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K&S - Sydney  |  庫存單位： HST-SHGA-GIN3-KYAN270

初心 x 明神白鷺銀山 K-tip 柳葉 270mm

$7,064.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications
Line Hatsukokoro Shirasagi Ginsan Kasumi
Profile 柳刃刀
Bevel Type 單斜面
Weight 221 g        7.8 oz
Edge Length 261 mm   .10.28 inch
Heel Height 47 mm     .1.85 inch
Width @ Spine 3.6 mm     0.14 inch
Width @ Mid 3.4 mm     0.13 inch
Width @ 1cm from Tip 1.7 mm     0.07 inch
Steel Ginsan / Silver #3 | 不鏽鋼
Blade Construction Nimai - Stainless Clad
Hardness (HRC) 60 - 62
Surface Finish 霞
Handle Octagonal Ebony with Black Horn Ferrule
Region 土佐
Best for
  • 專業廚師
  • 愛好者
    		•
    • 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 Shirasagi family from Hatsukokoro contains a series of single bevel knives sharpened at Myojin Riki Seisakusho - a workshop from Kochi prefecture that is well know for its top notch sharpening and polishing. This Ginsan stainless steel line is a great complement to the existing Blue/White 2 Shirasagi, offering another low maintenance Ginsan steel Deba at a reasonable price.

    The Shirasagi Ginsan have demonstrated a consistent level of finish that we expect from Myojin Riki, the spine is well rounded, the smoothened coil and other corners fall into smoothly polished surfaces, the Migaki is done well on the Hira and the bevel have a contrasting Kasumi, with scratches oriented towards different directions to create a sharp Shinogi line. The blade is forged in a distinct Tosa manner, with curved and tapered Machi and a more round look compare to the typical Sakai counterparts.

    These knives are positioned a bit lower than the Sakai Takayuki Gintan line in price, and they are very similar in terms of their features and performance. It's always good to have another option, not to mention it's a more budget friendly one in rather niche category of Ginsan Deba.

    Pros Cons
  • 專業人士首選
  • 容易保養
  • 優異的做工與細節
    		•
  • 刀刃需再修整
    		•

    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

    明神力

    明神利器製作所由在大阪——刀劍重鎮——磨練技藝的創辦人創立，至今已有八十多年歷史。專精於鋼鐵刀具，近年致力於不鏽鋼刀，因輕巧、防鏽、鋒利度佳而備受專業人士與一般消費者青睞。其刀具結合傳統刀劍常見的「積層鋼紋」技術。第二代持續創新，依據用戶需求客製產品，同時積極參與在地傳統藝能與刀具修繕，為文化保存盡一份心力。

    • 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： Ginsan / Silver #3

      Ginsan steel, also known as Silver 3 or G3 steel, is a type of stainless steel used in high-quality kitchen knives. It is appreciated for its ability to offer the traditional feel and sharpness of carbon steel while providing the corrosion resistance of stainless steel. Ginsan steel contains a moderate amount of carbon, chromium, and other alloying elements that ensure a good balance between edge retention and ease of sharpening. This steel is particularly favored for its fine grain structure, which allows for a very sharp edge, and its resistance to rust makes it a popular choice among professional chefs and home cooks who seek the performance of carbon steel without the maintenance challenges. Ginsan steel knives are known for their durability, ease of care, and excellent cutting performance, making them a preferred option for those looking for high-quality stainless steel cutlery.

      製造商：

      • 日立特殊鋼，日本

      性質： 不鏽鋼

      硬度： 60 - 62

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    • 建構： Nimai - Stainless Clad

      二枚（Nimai，兩層）是日本傳統廚刀製作方式，常見於柳刃、出刃、薄刃等原生日式刀具。製作時，將一片軟夾鋼貼合於芯鋼，兩片金屬鍛焊後再塑形為刀。

      二枚刀通常採用單刃研磨方式，硬化芯鋼裸露於刀身的平面或凹面一側，軟夾鋼則包覆另一側並延伸至背部。軟夾鋼為較硬且脆的芯鋼提供支撐，使刀刃既可保持鋒利又兼具一定強度。由於日式單刃刀通常沒有次刃，軟夾鋼與凹面研磨的結合，讓研磨過程比單鋼或本燒刀更容易。

      近年來，刀匠們開始在傳統以碳鋼鍛造的二枚刀上嘗試使用不鏽鋼夾層。但與三枚構造不同，即使不鏽鋼夾層能保護一側，芯鋼仍會在凹面裸露。現今市售的不鏽鋼夾二枚刀，通常會搭配不鏽鋼芯鋼與不鏽鋼夾層，使二枚及傳統單刃刀對有興趣的用家來說更容易入門。

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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： 八角和柄

      材料：

      • Ebony
      • Black Buffalo Horn

      Standard octagonal section and profile handle made with black ebony, with a black buffalo horn ferrule.

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    K&S - Sydney

    初心 x 明神白鷺銀山 K-tip 柳葉 270mm

    $7,064.00

    Hatsukokoro x Myojin Shirasagi Ginsan Yanagiba 270 毫米，採用烏木手柄和黑色套圈，帶有 Kasumi 飾面。 

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