Hatsukokoro | 庫存單位： HATS_KRKZ_W2_DE150

Hatsukokoro 黑風 Blue 2 Kurouchi Deba 150mm 雙斜角

Name: Hatsukokoro 黑風 Blue 2 Kurouchi Deba 150mm 雙斜角
Brand: Hatsukokoro
SKU: HATS_KRKZ_W2_DE150
Price: 3432.0 TWD
Availability: InStock

$3,432.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications

Line	初心黑風白二黑打
Profile	出刃
Bevel Type	雙斜面
Weight	269 g 9.49 oz
Edge Length	156 mm .6.14 inch
Heel Height	52 mm .2.05 inch
Width @ Spine	7.4 mm 0.29 inch
Width @ Mid	6.3 mm 0.25 inch
Width @ 1cm from Tip	2.8 mm 0.11 inch
Steel	Blue 2 / Aogami #2 \| 碳鋼
Blade Construction	三枚 - 不鏽鋼夾層
Hardness (HRC)	61 - 63
Surface Finish	黑打
Handle	八角紫檀柄黑色口輪
Region	兵庫
Best for	專業廚師愛好者

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。

全新初心白二黑打不鏽鋼夾芯牛刀，讓我想起舊版 Mazaki 牛刀：同樣刀身高大、尾柄粗壯，最重要的是性能出色。

與 Mazaki 採用不易保養的軟鐵夾鋼不同，初心黑風系列採用不鏽鋼夾層，方便打理，同時白二鋼芯具備卓越的持久鋒利度、極致銳利感與容易研磨的特性。

其黑打表面保留了鋼材的自然特性，展現職人手作工藝，並為刀身增添傳統雅致。此系列刀型也很有特色，大多刀刃比一般款式略長。牛刀刀尖下垂，類似三德刀，形成平直刀腹與寬大刀尖，提升切片能力但較難搖切。 Petty 刀則有 165mm 細長刀身，可當作迷你筋引刀，精細度與操控性更佳，能勝任多數牛刀工作。

總體來說，初心黑風白二牛刀以優異性能與高性價比著稱。高刀跟與厚刀背讓它成為堅固耐用的好幫手。

Pros	Cons
Budget friendly Excellent performance Workhorse grind	需要額外照護

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：出刃

A deba knife is a traditional Japanese kitchen knife specifically designed for butchering fish, though it can also be used for poultry and other meats with smaller bones. Here are some key characteristics and features of a deba knife:

Blade Material: Deba knives are available in various materials, including traditional carbon steels such as shirogami (white steel) and blue steel, as well as stainless steel variants like molybdenum stainless steel. Carbon steel is preferred for its excellent sharpness and edge retention, while stainless steel variants are less prone to rust.

Blade Design: Deba knives typically have a single bevel blade, meaning they are sharpened completely on one side. This design is intended for right-handed use, though left-handed versions are available by special order.

Blade Geometry: The blade of a deba knife is heavy and thick-spined, with a blade length ranging from 5 to 7 inches. This design, along with the weight of the knife, allows it to easily cut through fish bones and joints.

Primary Purpose: The primary purpose of a deba knife is to break apart full fish, removing heads, fins, and bones, and filleting them. It is also suitable for butchering poultry and other meats with smaller bones.

Technique Tips: When using a deba knife, it's recommended to allow the weight of the blade to do the work. A sturdy grip is essential, with the middle, ring, and pinkie fingers wrapped firmly around the handle. The pointer finger should be placed on the spine of the knife, while the thumb is positioned close to the heel edge of the blade to steady the strokes. When cutting through bones, downward pressure should be applied with the non-dominant hand to push the knife cleanly through.

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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 - 不鏽鋼夾層

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.
The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

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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：
- 烏木
Octagonal wenge wood handles on kitchen knives offer a combination of functionality and aesthetics tailored specifically for culinary tasks. Crafted from durable wenge wood, these handles ensure longevity and resilience to the rigors of kitchen use, standing up to moisture, heat, and frequent handling. The octagonal shape isn't just about style; it's designed to fit comfortably in the hand, providing a secure grip and optimal control, enhancing the user's culinary precision.
In the kitchen, where attention to detail is paramount, the ergonomic design of the wenge wood handle becomes particularly advantageous. Whether slicing, chopping, or mincing ingredients, the handle's comfortable grip minimizes hand fatigue and enables the chef to maintain a steady hand for consistent and precise cuts.
Visually, the dark hue and distinct grain pattern of wenge wood add a touch of elegance to any kitchen knife. The natural beauty of the wood complements the blade, creating a striking contrast that elevates the overall aesthetic appeal of the knife.
Furthermore, the balance achieved by the octagonal shape of the handle enhances the knife's maneuverability, allowing for smooth and controlled cutting motions. This balance is essential for achieving uniform slices and enhancing the overall user experience in the kitchen.
In summary, a wenge wood handle on a kitchen knife combines durability, comfort, and style, making it a practical and visually appealing choice for home cooks and professional chefs alike.

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