Sakai Takayuki | 庫存單位： ST-SPG2TSU-KGY190

堺貴之 SPG2 劍形牛刀 190mm

Name: 堺貴之 SPG2 劍形牛刀 190mm
Brand: Sakai Takayuki
SKU: ST-SPG2TSU-KGY190
Price: 7470.0 TWD
Availability: InStock

$7,470.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications

Line	Takayuki SPG2 大馬士革 WA柄
Profile	牛刀 / Chefs Knife
Bevel Type	雙斜面
Weight	198 g 6.98 oz
Edge Length	203 mm .7.99 inch
Heel Height	50 mm .1.97 inch
Width @ Spine	2.3 mm 0.09 inch
Width @ Mid	2.1 mm 0.08 inch
Width @ 1cm from Tip	1.0 mm 0.04 inch
Steel	SG2 / R2 \| Powdered 不鏽鋼
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	62 - 64
Surface Finish	Tsuchime
Handle	Octagonal Teak Black Ferrule
Region	堺
Best for	首次參加者專業主廚

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。

Sakai Takayuki took a bold step with the SPG2 Tsuchime WA line, and it pays off brilliantly. For a legendary Sakai brand known for tradition, using Takefu SG2 powdered steel is a big deal. Why? Because this stuff holds an edge like crazy and gets seriously sharp – it's built for performance that lasts.

But it's not just tough; it's a joy to use. The blade is incredibly thin and light, making everyday prep – slicing herbs, dicing veg – feel effortless and precise. It just moves right.

And then there's the look. That "Tsuchime" hammered finish isn't just texture; it's art. The pattern flows across the blade like ocean waves, giving each knife unique, handcrafted character. Paired with the comfortable Japanese WA handle, it balances perfectly.

So, yeah, it's a pivotal move: SG2 steel for pro-level sharpness, a feather-light feel for real kitchens, and stunning Sakai artistry you'll want to show off. This line proves Takayuki can push boundaries without losing its soul.

Pros	Cons
Excellent performance Budget friendly Ideal for the household Great artistic	相對較難研磨

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.

堺孝行

Sakai is the largest knife making region of professional single bevel knives, with over 600 years of knife making history. Sakai Takayuki stands out as the largest brand in the region. These knives, celebrated for their precision slicing and unparalleled sharpness, cater to professional chefs and culinary enthusiasts who demand the highest quality. At the heart of Sakai Takayuki's operations is the Sanbo Factory, a dedicated hand forge knife plant. Contrary to the notion of it being a place of innovation, the Sanbo Factory is focused on the traditional art of knife-making, where skilled artisans employ time-honored techniques to create knives that are both functional and beautiful.

Adding to the brand's allure are collaborations with famed Sakai craftsmen like Itsuo Doi, who works exclusively for Sakai Takayuki. Doi's contributions exemplify the brand's commitment to maintaining the highest standards of craftsmanship.

個人資料：牛刀

Chefs Knife

A Japanese chef's knife is known as a gyuto (牛刀ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

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鋼材： SG2 / R2
SG2, also known as Super Gold 2 or R2 steel, is a high-end powdered tool steel by Takefu Special Steel, known for its excellent edge retention, wear resistance, and ability to achieve a hardness of up to 64 HRC. Identical to Kobelco Steel's R2, it's prized in premium knife making for its fine edge sharpness and durability. The powdered nature ensures uniform carbide distribution, enhancing toughness and reducing chipping risks. SG2/R2 is ideal for those seeking top performance and longevity in their cutting tools.

製造商：
- 日本武生特殊鋼
性質：不鏽鋼

硬度： 62 - 64

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建構： Sanmai - Stainless Damascus Clad

三枚（Sanmai）結構是雙刃刀常見的製法，將兩片較軟的夾鋼鍛焊於較硬的鋼芯兩側。經過熱處理後，較硬但脆的鋼芯會形成鋒利的切刃，較軟的夾鋼則支撐鋼芯，提升刀身整體強度。
大馬士革三枚結構是以大馬士革鋼作為三枚夾鋼材料，為刀身增添美感。若核心為不鏽鋼，則大馬士革夾鋼也會是不鏽鋼，這樣能保護碳鋼或半不鏽鋼芯不易生鏽或變色。
軟夾鋼讓薄刃修磨比本燒或單鋼結構容易許多。但若夾鋼為大馬士革，無論是蝕刻、拋光還是鏡面拋光，修磨過程都會對夾鋼造成影響，因此大馬士革紋理不會像剛開箱時那樣。

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完成： Tsuchime

The "Tsuchime" finish in Japanese kitchen knives refers to a distinctive hammered texture on the blade's surface. This traditional technique not only adds a unique aesthetic appeal but also provides practical benefits, such as reducing drag and preventing food from sticking to the blade during slicing. It's a hallmark of craftsmanship that blends functionality with artistry, making each knife not only a tool but a piece of art.

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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。

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