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Hatsukokoro  |  庫存單位: HT-YROSLDCTDS-GY240KUBR

Hatsukokoro x Nigara Yorokobi SLD 銅土梅大馬士革牛刀 240mm 附 Saya

$16,903.00

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 $16,903.00* inc. tax , vs:
Store CE AU $649.0 --96.16%

* For overseas buyers you pay no GST (10%) and low shipping rate.
Last Update: 2025-08-17T17:05:46Z

Detailed Specifications
Line Hatsukokoro Yorokobi SLD Copper Damascus Kurouchi Tsuchime
Profile 牛刀 / Chefs Knife
Bevel Type 雙斜面
Weight 199 g        7.02 oz
Edge Length 228 mm   .8.98 inch
Heel Height 49 mm     .1.93 inch
Width @ Spine 3.2 mm     0.13 inch
Width @ Mid 2.2 mm     0.09 inch
Width @ 1cm from Tip 0.9 mm     0.04 inch
Steel SLD | 不鏽鋼
Blade Construction Sanami - Soft Iron Damascus Clad
Hardness (HRC) 62 - 64
Surface Finish Kurouchi Tsuchime
Handle 八角樺木瘤加間隔飾片
Region 青森
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 Yorokobi(よろこび, Joy) Copper Damascus series designed by Hatsukokoro is a series under constant evolution, after two iterations of Sanjo style designs, the current Etched Kurouchi version under production by Nigara received a small tweak: A vertically oriented Tsuchime(hammer tone)pattern is now added to the surface of the knife above the Shinogi line to add more texture and character to the blades.

    Being one of the more artistic design coming out of the collaboration between Nigara and Hatsukokoro, Yorokobi and other similar lines really stand out with their dazzling look. Laminated composite material undergone complex forging, grinding and surface finishing processed to obtain a unique combination of texture, colour and contrast. The bright orange copper bands flows over the dark, etched steel and textured surface like a lava flowing over dark earth, paints a vivid and organic scene onto a sharp blade. Nigara is now well known for their special grinding on their K-tip knives: an additional bevel on the spine exposes the Damascus cladding, create a bland of copper flows around the entire blade, which makes these knives even more desirable.

    A focus on the look and style doesn't mean the blade falls behind on performance, the SLD steel core can offer a combination of very good edge retention, decent toughness and a relatively low maintenance(thanks to its higher chromium content. The Yorokobi line used to suffer from a thicker grind that was common on these Nigara "designer" knives, but the recent Yorokobi we receives have a noticeable reduction in thickness, and they now have quite a decent cutting performance.

    I would recommend these knives to those who enjoys collecting unique knives or are looking for a very special gift, the combination of black etching and bright copper is definitely packed with wow factor, making these blades pieces of art while being perfectly functional as knichen knives.

    Pros Cons
  • Great artistic
  • Excellent fit and finish
  • Highly collectable
  • 半不鏽鋼仍可能生鏽
  • 需要額外保養

  • 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

    二唐

    位於日本北部青森縣小而美麗的弘前市,二唐刃物已有350年製作武士刀的歷史,當中以國俊大師(國俊)為其世代中最著名的刀匠之一。現由第八代鍛刀師吉澤剛(吉澤 剛)領軍,並由其父吉澤俊壽(吉澤 俊寿)協助,二唐因其精湛的鍛造技術與無與倫比的品質控管而聲名大噪。

    • 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: SLD

      Hitachi SLD steel is a tool steel designed originally for die and machining tools. Its composition is practically identical to the D2 tool steel - a classic steel that have withstands the test of time since the WW2. The high level of Chromium content in it have made this steel almost stainless, and the decent amount of Molybdenum and Vanadium forms hard carbide, given this steel a pretty good edge retention. The toughness may be average of its kind, but it shouldn't be a big concern under the condition of normal kitchen use. SLD steel would be a good choice for those who are looking for a steel that can develop a keen edge, but not as attention demanding as a classic carbon steel.

      製造商:

      • 日立特殊鋼,日本

      性質: 不鏽鋼

      硬度: 62 - 64

      <<滑動看更多>>

    • 建構: Sanami - Soft Iron Damascus Clad

      三枚(Sanmai,三層)是雙刃刀常見的構造方式,即將兩片較軟的夾鋼鍛焊於較硬的芯鋼兩側。經過熱處理後,較硬但更脆的芯鋼會形成鋒利的切刃,而較軟的夾鋼則支撐芯鋼,提升整體刀身強度。

      大馬士革三枚結構以大馬士革鋼作為三枚構造的夾層材料,為刀身增添美觀。然而,日式廚刀中以碳鋼為芯的夾層大馬士革通常採用軟鐵製成,因此同樣需要細心保養才能保持外觀。

      軟夾鋼讓薄刃處理比本燒或單鋼構造容易許多。但當夾鋼為大馬士革時,不論是蝕刻、拋光還是鏡面拋光,薄刃過程都會對夾層造成影響,意味著大馬士革的外觀不會如剛開箱時那樣。

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    • 完成: Kurouchi Tsuchime

      Kurouchi Tsuchime 是結合原始黑皮與充滿個性的槌目處理。常見的Kurouchi(黑打)工藝會保留鍛造後的黑色氧化層與鍛造紋理,讓刀身呈現各種獨特紋路與凹痕。Kurouchi與Tsuchime的結合不僅美觀,也兼具實用:減少阻力、幫助食材脫離並保護鋼材不易生鏽。總體而言,Kurouchi Tsuchime 是兼具實用性與美感的獨特刀面處理。

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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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    Hatsukokoro

    Hatsukokoro x Nigara Yorokobi SLD 銅土梅大馬士革牛刀 240mm 附 Saya

    $16,903.00

    Hatsukokoro x Nigara Yorokobi SLD Tsuchime 銅色大馬士革牛刀 240mm 樺木手柄

    探索 Hatsukokoro x Nigara Yorokobi SLD 銅色大馬士革 K-Tip Gyuto 240 毫米高級日式廚刀,感受其無與倫比的精湛工藝。這把刀由 Hatsukokoro 與備受推崇的 Nigara Hamono 聯手打造,將傳統日式技藝與先進材料相結合,性能卓越。 240 毫米刀刃採用 SLD 鋼打造,以其卓越的鋒利度、刀刃保持力和耐腐蝕性而聞名。

    刀刃飾有醒目的銅色大馬士革花紋,增強了其強度和視覺吸引力。 K-Tip 設計提供卓越的精準度和操控性,使其成為複雜切割任務的理想之選。符合人體工學設計的樺木手柄提供舒適穩固的握感,確保輕鬆操控。每一把 Hatsukokoro 刀都體現了對品質和精湛工藝的執著追求,使其成為烹飪愛好者的珍藏之物。

    Hatsukokoro x Nigara Yorokobi SLD 銅色大馬士革 K-Tip Gyuto 刀,提升您的烹飪體驗。這是一款日式廚刀,適合專業廚師和家庭烹飪。雪梨 Knives and Stones 有售。

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