Shiro Kamo | 庫存單位： KAMO-ASKU-SA165

加茂白 AS 黑內三德 165mm

Name: 加茂白 AS 黑內三德 165mm
Brand: Shiro Kamo
SKU: KAMO-ASKU-SA165
Price: 4423.0 TWD
Availability: InStock

$4,423.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications

Line	Shiro Kamo Blue Super Kurouchi (Seilan)
Profile	三德刀
Bevel Type	雙斜面
Weight	132 g 4.66 oz
Edge Length	168 mm .6.61 inch
Heel Height	45 mm .1.77 inch
Width @ Spine	3.0 mm 0.12 inch
Width @ Mid	1.6 mm 0.06 inch
Width @ 1cm from Tip	1.0 mm 0.04 inch
Steel	Blue Super / Aogami Super \| 碳鋼
Blade Construction	三枚夾－軟鐵夾鋼
Hardness (HRC)	62 - 65
Surface Finish	黑打
Handle	Octagonal Teak Black 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。

對於我們長期支持者來說，Shiro Kamo Blue Super（青紙超級鋼）可能是一個熟悉的商品。早在2018年，我們曾與加茂先生合作，推出了一系列名為「青嵐（Seilan，意指藍色風暴）」的刀具，並印上我們自有品牌「Shinko」的標誌。由於這些刀具已經售罄，我們並未再進貨，但我相信每一位購買過這系列刀具的朋友，對它極致的薄度與出色的切割手感都會留下深刻印象。

我們過去稱為 Seilan 的刀具，現在已經換上了加茂先生自家品牌「加茂刀」的標誌，但其卓越的表現卻絲毫未變。大部分刀身從刀刃到刀背依然非常薄，但由於鍛造工藝，靠近手柄的頸部加厚，讓這把刀依然保持剛性。使用這把刀切割時，反應非常靈敏，能精確按照你想要的軌跡行進，因為大多數食材，包括像地瓜這樣密度高的食材，都無法阻擋或彎曲其薄刃。

我會說這把刀的價格對於一把精心製作的刀來說相當合理，但有一個我們無法忽視的缺點，就是這些刀具的夾鋼。這款 Blue Super 刀線採用鐵夾鋼，根據我們與 Seilan 的經驗，這是一種特別容易氧化的夾鋼（比 Blue Super 的刀芯還要活性高）。如果想保持美觀，就需要細心保養。不過，這種軟鐵夾層也意味著在磨刀、拋光和修薄時會相當容易。

Pros	Cons
刀刃後方極薄卓越的表現開箱即用表現極佳	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.

加茂白

Shiro Kamo, the second generation blade smith of the Kamotou Hamono, is an expert of forging. He only keep feel designs but they are tuned to near perfect. Kamo san's knife is known for the broad profile and extreme thin bevel, paired with high hardness SG2 and Blue Super steel, his blades are some of the best cutters especially for hard and dense vegetables.

It is worth mentioning Kamo san do forge stainless and carbon steel alike, while the SG2 is much hard to deform under forging temperature, he seems to be able to command steel into his desired shape with little effort. His understanding and experience in forging and sharpening lead to incredibly well polished designs, which excels in handling, lightness and cutting smoothness.

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.

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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：三枚夾－軟鐵夾鋼

Sanmai iron cladding is a traditional Japanese knife construction technique where a hard steel core is sandwiched between two layers of softer iron or steel. This method combines the superior edge retention and sharpness of high-carbon steel with the durability and ease of maintenance provided by the softer outer layers. The sanmai structure offers a balanced knife that is both flexible and resistant to breaking, ideal for precision cutting tasks. The softer outer layers also facilitate easier sharpening and contribute to the aesthetic appeal of the knife through the development of a unique patina over time. While sanmai-clad knives require careful maintenance to prevent rust, their exceptional performance and distinctive appearance make them often a desirable feature of Japanese knives.

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完成：黑打

Kurouchi refers to the rustic, unpolished finish found on the blade of many traditional Japanese kitchen knives. This blacksmith's finish is characterized by its dark, textured appearance, which is the result of leaving the blade forge-scale on the steel during production. Kurouchi finish not only adds a unique aesthetic appeal but also provides certain practical benefits. It acts as a protective layer against rust and corrosion, and helps to reduce food sticking to the blade during cutting. Commonly seen on high-quality, hand-forged knives, the kurouchi finish emphasizes the artisanal nature of the knife and its heritage, making each piece distinctively unique.

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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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