二唐 青鋼二號 本燒 柳刃 330mm Tobiyaki Sword Hamon

The Yanagiba, often simply called Yanagi, stands as a quintessential knife in the Japanese culinary realm, specifically designed for the artful preparation of sashimi, sushi, and sliced raw fish and seafood. As a member of the Sashimi hōchō family, it is celebrated for its long, slender blade that ensures precision cuts with minimal effort. Blade lengths start at approximately 210mm and can extend up to 360mm, with the 240mm and 270mm sizes being the most favored for home use, while professional kitchens frequently opt for 300mm and larger. This knife's design is not just about aesthetics but about fulfilling the precise requirements of Japanese cuisine, making it a vital tool for both amateur and seasoned chefs.

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青鋼二號，亦稱青紙鋼二號，是日立金屬株式會社生產的優質高碳鋼，在白紙鋼二號的基礎上添加了鉻和鎢。此改良提升了韌性，並形成堅硬的碳化物分子，顯著增強了刀刃的保持力。雖然其鋒利度與白紙鋼二號相當，但青鋼二號在維持刃口方面略勝一籌。

青鋼二號因其多功能性而廣受喜愛，以易於研磨和出色的抗崩刃性能著稱，是青紙鋼刀具新手入門的理想選擇。其含碳量為1.0–1.2%，洛氏硬度通常達到62–63 HRC，是評估青紙鋼刀具的基準標準。

製造商：

• 日立特殊鋼，日本

材質特性：碳鋼

硬度：61- 63

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輪廓：八角柄

材質：

• 樺木瘤穩定化

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