Yoshikane | 庫存單位： YOSH_SKNA_GY210W-HSE

Hatsukokoro x Yoshikane SKD Nashiji Gyuto 210mm 超高，心形烏木手柄

Name: Hatsukokoro x Yoshikane SKD Nashiji Gyuto 210mm 超高，心形烏木手柄
Brand: Yoshikane
SKU: YOSH_SKNA_GY210W-HSE
Price: 14097.0 TWD
Availability: OutOfStock

$14,097.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications

Line	Hatsukokoro By Yoshikane SKD Nashiji
Profile	牛刀 / Chefs Knife
Bevel Type	雙斜面
Weight	196 g 6.91 oz
Edge Length	218 mm .8.58 inch
Heel Height	53 mm .2.09 inch
Width @ Spine	3.6 mm 0.14 inch
Width @ Mid	2.0 mm 0.08 inch
Width @ 1cm from Tip	1.0 mm 0.04 inch
Steel	SKD \| 半不鏽鋼
Blade Construction	三枚 - 不鏽鋼夾層
Hardness (HRC)	62 - 64
Surface Finish	Nashiji
Handle	Heart-shaped Ebony Handle
Region	Sanjo
Best for	專業廚師學生愛好者

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。

Yoshikane SKD Nashiji系列大概是K&S所有產品中切割表現最出色的刀款之一。我經常用這把刀在店裡示範「刀應該怎麼切」。主刃面採用凸研磨，能分開食材、減少黏附；SKD鋼低鉻含量讓刀口極度鋒利且帶咬感，這兩個特點配合新潟三條地區的漸細刀型，造就了這系列極致的切味。把刀刃放在馬鈴薯皮上，用兩指拉動刀柄，刀片幾乎沒有阻力就能切穿整顆馬鈴薯。

如果你不熟悉SKD，它其實就是SKD12，也叫A2工具鋼，碳含量約1%，鉻含量僅4.5%。Yoshikane將其熱處理至HRC 63，SKD在鋒利度、食材脫離性與易研磨性方面都像碳鋼，但又不需要高強度保養。

搭配質樸的梨地仕上與廣受好評的新潟三條地區做工，這把刀型漂亮、甜點大、手感靈巧。SKD半不鏽芯材配上不鏽包覆，確保切割表現同時又讓你幾乎不用擔心生鏽。

Pros	Cons
卓越的表現刀刃背後極薄開箱即用表現極佳	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.

吉金刃物

Yoshikane is a boutique knife maker based in Sanjo, Niigata. Founded in 1919 (大正8年)，it is one of the most established top quality kitchen knife manufacturers in the region. Many new generation blacksmith in Sanjo took has apprenticeship experience at this knife workshop.

Headmaster Yamamoto-san believes, “while many things change rapidly nowadays, there are ideas and believes that never change. Everyday I make sure the meaning of these words are forged into knife making”. And indeed because of this firm believe, this workshop produces some of the highest quality kitchen knives with superb fit and finish. The workshop is alsp very famous for its heat treatment of White 2 and the use of semi-stainless SKD steel.

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： SKD
SKD 是 SKD12 的簡稱，也被稱為 A2 工具鋼，碳含量約為 1%，鉻含量僅 4.5%。可熱處理至約 63 至 64 硬度。

SKD 在取得極銳利刃口、食材脫離性以及極易研磨方面，表現與碳鋼極為相似，且無需高維護，因此深受專業廚師歡迎。

吉金是最著名熱愛使用 SKD 的公司。

製造商：
- 日立特殊鋼，日本
性質：半不鏽鋼

硬度： 62 - 64

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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： Nashiji

日本廚刀上的「梨地」指的是一種獨特的表面紋理處理，外觀類似亞洲梨（在日文中稱為「梨」）的果皮。這種質感是透過特定的敲擊與拋光工藝製成，使刀身呈現低調霧面且帶有些許不規則的觸感。除了美觀外，梨地還有實用性：表面形成微小空氣層，可減少食材附著於刀身上。這種工藝常見於傳統日本刀，如三德刀、菜切刀，因其功能性與視覺效果而備受推崇，增添整體料理體驗。

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手柄規格
個人資料： Heart Shape WA

材料：
- Ebony
- Marble / Blonde Horn
日本廚刀的心形烏木手柄具有人體工學優勢，長時間使用時能提供舒適握感，減少疲勞。其設計自然貼合手型，增強控制力與操作靈活性，讓切割更加精準。這種手柄形狀還有助於刀身與手柄之間的重量平衡，提升整體控制並減輕手腕及手臂的壓力。除了功能性外，烏木的高貴外觀也為廚刀增添美感，讓刀具在廚房中更具視覺吸引力。無論是多用途的三德刀、萬用牛刀、專門處理魚類的出刃刀，還是切割生魚片的柳刃刀，心形烏木手柄都能提升日本廚刀的性能與美感，成為烹飪愛好者與專業廚師不可或缺的工具。

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