Hatsukokoro | 庫存單位： HT-YROSLDCOPD-GY240KUBR

Hatsukokoro x Nigara Yorokobi SLD 銅大馬士革牛刀 240 毫米樺木手柄

Name: Hatsukokoro x Nigara Yorokobi SLD 銅大馬士革牛刀 240 毫米樺木手柄
Brand: Hatsukokoro
SKU: HT-YROSLDCOPD-GY240KUBR
Price: 12514.0 TWD
Availability: OutOfStock

$12,514.00

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 $12,514.00^* inc. tax , vs:

Store CE

AU $649.0

--94.81%

^* 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
Profile	牛刀 / Chefs Knife
Bevel Type	雙斜面
Weight	235 g 8.29 oz
Edge Length	228 mm .8.98 inch
Heel Height	51 mm .2.01 inch
Width @ Spine	3.1 mm 0.12 inch
Width @ Mid	3.0 mm 0.12 inch
Width @ 1cm from Tip	0.8 mm 0.03 inch
Steel	SLD \| 不鏽鋼
Blade Construction	Sanami - Soft Iron Damascus Clad
Hardness (HRC)	62 - 64
Surface Finish	黑打
Handle	八角樺木瘤加間隔飾片
Region	兵庫
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。

由二唐鍛造與開刃，「よろこび」以獨特的銅大馬士革夾鋼搭配廣受喜愛的SLD鋼芯，這一組合由「初心」特別開發，結合了優異的藝術美感與卓越性能。

與前一代相比，Yorokobi（在日語中意為「喜悅」）Kurouchi系列在藝術外觀上毫不遜色，個人認為「初心」在這一系列的藝術表現更加精緻且用心。銅大馬士革的紋理並未覆蓋整個刀身，而是僅限於夾鋼線正上方的區域，隨著刀面斜面向上則是另一層鐵夾鋼，最後斜面延伸至Kurouchi表面。不同材質的層次與對比，創造出如波浪般的紋理，自Kurouchi處浮現，沿斜面流向刀刃，幾乎帶有動感。這種設計雖然複雜，卻不顯雜亂，展現出高超的藝術造詣。

為這美麗外觀增添實力的是SLD鋼芯，其成分與SKD鋼相似但含鉻量較低，經熱處理後可達63-64HRC，能長時間保持極薄鋒利的刀刃。含有13%鉻使其成為極具抗鏽性的半不鏽鋼，但本系列鋼芯經過化學蝕刻處理，呈現深色外觀，並增添一定的抗鏽與抗變色能力。

這個系列適合喜歡銅大馬士革刀那份熱情氛圍，但又不希望過於張揚美感的人。濃密的橘色紋理依然難以忽視，但因Kurouchi處理覆蓋了刀身一半，整體更顯低調平衡。請注意，銅與鋼芯都會對濕氣與指紋產生反應，但只要細心保養，Yorokobi系列的刀具將持續以其獨特之美帶來愉悅。

Pros	Cons
藝術性極高高度收藏價值極佳的做工與細節	Need extra care Semi-stainless can rust

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： 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

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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：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：
- 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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