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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白紙鋼一號，又稱白鋼一號，在高階日本刀具材料領域中，以其卓越的純度與性能脫穎而出。它是白紙鋼二號的進階版本，透過進一步的精煉與提高碳含量製成。額外的碳含量使白鋼一號能達到比前代略高的硬度（HRc），增強其研磨至極致鋒利邊緣的能力。然而，碳含量的增加也為鋼材帶來些許脆性。儘管如此，白鋼一號仍深受專業廚師喜愛，尤其是專精於傳統日本料理的廚師，因其優異的鋒利保持性與易於重新研磨的特性。與藍紙鋼系列不同，白鋼一號不含鉻與鎢，專注於追求最高可能的鋒利度。此特性雖提供無與倫比的鋒利度，但也意味著它更具反應性，需要細心保養，包括使用後立即擦拭並擦乾，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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