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Sakai Takayuki  |  庫存單位： SATA_TOKU_DE180

Sakai Takayuki Tokujou Deba 180mm (7.1") 白色 2 碳鋼

$8,071.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications
Line Sakai Takayuki Tokujou White 2
Profile 出刃
Bevel Type 單斜面
Weight 326 g        11.5 oz
Edge Length 186 mm   .7.32 inch
Heel Height 55 mm     .2.17 inch
Width @ Spine 7.4 mm     0.29 inch
Width @ Mid 6.2 mm     0.24 inch
Width @ 1cm from Tip 3.1 mm     0.12 inch
Steel 白二／白紙二號 | 碳鋼
Blade Construction 二枚軟鐵夾鋼
Hardness (HRC) 60 - 64
Surface Finish 霞
Handle D Shaped Ho Wood Black Ferrule
Region 堺
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。


    堺孝行特上是孝行針對中階WA本廚的詮釋。它在各方面都比入門款的金聖系列更升級，提供更好的鋼材、研磨與做工，且價格合理。

    日立安來白紙二號碳鋼是單刃和包丁領域中非常常見的刀鋼，從入門刀款到頂級的富士山水本燒柳刃都有使用。堺孝行選擇將這種鋼材與軟鐵二枚合結構及細緻的霞仕上結合，打造出一系列兼具優異性能、賞心悅目外觀與細緻拋光細節的刀款。

    我認為這個系列的主要對象是從基礎單刃刀升級的廚師，或是預算較高、想用更好的刀開始職涯的人。這些刀的品質與性能足以自信應對各種不同等級的工作，除了沒有千元鏡面本燒那種震撼力外，沒有理由不能在高端場合使用。

    如果你在尋找一把可以長年大量使用的單刃工作馬，建議考慮這個系列，這些刀款的性價比不錯，而且型號齊全。與Masamoto KS系列相比更為明顯，所以除非你特別追求傳奇品牌，否則特上系列絕對是專業人士的首選。

    Pros Cons
  • Excellent performance
  • Excellent fit and finish
  • Great for professionals
    		•
  • 容易生鏽
    		•

    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

    堺孝行

    Sakai is the largest knife making region of professional single bevel knives, with over 600 years of knife making history. Sakai Takayuki stands out as the largest brand in the region. These knives, celebrated for their precision slicing and unparalleled sharpness, cater to professional chefs and culinary enthusiasts who demand the highest quality. At the heart of Sakai Takayuki's operations is the Sanbo Factory, a dedicated hand forge knife plant. Contrary to the notion of it being a place of innovation, the Sanbo Factory is focused on the traditional art of knife-making, where skilled artisans employ time-honored techniques to create knives that are both functional and beautiful.

    Adding to the brand's allure are collaborations with famed Sakai craftsmen like Itsuo Doi, who works exclusively for Sakai Takayuki. Doi's contributions exemplify the brand's commitment to maintaining the highest standards of craftsmanship.

    • 個人資料： 出刃

      A deba knife is a traditional Japanese kitchen knife specifically designed for butchering fish, though it can also be used for poultry and other meats with smaller bones. Here are some key characteristics and features of a deba knife:

      Blade Material: Deba knives are available in various materials, including traditional carbon steels such as shirogami (white steel) and blue steel, as well as stainless steel variants like molybdenum stainless steel. Carbon steel is preferred for its excellent sharpness and edge retention, while stainless steel variants are less prone to rust.

      Blade Design: Deba knives typically have a single bevel blade, meaning they are sharpened completely on one side. This design is intended for right-handed use, though left-handed versions are available by special order.

      Blade Geometry: The blade of a deba knife is heavy and thick-spined, with a blade length ranging from 5 to 7 inches. This design, along with the weight of the knife, allows it to easily cut through fish bones and joints.

      Primary Purpose: The primary purpose of a deba knife is to break apart full fish, removing heads, fins, and bones, and filleting them. It is also suitable for butchering poultry and other meats with smaller bones.

