Hatsukokoro | 庫存單位： HT-GINGAATS34-NA165

初心銀河 ATS34 大馬士革菜切刀 165mm

$11,605.00

St Peters（線上/展示間） —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest（實體門市） —
107 West St, Crows Nest NSW 2065

詳細規格

產品線	初心彌氏良寬銀河 ATS-34 鏡面大馬士革
刀型	菜切刀 / The user wants me to translate "Japanese Vegetable Knife" into Traditional Chinese for a Taiwanese market. This is for a Nakiri knife product name field. Looking at the glossary, Nakiri is translated as "菜切刀". The phrase "Japanese Vegetable Knife" describes a Japanese-style vegetable knife, which is essentially what a Nakiri is. For the translation, I need to consider the context - this is a product name field for a Nakiri knife. The phrase should be natural and appealing to Taiwanese knife enthusiasts. "Japanese Vegetable Knife" could be translated as "日本蔬菜刀" but since this is specifically for a Nakiri, and the glossary provides "菜切刀" for Nakiri, I should use that term. The most natural translation would be "日本菜切刀" which combines "Japanese" (日本) with the glossary term for Nakiri (菜切刀). This is concise, follows the product naming convention, and uses the correct terminology from the glossary. I'll output just the translated text without any additional explanation.日本菜切刀
刃面類型	雙斜面
重量	169 g \| 6.0 oz
刃渡	165 mm \| 6 1/2″
刃元高度	53 mm \| 2 3/32″
刃元厚度	2.6 mm \| 7/64″
刃中厚度	1.8 mm \| 5/64″
刃尖1cm厚度	1.3 mm \| 3/64″
鋼材	ATS34 \| The user wants me to translate the word "Stainless" from English to Traditional Chinese for a Taiwanese knife store context. According to the glossary provided, "Stainless" should be translated as "不鏽鋼". This is a straightforward translation task with a clear glossary reference. The context indicates this belongs to "ATS34" steel type on a Japanese kitchen knife store, so it's referring to the stainless steel property of that steel. I should output only the translated text as instructed.不鏽鋼
刀身構造	Sanmai - 不鏽鋼大馬士革 Clad
Hardness (HRC)	60 - 61
表面處理	鏡面拋光
刀柄	八角柄黑查卡特
產地	武生
推薦用途	專業廚師愛好者

全澳洲境內購買刀具滿 AU$200 即享免運費。
透過 DHL Express 提供全球配送，3 至 5 天送達。

隆重介紹初心銀河 ATS-34 系列：由才華洋溢的年輕職人以精湛鍛造工藝打造的卓越鋼材。

Hatsukorko 與武生刀具村最年輕的傳統工藝士之一彌氏良寬攜手合作，打造出這一系列精美的刀具。它們不僅極為輕盈靈活，更具備足以應付廚房各種料理需求的堅韌度。從圓潤拋光的刀背與指槽，以及自刀根向刀尖逐漸收薄的輪廓線條，皆可清楚看出其極高水準的做工與細節處理。整個刃面乾淨均勻的鏡面拋光，不僅展現出對細節的極致講究，更讓大馬士革鋼紋顯得鮮明璀璨、熠熠生輝，完美呼應了其「銀河」之名。

由日立特殊鋼製造的 ATS-34 鋼材，可視為日本版的 154CM，以其出色的韌性、抗腐蝕性及「高速鋼」特性聞名。Bob Loveless 於 1970 年代讓 ATS-34 聲名大噪。

近年來，隨著 ATS-34 三枚合鋼坯的問世，ATS-34 鋼材也開始應用於廚刀製作，其中龍泉刃物約在 2015 至 2016 年間推出的產品尤具代表性。

雖然此系列刀具採用鏡面拋光處理，但在切入馬鈴薯時，卻完全沒有常見鏡面刀身容易黏刀的困擾。我們認為這是因為彌氏良寬在刃面上施作了凸刃研磨，有效降低了刀刃接觸食材時的阻力。搭配相當纖薄的研磨工藝，即使是將馬鈴薯從正中間剖開，刀身也能毫不費力地滑順通過。

