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Nakagawa Hamono  |  庫存單位: NAKA_G3KA_PT150

Nakagawa Ginsan 寬斜角 Kasumi Petty 150mm

$7,065.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣!

Detailed Specifications
Line Hatsukokoro By Nakagawa Ginsan Wide Bevel Kasumi
Profile 小刀 / Utility, Paring
Bevel Type 雙斜面
Weight 85 g        3.0 oz
Edge Length 145 mm   .5.71 inch
Heel Height 32 mm     .1.26 inch
Width @ Spine 2.3 mm     0.09 inch
Width @ Mid 1.8 mm     0.07 inch
Width @ 1cm from Tip 0.9 mm     0.04 inch
Steel Ginsan / Silver #3 | 不鏽鋼
Blade Construction 三枚 - 不鏽鋼夾層
Hardness (HRC) 60 - 62
Surface Finish Migaki
Handle Octagonal Teak Black Ferrule
Region
Best for
  • 專業廚師
  • 學生
  • 初學者
    • 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。


    The Nakagawa Ginsan Wide Bevel is a line commissioned by Hatsukokoro that offers a series of very solid blades that are good for both professional works and home use. This line combines moderate thickness, decent profile and good detail finish in a completely stainless package, making these knives good all-rounders in most situations, wether at home or in a more professional setting.

    The wide bevel in the name refers to the grind that these blades takes on. Usually Japanese double bevel knives will have a flat grind, where the secondary bevel starts all the way at the spine, in cases where the secondary bevels start halfway, they tend to blends into the flat zone slightly. This line however, have a very distinct boundary at the begining of its secondary bevel,creating a very sharp and geometrycall look, especially on the Kiritsuke Gyuto, which distinct the entire line from other plain Migaki finish knives.

    Performance of the kinfe on the chopping board is great, as the bevel takes a concave grind, it is of a good sharpness even the thickness of the spine is not as thin as some "laser" knives, though there is a slight tendency for the food to stick due to this grind. This combination allows the edge to be thin, while having more material behind the bevel to provide toughtness in a professional setting.

    The Ginsan steel used in this line is what makes these knives truly all-rounders in my opinion. Comparing with VG10, two steels have similar hardness and edge retention, but the higher alloy content in VG10(Mo,V and Co) makes the sharpening harder than a more "pure" composition like Ginsan's. Thus, in a commercial kitchen where the wearing and sharpening of knives happens more often, the Ginsan will often save time and efforts.

    A drawback comes with Ginsan is that knives made with it tend to have a higher price, which is true on this line. Also, even the rounding and polishing on the spine and choil are all pretty good, the Migaki finish is not the aesthetically pleasing one in this price range. If these minor concerns don't bother you, this Ginsan wide bevel line will offer s me very good user's knives.

    Pros Cons
  • 容易保養
  • 家庭理想之選
  • 專業人士首選
  • 高預算

  • Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. Error: Steel nature unknown

    Satoshi Nakagawa

    中川刃物由中川悟志於2021年4月創立,承襲著名白木刃物的傳統,中川先生是傳奇職人白木賢一的嫡傳弟子。中川先生有近二十年經驗,主要在白木先生門下學藝,是白木先生最後五年打造頂級本燒刀的重要推手。

    他的技藝不僅止於白木刃物,也為堺孝行、菊守等堺市知名品牌鍛造頂級刀具。中川刃物總部位於大阪堺市,專精於寬刃銀三鋼及青紙鋼刀具。

    • 個人資料: 小刀

      Utility, Paring

      Petty 小刀是一款日本小型多用途刀,特別適合進行削皮、修整、切水果和蔬菜等精細作業。刀刃長度約為120mm到180mm(4.7到7英吋),尤其擅長處理如去蝦腸或切裝飾等細節工作。與西式削皮刀相比,它的刀身略長且更纖細,提升了處理複雜細節的能力,是廚房工具箱中極具價值的一員。

      滑動看更多>>

    • 鋼材: Ginsan / Silver #3

      Ginsan steel, also known as Silver 3 or G3 steel, is a type of stainless steel used in high-quality kitchen knives. It is appreciated for its ability to offer the traditional feel and sharpness of carbon steel while providing the corrosion resistance of stainless steel. Ginsan steel contains a moderate amount of carbon, chromium, and other alloying elements that ensure a good balance between edge retention and ease of sharpening. This steel is particularly favored for its fine grain structure, which allows for a very sharp edge, and its resistance to rust makes it a popular choice among professional chefs and home cooks who seek the performance of carbon steel without the maintenance challenges. Ginsan steel knives are known for their durability, ease of care, and excellent cutting performance, making them a preferred option for those looking for high-quality stainless steel cutlery.

      製造商:

      • 日立特殊鋼,日本

      性質: 不鏽鋼

      硬度: 60 - 62

      <<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: Migaki

      「Migaki」在日文中意指「拋光」或「磨亮」。在日本廚刀領域,「Migaki仕上」並不專指鏡面拋光,而是泛指從半光澤到細膩柔和光澤的各種拋光處理,而非極度反光的表面。Migaki拋光的主要目的是提升刀具的功能性與美觀,重點在於打造光滑表面以增強抗腐蝕性並減少切割時的阻力,而不是單純追求鏡面效果。

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    • 手柄規格

      個人資料: 八角和柄

      材料:

      • Teak
      • Black Buffalo Horn

      柚木以耐用與豐富紋理著稱,為烹飪時的精準操作提供堅固且舒適的握感。搭配流線型黑牛角口環,手柄呈現鮮明對比,為整體設計增添一抹精緻感。

      手柄採用八角形設計,具備人體工學優勢,能從多角度提供穩固且舒適的握持感。自底部至頂部的收腰造型,帶來平衡手感與最佳控制力,讓切片、剁碎或切丁時操作更為流暢自如。

      << 滑動查看更多

    Nakagawa Hamono

    Nakagawa Ginsan 寬斜角 Kasumi Petty 150mm

    $7,065.00

    Nakagawa Ginsan Petty 150 配有 K&S 柚木手柄,Hatsukokoro 品牌,由 Morihiro 磨礪。 

    中川銀山筋引270毫米,配K&S柚木手柄,Hatsukokoro品牌,由森弘(Morihiro)磨礪。傳奇工藝大師白木健一退休後,中川先生作為白木先生近20年的弟子,擔任白木刃物(現為中川刃物)的負責人。 

    事實上,白木先生的許多作品,包括最近5年多來的《本燒》,都是由中川先生完成的。  

    Nakagawa-san 也為 Sakai 零售商的一些頂級系列鍛造刀具,即 Sakai Kikumori、Sakai Jikko 和其他一些品牌。 

    因此,K&S 現在非常高興和榮幸地推出 Nakagawa 先生的最新作品,主要是具有寬斜面特徵的 Ginsan 鋼,在不久的將來還會推出更多型材和各種鋼材。 

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    測量 

     

      測量

    重量 

    96.6克 

    總長度

      285毫米 

    腳尖到腳跟的長度

    144毫米 

    鏟刀根部高度

     29.0 毫米 

    脊椎至腳跟的寬度 

    2.3 毫米 

    葉片中部脊寬

    2.1 毫米 

    距尖端約1公分處的脊椎寬度

    0.8 毫米 

    Ginsan 芯材搭配不鏽鋼包層

    硬度

    硬度 60 - 61

    手柄設計

    K&S 柚木手柄,可選
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