      Technique Tips: When using a deba knife, it's recommended to allow the weight of the blade to do the work. A sturdy grip is essential, with the middle, ring, and pinkie fingers wrapped firmly around the handle. The pointer finger should be placed on the spine of the knife, while the thumb is positioned close to the heel edge of the blade to steady the strokes. When cutting through bones, downward pressure should be applied with the non-dominant hand to push the knife cleanly through.

      滑動看更多>>

    • 鋼材： 白二／白紙二號

      白鋼二號，也稱為白紙二號，長期以來被視為製作高級日本廚刀的首選鋼材。這種鋼材以能打造出鋒利刀刃、適中韌性及持久鋒利度著稱，且相對容易研磨。雖然其碳含量（C: 1%）略低於白鋼一號（C: 1.3%），但仍需高超工藝才能有效鍛造。熟練鍛造師的專業技藝對將此材料轉化為高品質廚刀至關重要。儘管品質優異，白鋼二號也以極易氧化聞名，因此使用後需立即擦拭並徹底乾燥，以防止生鏽。

      三條與堺都廣泛運用白紙二號於主流廚刀產品中。

      製造商：

      • 日立特殊鋼，日本

      性質： 碳鋼

      硬度： 60 - 64

      <<滑動看更多>>

    • 建構： 二枚軟鐵夾鋼

      Nimai(Two Piece) is the Japan's traditional approach to the kitchen knife making, this construction method is typically found on knives with native Japanese origins like Yanagiba, Deba and Usuba. When constructing a Nimai knife, a piece of soft cladding metal will be placed onto a core steel, the two pieces of metal are then forgewelded and shaped into the knife.

      The Nimai knives are usually sharpened in single-bevel fashion, with hardened core steel exposed on the flat/hollow-ground side and soft cladding warping over the other side and over the spin. The soft cladding offers support for the harder yet more brittle core steel so the knive can have a thin, sharp edge while have some overall strength. Since the single bevel Japanese knives usually don't have a secondary bevel, the combination of soft cladding and hollow-grind have made the sharpening process easier than Monosteel and Honyaki knives.

      If Nimai construction represents the classic Japanese knifemaking, then the Nimai with carbon steel core and soft iron cladding is the essence of this classical approach. Although the entire blade will be prone to rusting, the ease of sharpening have made these blades the first choice for chefs who work in traditional Japanese restaurants, where the constant wiping and routine shrpening offset the downsides. If you are interested in experiencing traditional Japanese kitchen knife ownership and willing to spend time take care of your knife, a Nimai Soft Iron Clad knife will deliver that experience with hundreds of years of history behind it.

      <<滑動看更多>>

    • 完成： 霞

      霞（Kasumi）是一種日本傳統刀具表面處理技法，特別用於軟鐵與硬鋼結合製成的刀具。Kasumi意為「霧」，形容刀身斜面兩種金屬交界處呈現的朦朧啞光質感。這種效果不僅美觀，更展現職人融合不同金屬的高超技藝，突顯刀具兼具美感與實用性。

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    • 手柄規格

      個人資料： D 形和柄

      材料：

      • 朴木
      • 黑水牛角

      這是一款許多正本總本店及東京刀匠愛用的經典手柄。輕巧、防滑且實用。不過因為其有方向性，出廠時需預先考慮右手或左手操作。

      << 滑動查看更多

    Sakai Takayuki

    Sakai Takayuki Tokujou Deba 180mm (7.1") 白色 2 碳鋼

    $8,071.00

    Tokujou系列是日本最暢銷的專業刀具，採用安來白2鋼。 Tokujou系列由1996年榮獲堺市傳統工藝師獎的富樫健二大師手工打造。他被譽為同行中最優秀的刀匠之一。刀身合體，做工精良。 

      

    測量

      測量

    重量 

    		 326克

    總長度

    		 337毫米

    腳尖到腳跟的長度

    		 186毫米

    鏟刀根部高度

    		  

    脊椎至腳跟的寬度 

    		 7.4 毫米

    葉片中部脊寬

    		 6.2 毫米

    距尖端約1公分處的脊椎寬度

    		 3.1 毫米

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