彌氏刀具的一大特色，在於他鍛造的三德刀擁有相當獨特的輪廓，形似三條牛刀。這類三德刀刀身薄而寬，在切蔬菜時具備極佳的穩定性。其刀尖明顯上揚，相較於一般三德刀平坦的刀刃弧度，呈現出較為圓潤的刀頭造型。這樣的幾何設計讓搖擺式切法在彌氏三德刀上更為順手，使其處理各種蔬菜時更加得心應手，完美契合三德刀的設計初衷。

這系列 ATS34 刀具不僅外觀亮眼，切削性能也相當出色。若您正想找一把閃亮的大馬士革刀，這幾款刀刃絕對是兼具美感與優異性能的絕佳選擇。

優點	缺點
極具藝術性的刃口後方削薄	鏡面拋光較難維持保養

保養說明

請勿切割硬物！日本刀較脆，絕對不可用來剁骨！
使用後以中性清潔劑清洗，並擦乾；
請勿使用洗碗機清洗刀具，會損壞木柄；
請勿將刀具長時間放置於熱源附近；
鈍刀比利刀更危險！
建議定期使用砥石磨刀以保持鋒利。

彌氏良寬

彌氏良寬——越前新銳獨立職人

彌氏山脇（彌氏良寬）於 1983 年出生於福井縣越前。2003 年，年僅 20 歲的他進入北岡刀具，師承該工坊第三代鍛冶職人北岡英雄。2019 年，他榮獲「傳統工藝士」認證；一般鍛冶職人平均需歷時 25 年方能獲此殊榮，其成就實屬難能可貴。

2021 年 4 月，彌氏良寬離開北岡刀具，成立了自己的獨立刀具工坊「寬」，此字與他名字中的一部分共用同一個漢字。如今，「寬」與彌氏良寬皆隸屬於武生刀具村；這是一個由 14 家刀具公司與超過 40 位刀匠組成的協會，全數位於越前地區。包括黑﨑打刃物、加茂詞朗與加藤義實等知名人物在內，武生刀具村共擁有 17 位認證傳統工藝師，他們彼此合作交流，使該協會成為業界一股不可忽視的力量。

彌氏良寬的刀具多採用大馬士革鋼，其色澤通常比其他廠家更為明亮。這些刀刃似乎採用了凸磨刃面，能大幅防止食材沾黏，即便搭配較易沾黏的鏡面拋光等表面處理也不例外。憑藉這精湛的研磨技藝與優異的整體做工，彌氏良寬在武生刀具村中迅速嶄露頭角，以相對年輕的刀匠之姿贏得了極高的聲譽與名氣。

“越前最年輕的傳統工藝士——師承北岡15年，現於武生獨立鍛造。”

創立 2021 | 令和3年

特色一人獨立作業，以罕見的年輕年紀取得認證傳統工藝士資格

官網 yoshihiro.com Instagram @yoshihiro_yaichi 了解更多彌氏良寬

Profile

菜切刀

The user wants me to translate "Japanese Vegetable Knife" into Traditional Chinese for a Taiwanese market. This is for a Nakiri knife product name field. Looking at the glossary, Nakiri is translated as "菜切刀". The phrase "Japanese Vegetable Knife" describes a Japanese-style vegetable knife, which is essentially what a Nakiri is. For the translation, I need to consider the context - this is a product name field for a Nakiri knife. The phrase should be natural and appealing to Taiwanese knife enthusiasts. "Japanese Vegetable Knife" could be translated as "日本蔬菜刀" but since this is specifically for a Nakiri, and the glossary provides "菜切刀" for Nakiri, I should use that term. The most natural translation would be "日本菜切刀" which combines "Japanese" (日本) with the glossary term for Nakiri (菜切刀). This is concise, follows the product naming convention, and uses the correct terminology from the glossary. I'll output just the translated text without any additional explanation.日本菜切刀

The Nakiri(菜切) knife is a distinctive tool in the Japanese kitchen, resembling a slender, shorter variant of a Chinese cleaver and serving as the household counterpart to the professional-grade Usuba. It is characterised by its relatively flat edge profile, emphasising straight, clean push cuts through vegetables without the need for rocking. This flat edge makes a full contact with chopping board when pushed down and it means there will be little to no chance of food still connect after the cut - a common problem with blade with very curved profile. Unlike Usuba, the thin and double bevel Nakiri is much better at penetrating dense and tough roots and tubers, Although sacrifices the ability to do delicate pinpoint slice, the rounded tip can give you a bit more sense of safety in operation.

