Hatsukokoro | 庫存單位： HS-SAIHY-SG2KDM-GY210BR

Hatsukokoro Saihyo SG2 黑染黑色大馬士革牛刀 210mm 樺木手柄

Name: Hatsukokoro Saihyo SG2 黑染 黑色大馬士革牛刀 210mm 樺木手柄
Brand: Hatsukokoro
SKU: HS-SAIHY-SG2KDM-GY210BR
Price: 9484.0 TWD
Availability: OutOfStock

$9,484.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications

Line	初心冰漂 SG2 黑染大馬士革
Profile	牛刀 / Chefs Knife
Bevel Type	雙斜面
Weight	138 g 4.87 oz
Edge Length	210 mm .8.27 inch
Heel Height	46 mm .1.81 inch
Width @ Spine	2.2 mm 0.09 inch
Width @ Mid	1.7 mm 0.07 inch
Width @ 1cm from Tip	0.9 mm 0.04 inch
Steel	SG2 / R2 \| Powdered 不鏽鋼
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	62 - 64
Surface Finish	Etched
Handle	八角樺木瘤加間隔飾片
Region	兵庫
Best for	愛好者收藏家

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。

The Hatsukokoro Saihyo(細氷, fine ice) have just received an upgrade. Being a line that equipped with fine Damascus pattern and named after it, this brand new Kurozome etching finish greatly improves the look in my opinion.

The Original Saihyo was a equipped with the high wear resistant TAKEFU SG2 powder stainless steel, which makes it a competitive option that has both the performance and look. But speaking fairly, the high density Damascus pattern is not exactly unique on the market especially at this day and age where pre-laminated steel is common in the industry. Hatsukokoro's approach is to put a very dark etch on the existing blades, which greatly increases the contrast of the pattern. The darkened steel also received a very matt finish, which really allow the silver nickel steel to shine upon it. This kind of treatment is rather rare in the industry, and hardly seen on knives of this price point. As result, the new Kurozome Saihyo really stands out and now sits closer on the more "unique" side of the market, quite like the Nigara Anmon series.

Despite the matt finish and potential increase of stickiness, the cutting feel of the new Saihyo seems improved to me. The information we get from Hatsukokoro indicates a decrease in thickness which matches our measurement from the knives we got. That means, the upgrade to the knife not only improves the look, but the performance too.

A more complicated surface finishing process would surely increase the price, as the result, the Santoku of the new Saihyo matches the 210mm Gyuto of the old one. I would consider it's a worthy upgrade, as it does brings the Saihyo from a more generic line, to a product that has a rare look and solid performance.

Pros	Cons
Great artistic Excellent performance Excellent fit and finish	Etched damascus can be hard to maintain High budget

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.

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：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.

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鋼材： SG2 / R2
SG2, also known as Super Gold 2 or R2 steel, is a high-end powdered tool steel by Takefu Special Steel, known for its excellent edge retention, wear resistance, and ability to achieve a hardness of up to 64 HRC. Identical to Kobelco Steel's R2, it's prized in premium knife making for its fine edge sharpness and durability. The powdered nature ensures uniform carbide distribution, enhancing toughness and reducing chipping risks. SG2/R2 is ideal for those seeking top performance and longevity in their cutting tools.

製造商：
- 日本武生特殊鋼
性質：不鏽鋼

硬度： 62 - 64

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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。

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完成： Etched

The etching process starts with the knife being thoroughly cleaned to remove any oils or residues. A protective mask may be applied to the areas not intended to be etched. The blade is then submerged in an acidic solution, such as ferric chloride, which reacts with the different layers of steel at varying rates. This creates a layer of dark oxide on the surface of the blade where the thickness of the oxide varies according to the reactiveness of the steel. After etching, the knife is neutralized in a baking soda solution, rinsed, and dried. The final step involves polishing the blade to highlight the etched design, enhancing both the knife's beauty and showcasing the craftsmanship of its maker.

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手柄規格
個人資料：八角和柄

材料：
- Birch Burl Stabilized
這把初心廚師刀上裝飾的穩定化樺木瘤手柄，既展現了精湛的工藝，也體現了大自然的美麗。樺木瘤因其錯綜複雜的紋理和獨特的質感而備受珍視，經過細緻的穩定化處理後，能大幅提升耐用性與穩定性，確保長久使用並有效抵禦濕氣與磨損。
手柄的人體工學設計提供舒適且穩固的握感，即使長時間使用也不易感到疲勞。其流線型輪廓與均衡的重量分布，有助於在烹飪時精確掌控，輕鬆操作。
樺木瘤的天然色澤與紋理變化營造出引人入勝的視覺美感，使每一支刀柄都獨一無二。這種功能性與美學的和諧結合，不僅提升了廚師刀的表現，也為廚房增添一抹優雅，充分展現初心刀具無與倫比的工藝。

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