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Hatsukokoro  |  庫存單位： HT-YOSHIW2-HS150-EB

Hatsukokoro x Yoshikane SKD Nashiji Honesuki 150mm 烏木手柄

$10,902.00

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 Honesuki / Boning, Garasuki
Bevel Type 雙斜面
Weight 135 g        4.76 oz
Edge Length 157 mm   .6.18 inch
Heel Height 45 mm     .1.77 inch
Width @ Spine 4.0 mm     0.16 inch
Width @ Mid 2.6 mm     0.1 inch
Width @ 1cm from Tip 1.9 mm     0.07 inch
Steel SKD | 半不鏽鋼
Blade Construction 三枚 - 不鏽鋼夾層
Hardness (HRC) 62 - 64
Surface Finish Nashiji
Handle Octagonal Teak Black Ferrule
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
    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

    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： Honesuki

      Boning, Garasuki

      The Honesuki is a specialized Japanese kitchen knife, designed primarily for boning and preparing poultry. Its unique profile features a triangular shape with a pointed tip, ideal for maneuvering around bones and making precise cuts. Unlike Western boning knives, the Honesuki's stiff and narrow blade excels in precision work rather than cutting through bones. Crafted for durability and ease of use, it often comes with a single bevel edge, although double-bevel variants are also available for more versatility. Preferred for its agility and precision, the Honesuki is a favorite among chefs for deboning and preparing meat with minimal waste.

      滑動看更多>>

    • 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

      <<滑動看更多>>

    • 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.

      <<滑動看更多>>

    • 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。

      <<滑動看更多>>

    • 手柄規格

      個人資料： 八角和柄

      材料：

      • Teak
      • Black Buffalo Horn

      柚木以耐用與豐富紋理著稱，為烹飪時的精準操作提供堅固且舒適的握感。搭配流線型黑牛角口環，手柄呈現鮮明對比，為整體設計增添一抹精緻感。

      手柄採用八角形設計，具備人體工學優勢，能從多角度提供穩固且舒適的握持感。自底部至頂部的收腰造型，帶來平衡手感與最佳控制力，讓切片、剁碎或切丁時操作更為流暢自如。

      << 滑動查看更多

    Hatsukokoro

    Hatsukokoro x Yoshikane SKD Nashiji Honesuki 150mm 烏木手柄

    $10,902.00
    Yoshikane 白色 2 芯，不銹鋼包覆 Gyuto，Nashiji 飾面，標有 Hatsukokoro。 這款刀採用質樸的梨字飾面，搭配備受讚譽的三個地區 F&F，外觀非常漂亮，甜蜜點很大，手感非常靈活。白色 2 芯搭配不銹鋼包層確保最高的切割性能，而不銹鋼包層意味著您幾乎不用擔心生鏽。這家製造商是新潟三條一家備受推崇的刀店。它成立於 1919 年，是該地區最老牌的頂級品質廚刀製造商之一。這家製造商是新潟三條一家備受推崇的刀店。它成立於 1919 年，是該地區最老牌的頂級品質廚刀製造商之一。
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