池田美和 白鋼一號 Wave Hamon Mizu-本燒 柳刃 300mm Blade Only

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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白鋼一號，又稱白紙鋼一號，以其極致的純度與卓越性能，在頂級日本刀具材質中獨樹一幟。它是白紙鋼二號的進階版本，透過進一步精煉並提高碳含量而成。額外的碳含量使白鋼一號的硬度（HRc）略高於前代產品，進而提升其研磨性，能輕鬆磨出極為鋒利細膩的刃口。然而，碳含量的增加也讓鋼材稍顯脆硬。儘管如此，白鋼一號仍深受專業廚師青睞，尤其是專精傳統日式料理的職人，這歸功於其出色的鋒利持久度與易於重新研磨的特性。與青紙鋼系列不同，白鋼一號不含鉻與鎢，而是專注於追求極致鋒利度。這項特質雖帶來無與倫比的鋒利度，但也意味著鋼材反應性較高，需要細心保養，包括使用後立即擦拭乾燥，以防止鏽蝕。

製造商：

• 日立特殊鋼，日本

材質特性：碳鋼

硬度：62- 65

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輪廓：未處理

材質：

• 僅刀身

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