BFCM2025 Old Stock 池田美和 本燒 白三鋼 牛刀 240mm SP1

The user wants me to translate "Chefs Knife" to Traditional Chinese for a Taiwanese audience. Looking at the glossary, I see "chefs knife → 主廚刀" is listed. The field is "com_name" which appears to be a common name field for a product, specifically for a Gyuto (牛刀) knife. The glossary entry for "chefs knife" is "主廚刀", so I should use that translation. The context indicates this is for a Japanese kitchen knife store, and the field belongs to a Gyuto product. The translation should be natural for Taiwanese readers, and since the glossary specifies this exact translation, I'll use it directly.主廚刀

The user wants me to translate a product description from English to Traditional Chinese for a Taiwanese knife retailer. The text explains what a gyuto is and discusses Japanese knife characteristics. I need to follow the glossary for specific terms like "gyuto" → 牛刀, "chef's knife" → 主廚刀, and preserve any HTML tags.

The text has two paragraphs. The first covers the gyuto's origins, blade shape, sharpness advantages, and growing popularity. The second describes the modern chef's knife as a versatile multi-purpose tool.

For the translation, I'll use the glossary terms: 牛刀 for gyuto, 主廚刀 for chef's knife. Technical details like HRC hardness and edge angles need to be preserved accurately. The tone should be informative and appealing to Taiwanese knife enthusiasts, matching the enthusiast tone of the original.

I'll structure the translation to flow naturally in Traditional Chinese while keeping all the technical specifications intact. The HTML structure is simple paragraphs, so I'll maintain that format.</think><p>日本主廚刀又稱牛刀（ぎゅうとう gyūtō），字面意思為「牛肉刀」。其刀身形狀近似法式主廚刀的扁平版本。日本刀具以鋒利聞名，歸功於其銳利的刀身幾何角度，以及所用鋼材的高硬度，有時在洛氏硬度計上超過 60 HRC。典型西式主廚刀的開刃角度約為 20-22°，而日本牛刀通常具有更銳利的 15-18°（甚至更低）刃角，這需要更硬但相對較脆的鋼材等級。近年來，日本牛刀在西方廚師中越來越受歡迎。</p><p>現代主廚刀是一款多用途刀具，設計目標是在各種不同的廚房任務中表現出色，而非專精於單一用途。它可用於剁碎、切片、切蔬菜、切肉，以及分解大塊肉品。</p>

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白紙3號鋼雖然不如白紙1號或2號鋼那般廣為人知，但同樣是日本高碳鋼家族——即白紙鋼系列中的重要成員。相較於白紙1號（1.2%）與2號（1.0%），其碳含量較低（0.8%），因此硬度稍軟，在使用上也更為寬容。這項特性使其更易於研磨，且較不易崩刃，但鋒利度的維持時間可能不如其高碳含量的同級鋼材。白紙3號鋼非常適合那些嚮往傳統日式刀具極致鋒利度與純淨質感，卻又希望刀身無需過於繁瑣保養的使用者。與其他白紙鋼一樣，它的活性較高，必須妥善照護以防止生鏽與腐蝕。這款鋼材因兼顧了研磨便利性與切削性能而備受推崇，無論是對於初次接觸日本高碳鋼刀具的新手，或是需要刀刃更具耐用度的應用場景而言，都是絕佳的入門選擇。

製造商：

• 日立特殊鋼，日本

材質特性：碳鋼

硬度：59- 61

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輪廓：八角柄 WA

材質：

• 黑檀木

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