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Sakai Takayuki  |  庫存單位: ST-VGDM33-GY210BLSP

Sakai Takayuki VG10 33層大馬士革牛刀 210毫米 藍色手把 特製

$5,238.00 $5,641.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣!

Detailed Specifications
Profile 牛刀 / Chefs Knife
Bevel Type 雙斜面
Weight 192 g        6.77 oz
Edge Length 210 mm   .8.27 inch
Heel Height 47 mm     .1.85 inch
Width @ Spine 2.1 mm     0.08 inch
Width @ Mid 2.1 mm     0.08 inch
Width @ 1cm from Tip 0.7 mm     0.03 inch
Steel VG10 | 不鏽鋼
Hardness (HRC) 59 - 61
Handle
  • 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。



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
  • 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: VG10

    Takefu VG10 是一種高級不鏽鋼,以其優異的持刃性和鋒利度而著稱。它在日本廚刀製造商中非常受歡迎,廣泛應用於各類刀具,包括廚刀、折刀和定刃刀。

    VG10 的硬度約為 60-61 HRC,有些製造商甚至能達到 62 HRC,確保良好的持刃力與抗染性。其成分包含 15% 鉻(Cr)以提升耐腐蝕性,1% 鉬(Mo)和 1.5% 鈷(Co)可強化基體,使其擁有高硬度與耐用性。釩(V)的加入使其微結構更細緻,並與鉻、鉬共同產生硬質碳化物,進一步提升耐磨性。VG10 易於研磨,加工性佳,且可藉由高溫回火進行二次硬化,適合經表面塗層處理(最高約 450℃)的刀具。其全面的性能使 VG10 不鏽鋼極具多元性,無論是廚房、通用刀具還是機械刀片都能展現卓越表現。

    製造商:

    • 日本武生特殊鋼

    性質: 不鏽鋼

    硬度: 59 - 61

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  • 建構:

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  • 完成:

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  • 手柄規格

    個人資料:

    材料:

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Sakai Takayuki

Sakai Takayuki VG10 33層大馬士革牛刀 210毫米 藍色手把 特製

$5,238.00 $5,641.00

探索堺孝之 VG10 33 層大馬士革牛刀 210 毫米的精湛工藝,這是一款專為精準度和多功能性而設計的高級日式廚刀。 210 毫米刀刃採用 VG10 鋼鍛造而成,以其卓越的鋒利度、刀刃保持度和耐腐蝕性而聞名,非常適合從切片到切碎的各種廚房任務。

刀刃採用33層大馬士革鋼精工打造,不僅堅固耐用,更擁有令人驚豔的獨特花紋。藍色刀柄更添優雅氣質,並採用人體工學設計,帶來舒適操控體驗。每把堺孝之刀均由技藝精湛的工匠手工打造,將傳承百年的日本工藝與現代技術完美融合,成就卓越性能。

用Sakai Takayuki VG10 33層大馬士革牛刀提升您的烹飪體驗,悉尼Knives and Stones有售。我們提供價格匹配和店內試切服務。

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