Hatsukokoro | 庫存單位： HSK-YK-W2NASH-GY210-EB

Hatsukokoro x Yoshikane White 2 Nashiji Gyuto 210mm 不鏽鋼包覆黑檀木手柄

Name: Hatsukokoro x Yoshikane White 2 Nashiji Gyuto 210mm 不鏽鋼包覆黑檀木手柄
Brand: Hatsukokoro
SKU: HSK-YK-W2NASH-GY210-EB
Price: 8864.0 TWD
Availability: InStock

$8,864.00

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 $8,864.00^* inc. tax , vs:

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AU $469.0

--94.71%

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Last Update: 2025-08-17T17:05:56Z

Detailed Specifications

Line	初心 by Yoshikane 白紙二號梨地
Profile	牛刀 / Chefs Knife
Bevel Type	雙斜面
Weight	174 g 6.14 oz
Edge Length	213 mm .8.39 inch
Heel Height	46 mm .1.81 inch
Width @ Spine	3.5 mm 0.14 inch
Width @ Mid	2.7 mm 0.11 inch
Width @ 1cm from Tip	1.0 mm 0.04 inch
Steel	白二／白紙二號 \| 碳鋼
Blade Construction	三枚 - 不鏽鋼夾層
Hardness (HRC)	60 - 64
Surface Finish	Nashiji
Handle	Octagonal Ebony
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。
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Hatsukokoro By Yoshikane White 2 Nashiji, previously known as the K&S Amekiri(雨切), just like this name of "Rain-Cutting", it was well known for extreme sharpness and smoothness when cutting through food, maybe space and time too. Now with its sister line SKD Nashiji, the og White 2 line is under the Hatsukokoro name, what doesn't change is the excellent fit and finish, great handling and the renowned sharpness out of the box.

The extreme sharpness of this line comes form two aspects: the steel and edge geometry. The core steel is Hitachi White 2, a pure carbon steel without alloy content. The stainless steel gains rust resistance through chromium, but the chromium carbide formed during the heat treating have larger particle size, meaning it's hard to get a very refined edge liek you could on a carbon steel. This choice of steel ensures the performance of the cutting edge of the knife. The forging and grinding fone by Yoshikane is a tapered blade combined with a convex grind. The tapering allows the blade to be thinner at the front, and the convex bevel can reduces the sticking and rubbing, ensures very little resistance can be felt when cutting through a large protion of food. This convex grind is done so subtly it barly increace the thickness of the bevel, as the result, there are no noticeable wedging when cutting into potatos.

There aren't much to say about the fit and finish. The Nashiji finish is shiny yet rustic-looking, choil and spine are not fully rounded but are highly polished to give your finger a gentle feeling, and the bevel, they receive a matt finish with a shiny cutting edge, so refined that there are barely any marks left from the polishing. With the stainles cladding, the carbone steel are mostly covered, making it much easier to look after these knives.

Although it seems to be a good amount of money to spend on a White 2 Steel knife at first glance, I still going to say this Yoshikane Nashiji line is overall a great bang for your bucks, especially if you are enthusiastic about the pure cutting performance of your knives.

Pros	Cons
Excellent performance Great for professionals Thin behind the edge	高預算易生鏽

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：白二／白紙二號
白鋼二號，也稱為白紙二號，長期以來被視為製作高級日本廚刀的首選鋼材。這種鋼材以能打造出鋒利刀刃、適中韌性及持久鋒利度著稱，且相對容易研磨。雖然其碳含量（C: 1%）略低於白鋼一號（C: 1.3%），但仍需高超工藝才能有效鍛造。熟練鍛造師的專業技藝對將此材料轉化為高品質廚刀至關重要。儘管品質優異，白鋼二號也以極易氧化聞名，因此使用後需立即擦拭並徹底乾燥，以防止生鏽。

三條與堺都廣泛運用白紙二號於主流廚刀產品中。

製造商：
- 日立特殊鋼，日本
性質：碳鋼

硬度： 60 - 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：八角和柄

材料：
- Ebony
這款手柄以整塊烏木精心製作，展現出極簡優雅與實用設計。其獨特的八角形結構，配合微妙的收腰設計，帶來舒適的握感與吸睛的幾何輪廓。烏木因其深邃色澤與耐用性聞名，這款手柄由單一木塊細緻切割而成，確保無縫結構，完美呈現木材的天然美感與紋理。表面經高度拋光，呈現亮澤質感，不僅突顯烏木的奢華深色，也為使用者帶來順滑的觸感。這種設計體現極簡主義，專注於簡潔、品質與實用性。八角形結構結合收腰設計，為經典材質注入現代感，使其成為融合傳統工藝與當代美學的亮眼之作。

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