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Masutani  |  庫存單位： MASU_VG1TS_GY185_BLU

Masutani VG1 Tsuchime Gyuto 185mm 西式手柄

$3,025.00
手把顏色

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications
Line Masutani VG1 Tsuchime
Profile 牛刀 / Chefs Knife
Bevel Type 雙斜面
Weight 143 g        5.04 oz
Edge Length 187 mm   .7.36 inch
Heel Height 47 mm     .1.85 inch
Width @ Spine 1.7 mm     0.07 inch
Width @ Mid 1.7 mm     0.07 inch
Width @ 1cm from Tip 1.1 mm     0.04 inch
Steel VG1 | 不鏽鋼
Blade Construction 三枚 - 不鏽鋼夾層
Hardness (HRC) 58 - 61
Surface Finish Tsuchime
Handle Western Pakka Wood with Bolster
Region 越前
Best for
  • 新手首選
  • 學生族群
    		•
    • 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。


    Masutani 的 VG1 槌目系列可說是 K&S 全系列中性價比最高的選擇之一。VG1 不鏽鋼夾層搭配槌目處理，帶來簡約經典的外觀。

    VG1 在耐用性與抗腐蝕性上與其經典對手 VG10 鋼非常接近。刀刃背部研磨極薄，讓 Masutani 更像一把雷射刀，切割食材毫不費力。

    Pros Cons
  • 預算友善
  • 卓越的表現
  • 開箱即用表現極佳
    		•
  • 非高級鋼材
    		•

    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

    增谷

    Masutani Hamono, leveraging both VG-1 and VG-10 steel, has established itself within the competitive sphere of Japanese knife-making by offering a cutting feel comparable to premium Echizen brands such as Kurosaki and Takamura. This alignment in performance with high-end brands, despite their more accessible price point, positions Masutani knives as exceptional within their category. Their craftsmanship ensures a blend of traditional skill and modern technology, making Masutani knives highly regarded for their sharpness and durability, leading the way in value-for-money within the Japanese knife market.

    • 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.

      滑動看更多>>

    • 鋼材： VG1

      VG1 is the starting point of our V steel series, which is refined using high-quality raw materials with minimal impurities. It is a stainless blade steel with a fine structure, high toughness, exceptional hot forging, easy heat treatment, and excellent corrosion resistance.

      Since it contains 1.0% carbon (C), hard primary and secondary carbides coexist in the matrix, contributing to wear resistance.
      It contains 14% chromium (Cr), which is maximally effective in improving corrosion resistance and strength. Molybdenum (Mo), together with chromium (Cr), forms hard complex carbides, which greatly contribute to improved wear resistance and corrosion resistance.

      VG1 has achieved the four major requirements for knives: (1) high hardness, (2) high toughness, (3) high wear resistance, and (4) high corrosion resistance, making it suitable for a wide range of uses, including knives, hair cutting shears, and industrial machine blades for food processing.

      製造商：

      • 日本武生特殊鋼

      性質： 不鏽鋼

      硬度： 58 - 61

      <<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： 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.

      <<滑動看更多>>

    • 手柄規格

      個人資料： Western with bolster

      材料：

      • Pakka 木材

      西式Pakka木手柄是入門級刀具的常見選擇，有些情況下會配有焊接在刀身上的護手。Pakka木是以木材與樹脂層壓製成，形成一種緻密的材料，可以呈現不同顏色的層次。與天然木材相比，這種工程木更堅硬且吸水性更低，此外，其低廉的生產成本也使其成為入門級刀具握柄的理想選擇。

      << 滑動查看更多

    Masutani

    Masutani VG1 Tsuchime Gyuto 185mm 西式手柄

    $3,025.00

    這是 Masutani 的另一個新品。採用 VG1 鋼材，搭配不銹鋼包覆，並經過錘紋處理，賦予刀具簡約經典的外觀。

    VG1 鋼在耐用性和耐腐蝕性方面與其競爭對手 VG10 鋼非常相似。 Masutani 刀刃經過細磨，如同雷射般鋒利，讓您輕鬆切割食物。 

    手柄設計為西式手柄，配有帕克伍德和兩個不銹鋼銷。 

     

    測量 

     

      測量

    重量 

    		 143克 

    總長度

    		 310毫米 

    腳尖到腳跟的長度

    		 185毫米 

    鏟刀根部高度

    		 46.5毫米 

    脊椎至腳跟的寬度 

    		 1.7 毫米 

    葉片中部脊寬

    		 1.7 毫米 

    距尖端約1公分處的脊椎寬度

    		 1.1 毫米 

    鋼

    		 VG1 不銹鋼芯，附不銹鋼包層

    硬度

    		 硬度 60

    手柄設計

    		 西部帕克伍德手柄

    手把顏色

    • 桃花心木
    • 藍色的
    • 黑色的
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