Yoshimi Kato Kintaro

    EOFY2025 特別版：Yoshimi Kato Kintaro SG2 大馬士革 Gyuto 210 毫米，烏木手柄和雞翅木 Saya

    $12,088.00

    測量 

    210毫米
    重量 142克
    腳尖到腳跟的長度 216毫米
    鏟刀根部高度 47毫米
    脊椎至腳跟的寬度 2.1 毫米
    葉片中部脊寬 1.9 毫米
    距尖端約 1 公分處的脊柱寬度 0.9 毫米


    加藤良美，加藤宏之子，如今接任武生刀村老字號金太郎（Kintaro）的主鍛造師。加藤先生經常與黑崎合作，他們生產的刀具在幾何形狀和研磨過程上非常相似。他也負責虎徹（Kotetsu）、金弘（Kanehiro）和正掛（Masagake）等其他品牌的許多刀具的生產。

    查看產品
    回到頂部