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Hatsukokoro  |  庫存單位： HT-HBVGXS-CC175

Hatsukokoro Hayabusa VG10 大馬士革中國菜刀 175mm

$4,622.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications
Line 初心隼 VG-10 大馬士革中華刀
Profile 中華刀（菜刀） / 中式菜刀
Bevel Type 雙斜面
Weight 343 g        12.1 oz
Edge Length 180 mm   .7.09 inch
Heel Height 75 mm     .2.95 inch
Width @ Spine 2.5 mm     0.1 inch
Width @ Mid 2.5 mm     0.1 inch
Width @ 1cm from Tip 2.5 mm     0.1 inch
Steel VG10 | 不鏽鋼
Blade Construction Sanmai - Stainless Damascus Clad
Hardness (HRC) 59 - 61
Surface Finish Migaki
Handle Full Tang Chinese Cleaver
Region 兵庫
Best for
  • First-timers
    		•
    • 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。


    This is a great addtion to the already popular Hayabusa(隼) series by Hatsukokoro, providing another budget friendly choice for those who are interested in the Chuka/Chinese Cleaver profile.

    The Chuka is a rather uncommon profile when it comes to the knives made in Japan, and often people will have Sugimoto as their only option which will be priced 300AUD and above. This Hayabusa VG10 Chuka provides us an option at just over 200AUD, for a knife with decent core steel, stainless across the entire blade and a subtle damascus pattern. Remember, that is a lot of steel you get over other profiles.

    There are few drawbacks for these knives, as the result of simplifying the production. Dispite bearing the name of Hayabusa(Peregrine Falcon), the blade is not a fast and nible one, the stamping process brings no taper to the blade, leads to a higher overall weight. The choil and spine are polished, but the absence of rounding can hurt the finger when pressures are applied. If these two main drawbacks are acceptable, there aren't much to be picky about this entry level Japanese Chuka.

    Pros Cons
  • 預算友善
  • 容易保養
  • 家庭理想選擇
    		•
  • Heavy
  • Fit and finish can be improved
    		•

    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

    初志心

    Hatsukokoro as a brand works extensively with the Japanese kitchen knife industry. Through collaboration with makers and manufacturers across the Japan, they’ve designed and created a huge collection of different knives, covering every possible price range while having a great value in many of their product lines. Their capabilities to incorporate resources have built a strong relation with knife makers, and more and more are happy to send their knives down to Amagasaki and have them delivered across the world.

    • 個人資料： 中華刀（菜刀）

      中式菜刀

      The Chuka Bocho, or Chinese cleaver, is a large, versatile knife central to Chinese cooking, featuring a broad, rectangular blade. Beyond its primary functions of slicing, dicing, and chopping vegetables and meat, its wide blade also excels at scooping up prepared ingredients for easy transfer from cutting board to pan. Despite its formidable size, it is not intended for cutting through bone, but rather for precision tasks and handling both fine and heavy-duty chopping. Blade lengths typically range from 180mm to 220mm, offering a generous cutting surface. This knife's unique blend of functionality, including its ability to scoop up ingredients, makes it an indispensable tool in kitchens, especially where quick and precise preparation of large ingredient volumes is essential.

      滑動看更多>>

    • 鋼材： VG10

      Takefu VG10 是一種高級不鏽鋼，以其優異的持刃性和鋒利度而著稱。它在日本廚刀製造商中非常受歡迎，廣泛應用於各類刀具，包括廚刀、折刀和定刃刀。

      VG10 的硬度約為 60-61 HRC，有些製造商甚至能達到 62 HRC，確保良好的持刃力與抗染性。其成分包含 15% 鉻（Cr）以提升耐腐蝕性，1% 鉬（Mo）和 1.5% 鈷（Co）可強化基體，使其擁有高硬度與耐用性。釩（V）的加入使其微結構更細緻，並與鉻、鉬共同產生硬質碳化物，進一步提升耐磨性。VG10 易於研磨，加工性佳，且可藉由高溫回火進行二次硬化，適合經表面塗層處理（最高約 450℃）的刀具。其全面的性能使 VG10 不鏽鋼極具多元性，無論是廚房、通用刀具還是機械刀片都能展現卓越表現。

      製造商：

      • 日本武生特殊鋼

      性質： 不鏽鋼

      硬度： 59 - 61

      <<滑動看更多>>

    • 建構： Sanmai - Stainless Damascus Clad

      三枚（Sanmai）結構是雙刃刀常見的製法，將兩片較軟的夾鋼鍛焊於較硬的鋼芯兩側。經過熱處理後，較硬但脆的鋼芯會形成鋒利的切刃，較軟的夾鋼則支撐鋼芯，提升刀身整體強度。

      大馬士革三枚結構是以大馬士革鋼作為三枚夾鋼材料，為刀身增添美感。若核心為不鏽鋼，則大馬士革夾鋼也會是不鏽鋼，這樣能保護碳鋼或半不鏽鋼芯不易生鏽或變色。

      軟夾鋼讓薄刃修磨比本燒或單鋼結構容易許多。但若夾鋼為大馬士革，無論是蝕刻、拋光還是鏡面拋光，修磨過程都會對夾鋼造成影響，因此大馬士革紋理不會像剛開箱時那樣。

      <<滑動看更多>>

    • 完成： Migaki

      「Migaki」在日文中意指「拋光」或「磨亮」。在日本廚刀領域，「Migaki仕上」並不專指鏡面拋光，而是泛指從半光澤到細膩柔和光澤的各種拋光處理，而非極度反光的表面。Migaki拋光的主要目的是提升刀具的功能性與美觀，重點在於打造光滑表面以增強抗腐蝕性並減少切割時的阻力，而不是單純追求鏡面效果。

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    • 手柄規格

      個人資料： Western without bolster

      材料：

      • Unspecificed

      Full tang handle with wood cladding that improve ergonomics, commonly seen on Sugimoto Chuka and other stamped cleavers.

      << 滑動查看更多

    Hatsukokoro

    Hatsukokoro Hayabusa VG10 大馬士革中國菜刀 175mm

    $4,622.00

    隼（Hayabusa）在日語中意為“強勁而快速”，這完美概括了該系列的特點。隼產於岐阜縣關市，與「隼」刀的產地相同。

    測量 

    175毫米
    重量 343克
    總長度 285毫米
    腳尖到腳跟的長度 180毫米
    鏟刀根部高度 75毫米
    脊椎至腳跟的寬度 2.5 毫米
    葉片中部脊寬  2.5 毫米
    距尖端約 1 公分處的脊柱寬度 2.5 毫米

     

    鋼材種類： VG10 核心，不鏽鋼大馬士革包覆

    硬度（HRC）： 60-61

    手柄設計： 紅木西式手柄

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