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Hatsukokoro  |  庫存單位： HT-SHKASDKU-KGY240-BR

Hatsukokoro Shinkiro Aogami 超級大馬士革 黑內 K-tip Gyuto 240mm 樺木手柄

$15,526.00

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K&S Price: AU $15,526.00* inc. tax , vs:
Store CE AU $789.0 --94.92%

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Last Update: 2025-08-17T17:05:43Z

Detailed Specifications
Line 初心蜃氣樓
Profile 牛刀 / Chefs Knife
Bevel Type 雙斜面
Weight 260 g        9.17 oz
Edge Length 244 mm   .9.61 inch
Heel Height 54 mm     .2.13 inch
Width @ Spine 4.4 mm     0.17 inch
Width @ Mid 2.6 mm     0.1 inch
Width @ 1cm from Tip 0.8 mm     0.03 inch
Steel Blue Super / Aogami Super | 碳鋼
Blade Construction Sanami - Soft Iron Damascus Clad
Hardness (HRC) 62 - 65
Surface Finish 黑打
Handle 八角樺木瘤加間隔飾片
Region 兵庫
Best for
  • 收藏家
  • 愛好者
    		•
    • 澳洲境內 200 澳元以上的刀具可免費送貨。
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    Shinkiro(蜃気楼) in Japanese means "Mirage", it is made with an Aogami Super steel core, with a beautiful Damascus iron cladding on the bevel and Kurouchi finish on top. This serie of knives delivers a combination of great Kireaji(切れ味, the "Cutting Taste"), good edge retention and artistic look.

    For most damascus knives, makers will polish them with various methods to reveal their beauty across the blade, therefore it is uncommon to see a combination of unpolished Kurouchi finish put on top of a damascus cladding, the end result however, is rather stunning. Holding the knife spine down, the Kurouchi finish becomes this rough and earthy ground, where the organic damascus pattern in the cladding boils and tumbles above it, then dissipate into the sky represented by the hightly polished core steel. I believe this is the perfect recreation of the Mirage under the blazing sun, a highly artistic utilization and combination of forging techinques and a materiality.

    The creator of these beautiful Knives Takahiro Nihei is a young smith trained under Sanjo's famous Yoshikane Hamono. Just like Yoshikane, his pays a lot of attention to the details of his work. The Shinkiro has a typical thick Sanjo heel, a very fast taper to the tip and super thin behind the edge. It is a great cutter that doesn't carry the price tag of its more premium "Hyomon" siblings. Although the carbon core steel and soft iron damascus cladding may be prone to rust, the Kurouchi finish can protect the blade partially from that issue.

    Pros Cons
  • 極具藝術美感
  • 卓越的性能
  • 高度收藏價值
    		•
  • 容易生鏽
  • 高預算
    		•

    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

    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.

      滑動看更多>>

    • 鋼材： Blue Super / Aogami Super

      Aogami Super steel, also known as Blue Super Steel, is highly esteemed among Japanese carbon steels for its exceptional qualities. Produced by Hitachi Metals Ltd., this steel surpasses Blue Steel No.1 in its composition, featuring higher amounts of carbon, chromium, and tungsten, with the addition of molybdenum. Aogami Super is celebrated for its remarkable edge sharpness and superior edge retention capabilities. It can achieve high levels of hardness without becoming brittle, a characteristic that sets it apart and endears it to knife enthusiasts worldwide. The steel's enhanced carbon content enables it to maintain sharpness for extended periods, while the added chromium aids in rust resistance. A touch of vanadium increases its toughness, making it less prone to chipping. These attributes make Aogami Super one of the most revered high carbon steels globally, often described as a knife nerd's dream for its balance of hardness, durability, and maintenance ease.

      製造商：

      • 日立特殊鋼，日本

      性質： 碳鋼

      硬度： 62 - 65

      <<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。

      <<滑動看更多>>

    • 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.

      <<滑動看更多>>

    • 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。

      << 滑動查看更多

    Hatsukokoro

    Hatsukokoro Shinkiro Aogami 超級大馬士革 黑內 K-tip Gyuto 240mm 樺木手柄

    $15,526.00

    測量 

    210毫米 240毫米
    重量 189克 220克
    腳尖到腳跟的長度 222毫米 253毫米
    鏟刀根部高度 48毫米 50毫米
    脊椎至腳跟的寬度 3.9 毫米 3.9 毫米
    葉片中部脊寬 2.4 毫米 2.4 毫米
    距尖端約 1 公分處的脊柱寬度 1.0 毫米 0.8 毫米

     

    鋼材種類： Aogami Super 鐵包鋼

    硬度（HRC）： 63-65

    手柄設計： K&S 柚木手柄。可選配手柄。 

     

    Shinkiro 在日文中意為“幻影”，採用青紙超級鋼打造，表面覆有精美的大馬士革鐵，並採用黑色釉工藝。 Takahiro Nihei 是一位年輕的鐵匠，師從三條家著名的 Yoshikane Hamono。與 Yoshikane 一樣，他非常注重細節。 Shinkiro 擁有典型的三個家刀跟，刀尖呈快速錐形，刀刃後部超薄。它是一款出色的刀具，但價格卻不如更高端的“Hyomon”系列。

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