Sukenari | 庫存單位： SK-SGNMDM-KY300BR

Sukenari SRS-13 Damascus K-tip Yanagiba 300mm 鏡面拋光與 Saya

Name: Sukenari SRS-13 Damascus K-tip Yanagiba 300mm 鏡面拋光與 Saya
Brand: Sukenari
SKU: SK-SGNMDM-KY300BR
Price: 33312.0 TWD
Availability: OutOfStock

$33,312.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications

Line	Sukenari SRS-13 Ni-Mai Damascus
Profile	柳刃刀
Bevel Type	單斜面
Weight	275 g 9.7 oz
Edge Length	293 mm .11.54 inch
Heel Height	35 mm .1.38 inch
Width @ Spine	4.1 mm 0.16 inch
Width @ Mid	3.7 mm 0.15 inch
Width @ 1cm from Tip	1.3 mm 0.05 inch
Steel	SRS-13 \| Powdered 不鏽鋼
Blade Construction	二枚-不鏽鋼大馬士革夾心
Hardness (HRC)	63 - 64
Surface Finish	鏡面拋光
Handle	八角樺木瘤加間隔飾片
Region	Toyama
Best for	專業主廚愛好者收藏家

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。

For over four generations, Sukenari has quietly forged some of Japan’s finest blades, supplying legendary brands like Masamoto and Aritsugu before stepping into the spotlight with their own exceptional creations. The SRS-13 Damascus Single Bevel Series gives an more exotic aesthetics to the already execptional Ni-mai series. Equiped with the Powdered SRS-13 steel (Takefu’s finest) with a clever two-layer construction for effortless sharpening and maintenance. What is more special? Unlike everyone else, Sukenari actually forges the SRS-13 steel, resulting in an increased hardness, futher enhancing the Kireaji (cutting favor).

The SRS-13 core delivers outstanding edge retention, while the carefully balanced grind ensures smooth, frictionless cuts through fish, meat, and delicate ingredients.

A true hybrid: the ease of modern steel, the soul of a hand-forged Japanese knife. This series is extremely hard to come by.

Pros	Cons
Excellent performance Great for professionals Great artistic Excellent fit and finish	鏡面拋光較難維護高預算

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.

佑成

佑成（Sukenari），品牌名稱由兩個漢字組成，一為「支援」或可拆解為「人」與「右」，另一為「成就」。現任代表取締役花木信夫表示，這個名字蘊含著希望產品成為料理人右手不可或缺之物的願景。

自昭和8年（1933年）創立以來，佑成以採用最嚴苛本燒製法聞名，不僅應用於傳統碳鋼，也廣泛運用於現代不鏽合金鋼，甚至粉末冶金鋼。可以說，佑成在新鋼材選擇上是日本最具開創性的公司之一，曾多次鍛造出其他廚刀未曾使用過的鋼種，成績斐然。

個人資料：柳刃刀

柳刃刀，簡稱柳刃，是日本料理界經典必備的刀具，專為製作生魚片、壽司及切割生魚和海鮮而設計。作為刺身包丁家族的一員，以其長而纖細的刀身著稱，能輕鬆實現精準切割。刀刃長度從約210mm至360mm不等，家庭常用240mm和270mm，專業廚房則多選用300mm以上。這款刀的設計不僅僅是美觀，更是為了滿足日本料理對精準的要求，是新手與專業廚師都不可或缺的重要工具。

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鋼材： SRS-13
SRS-13 steel is a high-end, powder metallurgy stainless steel known for its excellent balance of hardness, toughness, and corrosion resistance. It combines the best attributes of both high-carbon and stainless steels, making it a versatile choice for kitchen knives. SRS-13 contains a notable amount of chromium for rust resistance, alongside carbon, molybdenum, and vanadium to enhance its edge retention and wear resistance. This steel is capable of being hardened to a high degree, allowing knives made from SRS-13 to achieve a sharp, durable edge that lasts. Its powder metallurgy process results in a uniform grain structure, contributing to its ability to take on a fine edge and maintain it through extensive use. SRS-13 steel is favored for premium kitchen knives, appealing to professional chefs and cooking enthusiasts seeking a blend of performance, ease of maintenance, and longevity.

製造商：
- Nachi-Fujikoshi, Japan
性質：不鏽鋼

硬度： 63 - 64

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建構：二枚-不鏽鋼大馬士革夾心

Nimai(Two Piece) is the Japan's traditional approach to the kitchen knife making, this construction method is typically found on knives with native Japanese origins like Yanagiba, Deba and Usuba. When constructing a Nimai knife, a piece of soft cladding metal will be placed onto a core steel, the two pieces of metal are then forgewelded and shaped into the knife.
The Nimai knives are usually sharpened in single-bevel fashion, with hardened core steel exposed on the flat/hollow-ground side and soft cladding warping over the other side and over the spin. The soft cladding offers support for the harder yet more brittle core steel so the knive can have a thin, sharp edge while have some overall strength. Since the single bevel Japanese knives usually don't have a secondary bevel, the combination of soft cladding and hollow-grind have made the sharpening process easier than Monosteel and Honyaki knives.
Knifemaker in Japan have been encoporating newer features into their products, including the more traditional Nimai knives, damascus pattern and stainless steel were two of them. With the core steel completly exposed on the hollow-ground side, the stainless cladding cannot protect the core from rusting like it does on Sanmai constrction, this lead to the combination of stainless core steel and stainless cladding. With addition of damascus pattern, the Nimai knives with traditional design have never been this attractive and approachable.

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完成：鏡面拋光

Mirror Polish is a simplistic yet hightly demanding process, where the roughness of the metal surface is gradually removed with higher and higher grit abrasives, leading to a extremly smooth surface with only specular reflection, just like a mirror.
The Mirror Polish can be applied to various constructions, ranging from Damascus to Honyaki. It can reveal the beautiful Hamon on the Honyaki blade, and form textural contrast on damascus. The perfect surface is highly appreciated, but it also means a lot of care must be give to avoid it being scratched.

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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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