Masutani | 庫存單位： MASU_VG1NSJ_SLNA165

增谷刃物 VG-1 梨地菜切刀 165mm Slim

$3,008.00

St Peters（線上/展示間） —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest（實體門市） —
107 West St, Crows Nest NSW 2065

詳細規格

產品線	增谷刃物 VG-1 鎚目
刀型	菜切刀 / The user wants me to translate "Japanese Vegetable Knife" into Traditional Chinese for a Taiwanese market. This is for a Nakiri knife product name field. Looking at the glossary, Nakiri is translated as "菜切刀". The phrase "Japanese Vegetable Knife" describes a Japanese-style vegetable knife, which is essentially what a Nakiri is. For the translation, I need to consider the context - this is a product name field for a Nakiri knife. The phrase should be natural and appealing to Taiwanese knife enthusiasts. "Japanese Vegetable Knife" could be translated as "日本蔬菜刀" but since this is specifically for a Nakiri, and the glossary provides "菜切刀" for Nakiri, I should use that term. The most natural translation would be "日本菜切刀" which combines "Japanese" (日本) with the glossary term for Nakiri (菜切刀). This is concise, follows the product naming convention, and uses the correct terminology from the glossary. I'll output just the translated text without any additional explanation.日本菜切刀
刃面類型	雙刃
重量	151 g \| 5.3 oz
刃渡	167 mm \| 6 37/64″
刃元高度	45 mm \| 1 49/64″
刃元厚度	1.5 mm \| 1/16″
刃中厚度	1.5 mm \| 1/16″
刃尖1cm厚度	1.5 mm \| 1/16″
鋼材	VG1 \| 不鏽鋼
刀身構造	Sanmai - 不鏽鋼夾層
Hardness (HRC)	58 - 61
表面處理	鎚目
刀柄	西式帕克木無口金
產地	越前
推薦用途	初次選購者學生

全澳洲境內購買刀具滿 AU$200 即享免運費。
透過 DHL Express 提供全球配送，3 至 5 天送達。

增谷刃物的 VG-1 鎚目系列，大概是 Knives and Stones 岩刃社所有產品中性價比最高的選擇之一。這款刀具採用不鏽鋼夾層包覆 VG-1，搭配鎚目表面處理，呈現出簡約而經典的外觀。

VG-1在耐用度與抗腐蝕性方面，與其宿敵VG-10極為相似。增谷刃物採用刃口後方極薄的研磨工藝，使其宛如雷射般鋒利，讓您能毫不費力地切開食材。

優點	缺點
高 CP 值卓越性能開箱即鋒利，表現極佳	非高級鋼材

保養說明

請勿切割硬物！日本刀較脆，絕對不可用來剁骨！
使用後以中性清潔劑清洗，並擦乾；
請勿使用洗碗機清洗刀具，會損壞木柄；
請勿將刀具長時間放置於熱源附近；
鈍刀比利刀更危險！
建議定期使用砥石磨刀以保持鋒利。

增谷刃物

增谷刃物 — 越前級性能，無需頂級價位

增谷刃物運用 VG-1 與 VG-10 鋼材，在日本競爭激烈的刀具製造領域中站穩腳步，其切削手感足以媲美黑崎與高村刃物等越前頂級品牌。儘管價格更為親民，性能卻能與高端品牌並駕齊驅，這使得增谷刃物的刀款在同級產品中顯得格外出色。其工藝完美融合傳統技藝與現代科技，讓增谷刃物的刀具以鋒利度與耐用性備受推崇，更成為日本刀具市場中高 CP 值的領軍之作。

“越前低調的實力派——出自龍泉刃物兄弟鍛冶工坊，以實惠價格帶來頂級切削手感。”

創立 1974 | 昭和49年

特色高性價比的不鏽鋼刀具，研磨工藝精湛，開箱即鋒利無比

官網 masutani-hamono.shop 了解更多增谷刃物

Profile

菜切刀

The user wants me to translate "Japanese Vegetable Knife" into Traditional Chinese for a Taiwanese market. This is for a Nakiri knife product name field. Looking at the glossary, Nakiri is translated as "菜切刀". The phrase "Japanese Vegetable Knife" describes a Japanese-style vegetable knife, which is essentially what a Nakiri is. For the translation, I need to consider the context - this is a product name field for a Nakiri knife. The phrase should be natural and appealing to Taiwanese knife enthusiasts. "Japanese Vegetable Knife" could be translated as "日本蔬菜刀" but since this is specifically for a Nakiri, and the glossary provides "菜切刀" for Nakiri, I should use that term. The most natural translation would be "日本菜切刀" which combines "Japanese" (日本) with the glossary term for Nakiri (菜切刀). This is concise, follows the product naming convention, and uses the correct terminology from the glossary. I'll output just the translated text without any additional explanation.日本菜切刀

The Nakiri(菜切) knife is a distinctive tool in the Japanese kitchen, resembling a slender, shorter variant of a Chinese cleaver and serving as the household counterpart to the professional-grade Usuba. It is characterised by its relatively flat edge profile, emphasising straight, clean push cuts through vegetables without the need for rocking. This flat edge makes a full contact with chopping board when pushed down and it means there will be little to no chance of food still connect after the cut - a common problem with blade with very curved profile. Unlike Usuba, the thin and double bevel Nakiri is much better at penetrating dense and tough roots and tubers, Although sacrifices the ability to do delicate pinpoint slice, the rounded tip can give you a bit more sense of safety in operation.

比較對象

VG1

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13.0% 9.8% 6.5% 3.3% 0