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Myojin Riki  |  庫存單位： MYOJ_G3UKB_KGY240EB

Tetsujin Ginsan Ukiba K-tip Gyuto 240mm 烏木手柄

$12,111.00

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 $12,111.00* inc. tax , vs:
Hitohira JP AU $588.0 --95.14%

* For overseas buyers you pay no GST (10%) and low shipping rate.
Last Update: 2025-08-17T17:07:35Z

Detailed Specifications
Line Tetsujin Ginsan Ukiba
Profile 牛刀 / Chefs Knife
Bevel Type 雙斜面
Weight 214 g        7.55 oz
Edge Length 232 mm   .9.13 inch
Heel Height 51 mm     .2.01 inch
Width @ Spine 2.5 mm     0.1 inch
Width @ Mid 2.3 mm     0.09 inch
Width @ 1cm from Tip 0.9 mm     0.04 inch
Steel Ginsan / Silver #3 | 不鏽鋼
Blade Construction 三枚 - 不鏽鋼夾層
Hardness (HRC) 60 - 62
Surface Finish Ukiba
Handle Octagonal Ebony
Region 土佐
Best for
  • Pro chefs
  • First-timers
  • Students
    		•
    • 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 Ginsan延續了所有Tetsujin系列的優點：切割性能優異，手感紮實，同時在處理食材時依然輕鬆順暢。

    如果你對Tetsujin這個品牌不熟悉，它其實是由兩位朋友兼同事——田村徹與明神直人（明神利器）——合作創立的。

    鍛造師：田村徹

    研磨師：明神直人

    Pros Cons
  • 經濟實惠
  • 表現優異
  • 容易照顧
    		•
  • 非高級鋼材
    		•

    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： 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

      <<滑動看更多>>

    • 建構： 三枚 - 不鏽鋼夾層

      Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

      <<滑動看更多>>

    • 完成： Ukiba

      Ukiba(浮き刃, floating edge) finish describes a very specific look where the blade is finished mostly in Migaki/brushed finish, and a band of hazy matt finish is applied right above the cladding line using sandblasting. The shiny core steel contrasts with the matt band on the cladding and highlight the edge. As the cladding lines are usually wavy, the edge would looks like it's floating above a cloud, which grant this finish the name Ukiba.

      <<滑動看更多>>

    • 手柄規格

      個人資料： 八角和柄

      材料：

      • Ebony

      這款手柄以整塊烏木精心製作，展現出極簡優雅與實用設計。其獨特的八角形結構，配合微妙的收腰設計，帶來舒適的握感與吸睛的幾何輪廓。烏木因其深邃色澤與耐用性聞名，這款手柄由單一木塊細緻切割而成，確保無縫結構，完美呈現木材的天然美感與紋理。表面經高度拋光，呈現亮澤質感，不僅突顯烏木的奢華深色，也為使用者帶來順滑的觸感。這種設計體現極簡主義，專注於簡潔、品質與實用性。八角形結構結合收腰設計，為經典材質注入現代感，使其成為融合傳統工藝與當代美學的亮眼之作。

      << 滑動查看更多

    Myojin Riki

    Tetsujin Ginsan Ukiba K-tip Gyuto 240mm 烏木手柄

    $12,111.00
    Tetsujin Ginsan 與所有其他 Tetsujin 系列具有相同的品質：出色的切割性能和堅固的手感，但可以毫不費力地滑過配料。如果你不熟悉 Tetsujin 品牌，這是兩個朋友和同事之間的合作：Myojin Riki 的 Toru Tamura 和 Naohito Myojin。鐵匠：田村徹 (Toru Tamura) 磨刀師：明神直人 (Naohito Myojin)
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