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Hatsukokoro  |  庫存單位： HT-STRIX-KGY210DMEB

Hatsukokoro STRIX K-Tip 大馬士革牛刀 210mm 烏木手柄

$15,670.00

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Detailed Specifications
Line Hatsukokoro by Sukenari STRIX Damascus
Profile 牛刀 / Chefs Knife
Bevel Type 雙斜面
Weight 186 g        6.56 oz
Edge Length 203 mm   .7.99 inch
Heel Height 49 mm     .1.93 inch
Width @ Spine 2.7 mm     0.11 inch
Width @ Mid 2.4 mm     0.09 inch
Width @ 1cm from Tip 1.1 mm     0.04 inch
Steel SPG STRIX | Powdered 不鏽鋼
Blade Construction Sanmai - Stainless Damascus Clad
Hardness (HRC) 63 - 65
Surface Finish Mirror Polish
Handle Octagonal Ebony
Region Toyama
Best for
  • Pro chefs
  • Enthusiasts
  • Collectors
    		•
    • 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。


    Knives and Stones is excited to be the global launch partner of the all new Hatsukokoro STRIX line, produced with the highest standard by Sukenari.

    The STRIX is a brand new stainless powdered steel from Takefu Super Steel, with rated hardness of up to HRC65. The steel is not only hard, but more importantly, it provides excellent Kireaji (切味, or the "Cutting Taste").

    It is also incredibly easy to sharpen: in my test it is almost as easy to sharpen as VG10 and SG2. This line of knife has a convex grind and is very thin behind the edge. For the 210mm Gyuto, the thickness behind the edge averages between 1.1mm to 1.3mm, which I consider it as a balanced thin grind: it penetrates a potato while providing very good food release.

    The STRIX damascus serie offers a mirror polish damascus look for this amazing steel, which some may find similar to the Sukenari ZDP189 damascus, but it appears that the Hatsukokoro's offering have more layers in its cladding, resulting a finer damascus pattern. The STRIX damascus serie knives come with octagonal stabilized birch burl handle, giving them a fresh and modern look.

    Video Review

    Pros Cons
  • Excellent performance
  • Great artistic
  • Excellent fit and finish
    		•
  • High budget
  • Mirror polish can be hard to maintain
    		•

    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

    佑成

    Sukenari(佑成), a brand with a trademark written in two Kanji, one is "to support" or can be broken down to "human and its right side", the other one is "become, achieve). According to the current Representative Director Nobuo Hanaki, this name is filled with the desire of making product that will become an inseparable part in the right hand of those who cook.

    Eversince the founding of the company in Showa 8th(1933), Sukenari have been renowned for its products utilizing the hardest manufacturing technique of Honyaki. This applies not only to the traditional carbon steel, but also to modern stainless alloy steels, or even powder metallurgy steels. It is quite safe to say Sukenari, is one of the most, if not the most pioneering Japanese company in terms of new steel selection, with glorious track records of forging with steels never seen on any other kitchen knives.

    • 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： SPG STRIX

      SPG STRIX was born from the proposition to develop a “blade-oriented powdered steel” that can achieve optimum performance when used as a cutting tool.
      While we have heard that conventional hard powder steels with a hardness of about HV900 (HRC67) are difficult to sharpen on a grinding wheel, we have not heard of many such cases with carbon steels of the same hardness.
      Although the hardness is the same, the ease of sharpening is different. Why is there such a difference?
      The answer is that blade steel hardness is the combination of the "hardness of the metal base" and the "hardness of the metal carbides".
      SPG STRIX is a stainless powder steel that was created to strengthen a metallic base material, featuring both workability and ease of sharpening like carbon steel, despite its high hardness.
      It is the best powder steel for knives, as its strong metallic base achieves ideal cutting edges and provides unsurpassed cutting sharpness.

      製造商：

      • Takefu Special Steel, Japan

      性質： 不鏽鋼

      硬度： 63 - 65

      <<滑動看更多>>

    • 建構： Sanmai - Stainless Damascus Clad

      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.

      Damascus Sanmai utilize damascus steel as the cladding material for the Sanmai construction, which adds aesthetic feature to the blade. On the Kitchen knives with stainless core steel, the damascus cladding will be stainless, this means they will also protect the carbon/semi-stainless core from rusting/discolouration.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. However, when the cladding is made of damascus, whether etched, polished or mirror polished, the thinning process will take a toll on the cladding, meaning the damascus won't look the same as when it was taken out of the box.

      <<滑動看更多>>

    • 完成： Mirror Polish

      Mirror Polish is a simplistic yet hightly demanding process, where the roughness of the metal surface is gradually removed with higher and higher grit abrasives, leading to a extremly smooth surface with only specular reflection, just like a mirror.

      The Mirror Polish can be applied to various constructions, ranging from Damascus to Honyaki. It can reveal the beautiful Hamon on the Honyaki blade, and form textural contrast on damascus. The perfect surface is highly appreciated, but it also means a lot of care must be give to avoid it being scratched.

      <<滑動看更多>>

    • 手柄規格

      個人資料： Octagonal WA

      材料：

      • Ebony

      This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.

      << 滑動查看更多

    Hatsukokoro

    Hatsukokoro STRIX K-Tip 大馬士革牛刀 210mm 烏木手柄

    $15,670.00

    Knives and Stones 非常榮幸能成為全新 Hatsukokoro STRIX 系列的全球發布合作夥伴。 STRIX 是 Takefu Super Steel 公司生產的全新不銹粉末鋼，額定硬度高達 HRC65。這款鋼材不僅堅硬，更重要的是，它擁有極佳的切れ味（Kireaji，即「切れ味」）。它也非常容易打磨：在我的測試中，它幾乎和 VG10 和 SG2 一樣容易打磨。這一系列刀具採用凸磨，刀刃後部非常薄。對於 210 毫米的 Gyuto 來說，刀刃後部厚度平均在 1.1 毫米到 1.3 毫米之間，我認為這是一種均衡的薄磨：它能夠穿透土豆，同時提供非常好的食物釋放效果。

    測量 


    		 毫米
    重量 186克
    腳尖到腳跟的長度 203毫米
    鏟刀根部高度 49毫米
    脊椎至腳跟的寬度 2.7 毫米
    葉片中部脊寬 2.4 毫米
    距尖端約 1 公分處的脊柱寬度 1.1 毫米

    鋼材類型： SPG STRIX 核心，不鏽鋼包覆
    硬度（HRC）： 63-64
    手柄設計： 染色和穩定的樹瘤手柄，白色墊片

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