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Myojin Riki  |  庫存單位： MYOJ_B2KU_KDE180

明神力 x 初心白鷺 Blue 2 黑內 K-Tip Deba 180mm

$7,235.00

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 Blue 2 KU Single bevel
Profile 出刃
Bevel Type 單斜面
Weight 347 g        12.24 oz
Edge Length 190 mm   .7.48 inch
Heel Height 55 mm     .2.17 inch
Width @ Spine 7.3 mm     0.29 inch
Width @ Mid 6.0 mm     0.24 inch
Width @ 1cm from Tip 2.8 mm     0.11 inch
Steel Blue 2 / Aogami #2 | 碳鋼
Blade Construction 二枚軟鐵夾鋼
Hardness (HRC) 61 - 63
Surface Finish Kurouchi Tsuchime
Handle Octagonal Teak Black 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。


    「初心」by 明神白鷺(白鷺)Blue 2 Kurouchi 單刃系列是由明神利器製作所生產、初心委託的「實用型單刃」刀具系列。它有一個雙生系列 Shirasagi White 2，外觀不同但同樣出自此製作者之手。如果你對明神不熟悉，他們是一家位於四國高知縣土佐的父子刀工坊。父親明神健專精於單刃刀研磨，兒子明神直人則專注於雙刃刀研磨，田村徹則是主要鍛造師傅。

    本系列作為單刃系列，由明神健研磨、田村徹鍛造。不僅能在這系列中找到如柳刃刀等傳統刀型，還有現代如牛刀等單刃造型。正如明神利器一貫的高水準，整把刀的細節與做工極為均勻，即使是先丸柳刃的刀尖也能見到一絲不苟的處理，甚至有些更高價的刀款都難以達到。初心給這條細緻的系列命名為「Kirasagi（小鷺）」，其光滑拋光搭配Kurouchi黑皮處理，完美呼應鷺鳥優雅的白羽與深色喙。

    這個系列非常適合想體驗單刃刀但又覺得柳刃、出刃、薄刃太專業的朋友。擁有單刃牛刀能讓你體會單刃刀的特性，同時不會受限於只能切特定食材。此外，Kurouchi黑皮與碳鋼的結合，能在保有正宗碳鋼「切味」的同時，提供一定程度的防鏽保護。

    不過，單刃構造讓這些刀比同尺寸、同形狀的普通刀更厚重，不僅重量增加，切入馬鈴薯等密實食材時阻力也較大。然而，本系列的傳統單刃刀仍具備極高價值，明神利器出品的刀具皆有優異做工，Kurouchi黑皮與輕微槌目紋理讓這系列成為傳統亮銀色柳刃／出刃的有趣替代選擇，且價格親民。如果你偏好傳統外觀，雙生系列 Shirasagi White 2 也能帶來同等工藝水準。

    Pros Cons
  • 經濟實惠
  • 極佳的做工與細節
    		•
  • 易生鏽
  • 較重
    		•

    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： 出刃

      A deba knife is a traditional Japanese kitchen knife specifically designed for butchering fish, though it can also be used for poultry and other meats with smaller bones. Here are some key characteristics and features of a deba knife:

      Blade Material: Deba knives are available in various materials, including traditional carbon steels such as shirogami (white steel) and blue steel, as well as stainless steel variants like molybdenum stainless steel. Carbon steel is preferred for its excellent sharpness and edge retention, while stainless steel variants are less prone to rust.

      Blade Design: Deba knives typically have a single bevel blade, meaning they are sharpened completely on one side. This design is intended for right-handed use, though left-handed versions are available by special order.

      Blade Geometry: The blade of a deba knife is heavy and thick-spined, with a blade length ranging from 5 to 7 inches. This design, along with the weight of the knife, allows it to easily cut through fish bones and joints.

      Primary Purpose: The primary purpose of a deba knife is to break apart full fish, removing heads, fins, and bones, and filleting them. It is also suitable for butchering poultry and other meats with smaller bones.

