Hatsukokoro | 庫存單位： HS-AOSA-B2KU-GY240BC

初心青鷺藍色 2 黑內牛斗 240mm 黑色 Chacate

Name: 初心青鷺 藍色 2 黑內牛斗 240mm 黑色 Chacate
Brand: Hatsukokoro
SKU: HS-AOSA-B2KU-GY240BC
Price: 5047.0 TWD
Availability: InStock

$5,047.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications

Line	初心蒼鷺黑打青鋼2
Profile	牛刀 / Chefs Knife
Bevel Type	雙斜面
Weight	242 g 8.54 oz
Edge Length	229 mm .9.02 inch
Heel Height	49 mm .1.93 inch
Width @ Spine	2.9 mm 0.11 inch
Width @ Mid	2.7 mm 0.11 inch
Width @ 1cm from Tip	0.7 mm 0.03 inch
Steel	Blue 2 / Aogami #2 \| 碳鋼
Blade Construction	三枚夾－軟鐵夾鋼
Hardness (HRC)	61 - 63
Surface Finish	黑打
Handle	八角黑查卡特木
Region	兵庫
Best for	專業廚師愛好者學生族群

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。

Hatsukokoro Aosagi(青鷺,Grey Heron) is a pretty interested line that got introduced to the group of budget friendly carbon steel knives. As there are more and more knives like this getting manufactured in Tosa region, this Sakai-made candidate can bring a breeze of fresh air with its clean finish and great performance.

The blade of the Aosagi line is constructed in a San-mai structure using Hitachi Blue 2 as core and soft iron as cladding, a very traditional way of building the blade which is matched with a classic Kurouchi finish. This finish is not seen as often on a knife made in Sakai but it doesn't look out of place when matched with a wide, sturdy Sakai profile. Without the need to polish the blade, the knife can be obtained with a very attractive price, and the oxidation of the finish can help reduce the difficulty of maintaining a carbon steel knife.

The finish is a clean to say the least. The smooth Hira have very little grinding mark visible across it, and the spine is chamfered to remove the sharp corner. The shinogi line has a very clean definition, and the bevel width is pretty consistent across the entire blade. It is not hard to see the origin of the name, the Kurouchi finish over the silver-grey bevel is exactly like Grey Heron's wing folded over its white belly.

Compare with a typical Tosa approach, Aosagi's grind is quite thinner right behind the edge, paired with the wicked edge produced on the Blue 2 carbon steel, it can drop through roots with ease. The lack of curvature of the bevel can cause some sticking, but larger slices will naturally come off once they hit the shinogi line. At a standard spine thickness, this lineup of knives would be like a all-rounder, able to handle all kinds of task with its very good edge sharpness.

As a complete package, the Aosagi line is an excellent line that offers an approachable option for the renowned Sakai craftsmanship. Yet it has an obvious downside, which is the full carbon construction, it allows thinning to be done easily, but also demands attention. For those who are more seasoned with carbon steel or confident with their ability to maintain it, this line can be an alternative to the Tosa style knives that are common in this price.

Pros	Cons
預算友善主力研磨非常適合專業人士	Need extra care Prone to rust Fit and finish can be improved

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： Blue 2 / Aogami #2
Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.

製造商：
- 日立特殊鋼，日本
性質：碳鋼

硬度： 61 - 63

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建構：三枚夾－軟鐵夾鋼

Sanmai iron cladding is a traditional Japanese knife construction technique where a hard steel core is sandwiched between two layers of softer iron or steel. This method combines the superior edge retention and sharpness of high-carbon steel with the durability and ease of maintenance provided by the softer outer layers. The sanmai structure offers a balanced knife that is both flexible and resistant to breaking, ideal for precision cutting tasks. The softer outer layers also facilitate easier sharpening and contribute to the aesthetic appeal of the knife through the development of a unique patina over time. While sanmai-clad knives require careful maintenance to prevent rust, their exceptional performance and distinctive appearance make them often a desirable feature of Japanese knives.

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完成：黑打

Kurouchi refers to the rustic, unpolished finish found on the blade of many traditional Japanese kitchen knives. This blacksmith's finish is characterized by its dark, textured appearance, which is the result of leaving the blade forge-scale on the steel during production. Kurouchi finish not only adds a unique aesthetic appeal but also provides certain practical benefits. It acts as a protective layer against rust and corrosion, and helps to reduce food sticking to the blade during cutting. Commonly seen on high-quality, hand-forged knives, the kurouchi finish emphasizes the artisanal nature of the knife and its heritage, making each piece distinctively unique.

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手柄規格
個人資料：八角和柄

材料：
- 黑查卡特
Black Chacate is a highly valued timber known for its deep, rich brown to almost black coloration, fine texture, and exceptional durability. It polishes well, offering an exquisite finish that highlights its subtle, elegant grain patterns. This wood is often used in fine woodworking projects, including luxury furniture, decorative items, and high-end knife handles.
An octagonal wa handle made from Black Chacate wood would exhibit a sleek, geometric shape that fits comfortably in the hand, enhancing the user's grip and control. The deep hues and natural luster of Black Chacate add a touch of sophistication and unparalleled beauty to the handle, making it not only a functional component of a kitchen knife but also a piece of art. The durability and stability of Black Chacate ensure that the handle withstands the rigors of kitchen use while maintaining its aesthetic appeal over time.

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