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Myojin Riki  |  庫存單位： MJ-COSP-ST180-EB

Myojin Cobalt Special COSP Santoku 180mm 烏木手柄

$7,466.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

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K&S Price: AU $7,466.00* inc. tax , vs:
Store K AU $439.09 --94.12%

* For overseas buyers you pay no GST (10%) and low shipping rate.
Last Update: 2025-08-17T17:06:14Z

Detailed Specifications
Line 明神鈷特別鋼 COSP
Profile 三德刀
Bevel Type 雙斜面
Weight 149 g        5.26 oz
Edge Length 172 mm   .6.77 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 0.9 mm     0.04 inch
Steel Blue 2 / Aogami #2 | 碳鋼
Blade Construction 三枚 - 不鏽鋼夾層
Hardness (HRC) 61 - 63
Surface Finish Ukiba
Handle Octagonal Ebony with Black Horn Ferrule
Region 土佐
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。


    明神力的Cobalt Special（COSP）系列刀具，採用Cobalt Special鋼材打造刀身，這是一種高端日本不鏽鋼，以卓越的持久鋒利度、銳利度和耐腐蝕性著稱。鋼中加入碳與鉻，提升耐用性；而鈷、鉬、釩的添加則進一步強化硬度與耐磨性，使其非常適合日常使用。

    Pros Cons
  • 容易保養
  • 出色的做工與細節
  • 刀刃後方極薄
    		•
  • 需多次研磨
    		•

    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

    明神力

    明神利器製作所由在大阪——刀劍重鎮——磨練技藝的創辦人創立，至今已有八十多年歷史。專精於鋼鐵刀具，近年致力於不鏽鋼刀，因輕巧、防鏽、鋒利度佳而備受專業人士與一般消費者青睞。其刀具結合傳統刀劍常見的「積層鋼紋」技術。第二代持續創新，依據用戶需求客製產品，同時積極參與在地傳統藝能與刀具修繕，為文化保存盡一份心力。

    • 個人資料： 三德刀

      The Santoku knife, embodying the meaning "three uses," is a cornerstone in Japanese kitchens, adept at slicing, dicing, and mincing. Esteemed for its versatility, it features a blade length typically between 15cm and 20cm (6 to 8 inches), catering to a wide array of culinary tasks. Distinguished by its less pointy tip compared to the Gyuto, the Santoku boasts a unique profile that contributes to its functionality and popularity. Its design is tailored to provide ease and efficiency in preparation, also because of its less aggressive prrofile, making it a preferred choice for home cooks.

      滑動看更多>>

    • 鋼材： Blue 2 / Aogami #2

      Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

      Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.

      製造商：

      • 日立特殊鋼，日本

      性質： 碳鋼

      硬度： 61 - 63

      <<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： Ukiba

      Ukiba(浮き刃, floating edge) finish describes a very specific look where the blade is finished mostly in Migaki/brushed finish, and a band of hazy matt finish is applied right above the cladding line using sandblasting. The shiny core steel contrasts with the matt band on the cladding and highlight the edge. As the cladding lines are usually wavy, the edge would looks like it's floating above a cloud, which grant this finish the name Ukiba.

      <<滑動看更多>>

    • 手柄規格

      個人資料： 八角和柄

      材料：

      • Ebony
      • Black Buffalo Horn

      Standard octagonal section and profile handle made with black ebony, with a black buffalo horn ferrule.

      << 滑動查看更多

    Myojin Riki

    Myojin Cobalt Special COSP Santoku 180mm 烏木手柄

    $7,466.00

    測量 

    180毫米
    重量 129克
    總長度 318毫米
    腳尖到腳跟的長度 172毫米
    鏟刀根部高度 47毫米
    脊椎至腳跟的寬度 2.1 毫米
    葉片中部脊寬 2.1 毫米
    距尖端約 1 公分處的脊柱寬度 0.9 毫米


     Myojin 的另一款優質產品。 Cobalt Special Steel 系列幾乎與價格更高的 SG2 系列完全相同：相同的研磨、相同的輪廓以及同樣出色的性能。 Takeful Special Steel 的 Cobalt Special Steel 是先進的 VG10 鋼材的絕佳替代品，具有出色的耐磨性和鋒利保持性。 

    ======

    明神直人（Naohito Myojin）是一位來自高知縣的年輕磨刀師。雖然他的工作室「明神力製作所」（Myojin Riki Seisakusho）可能不如堺市和越前市的知名品牌那麼出名，但他卻是業內一些非常知名的刀具品牌背後的磨刀師，例如鐵人（Tetsujin）品牌和 幸之助的《富士山》系列。 

    Naohito Myojin Sharpening

    我認為「精緻」這個詞最能形容直人的作品：他的刀不僅擁有久經考驗的切割性能，還擁有市面上頂級的拋光工藝。刀背倒角精美，刀柄拋光得當。刀上刻有他的名字“直人”，可見他對自己的作品引以為豪，我相信您也會喜歡他的刀。


    Naohito Myojin Portrait

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