Kurosaki | 庫存單位： KS-ASKS-BK170

黑崎國船 Ei Aogami Super K Tip Bunka 170mm 烏木手柄

Name: 黑崎國船 Ei Aogami Super K Tip Bunka 170mm 烏木手柄
Brand: Kurosaki
SKU: KS-ASKS-BK170
Price: 6982.0 TWD
Availability: OutOfStock

$6,982.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications

Line	Yu Kurosaki Kokusen Ei Aogami Super Kurouchi
Profile	Bunka
Bevel Type	雙斜面
Weight	140 g 4.94 oz
Edge Length	170 mm .6.69 inch
Heel Height	48 mm .1.89 inch
Width @ Spine	1.8 mm 0.07 inch
Width @ Mid	1.8 mm 0.07 inch
Width @ 1cm from Tip	1.0 mm 0.04 inch
Steel	Blue Super / Aogami Super \| 碳鋼
Blade Construction	三枚 - 不鏽鋼夾層
Hardness (HRC)	62 - 65
Surface Finish	Kurouchi Tsuchime
Handle	Octagonal Ebony
Region	Takefu
Best for	專業廚師愛好者

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。

If you are familiar with the older Yu Kurosaki knives, you would remember the Shizuku, Fujin and Raijin that all comes in two different core steels: R2 and Aogami Super. The Senko series inherent that tradition and offer the Kokusen(黒閃, Black Flash) as the Aogami Super alternative to the Senko line. As the name implies, the blade comes in a darker Kurouchi finish, which makes it easy to distinct from the R2 Senko.

The Kokusen Ei can be considered identical to the Senko Ei, except the core steel. They boast Yu Kurosaki's signature concave grind that bring the thickness down significantly behind the edge. Pairing with the thin spine thickness, this laser feels weightless whether you are handling it of cutting through dense roots. The Ei(鋭, acute) name is given to the K-tip designs, the very steep angle at the end of the knife forms a very thin tip which helps a lot when dosing precise slices.

The cladding of this line is stainless, which is a big plus in easy of maintenance, whether you are an enthusiastic knife collector or a chef in professional kitchen, you could benefit from the sharpness of the carbon steel core without having patina all over the blade. The cladding features the star shaped hammer pattern, which is a distinct character that identify the Senko line.

If you you are looking for a high performance knife from a famous maker with a characterful finish, Senko families will definitely fit in that place, the addition of the Kokusen can satisfy the carbon steel lovers with the top notch Aogami Super steel, ensuring a even finer Kireaji that people always love from Yu Kurosaki.

Pros	Cons
表現優異刃口厚度薄極佳的做工與細節	易生鏽有點脆弱

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.

黑崎裕

Yu Kurosaki, a master artisan in his forties, is renowned in Japanese knife making for his hand-forged blades, earning him awards and global recognition. His journey began in his teenage years, and after a twelve-year apprenticeship under Hiroshi Kato, he established his own workshop in 2014. Kurosaki excels not only in craftsmanship but also in innovative finishing techniques, notably seen in his Tsuchime and Suminagashi finishes. Recognized by the Japanese government as a “master blacksmith,” he is the youngest to receive this title. Highly esteemed for his unconventional blade designs, Kurosaki consistently surprises observers with each new creation. By blending modern metallurgical technologies with traditional forging methods, his knives boast unmatched quality, sharpness, and performance, cementing his status as a leading figure in the industry.

個人資料： Bunka

A pointier version of the Santoku. The Bunka knife features a distinctive profile with a straighter edge and a pointed tip, making it versatile for a variety of kitchen tasks. Its design is a blend of the Santoku and Gyuto knives, with a blade length typically around 165mm to 180mm. The Bunka is particularly adept at slicing, dicing, and chopping fruits, vegetables, and meats, thanks to its sharp edge and comfortable handling. The angled tip, also known as a reverse tanto, provides additional precision for intricate tasks such as julienning. With its unique shape and functionality, the Bunka stands out as a multifunctional knife in the culinary world.

滑動看更多>>
鋼材： Blue Super / Aogami Super
Aogami Super steel, also known as Blue Super Steel, is highly esteemed among Japanese carbon steels for its exceptional qualities. Produced by Hitachi Metals Ltd., this steel surpasses Blue Steel No.1 in its composition, featuring higher amounts of carbon, chromium, and tungsten, with the addition of molybdenum. Aogami Super is celebrated for its remarkable edge sharpness and superior edge retention capabilities. It can achieve high levels of hardness without becoming brittle, a characteristic that sets it apart and endears it to knife enthusiasts worldwide. The steel's enhanced carbon content enables it to maintain sharpness for extended periods, while the added chromium aids in rust resistance. A touch of vanadium increases its toughness, making it less prone to chipping. These attributes make Aogami Super one of the most revered high carbon steels globally, often described as a knife nerd's dream for its balance of hardness, durability, and maintenance ease.

製造商：
- 日立特殊鋼，日本
性質：碳鋼

硬度： 62 - 65

<<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： Kurouchi Tsuchime

Kurouchi Tsuchime 是結合原始黑皮與充滿個性的槌目處理。常見的Kurouchi（黑打）工藝會保留鍛造後的黑色氧化層與鍛造紋理，讓刀身呈現各種獨特紋路與凹痕。Kurouchi與Tsuchime的結合不僅美觀，也兼具實用：減少阻力、幫助食材脫離並保護鋼材不易生鏽。總體而言，Kurouchi Tsuchime 是兼具實用性與美感的獨特刀面處理。

<<滑動看更多>>
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。

<< 滑動查看更多