      Technique Tips: When using a deba knife, it's recommended to allow the weight of the blade to do the work. A sturdy grip is essential, with the middle, ring, and pinkie fingers wrapped firmly around the handle. The pointer finger should be placed on the spine of the knife, while the thumb is positioned close to the heel edge of the blade to steady the strokes. When cutting through bones, downward pressure should be applied with the non-dominant hand to push the knife cleanly through.

      滑動看更多>>

    • 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

      <<滑動看更多>>

    • 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.

      <<滑動看更多>>

    • 完成： Kurouchi Tsuchime

      Kurouchi Tsuchime 是結合原始黑皮與充滿個性的槌目處理。常見的Kurouchi（黑打）工藝會保留鍛造後的黑色氧化層與鍛造紋理，讓刀身呈現各種獨特紋路與凹痕。Kurouchi與Tsuchime的結合不僅美觀，也兼具實用：減少阻力、幫助食材脫離並保護鋼材不易生鏽。總體而言，Kurouchi Tsuchime 是兼具實用性與美感的獨特刀面處理。

      <<滑動看更多>>

    • 手柄規格

      個人資料： 八角和柄

      材料：

      • Teak
      • Black Buffalo Horn

      柚木以耐用與豐富紋理著稱，為烹飪時的精準操作提供堅固且舒適的握感。搭配流線型黑牛角口環，手柄呈現鮮明對比，為整體設計增添一抹精緻感。

      手柄採用八角形設計，具備人體工學優勢，能從多角度提供穩固且舒適的握持感。自底部至頂部的收腰造型，帶來平衡手感與最佳控制力，讓切片、剁碎或切丁時操作更為流暢自如。

      << 滑動查看更多

    Myojin Riki

    明神力 x 初心白鷺 Blue 2 黑內 K-Tip Deba 180mm

    $7,235.00

    Myojin Blu2 2 Kurochi K-tip Deba 165mm 帶雞翅木手柄，Hatsukokoro 品牌。

    測量 

    165毫米  180毫米 195毫米
    重量 289克 356克 405克
    總長度 303毫米 321毫米 340毫米
    鞋尖到鞋跟的長度 158毫米 174毫米 190毫米
    鏟刀根部高度 47.9毫米 50.5毫米 55毫米
    脊椎上方腳跟的寬度 7.3 毫米 8.1 毫米 8.3 毫米
    進化 枝中部 5.8 毫米 6.5 毫米 6.6 毫米
    距尖端約 1cm 處的脊柱寬度 3.0 毫米 3.3 毫米 3.5 毫米

     

    鋼：藍色 2 芯，附軟鐵包層

     

    硬度（HRC）：62-64

     

    手柄設計：K&S 雞翅木手柄，可選

     

    =============

    Hatsukokoro（初心）是個新興的日本高端刀具品牌，與許多知名刀匠合作，旨在向市場推出獨具匠心的高端廚刀，而非像其他品牌那樣定價過高。 K&S 首次推出由 Yoshikane 設計的 Hatsukokoro，其特色是 icoinc Yoshikane SKD 梨字線。他們最新的作品是明神力製作所的單斜麵線。 

    Hatsukokoro by Myojin 單斜面刀系列是由明神力製作所生產、Hatsukokoro 委託的「實用單斜面」刀具系列。如果您不熟悉明神，它是位於四國島土佐縣的父子製刀工坊。父親Tateo專攻單斜面刀的磨削，兒子 Naohito Myojin 專攻雙斜面刀的磨削，而他們的首席鐵匠是田村徹 (Toru Tamura)。順便提一句，田村徹和 Naohito Myojin 是 Tetsujin 品牌的創始人，該品牌由幸之助 (Konosuke) 和其他幾家刀店經銷。

    Myojin 的 Hatsukokoro 品質非常高，具有出色的貼合度和做工。 

    鐵匠：田村徹

    磨刀器：Tateo Myojin (明神健)

     

     

     

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