二唐 青鋼二號 本燒 柳刃 330mm Tobiyaki Sword Hamon

The Yanagiba, often simply called Yanagi, stands as a quintessential knife in the Japanese culinary realm, specifically designed for the artful preparation of sashimi, sushi, and sliced raw fish and seafood. As a member of the Sashimi hōchō family, it is celebrated for its long, slender blade that ensures precision cuts with minimal effort. Blade lengths start at approximately 210mm and can extend up to 360mm, with the 240mm and 270mm sizes being the most favored for home use, while professional kitchens frequently opt for 300mm and larger. This knife's design is not just about aesthetics but about fulfilling the precise requirements of Japanese cuisine, making it a vital tool for both amateur and seasoned chefs.

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青紙鋼 No.2，亦即廣為人知的 Aogami No.2，是由日立金屬株式會社生產的頂級高碳鋼。其以白二鋼為基礎，額外添加了鉻與鎢元素。這項改良不僅提升了韌性，更形成堅硬的碳化物分子，顯著增強了刀刃的保持力。儘管其鋒利度與白二鋼相當，但青紙鋼 No.2 在維持刃口銳利度方面略勝一籌。

青紙鋼 No.2 因用途廣泛而備受推崇，以其易於研磨及優異的抗崩刃性能著稱，是初次接觸青紙鋼刀具使用者的理想選擇。其含碳量介於 1.0–1.2% 之間，洛氏硬度通常達到 62–63 HRC，被視為評鑑青紙鋼刀具的標竿基準。

製造商：

• 日立特殊鋼，日本

材質特性：碳鋼

硬度：61- 63

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輪廓：和式八角柄

材質：

• 穩定化樺木瘤

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