Shibata | 庫存單位： MASA_KSAS_NA165_HIRW

昌景小石 AS 菜刀 165mm，青鋼超級黑打槌目 K&S 愛心型鐵木手柄

Name: 昌景小石 AS 菜刀 165mm，青鋼超級 黑打槌目 K&S 愛心型鐵木手柄
Brand: Shibata
SKU: MASA_KSAS_NA165_HIRW
Price: 9686.0 TWD
Availability: InStock

$9,686.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications

Line	昌景小石 AS 黑打槌目
Profile	菜刀（Nakiri）
Bevel Type	雙斜面
Weight	206 g 7.27 oz
Edge Length	168 mm .6.61 inch
Heel Height	60 mm .2.36 inch
Width @ Spine	2.8 mm 0.11 inch
Width @ Mid	2.0 mm 0.08 inch
Width @ 1cm from Tip	1.5 mm 0.06 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	Heart-shaped Ironwood Handle with Blonde Ferrule
Region	越前
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。

Koishi(小石, Pebbles)is a line that have been loved by knife enthusiasts for a long time since its creation. Forged and sharpening by Yoshimi Kato, this line still holds up to its reputation as some of the best knife produced at TAKEFU Knife Village, as well as Fukui.

The Koishi Features a beautifully done Kurouchi Tsuchime finish as well as a noticeable taper. These organic appearance not only boasts the hand forging these knives gone through in their creation, but also leads to a beautiful handling experience. The tapered spine provides the blade with rigidity, and the minimised bending can giving the user strong confidence even when cutting dense food. The extra material also shift the centre of mass into the palm, which adds some weight to the blade without making the entire knife front heavy. The subtle surface texture left from forging and heat treatment works along with the polished spine to give the user a firm grip, while the rounded corners all over the knife prevent most of the hot spots from forming.

The material choice of Koishi is Blue Super(Aogami Super) with stainless cladding, it's truly a winning formula for a good reason. The Blue Super as a carbon steel is capable of incredible sharpness, and the additional alloy element added to it also let it stands out in wear resistance compare to other typical carbon steels. With a stainless jacket cladded onto it, the attention it required is lowered without sacrificing sharpness, the super thin edge, high performance edge and polishing put on by Kato san would orchestrate the steel into an edge that flow smoothly through most of the food put in front of it.

Koishi is a signature line offered by Masakage, and it have continuously been so for many years. For anyone who is on a search for a carbon steel knife with great handling and cutting performance, the Koishi would be one of the strong contender. Very often, its beautiful finish and polished detail would help it win the heart of seasoned chef and knife lovers.

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.

個人資料：菜刀（Nakiri）

The Nakiri knife is a distinctive tool in the Japanese kitchen, resembling a slender, shorter variant of a Chinese cleaver and serving as the household counterpart to the professional-grade Usuba. It is characterized by its relatively flat edge profile, designed specifically for a chopping motion ideal for vegetable preparation. Unlike knives intended for slicing or sawing motions, the Nakiri's design emphasizes straight, clean cuts through vegetables without the need for pushing or pulling. Its blade is notably thin, underscoring its specialization for tasks that do not involve contact with bones, even small ones. This specialization makes the Nakiri an indispensable tool for those seeking precision and ease in vegetable preparation.

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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

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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： 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。

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手柄規格
個人資料： Heart Shape WA

材料：
- 沙漠鐵木
日本廚刀上的心形沙漠鐵木握把具有人體工學優勢，提供舒適握感，長時間使用也不易疲勞。其設計自然貼合手型，提升切割時的控制力與靈活度。這種握把形狀也有助於刀身與握把間的重量平衡，進一步提升整體控制力並減少手腕與手臂的負擔。
除了功能性外，沙漠鐵木的奢華外觀也為刀具增添美感，讓料理過程更具視覺享受。無論是多用途的三德刀、萬用牛刀、專業的魚用出刃刀，還是精細的柳刃刀，心形沙漠鐵木握把都能提升日本廚刀的性能與美觀，是料理愛好者與專業廚師不可或缺的工具。

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