比較對象

ATS34

—

13.5% 10.1% 6.8% 3.4% 0

C — 碳 Cr — 鉻 V — 釩 Mo — 鉬 Mn — 錳 Si — 矽 P — 磷 S — 硫

The user wants me to translate the word "Stainless" from English to Traditional Chinese for a Taiwanese knife store context. According to the glossary provided, "Stainless" should be translated as "不鏽鋼". This is a straightforward translation task with a clear glossary reference. The context indicates this belongs to "ATS34" steel type on a Japanese kitchen knife store, so it's referring to the stainless steel property of that steel. I should output only the translated text as instructed.不鏽鋼

ATS34

Manufacturer
- 日立特殊鋼，日本
Nature The user wants me to translate the word "Stainless" from English to Traditional Chinese for a Taiwanese knife store context. According to the glossary provided, "Stainless" should be translated as "不鏽鋼". This is a straightforward translation task with a clear glossary reference. The context indicates this belongs to "ATS34" steel type on a Japanese kitchen knife store, so it's referring to the stainless steel property of that steel. I should output only the translated text as instructed.不鏽鋼
Hardness60–61 HRC

The ATS-34 steel, manufacturerd by Hitachi Special Steel, is the Japanese equivalent of the 154CM, famous for its toughness, corrosion-resistance and "high-speed" properties.

The 154CM was originally designed for jet engine turbine use, however it found its fame in the knife world after legendary knife maker Bob Loveless started using them for his hunters. In the years after that, the 154CM / ATS34 was considered as the top of the line steel by many makers and is still considered so. The high-manganese alloys provides a favorable combination and balance of properties like ductility, formability, strain hardening, and strength.

Construction

Sanmai - 不鏽鋼大馬士革 Clad

三枚（Sanmai）是雙刃廚刀常見的結構，將兩片較軟的包覆鋼鍛焊在較硬的芯鋼兩側。經過熱處理後，較硬但較脆的芯鋼會形成鋒利的刀刃，而較軟的包覆鋼則支撐芯鋼，以增加刀片的整體強度。

大馬士革三枚使用大馬士革鋼作為三枚結構的包覆材料，為刀片增添美學特色。對於採用不鏽鋼芯鋼的廚刀，其大馬士革包覆層亦為不鏽鋼，這意味著它們也能保護碳鋼/半不鏽鋼芯鋼免受生鏽或變色。

柔軟的包覆鋼使得研磨過程比本燒或單鋼結構輕鬆許多。然而，當包覆層由大馬士革鋼製成時，無論是否經過蝕刻、拋光或鏡面拋光，研磨過程都會對包覆層造成影響，這意味著大馬士革紋路不會與出廠時完全相同。

Finish

鏡面拋光

鏡面拋光是一道看似簡單卻極具挑戰性的工序。透過逐步使用更高目數的研磨材去除金屬表面的粗糙痕跡，最終打造出極致平滑、僅呈現鏡面反射效果的完美表面，宛如明鏡一般。

鏡面拋光可應用於多種刀身結構，從大馬士革到本燒皆適用。它能清晰呈現本燒刀刃上優美的刃紋，並在大馬士革鋼材上形成鮮明的質感對比。這種完美的表面處理雖備受推崇，但也意味著必須格外用心呵護，以避免產生刮痕。

Handle

八角柄黑查卡特

Profile 八角柄 WA
Material
- 黑查卡特木

Black Chacate 是一種備受推崇的木材，以其深邃濃郁、從深棕至近乎黑色的色澤，細膩的質地與卓越的耐用性著稱。這種木材拋光性極佳，能呈現精緻的表面質感，完美襯托出其含蓄優雅的紋理。它常被應用於高級木工領域，包括奢華家具、裝飾藝品以及頂級刀柄的製作。

採用 Black Chacate 木材製作的八角柄，呈現出流暢的幾何造型，握感舒適貼手，能有效提升使用者的抓握力與操控性。Black Chacate 深邃的色澤與天然光澤，為刀柄增添了一抹高雅氣質與無與倫比的美感，使其不僅是廚刀的功能組件，更宛如一件藝術品。憑藉 Black Chacate 優異的耐用度與穩定性，這把刀柄足以承受廚房高強度使用的考驗，並能長久保持其迷人風采。

初心銀河 ATS34 大馬士革菜切刀 165mm

庫存狀態

詳細規格

彌氏良寬

菜切刀