Myojin Riki | 庫存單位： TS-B2SANMAI-SU210

鐵神藍 2 筋引霞 210mm

Name: 鐵神藍 2 筋引霞 210mm
Brand: Myojin Riki
SKU: TS-B2SANMAI-SU210
Price: 9478.0 TWD
Availability: OutOfStock

$9,478.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

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K&S Price: AU $9,478.00^* inc. tax , vs:

Hitohira JP	AU $572.0	--93.96%
Store TT	AU $571.0	--93.98%

^* For overseas buyers you pay no GST (10%) and low shipping rate.
Last Update: 2025-08-17T17:07:24Z

Detailed Specifications

Line	Tetsujin Blue 2 Kasumi
Profile	筋引 / Slicer
Bevel Type	雙斜面
Weight	123 g 4.34 oz
Edge Length	213 mm .8.39 inch
Heel Height	34 mm .1.34 inch
Width @ Spine	2.6 mm 0.1 inch
Width @ Mid	2.0 mm 0.08 inch
Width @ 1cm from Tip	0.9 mm 0.04 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

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

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：筋引

Slicer

筋引（Sujihiki），又稱筋引き，是一種日本切片刀，其刀刃比西式廚刀更薄且更鋒利。其長刀身特別適合精細地薄切熟肉，以及優雅地切片肉凍與肉醬。刀刃長度從210mm至300mm（8.3至12英吋）不等，其中270mm與300mm因切片順暢高效而特別受歡迎。筋引的精心設計體現了日本傳統的精密工藝與專注功能性的完美結合，滿足專業廚師與料理愛好者的需求。

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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

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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.

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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：
- 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。

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	210毫米
重量	123克
腳尖到腳跟的長度	213毫米
鏟刀根部高度	34毫米
脊椎至腳跟的寬度	2.6 毫米
葉片中部脊寬	2.0 毫米
距尖端約 1 公分處的脊柱寬度	0.9 毫米

鐵神藍 2 筋引霞 210mm

Detailed Specifications

Care Instruction

明神力

個人資料：筋引

鋼材： Blue 2 / Aogami #2

建構：三枚夾－軟鐵夾鋼

完成：霞

手柄規格

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