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Myojin Riki  |  庫存單位： MYOJ_B2KTM_GY240EB

鐵人藍 2 霞牛斗 240mm 烏木

$11,246.00 $12,495.00

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K&S Price: AU $11,246.00* inc. tax , vs:
Store KT AU $838.0 --92.55%
Store CK AU $742.0 --93.4%

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Last Update: 2024-11-19T01:01:31Z

Detailed Specifications
Line Tetsujin Blue 2 Kasumi
Profile 牛刀 / Chefs Knife
Bevel Type 雙斜面
Weight 204 g        7.2 oz
Edge Length 230 mm   .9.06 inch
Heel Height 49 mm     .1.93 inch
Width @ Spine 3.1 mm     0.12 inch
Width @ Mid 2.8 mm     0.11 inch
Width @ 1cm from Tip 1.2 mm     0.05 inch
Steel Blue 2 / Aogami #2 | 碳鋼
Blade Construction 三枚夾－軟鐵夾鋼
Hardness (HRC) 61 - 63
Surface Finish 霞
Handle Octagonal Teak Black Ferrule
Region 土佐
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。


    Tetsujin Kasumi 是知名Tanryusen系列的「經濟版」。採用優異的日立青紙二號鋼，搭配雖不稀有但同樣優雅的霞仕上。

    和Tanryusen一樣，這款青二霞系列由田村徹鍛造，明神直人負責開刃。

    Pros Cons
  • 表現優異
  • 刃口厚度薄
  • 極佳的做工與細節
    		•
  • 高預算
  • 需要額外保養
    		•

    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： 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： 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： 三枚夾－軟鐵夾鋼

      Sanmai iron cladding is a traditional Japanese knife construction technique where a hard steel core is sandwiched between two layers of softer iron or steel. This method combines the superior edge retention and sharpness of high-carbon steel with the durability and ease of maintenance provided by the softer outer layers. The sanmai structure offers a balanced knife that is both flexible and resistant to breaking, ideal for precision cutting tasks. The softer outer layers also facilitate easier sharpening and contribute to the aesthetic appeal of the knife through the development of a unique patina over time. While sanmai-clad knives require careful maintenance to prevent rust, their exceptional performance and distinctive appearance make them often a desirable feature of Japanese knives.

      <<滑動看更多>>

    • 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。

      <<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

    鐵人藍 2 霞牛斗 240mm 烏木

    $11,246.00 $12,495.00

     Tetsujin Kasumi 是著名的 Tanryusen 系列的“廉價”版本。 

    與炭龍線相同，這條 Blue 2 Kasumi 線由田村徹 (Toru Tamura) 鍛造，並由明神直人 (Naohito Myojin) 打磨。

    ======

    明神直人（Naohito Myojin）是一位來自高知縣的年輕磨刀師。雖然他的工作室「明神力製作所」（Myojin Riki Seisakusho）可能不如堺市和越前市的知名品牌那麼出名，但他卻是業內一些著名刀具品牌背後的磨刀師，其中最著名的是鐵人（Tetsujin）品牌和幸之助（Konosuke）的「藤山」（Fuyama）系列。 

    Naohito Myojin Sharpening

    我認為「精緻」這個詞最能形容直人的作品：他的刀不僅擁有久經考驗的切割性能，還擁有市面上頂級的拋光工藝。刀背倒角精美，刀柄拋光得當。刀上刻有他的名字“直人”，可見他對自己的作品引以為豪，我相信您也會喜歡他的刀。


    Naohito Myojin Portrait

    測量 

      210毫米 240毫米 270毫米
    重量 190克 234克
    總長度
    		385克
    腳尖到腳跟的長度 200毫米 235毫米 260毫米
    鏟刀根部高度
    		49.9毫米 53.5毫米
    脊椎至腳跟的寬度
    		3.1 毫米 3.1 毫米
    葉片中部脊寬
    		2.3 毫米 2.8 毫米
    距尖端約1公分處的脊椎寬度
    		0.9 毫米 1.2 毫米

     鋼： 藍色 2 芯，附軟鐵包層


    硬度： HRC 62-63

     

    手柄設計： 柚木手柄和牛角套圈，可選

     

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